3 course Dinner



STARTER

Warm salmon Carpaccio
with lime & honey dressing , fried potatoes and pears

or

Cauliflower purée
with Nelson five spice scallops

MAIN

Herbed lamb rack on potato gratin
with rosemary jus & fresh seasonal vegetables

or

Caramelized pork belly on celeriac mash
with braised red cabbage and port jus

DESSERT

Vanilla bean, rosemary Crème brulee
with Earl grey poached pears

or

Chocolate Marquise
with home made hazelnut ice cream & berry coulis

Tea and coffee