CHEFS TRILOGY MENU

V - vegetarian​

VG - vegan

GF - gluten free

DF - dairy free

MENU

ENTREÉ

Slow roasted ocean trout with fennel and citrus GF
Grilled Spencer Gulf prawns with chimichurri GF
Marinated local calamari with a fermented garlic aioli GF 

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MAIN

Rack of lamb with tarragon scented ratatouille GF
Roast free range chicken roulade with thyme fondant potatoes GF
Angus beef fillet with truffled mash and wild mushrooms GF

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DESSERT

Pavlova with passion fruit curd GF
Mixed berry tartlet with chocolate mousse
Panna cotta with lime poached pineapple GF

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*Minimum 30 guests. 

Not available in Immersion Longhouse

Prices valid until June 2021.