The Restaurant

CHRISTMAS FAYRE DINNER

Restaurant

 

STARTERS

Roast Parsnip and Sweet Potato Soup
Served with warm fresh bread.

Field Mushroom
Stacked with capsicum, tomato and parma ham, glazed with gruyere cheese and served on a chunky tomato concasse.

Parisienne of Chilled Melon
With fresh raspberries renched in a ginger syrup, spiked with kirsch and topped with refreshing fruit sorbet.

Chef's Seafood Terrine
Fresh salmon, prawns, crayfish and mackerel served with toast and lemon creme fraiche.

 

MAIN COURSE

Traditional Roast Turkey Breast
Served with a sausage and bacon roll, hame made chestnut stuffing and a rich pan gravy.

Pan Fried Seabass Fillets
Served on sea salt crushed potatos with a smoked salmon and lemon cream.

Char Grilled 8oz Sirloin
Cooked medium and coated in a Madeira wine and shallot jus.

Medallions of Pork Tenderloin
Pan fired rested on a leek and chorizo sausage mash in a green peppercorn and cognac cream.

Brie, Spinach and Cranberry Wellington
Served on a port and rosemary reduction.

 

Desserts

Christmas Pudding
Coated in brandy sauce.

Toffee Bavarois on Chocolate Sponge Base
Topped with toffee creme cake and toffee sauce with toffee fudge pieces and served with clotted.

Chefs Kiwi and Banana Cheesecake
With a duo of raspberry and mango coulis.

Chefs Dark Chocolate Mousse
On a chocolate sponge dusted chocolate fudge frosting and served with a scoop of vanilla ice cream.

Freshly Brewed Coffee and Mince Pies