Our server began the evening with complimentary champagne for the table!
Here is what was on the menu...
The Head Chef, Ryan Edwards, prepared some tasting for us to start with. These were not on the menu.
|roasted red pepper covering with avocado stuff on the inside|
|White and red beatroot salad with some yummy cheese|
|Salad of fragrant spiced roasted sweet potato, pepitas and toasted almonds and cumin|
|Hutton Vale Lamb with braised vegetable fruits, pearl cous cous and sherry jus|
|Rare fillet of Coorong Angus beef and broccoli with tarragon emulsion|
|Fillet of South Australian snapper with pilaf, zucchini and chervil butter sauce|