Gold Selection Menu

Select two from each course to be served alternately
Freshly baked bread roll and butter for each of your guest.

Entrées

• Ocean Plate
  Tiger prawns, smoked salmon roulade, salt and pepper squid, tempura prawns and avocado plate served with our own sauce gribiche and Russian blinis.
• Woodside Goat Cheese Salad.
  Assorted lettuce topped with goat cheese, grilled Spanish chorizo, sun-dried tomato and macadamia nuts and drizzled with a honey and balsamic dressing served with Melba toast
• Mille Feuille Florentine.
  Double roasted free range duck, pine nuts and baby English spinach tossed in a lemon and green pepper sauce served between a crispy puff pastry finger.
• Lamb Marrakech
  Seared strips of Moroccan flavoured lamb, served traditionally on a bed of savoury couscous with babaganoush dressing.

Mains

• Atlantic salmon Royal
  Char grilled Salmon cutlets topped with a lime and dill mousseline.
• Rack of Lamb Rosemary
  Oven-baked and deglazed with a fresh rosemary, mint and black currant jus.
• Chicken Nemo
  Chicken Breast filled with almond and camembert cheese wrapped in bacon and topped with a pink peppercorn sauce.
• Rib Eye Fillet Choron
  Slow roasted Rib eye Fillet topped with a fresh Roma tomato Béarnaise sauce.

Desserts

• Paris-Brest
  Round of choux pastry filled with a strawberry crème patisserie and topped with a rich Baileys and chocolate sauce.
• Trio of ice cream terrine
  Three layers of homemade ice cream. (Chocolate, mango and raspberry) served with passion fruit sauce.
• Tiramisu
  A light Italian dessert of Mascarpone cream cheese and sponge fingers soak in coffee liquor.
• Orange blossom crème Brule.
  Vanilla crème Brule infused with the delicate flavour of orange blossom.

Freshly brewed Tea and Coffe