V A L E N T I N E M E N U

Amuse bouche

Salmon carpaccio with two way oystersFresh oyster with nam jam dressing | Tempura oyster wasabi aioli

OR

Salad of roast duck With candied salted peanut, burnt orange vinaigrette

OR

Bruschetta (V)Slow roasted vine tomato, garlic marinated feta

cheese w aged balsamic

Beef wellingtonTender eye fillet, truffle mushrooms, spinach,

petite baby vegetables w madeira jus

OR

Pan fried king fish Anna potatoes, seared asparagus & baby carrots

OR

Truffled mushroom risotto (V)Roasted butternut, w mascarpone crème

Red velvet chocolate sphereCrème de leeches, chocolate soil and warm butter scotch sauce

OR

Daintree vanilla baked cheese cakeLemon curd raspberry sorbet and summer berries

Selection of artisan Australian cheeseCrackers, sultanas, jelly

(V) Vegetarian option