From the Grill
Lemongrass marinated boneless spring chicken
with mango and tomato salsa
Pork and sage sausages
Slow roasted rangers valley wagyu rump cap
with salsa verde
Grilled prawns
with chili and spring onion
Sides
Salad of heirloom tomatoes(V)
with watermelon and goat cheese
Potato salad(V)
with mustard and quail eggs
Garden leaf salad(V)
with red wine vinaigrette
Grilled vegetable skewers(V)
Dessert
Rhubarb cheesecake with chocolate crumbs
Platter of fresh seasonal fruits
