Starter
Lyonnaise Quenelles in a creamy sauce
(Vegetarian) Pumpkin, feta & pesto samosas with garlic aioli

Appetizer
Spinach ravioli in white wine sauce with parmesan shavings

Palate Cleanser
Lemon Sorbet

Main
Griddle pan seared lamb cutlets served on a bed of Creamy Cauliflower puree with honey glazed rainbow baby carrots, pea mash, patty pans topped with a vibrant red wine jus
(Vegetarian) Grilled Cauliflower steak in a lemon-garlic sauce topped with roasted tomatoes, olives, and feta.

Dessert
Mango & Passion Fruit pavlova

Mignardise
Dark Chocolate Profiterole

Sommelier for Wine Pairing available at additional cost.