Valentine’s Day Dinner 2019

Thursday 14th February 2019

PHONE BOOKINGS ONLY, please see booking times

5:30pm to 7:30pm 
6.00pm to 8:00pm – Booked out 
8.00pm to Finish – Booked out 
8.30pm to Finish 

Please call Randolph at the restaurant on 02 49252600 for booking times and availability.

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Valentine’s Day Dinner Menu 2019

(One Course) $50.00: (g) Bubbly ~Breads ~ Main
(Two Courses) $65.00: (g) Bubbly ~Breads ~ Main ~ Dessert
(Two Courses) $70.00: (g) Bubbly~ Breads ~ Entrée ~ Main
(Three Courses) $85.00: (g) Bubbly ~ Breads ~ Entrée ~ Main ~ Dessert


 

Glass of bubbly on arrival
Appetizer Breads
Focaccia served warm with a trio of spreads

Entrées

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, coriander and peanuts, served in baby cos leaves

Arancini: (gf) Roasted capsicum, rocket and pinenut arancini, rolled in polenta with a sriracha chilli and tomato emulsion

Buffalo spiced Chicken: Mild Southern American buffalo marinated chicken served with coleslaw and mac and cheese balls

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

Mains

Spanish Style Salmon: (gf) Pan fried salmon fillet, served on a lemon and zucchini baked rice with toasted almond and preserved lemon drizzle

Creole Smoked Chicken (gf) Breast of chicken baked with a mild smoky creole marinade, served with sweet potato puree and a red pepper salsa

Lamb Rump: (gf) Dukkah encrusted lamb rump served on a potato and chive rosti, wilted baby spinach and pomegranate molasses

Cauliflower and Chickpea Coconut Curry: (gf/v) Mild aromatic coconut curry with chickpeas, cauliflower and selected vegetables and black sesame rice

Chinese BBQ Pork: (gf) Char Sui braised pork on wok fried bok choy, pickled green papaya and sweet Asian BBQ glaze

Desserts

Strawberries and Cream Parfait: Moscato poached strawberries, strawberry ice cream and Chantilly cream layered with shortbread soil
Snickers Mud Cake: Slightly warmed mud cake served with whipped caramel, Chantilly cream and Macadamia nut brittle
Sticky Date Deep Pan Pancake: Cooked to order served with butterscotch sauce and vanilla ice cream

Aged Cheddar and Triple Cream Brie :(gf option) Served with port poached figs, dried apricots & fresh pears

Coconut Panna Cotta: (v) Creamy coconut panna cotta served with a tropical fruit coulis and toasted coconut

Affogato: Double shot of coffee served with vanilla ice cream

Extra Vegetarian Choices

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 Entree

Sticky Sesame Cauliflower: (gf/v) Cauliflower florets fried in a light batter tossed with a sticky sesame sauce
Entree

Sweet Corn and Fetta Fritters: Sweet corn and fetta fritters served with smashed avocado, grilled tomato and baby rocket leaves and tomato chutney Entrée

Potato Gnocchi: (gf/v) Potato gnocchi, roasted red peppers, portabello mushrooms, Spanish onion, baby spinach and toasted pinenuts Main