STARTER PLATTER
House made, cold fermented native thyme and honey bread, with mountain pepper spiced butter.
Zucchini and goats cheese clafoutis with native thyme and Croatian Ajvar sauce.
Warrigal greens pesto with lemon myrtle, macadamia nut and mountain pepper.
MAINS
Chicken fillet marinated in lemon myrtle and mountain pepper, wrapped in prosciutto, steam grilled and topped with a red currant glaze and served with strawberry gum and tomato sauce.
Beef cheeks slow cooked with anise myrtle served on a bed of hummus with mountain pepper and lemon myrtle.
Ricotta cheese and native spinach dumplings baked in a strawberry gum tomato sugo.
Vegetarian Quiche Lorraine featuring warrigal greens and mushrooms with a strawberry gum and tomato sauce.
Mains served with a Croatian inspired side of Blitva (warrigal greens, olive oil, garlic and potatoes) and a fresh garden salad with mountain pepper berry and lemon myrtle dressing.
DESSERTS
Mini pavlova with strawberry gum cream, mango, red currants and kiwi fruit.
Christmas ginger bread anise myrtle ice cream sandwich.
Anise myrtle and roast fig ice cream topped with seasonal fruit.
Finger lime curd meringue topped with an apple granita.
River mint pannacotta with poached tamarillo and berries
Chocolate and date brownie with poached tamarillo and berries.
All desserts served with strawberry gum cream