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Smoked Salmon & Avocado Smoked Tasmanian salmon and avocado mousse, dressed with baby capers, red onion and tomato salsa
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Chef’s Selection of Local Cheese Matched with a quince paste, golden crisp water crackers, and a spiced fruit loaf
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Grilled Chicken Breast Marinated in herbs on a bed of sautéed spinach served with seasonal vegetables and a rich reduction
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Victorian Farmed Eye Fillet of Beef Paired with a rosemary and thyme scallop potato, fresh seasonal vegetables, onion marmalade and red wine jus
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An individual tasting plate of delicate desserts
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