Set Menus

SHELLFISH RAGOUT

A fine selection of prawn, lobster tail and scallops

with a fish and cream sauce in puff pastry.#

BAKED CHICKEN WINGS

Marinated in honey, garlic, red wine, soya sauce, and rosemary,

baked golden brown.

PROSCUITO LUGANESE

Finely sliced parma ham placed on tomatoes, butter, lettuce

and Bocconcinni (fresh cheese) with basil paste salad dressing.*

MEDITERRANEAN AVOCADO

The gentle flavours of ripe avocado and freshly cooked prawns

tossed in a vinaigrette dressing.*

FROM OUR SOUP POT

Made from chicken stock, grilled bacon,

boiled potatoes and leeks.

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ZURCHER GSCHNATZLETS

Finely sliced veal with sauteed mushrooms

in a cream sauce.#

STEAK OLYMPUS

Fresh prawns snuggled in a fillet steak, Marinated in

honey, garlic, rosemary, soya and red wine sauce.#

JOINVILLE WHITING

Fresh prawn and whiting fillets cooked in a combination of

white wine, cream and hollandaise sauce.#

CANETON A L'ORANGE

A half beautifully fleshed duckling, roasted brown and crisp,

with orange and Grand Marnier sauce.#

EXPORT RACK OF LAMB

A juicy and tender rack served with sautéed spinach, tomatoes.#

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STICKY DATE PUDDING

Served with a Butter cream and Vanilla sauce.

CREME CARAMEL

Made with fresh vanilla sticks, milk and farm eggs.*

CHOCOLATE DOODLE

A Pancake folded over ice cream topped with hot chocolate sauce.

BRANDY SNAP BASKET

Our home made brandy snap basket filled with ice-cream,

cream, fresh fruit and berries.

CHEESE SELECTION

A selection of 4 – 5 cheeses and fresh fruit.#

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COFFEE OR TEA AND CHOCOLATE  #1

BUNDNER TELLER  (very swiss)!

Paper thin sliced air dried beef served with virgin olive oil

balsamic vinegar and shaved parmesan cheese.*

TASTY MUSHROOM SALAD

A combination of fresh and sauteed mushrooms tossed

in oil and vinaigrette dressing, served on a bed of baby spinach.*

QUAIL CASSEROLE

Partly boned quails, braised in tasty demi-glaze and a port wine sauce.#

SPINACH IN FILO PASTRY

Ricotta cheese, spinach and roasted pine nuts wrapped in pastry,

baked and served on fresh tomato sauce.

GARLIC PRAWNS

A traditional dish of large succulent prawns cooked in fresh garlic,

tomato, white wine, chives and butter.*

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EMMENTALER POULET

A tender, juicy chicken breast filled with that famous Swiss cheese,

crumbed and fried, topped with hollandaise sauce.#

ATLANTIC SALMON

Fillet of Tasmanian salmon steamed with lemon,

balsamic vinegar, chilli and dill served on a spicy sauce.#

PEPPER STEAK MADAGASCAR

A prime fillet of beef with a healthy serve of soft green

peppercorns, onion, garlic and cream.#

PUMPKIN AND BROCCOLI ROULADE

Layers of broccoli and pumpkin sauteed with garlic, and gruyere cheese

rolled in filo pastry, baked and served with a white wine and cream sauce.

CHATEAU BRIAND (for one)

The finest fillet roasted to your choice, topped with bordelaise and

hollandaise sauce, served with grilled herb tomato and asparagus.#

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BRANDY SNAP BASKET

Our home made brandy basket filled with ice-cream,

cream, fresh fruit and berries.

STRAWBERRIES IN THE SNOW

A mountain of meringues with fresh strawberries and rhubarb cream.*

CHOCOLATE PROFITEROLES

Delicate choux pastry puffs filled with chocolate and liqueur cream.

CREPE ROMANA

A fine pancake with lots of fresh hot fruit in an orange and liqueur sauce.

BREAD AND BUTTER PUDDING

That most traditional of all puddings, made the traditional way with

marmalade and sultanas and served with a rich vanilla sauce.

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COFFEE OR TEA AND CHOCOLATE  #2

CAESER SALAD

An assortment of green salads in a nippy Roquefort dressing,

chopped anchovy fillets, fine bacon, boiled egg and croutons.#

AUSTRALIAN SMOKED SALMON

Finely sliced smoked salmon served on a herb pancake

with horseradish, onions and capers.#

SHELLFISH RAGOUT

A fine selection of prawn, lobster tail and scallops with a

fish and cream sauce in puff pastry.#

MUSHROOM BUTTONS WITH LEEKS

Swiss brown mushrooms filled with sautéed leeks and bacon.

Topped with grated cheese.*

FLORENTINE OYSTERS

Sautéed with baby spinach leaves cream and hollandaise sauce

Served in puff pastry.#

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CANETON A L’ORANGE

A half, beautifully fleshed duckling, roasted brown and crisp,

with orange and Grand Marnier sauce.#

ATLANTIC SALMON

Fillet of Tasmanian salmon steamed with lemon,

balsamic vinegar, chilli and dill served on a spicy sauce.#

STEAK OLYMPUS

Fresh prawns snuggled in a fillet steak marinated in black pepper,

honey, garlic, rosemary, soya and red wine sauce.#

PORK FILET

Filled with a mushroom duxelle and bacon

served with a tarragon demi glaze.#

EXPORT RACK OF LAMB

A juicy and tender rack served with sautéed spinach, tomatoes

and gratin potatoes.#

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SWISS CHOCOLATE MOUSSE

With fresh roasted hazelnuts chopped and blended into the

mousse garnished with raspberry coulis.

OPFEL CHUECHLI

Apple rings dipped in batter, turned in cinnamon

and sugar, served with vanilla sauce and ice-cream.

STICKY DATE PUDDING

Served with a Butter cream and Vanilla sauce.

BRANDY SNAP BASKET

Our home made brandy basket filled with ice-cream,

cream, fresh fruit and berries – and lots of it.

CHEESE SELECTION

A selection of 4 – 5 cheeses and fresh fruit.#

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COFFEE OR TEA AND CHOCOLATE  #3