FIRST COURSE
Cream of lobster, fennel and tomato soup with seared lobster tail, drizzled with lemon evoo.
Orlando Trilogy Sparkling.
SECOND COURSE
Juniper berry crusted carpaccio of venison, horseradish cream and parsnip wafers.
Wyndham Estate Bin 999 Merlot.
THIRD COURSE
Tasmanian smoked salmon and Alaskan king crab terrine, avocado mousse, chervil salad, cucumber oil.
Wyndham Estate Bin 777 Semillon Sauvignon Blanc.
INTERMEZZO
Pineapple and lemongrass granita.
FOURTH COURSE
Honey glazedpork belly and roasted scallops with celeriac puree and sour grape reduction.
Wyndham Estate Bin 222 Chardonnay.
FIFTH COURSE
Oven roasted Amelia Bark rack of lamb, gratin of cauliflower puree, tomatoes and charred courgette with warm dressing of salsa verde.
Wyndham Estate Bin 444 Cabarnet Sauvignon.
SIXTH COURSE
Burnt lime and lychee tofu torte, mandarin sorbet, vanilla pod double cream and blueberry praline.
Wyndham Estate Bin 555 Sparkling Chiraz.
SEVENTH COURSE
Premium Australian cheeses with apricot, capsicum and cashew confit, poppy seed lavosh.
Wyndham Estate Bin 555 Shiraz.
* Please note; all accompanying wine is served in 75ml glasses.
