Chef Sara Salamanca

Salt & Pepper Calamari – Crispy calamari served with lemon aioli and fresh herbs

Pumpkin & Feta Arancini – Golden risotto balls with roasted pumpkin and feta

Sydney Rock Oysters – Fresh oysters served natural or with citrus dressing

Bush Tomato Bruschetta – Toasted sourdough topped with bush tomato relish and ricotta

Lamb Kofta Skewers – Grilled lamb skewers with mint yogurt sauce

Barramundi Fish Cakes – Crispy fish cakes served with sweet chili lime sauce

Creamy Garlic Prawn Pasta – Fresh prawns tossed in garlic cream sauce with linguine

Roasted Pumpkin Risotto – Creamy risotto with roasted pumpkin and parmesan

Chicken & Mushroom Pie – Classic Aussie-style pie with flaky pastry

Beetroot and Goat Cheese Gnocchi – Soft gnocchi with roasted beetroot sauce

Seafood Chowder – Rich creamy soup with local seafood and herbs

Macadamia Crusted Pasta Bake – Baked pasta topped with crunchy macadamias

Grilled Barramundi – Fresh barramundi fillet served with lemon butter and greens

Slow Cooked Lamb Shank – Tender lamb with rosemary mash and red wine jus

Chicken Schnitzel – Golden crumbed chicken served with chips and salad

Beef Steak with Pepper Sauce – Grilled steak served with roasted vegetables

BBQ Glazed Pork Ribs – Smoky ribs with crispy fries and slaw

Vegetarian Stuffed Capsicum – Roasted capsicum filled with quinoa and vegetables

Pavlova, meringue topped with cream and fresh fruit / berries

Sticky Date Pudding – Warm date pudding with caramel sauce and ice cream

Lamingtons – Sponge cake coated in chocolate and coconut

Macadamia Chocolate Tart – Rich chocolate tart with roasted macadamias

Lemon myrtle cheesecake with berry compote

Citrus Panna Cotta (Coconut-Based)

Bruschetta al Pomodoro – Toasted rustic bread topped with fresh tomatoes, basil, garlic, and olive oil

Caprese Salad – Fresh mozzarella, tomatoes, basil, balsamic glaze, and extra virgin olive oil

Arancini Siciliani – Crispy fried rice balls filled with mozzarella and ragù

Calamari Fritti – Lightly fried squid served with lemon and garlic aioli

Prosciutto e Melone – Thin slices of prosciutto served with fresh melon

Burrata with Roasted Peaches, Basil Oil & Aged Balsamic

Spaghetti Carbonara – Pasta with pancetta, pecorino cheese, egg yolk, and black pepper

Risotto ai Funghi – Creamy mushroom risotto with parmesan and herbs

Creamy Mushroom & White Wine Soup

Roasted Butternut Squash Soup with Brown Butter & Crispy Sage

Lasagna alla Bolognese – Layers of pasta, beef ragù, béchamel, and cheese

Sautéed mussels with garlic, parsley & white wine

Mediterranean Salad with modena dressing, figs and nuts

Gnocchi al Pesto – Potato gnocchi tossed in fresh basil pesto sauce

Grilled Salmon al Limone – Salmon fillet with lemon butter and herbs

Beef braised in red wine with creamy polenta

Eggplant Parmigiana – Baked eggplant layered with tomato sauce and cheese

Beef steak (ribeye, sirloin, or fillet) – With peppercorn or mushroom sauce

Chicken Parmigiana – Breaded chicken topped with tomato sauce and melted mozzarella

Osso Buco – Slow-braised veal shank served with gremolata

Saltimbocca alla Romana – Veal with prosciutto and sage in white wine sauce

Tiramisu – Coffee-soaked ladyfingers layered with mascarpone cream

Citrus Panna Cotta (Coconut-Based)

Panna Cotta – Creamy vanilla dessert served with berry sauce

Cannoli Siciliani – Crispy pastry shells filled with sweet ricotta cream

Gelato Selection – Assorted Italian ice cream flavors

Chocolate Lava Cake – Warm chocolate cake with molten center

French Onion Soup – Rich beef broth with caramelized onions, toasted baguette, and melted Gruyère cheese

Salade Niçoise – Tuna, olives, eggs, green beans, tomatoes, and vinaigrette

Seared Scallops with Cauliflower Purée, Lemon Oil & Crispy Capers

Grilled octopus with lemon, parsley & olive oil

Carpaccio of Beef Fillet with Parmesan, Rocket & Lemon Dressing

Mediterranean Salad with modena dressing, figs and nuts

Mushroom Risotto Français – Creamy risotto with wild mushrooms and herbs

Crêpes au Fromage – Savory cheese crêpes with béchamel sauce

Gratin Dauphinois – Thinly sliced potatoes baked with cream and cheese

Ratatouille with Herbed Rice – Traditional Provençal vegetables served over rice

Pasta au Poulet et Crème – Pasta with chicken in a garlic cream sauce

Soufflé au Fromage – Light and airy cheese soufflé

Coq au Vin – Chicken slowly braised in red wine with mushrooms and onions

Beef Bourguignon – Tender beef stew cooked in Burgundy wine

Duck à l’Orange – Roasted duck with a sweet citrus glaze

Filet de Saumon – Pan-seared salmon with lemon butter sauce

Steak Frites – Classic steak served with crispy French fries

Chicken breast stuffed with mozzarella, sun-dried tomatoes, and basil, served with roasted asparagus

Beef braised in red wine with creamy polenta

Crème Brûlée – Vanilla custard topped with caramelized sugar

Chocolate Mousse – Rich and airy dark chocolate mousse

Tarte Tatin – Upside-down caramelized apple tart

Madeleines – Soft buttery sponge cakes

Profiteroles – Cream-filled pastry puffs with chocolate sauce

Lemon myrtle cheesecake with berry compote

Balsamic-glazed cranberry & Gruyère and spinach stuffed mushrooms

Burrata with Roasted Peaches, Basil Oil & Aged Balsamic

Carpaccio of Beef Fillet with Parmesan, Rocket & Lemon Dressing

Garlic shrimp in olive oil and chilli

Parmesan Crisps with Whipped Goat’s Cheese & Roasted Cherry Tomato

Greek-Style Bruschetta – Crispy baguette slices topped with feta, cherry tomatoes, olives, and a drizzle of balsamic reduction

Citrus pomegranate kale salad

Mediterranean Salad with figs and nuts

Prawn & mango salad with citrus vinaigrette

Crispy calamari with lemon & aioli

Classic French onion soup

Creamy Mushroom & White Wine Soup

Roasted Butternut Squash Soup with Brown Butter & Crispy Sage

Grilled salmon fillet topped with a creamy lemon dill sauce, served with roasted baby potatoes and asparagus

Beef Wellington

Herb-Crusted Beef Fillet with Truffle Mashed Potatoes & Seasonal Vegetables

Baked sea bass with lemon and herbs

Smoked Salmon & Lemon Linguine

Spaghetti allo Scoglio, seafood pasta

Marbled Pumpkin & Herb Ravioli with Browned Olive Oil

Wild Mushroom Risotto with Parmesan & Truffle Oil

Beef braised in red wine with creamy polenta

Tiramisu

Citrus Panna Cotta (Coconut-Based)

Fruit Shortcake

Lemon and raspberry cheesecake

Vanilla rice pudding

Torta Caprese al Cioccolato – Flourless chocolate and almond cake, served with raspberry coulis and whipped cream

Pavlova, meringue topped with cream and fresh fruit / berries

Balsamic-glazed cranberry & Gruyère and spinach stuffed mushrooms

Burrata with Roasted Peaches, Basil Oil & Aged Balsamic

Carpaccio of Beef Fillet with Parmesan, Rocket & Lemon Dressing

Garlic shrimp in olive oil and chilli

Prawn cocktail

Parmesan Crisps with Whipped Goat’s Cheese & Roasted Cherry Tomato

Seared scallops with cauliflower purée & lemon oil

Grilled octopus with lemon, parsley & olive oil

Fresh Oysters

Mediterranean Salad with modena dressing, figs and nuts

Roasted Butternut Squash Soup with Brown Butter & Crispy Sage

Spaghetti allo Scoglio, seafood pasta

Wild Mushroom Risotto with almond Parmesan crumble & Truffle Oil

Caserecce with blue swimmer crab, zucchini, cherry tomatoes

Classic French onion soup

Harvest salad with lemon thyme dressing

Marbled Pumpkin & Herb Ravioli with Browned Olive Oil

Purple Sweet Potato Gnocchi with Sage & Garlic Oil

Beef braised in red wine with creamy polenta

Grilled salmon fillet topped with a creamy lemon dill sauce, served with roasted baby potatoes and asparagus

Chicken breast stuffed with mozzarella, sun-dried tomatoes, and basil, served with creamy polenta and roasted asparagus

Beef Wellington

Roast Lamb Rack with Garlic-Rosemary Jus & Dauphinoise Potatoes

Lamb-chops chimichurri

Pan-seared white fish in brown butter, capers, lemon

Tiramisu to your taste (classic, matcha, fresh berries)

Citrus Panna Cotta (Coconut-Based)

Torta Caprese al Cioccolato – Flourless chocolate and almond cake, served with raspberry coulis and whipped cream

Lemon myrtle cheesecake with berry compote

Mango cream crepe cake

Pavlova, meringue topped with cream and fresh fruit / berries

Lemon grass pannacotta

Chocolate fondant

Balsamic-glazed cranberry & whipped white bean and lemon spread stuffed mushrooms with spinach

Greek-Style Bruschetta – Crispy baguette slices topped with lactose free cream, cherry tomatoes, olives, and a drizzle of balsamic reduction

Crispy tempeh with purple sweet potato purée & miso caramel

Carrot & Ginger Velouté with Coconut Foam

Crispy Chickpeas with Spice – Crunchy roasted chickpeas with smoked paprika, cumin, and sea salt

Marbled Pumpkin & Herb Ravioli with Browned Olive Oil

Heirloom Tomato Tartare with Avocado, Shallot & Citrus Dressing

Spaghetti Squash Nest with Roasted Vegetables & Piquillo Purée

Wild Mushroom Risotto with almond Parmesan crumble & Truffle Oil

Roasted Butternut Squash Soup with Brown Butter & Crispy Sage

Meze platter hummus, baba ganoush, tzatziki marinated olives, cherry tomatoes, cucumber sticks

Quinoa Mediterranean Bowl

Seared Garden Cutlet with Root Vegetable Purée & Balsamic Glaze

Plant-Based Wellington en Croûte

Seared Plant-Based “Filet” with Roasted Root Vegetables & Red Wine Reduction

Sweet Potato & Black Bean Chili

Purple Sweet Potato Gnocchi with Sage & Garlic Oil

Plant-Based Steak with Red Wine Mushroom Sauce

Ube Coconut Cheesecake

Lemon grass lactose free pannacotta

Vegan Chocolate Mousse with Hazelnut Praline – Rich, airy mousse with a crunchy nut topping

Olive Oil Orange Cake

Light sponge with coconut-cream filling

Sorbet trio (mango, raspberry, lemon)