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3 Course Lunch Menu


Seared West Australian Beef Fillet Carpaccio 
with braised beef chin ravioli, salad, Asian balsamic dressing 


Panfried Tasmanian Salmon Fillet 
on mud crab fried nori rolls, fresh tomato salsa, mizuna 


Date & Marscapone Cheese Tart
with espresso anglaise, fruits, king island double cream 


4 Course Dinner Menu 


Sashimi of Tasmanian Salmon
with poached scallop & snowpeas ravioli, cress salad, tofu wasabi dressing


West Australian Marron 
with ginger braised aubergine, thai basil in crispy pastry, fish jus


Moo, Roo, Duck 
Gin Gin beef tenderloin on shallot mash, rosella chutney, and white pepper sauce 
Kangaroo fillet on spinach, mango jam & fried enoki 
Ginger braised duck confit on shitake mushroom rissotto, duck jus 


Rich Chocolate Cake 
Wattle seed anglaise, king Island double cream, oven dried bananas 


Cold Starters 

Seared West Australian Beef Fillet Carpaccio 
Asian cress salad, Asian Balsamic Dressing 

Sashimi of Tasmanian Salmon
with poached scallop & snowpeas ravioli, cress salad, tofu wasabi dressing

Natural Sydney Rock Oysters 
with cabernet sauvignon vinegar, olive oil & shallots

Roasted Tomato & Goats Cheese Tart 
Basil, rocket, Spanish onions & rosemary oil 


Hot Starters 

West Australian Marron 
with ginger braised aubergine, Thai basil in crispy pastry, fish jus

Rare yellow fin tuna fillet 
capers, artichokes, parsley, charred lemon

Panfried Eucalyptus cured Salmon 
on shanghai noodles & cocktail tomato compote

Ravioli of Braised Beef Shin
with wok flashed greens & black bean jus 

Soup 

Ginger Scented Duck Broth 
with scallop & snow pea ravioli 


Idaho Potato & Ocean Trout Soup 
with Salmon Caviar & Chives

Salads 

Charred Squid Salad 
tossed with Italian parsley, cherry tomatoes, fennel, roasted peppers, balsamic dressing

Warm Duck Salad
tossed with mango, shallots, bean sprouts, ginger, coriander

Roasted Vegetable Salad 
roma, asparagus, snowpeas, zucchini, peppers, aubergine, kumera 

Wok flashed Beef salad 
Asian cress, bean shoots, rice noodles, chilli, Vietnamese dressing 


Main Courses 

Ginger braised duck confit 
Shitake mushroom rissotto, duck jus

Gin Gin Beef Tenderloin 
Tenderloin on shallot mash, rosella chutney, white pepper sauce

Coral Trout Fillets 
on green tea noodles, scallops & pineapple salsa

Panfried Tasmanian Salmon Fillet 
on mud crab fried nori rolls, fresh tomato salsa, mizuna

Chargrilled Kangaroo Fillet 
on spinach, mango jam & fried enoki

Grilled Tuna Fillet 
Salad of fennel, artichoke hearts, capers, parsley & lemon dressing 

Oven Roasted Spatchcock 
with thyme marinated zucchini, parma ham, spinach, jus

Panfried Snapper Fillets 
grilled polenta with roasted romas, charred asparagus, basil & balsamic dressing 

Ameila Park Lamb double loin 
With rocket lettuce on smoked tomato ratatouille & peach Salsa

Kumera Rissotto 
with corn, asparagus, roasted peppers, charred onions & sage


Desserts 

Raspberry & Blueberry consommé
with lemon mascapone & champagne sorbet

Baked Rhubarb Tart
with ginger & orange glaze topped, double cream & angelica

Apple & Coconut Mille Feuilles 
with star anise & cinnamon sauce

Rich Chocolate Cake 
wattle seed anglaise, king Island double cream, oven dried bananas


Ballroom Banquet Menu 
10th February 2001 


WA Lobster medallions 
Cress salad, tofu wasabi dressing 

Panfried Eucalyptus cured Salmon 
on shanghai noodles & cocktail tomato compote

Ameila Park Lamb double loin 
rocket on smoked tomato ratatouille & peach Salsa 

Dessert Tasting Plate 
Date & Mascapone Tart, Rich Chocolate Cake, Wattleseed Anglaise, 
Warm Mango & Raspberry Tart