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Dinner Party Sample

FINGER FOOD ON ARRIVAL
Chefs selection of 2 items

ENTREES
Seared Pancetta Wrapped QLD Scallops with Leek & Zucchini Julienne, Chive & Champagne Beurre Blanc

MAIN COURSES
Twice Cooked Crispy Skinned Duck Leg with Pesto Field Mushroom and Cabernet Jus

Sour Dough with Virgin Olive Oil & Murray River Pink Salt

SIDE ORDERS
Pear Parmesan and Walnut Salad with Classic Vinaigrette

DESSERT
Mini Tart Tatin with Crme Chantilly & Candied Lemon