Green Minestrone – traditional vegetable soup with pesto

Seafood chowder

Baked scallops in the shell with soy, ginger and shallots

Vitello Tonnato – thinly sliced veal topped with a mayonnaise of tuna, capers and lemon zest

Lamb’s Brains with creamy mustard sauce

Smoked Salmon Timbale – with cream cheese and rocket salad

Grilled asparagus and warm baby tomato salad

Warm chicken salad

Panzanella salad – Assorted tomatoes with baby bocconcini, basil, spanish onion and crispy croutons, drizzled with aged balsamic

Calamari cakes with pickled papaya and carrot salad

Pork belly with a soy honey glaze

Five spiced baked quail

Duck spring rolls with duo of dipping sauces

Fish Al Limone – with lemon butter sauce

Grilled chicken with pistachio, walnut and macadamia cream sauce

Scotch Fillet with red wine sauce

Coconut crusted dory fillet with seafood mousse

Veal puttanesca – with sundried tomatoes, olives and capers

Baked bocconcini wrapped in eggplant with Mediterranean vegetables

Pork cutlet with caramelised pears

Grilled barley risotto cakes with asparagus and spiced napoli

Veal Gorgonzola - with creamy blue cheese sauce

Grilled king prawns with garlic butter sauce

Duck with orange sauce

Miso glazed salmon fillet with asian greens

Haloumi stuffed chicken breast, wrapped in prosciutto

Kangaroo loin with mango and pawpaw chutney

Lavender panna cotta

Zesty lemon tart

Cassata – traditional Italian layered ice cream

Maple syrup, mixed nut and chocolate slice

Mixed berry tiramisu (or traditional flavours)

Warm flourless chocolate pudding

Baileys crème caramel

“Mt Warning” meringue