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Seafood
Atlantic salmon on rosemary smashed chats with wilted spinach and dill aioli
Barbecue garlic prawns with lemon and artichoke risotto
Beer batter fish and chips
Beer battered fish with lime aioli
Crisp fried tuna with salad of pickled cabbage and glass noodles
Fillet of wild barramundi with bullhorn pepper, dried chilli, verjuice and super fino caper beurre blanc
Grilled Yamba prawns with celeriac puree
King prawn and blue swimmer crab cannelloni
Kuala lumpar king prawns
Lemon myrtle and chilli squid salad
Linguini with prawn sauce
Mixed seafood grill
Moroccan prawns
Moroccan squid salad
Prawn pulusu
Salt and pepper dry spiced scallops with chilli cucumber dipping sauce and steamed rice
Seafood platter for two with char grilled seafood antipasto
Seared sea scallops with braised pork belly, carrot puree and pickled shimeji mushrooms
Singapore chilli garlic mud crab
Steamed whole silver perch with chinese rice wine and ginger
Whole lobster on tomato and herb risotto
Meat & poultry
Beef fillet on potato and macadamia rosti topped with tempura asparagus, king prawns and balsamic red wine jus
Beef tataki
Braised lamb shank on garlic polenta
Char grilled lamb fillets
Chicken breast stuffed with mushrooms topped with a sweet onion crust
Chicken supreme on zucchini and kumara rosti in pink peppercorn sauce
Deboned moroccan spiced quail on couscous with a coriander and pickled peach salad
Grilled lamb salad, with mint pear and honey dressing
Honey mustard glazed duck breast, gratin potatoes, green beans and red wine jus
Hunter lager lamb
Jambalya
Lamb ragout
Lamb rump with ras el hanout and raisins
Lamb souvlaki skewers
Lemon, thyme and chilli roasted lamb rump with corn fritters, roquette and macadamia pesto and onion jam
Loin of lamb with basil cashew pesto and prosciutto
Medium rare charred kangaroo fillet served on italian potatoes and seasonal vegetables with a mango lime chutney
Oven roasted chicken breast with a crunchy cashew cracked pepper and lemongrass crust
Oven roasted lamb rump, cassoulet and truffled forest mushroom jam
Plum glazed duck breast
Rabbit braised in red wine with borlotti bean, porcini and truffle oil
Roast tomatoes and corn cake stack
Roasted lamb rack with eggplant caviar
Seared kangaroo loin on roast pumpkin with riberry, quandong, onion jam tart
Spiced pork fillet on soy roast pumpkin, asparagus and red currant jus
Thai beef wrap
Wok seared quail served with lime chilli noodles
Zatar roasted lamb rump with almond tabbouleh, broad beans and a warm fetta dressing
Dessert
Affogato
Black label scotch whisky fudge cake
Pineapple bugles
Summer pudding
Thin and crispy apple tart with Q tea traditional chai gelato and Q tea turkish apple syrup
Vanilla baked cheesecake with seasonal fruit
Yin and yang of chocolate
Miscellaneous
Balinese fried noodles - mie goreng bali
Cassolette of fresh farmed hunter valley snails with mushroom, speck and red wine in a snail vol-au-vent
Oven roasted capsicum filled with spinach, kumera and leek risotto
Salad of shaved fennel, crispy pear and provolone with an ‘espretto’ of raspberry
Tartare sauce
Vegetable panini
Warm vegetable salad
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