Grazing Menu Main

Slow cooked lamb shoulder, eggplant relish

Tasmanian salmon steaks, dill, lemon, capers

Baked ocean trout, salsa verde, semidried tomatoes

Baked snapper, miso, chilli, lime, sesame

Seared chicken breast, pomegranate, fresh herbs

Roasted chicken on the bone, oregano and preserved lemon

Crispy crackling pork belly, apple chutney

Slow cooked beef, master stock, shitake mushrooms

Chargrilled scotch fillet steak, herbed butter

Roasted lamb leg, garlic and rosemary

Baked haloumi cheese, roasted chickpeas, smoked ranch dressing, herbs

Pea, broad bean and torn bread salad

Roasted cauliflower salad with yoghurt dressing and almonds

Freekeh and shaved cauliflower salad with herb dressing

Chargrilled capsicum salad with sherry vinaigrette

Beetroot salad with barley and hazelnut dressing

Zucchini salad with pecorino, currants,sunflower seeds and lemons

Tabbouleh of cracked wheat, spring beans, seeds and nuts

Cress salad with ginger date dressing

Potato salad, gherkins, shallot, grated egg, rocket

Asian noodle salad, miso dressing

Quinoa salad, baby beetroot, roasted red peppers, asparagus

Roasted sweet potatoes, walnuts,rocket

Shaved zucchini, goats cheese, spinach, fennel, honey lime dressing

Roasted butternut pumpkin, cumin, sunflower seeds