MENU 4

Seared Tuna
With a lime crust on a fennel & seaweed salad
Drizzled with a chilli & lemongrass dressing offered with lemon bread wafer

***
Espresso of Jerusalem Artichoke Soup
With red capsicum oil & parmesan twister

***
Trio of English Lamb

Herb crusted rack of lamb with oven baked tomatoes and thyme & redcurrant sauce
Shoulder of lamb on fondant potatoes with a garlic & mint jelly
Lamb Tagine cooked slowly with apricots on a bed of lemon scented cous cous with harissa sauce & toasted almonds

***
In the Pink
Raspberry & apple scented risotto with coconut ice cream, shard of bitter chocolate & pink candy floss

***
Freshly Brewed Coffee with Petits Fours