Paymasters Mother’s Day Lunch Menu 2019
One Course – Breads ~ Main Course $45
Two Courses – Breads ~ Main ~ Dessert $60
Two Courses – Breads ~ Entrée ~ Main $65
Three Courses – Breads ~ Entrée ~ Main ~ Dessert $80
Focaccia served warm with a trio of spreads
Garlic Prawns: (gf option) Sautéed king prawns, creamy garlic sauce, served spilling out of a filo pastry basket with crispy prosciutto Entrée or Main
Baked Camembert: Baked Camembert cheese in puff pastry, served with caramelised onion jam and a red wine toffee sauce
San Choy Bow: (gf) Braised Chinese BBQ pork, sautéed with a sticky soy, ginger and garlic glaze, snow peas, carrot, mint and coriander, peanuts, served in baby cos leaves
Paymasters Salad: (gf) Sundried tomato and basil marinated chicken breast, caramelised cashews, butternut pumpkin and pepita tossed with cos lettuce, drizzled with honey, pesto and seeded mustard dressing Entrée or Main
Arancini: (gf) Porcini mushroom and thyme arancini rolled in polenta with a tomato and mild chilli concasse.
Atlantic salmon: (gf) Pan fried Salmon fillet served with a sun-dried tomato and basil risotto and roasted zucchini batons.
Chinese BBQ Pork: (gf) Char Sui style braised pork served on wok fried bok choy, pickled green papaya and a sweet Asian bbq glaze.
Caribbean Jerk Chicken: (gf) Breast of chicken baked with a Caribbean Jerk marinade, served on black beans and rice with a charred corn and red pepper salsa.
Cauliflower and Chickpea Coconut Curry: (gf/v) Mild aromatic coconut curry with chickpeas, cauliflower and selected vegetables and black sesame rice.
Lamb Rump: (gf) Lemon and rosemary marinated lamb rump, served on roasted sweet potato and fetta mash with steamed broccolini.
Coconut Panna Cotta: (v) Creamy coconut panna cotta served with a tropical fruit coulis and toasted coconut.
Banoffee Mudcake: Moist banana and white chocolate mudcake, slightly warmed, served with caramel sauce, peanut brittle and chantilly cream.
Chocolate Pudding: (gf) Soft centred dark chocolate pudding cooked to order and served with honeycomb ice-cream.
Aged Cheddar and Triple Cream Brie: (gf option) Served with port poached figs, dried apricots and fresh pears.
Extra Vegetarian Choices – all dishes available as vegan on request.
Roasted Field Mushroom: (gf option) Roasted field mushroom served on a bed of English spinach filled with a kumera and roasted red capsicum mash, dukkah encrusted labna and focaccia points.Entrée
Sweet Corn and Fetta Fritters: Sweet corn and fetta fritters served with smashed avocado, grilled tomato and baby rocket leaves and a tomato chutney Entree
Sun-dried tomato Risotto: (gf/v) Tomato risotto, roasted red peppers, Portobello mushrooms, Spanish onion, baby spinach and roasted pinenuts Main
Sweet Chilli Tofu: (gf/v) Wok fried tofu with Asian vegetables in a Indonesian sweet chilli sauce, served with black sesame rice Main