Spice-Rubbed Duck with Toasted Brioche and Fig Jam Crispy Port Belly with Tzatziki and Romesco Sauce Parmesan and Herb-Crusted Calamari with Romesco Sauce
MAINS - a choice of:
Lemon and Rosemary-Rubbed Rotisserie Chicken with Salsa Rosso Rotisserie Duck with White Truffle and Honey Glaze Angus-Pure Sirloin with Porcini Mustard and Red Wine Sauce Fish of the Day with Seafood Orzo and Artichoke Fritter
SERVED WITH: Mixed Green Leaf Salad with Cabernet Sauvignon Dressing, New Potatoes with Fresh Mint and Butter
FINAL FLINGS - a choice of:
Classic Tiramisu Tamarillo Creme Brulee with Berry Sorbet Dark Chocolate Mousse with Candied Orange Zibibbo Cheeseboard with Walnt Bread
Tea or Coffee
CHOICE OF WINES:
Spy Valley Sauvignon Blanc 2006, Marlborough Brookfields Bergman Chardonnay 2006, Hawkes Bay Gisselbrecht Riesling 2003, Alsace, France
Brookfields Ohiti Cabernet Sauvignon 2005, Hawkes Bay Church Road Merlot Cabernet 2005, Hawkes Bay Grant Burge Barossa Vines Shiraz 2004, Barossa Valley, Australia
