| Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes |
| Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice |
| Roast chicken breast in wild mushroom cream and gratin chat potatoes |
| Roast rack of lamb with natural jus, roasted vegetables, and creamy garlic mash |
| Tasmanian salmon in wild lime butter sauce with steamed green beans and pasta |
| Veal mignon in Yarra red wine sauce with vegetables and prawn-potato mousseline |
| Barramundi in black bean sauce with baby bok choy and jasmine rice |
| Cantonese roast duck with vegetables and steamed rice |
| Indian lamb shank curry with vegetables and pilaff rice |
| Singapore Chicken Rice |
| Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only) |
Back
|