VALENTINES DAY SET MENU SUNDAY DINNER 14TH FEBRUARY 2010   

CHEFS CHOICE CANAPES ON ARRIVAL

ENTRÉE

COLD SEAFOOD PLATTER TO SHARE

 COOKED AND CHILLED CHAMPAGNE LOBSTER, SANDCRAB, MORETON BAY BUG, FRESH PRAWNS, SHUCKED OYSTERS MARINATED OCTOPUS, FRESH FRUIT AND DIPPING SAUCES.

MAIN COURSE

CHOOSE FROM:

STICKY BRAISED BEEF CHEEKS, PARSNIP AND POLENTA WHIP, SEASONAL VEGETABLES AND DRESSED ROCKET.    OR

GRILLED MARKET FISH OF THE DAY, WITH A WHITE BEAN CASSOULETTE, BASIL RATATOUILE AND SEARED CHORIZO.

 DESSERT

 WARM CHOCOLATE BRIOCHE PUDDING, PASSION FRUIT MILLE FEUILLE, RASPBERRY GEL AND VANILLA BEAN PARFAIT, EXTRA VIRGIN OLIVE OIL

                                                                                                               $150per couple