Dinner Menu

THE GOD COMMITTEE

ENTREE

Warm Potato and Leek Soup with Green Pea Risotto V G

King Prawns and Avocado Stack with Chilli, Lime and Ginger
Dressing ($3 Supplement) G

Salad of Prosciutto, Melon, Strawberries and Figs with aged Balsamic Dressing G

Twice Cooked Goats Cheese Tart with Rocket, Asparagus, blistered Hazelnuts and Walnut Oil Dressing V

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MAINS

Fish of the Day with Wakame, Oyster Mushrooms and Soy Butter Sauce G

Ballotine of Cornfed Chicken filled with Bacon and Herbs served with Mushrooms and Artichokes and Red Wine Sauce G

Pumpkin, Spinach and Fetta Pasta Roll with Toasted Pine Nuts and Sage, Nut Brown Butter V

Slow Braised Beef Scotch Fillet and Shin in an Orange, Ginger and Star Anise Jus ($5 Supplement) G

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SIDES

Autumn Green Leaf Salad with Fresh Baby Herbs and a Walnut Dressing    8

Freshly Steamed Vegetables and Chive Butter    8

Creamy Potato and Leek Gratin    10

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DESSERTS

Caramelised Lemon Curd Tart with Raspberry Sorbet and Mascapone 

Date and Kahlua Brulée with Espresso Ice Cream G

Brandied Oranges with a Crisp Ginger and Honey Roll Filled with Lime Marmalade Cream

Selection of Cheese with Lavosh, Water Biscuits, Dried and Fresh Fruits ($8 Supplement)

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Complimentary Tea or Coffee for Subscribers   |   2.5 Tea or Coffee for Non-Subscribers

PRICES @ JULY 2010
2 COURSE                             50 Subscribers    54 Non-Subscribers
3 COURSE                             57 Subscribers    62 Non-Subscribers

V = Vegetarian    G = Gluten Free   

Executive Chef:  Dan Brukarz 

Selection of Cheese with Lavosh, Water Biscuits, Dried and Fresh Fruits($8 Supplement)