THE MAIN COURSE

All items subject to availablility - $25.00 per person, per item - minimum 15 each item

C H I C K E N

• Chicken thighs roasted, miso, orange, citrus, ginger, succulent sauce

• Chicken – stuffed with red capsicum, spinach, feta, sourdough, macadamia nuts; sliced

• Chicken Salad– Coronation Chicken, with pasta, almonds, fresh herbs, fragrant aioli

• Chicken thighs, in a piquant tarragon, white wine & cream sauce.

• Warming “Coq au Reisling”; creamy chicken, bacon & mushroom casserole – “Plate lickin’ delicimo!”.

• Creamy chicken risotto; olive oil, white wine, fresh herbs, parsley, vintage tasty cheese, parmesan

F R O M T H E S E A

• Ika Mata - lime marinated fresh fish, coconut cream, spring onion, red onion, red capsicum, parsley

• Salmon side – baked with orange juice, pomegranate molasses , honey, East Coast Seasoning, - citrus aioli; pomegranate arials

• Seafood Marinara – fresh fish, scallops, prawns, mussels on linguini pasta

• Fish curry, coconut sauce, kaffir lime, coriander, galangal, lemon grass, chilli, basil – with rice

M E A T

• HOLY COW - Beef –whole fillet - roasted to medium rare, , garlic, olive oil, - soy sauce, pomegranate molasses;

• Slow cooked beef cheek ,tomato and mushroom ragu, on pappardelle.

• Moroccan lamb tagine – slowly simmered, fresh ginger, tomatoes, spices, preserved lemon, spinach, coriander.

• Roasted pork shoulder – crispy crackling, rich brown gravy, apple sauce

· Champagne Ham on bone– glazed; cloves, citrus marmalade, grainy mustard, brandy, oranges, cranberries, cherries.