To start......

Tasmanian Storm Bay Oysters

Kilpatrick - Crispy Bacon and our own Worcestershire Sauce

Natural - with Wholemeal Bread and Brandy Sour Cream

"Franklin Manor" - Salmon with Mint Yogurt

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Pumpkin and Shitake Mushroom Kangaroo Consommé

Zucchini Boats filled with Walnuts and Tandoori Style Quail

Studio Marchetti's Linguini tossed with Veal Stock and fresh Basil with Huon Valley Honey Brown Mushroom

Calamari with Black Pepper Tempura on a mixed Vegetable Pakora and Sauté Bok Choy with Fennel and Caper Mayonnaise

Prawns, Scallops and Local Seafood in a hot Fusion with Hokkein Noodles and Zesty Lemon Tomato Dressing

 

And then....

 

Roast Duckling and Caramelized Spanish Onion Marmalade with a Fig and Port Glaze on a Potato cake

Cajun Spiced grain fed Chicken Breast, Grilled and served with a baked Polenta and Butternut Pumpkin tart and Black Pepper Red Wine Jus

Baked Rack of Lamb with a Sundried Tomato crust, served on a Roast Garlic Mash and Baby Dutch Carrots with a Red Wine Jus

Grilled Macquarie Harbour Ocean Trout Fillet on a warm Vegetable Pudding and sauté Silver Beet with a Tomato and Thyme Salsa

Baked Pork Fillet with a warm Apple and Mango Pudding, Calvados Brandy Jus, and a warm Thai Salad

And to finish.......

Pears poached in Sweet Wine and Cinnamon Sticks with Vanilla Bavarian Cream and a light Shortbread Biscuit

Stack of miniature Profiteroles with Cointreau and Orange cream, topped with Chocolate sauce

Soft Baked Chocolate Fondant with Apple compote and Hazelnut ice cream

Red Berry Crumble Soufflé with Cinnamon Ice-cream

Selection of Tasmanian Cheeses with Homemade Quince Paste

Tea & Coffee with Petit Fours