Barre Burschetta, with haloumi cheese, cherry tomatoes, basil pesto and asparagus
Chicken Tikka, served with basmati rice and cucumber mint raita
Fresh Salmon Fillet, with warm egg noodles, Asian greens and light Teriyaki sauce
Dinner
Roasted Vegetable Stack, over truffle oil mash, topped with goat's cheese
Prawn, Pineapple and Capsicum Skewers, over lemon thyme risotto
Swordfish Steak, on warm potato and walnut salad with salsa verde
Grilled Harvey Beef Fillet, on potato gratin, green beans and a creole whiskey butter sauce
