Locally baked bread roll
Entrée:
Pressed pork belly and garlic prawn Asian salad served with fried shallots and caramelised chilli jam (DF)
Mains (Alternate Drop):
Chargrilled chicken supreme stuffed with thyme and garlic farce, creamy kumara tian, BBQ roasted cauliflower and edamame beans finished with chardonnay sauce (GF)
Silver Fern Farms sous-vide beef fillet topped with Yorkshire pudding and horseradish served on bacon potato mash, creamy braised mushrooms, seasonal greens finished with thyme merlot jus
Dessert:
Bitter dark chocolate orange mousse with macadamia and pistachio biscotti, Drambuie mascarpone cream and freeze-dried raspberries (VG)
