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  • Beef Wellington with aged fillet with mushroom and bacon stuffing, Chelsea roast potatoes and grilled asparagus finished with beef jus
  • Slashed, butter flied lamb leg with roasted new potatoes and garlic confit with pea, broad bean and green bean warm salad
  • Aged rib roast warm salad of roasted pumpkin, kumera potatoes and Yorkshire pudding, horseradish mustard and seasonal greens
  • Roasted pork loin with crackling, Dijon cauliflower cheese, sauté silverbeet and onion gravy with apple sauce
  • Twice baked double pork chop with roasted peaches, green beans and black pepper with fresh apple sauce and jacket potato with sea salt
  • Sage and cheddar crusted lamb racks with crushed new potatoes, broccoli, roasted coriander carrots and a port wine jus
  • Braised steak and onions with cheddar thyme dumplings, steamed cabbage and bacon and sauté potatoes
  • Venison and port cobbler with pumpkin mash and braised red cabbage
  • Slow roast lamb shoulder with wild rice and seasonal vegetables
  • Rolled roasted leg of lamb with pinenut and spinach stuffing, slow roasted new potatoes, wilted silverbeet and green beans and homemade mint sauce
  • Rolled roast pork loin with apricot and pistachio served with baked apples, whipped potatoes, peas and onion gravy