Carpaccio & Grissini
Honey-Black Pepper Crusted Beef Tenderloin
With Olive Oil and Lemon Balsamic Dressing
Finished with a Salad Bouquet and Shaved Parmesan Cheese
PH
Warmed Margaret River Goat Cheese
Wrapped in Spring Roll Pastry
With Red Gum Honey and Thyme
Served on a Bed of Herb Marinated Zucchini
PH
Prawn & Tenderoil Beef Skewers
With Rice-Noodle Salad
And Sambal (Capsicum-Chilli) Dipping Sauce
PH
Chef’s Selection
Smoked Barramundi, Chorizo, Fetta, Prawns Twister, Olives, Dip of the Day
Served With Toasted Bread