Unique Menus according to Dietary and cultural needs
Menu 1
Gluten free diet
Breakfast
Breakfast
Classic bacon and egg:
grilled bacon, eggs to order (scrambled, sunny fried or poached), grilled roma tomato served with gluten free toast.
grilled bacon, eggs to order (scrambled, sunny fried or poached), grilled roma tomato served with gluten free toast.
Spanish omelette:
omelette topped with blue cheese, spinach, smoked salmon, Spanish onion and sliced mushroom garnish with chopped chives.
omelette topped with blue cheese, spinach, smoked salmon, Spanish onion and sliced mushroom garnish with chopped chives.
Fruit salad:
seasonal fruit salad served with honey, berry compote and yoghurt
seasonal fruit salad served with honey, berry compote and yoghurt
Smoke salmon rosti:
potato rosti served with smoked salmon rose, spinach, grilled asparagus, grilled roma tomato and poached egg.
potato rosti served with smoked salmon rose, spinach, grilled asparagus, grilled roma tomato and poached egg.
Scramble egg:
fluffy scrambled egg served with grilled bacon and roma tomato and gluten free toast.
fluffy scrambled egg served with grilled bacon and roma tomato and gluten free toast.
Egg Benedict ham:
grilled ham, spinach and poached eggs on top of gluten free toast topped with hollandaise sauce served with grilled roma tomato.
grilled ham, spinach and poached eggs on top of gluten free toast topped with hollandaise sauce served with grilled roma tomato.
Lunch
Entrée:
Moroccan chicken salad: mixed green salad with mango dressing served with Moroccan chicken and avocado on top.
Moroccan chicken salad: mixed green salad with mango dressing served with Moroccan chicken and avocado on top.
Garlic pizzetta:
gluten free pizza base with garlic butter garnished with bean sprouts.
gluten free pizza base with garlic butter garnished with bean sprouts.
Main
House Made Sand Crab Cakes: crab cakes with a petite rocket salad accompanied by tomato & chilli jam.
Risotto Fungi: prawn risotto with mushrooms, shallots, spinach & onion in a white wine sauce with a touch of cream garnish with grated parmesan.
Dessert
Hot sticky date pudding (made with rice flour):
a hot sticky date pudding with rich butterscotch, cream anglage sauce served with vanilla ice-cream and garnished with strawberry.
a hot sticky date pudding with rich butterscotch, cream anglage sauce served with vanilla ice-cream and garnished with strawberry.
Pana cota:
cold vanilla bean pana cota accompanied with layer of berry compote, kiwifruit couli and cream anglage sauce served with fresh strawberry.
cold vanilla bean pana cota accompanied with layer of berry compote, kiwifruit couli and cream anglage sauce served with fresh strawberry.
Dinner:
Entrée:
Pan Seared Scallops: scallops served with cauliflower & leek puree, micro herb salad & apple balsamic reduction
Entrée:
Pan Seared Scallops: scallops served with cauliflower & leek puree, micro herb salad & apple balsamic reduction
Salad Nicoise:, mixed greens served with grilled swordfish, sliced boiled potatoes, kalamata olives, green beans, poached egg & dressed with aged balsamic dressing
Main:
Twice Cooked Crispy Skin Duck: crispy skinned duck accompanied with herb potato croquette, steamed Bok Choy, honey duck jus and garnished with micro herbs.
Twice Cooked Crispy Skin Duck: crispy skinned duck accompanied with herb potato croquette, steamed Bok Choy, honey duck jus and garnished with micro herbs.
Corn Fed Oven Roasted Chicken Breast: chicken breast filled with herbed corn accompanied with sweet potato fondant, confit garlic, english spinach topped with chicken jus.
Dessert:
Vanilla Bean Crème Brulee: rich vanilla flavoured cream Brulee served with fresh strawberry, vanilla ice cream and pistachio biscotti.
Vanilla Bean Crème Brulee: rich vanilla flavoured cream Brulee served with fresh strawberry, vanilla ice cream and pistachio biscotti.
Chocolate fondue: a savoury dish accompanied with fresh strawberry, caramelised pineapple, sliced banana, marsmella served with hot chocolate sauce.
Menu 2
Diabetic diet menu
Diabetic diet menu
Breakfast
Little salsa:
toasted ciabatta topped with bacon, poached eggs and tomato salsa and served with apple balsamic reduction.
toasted ciabatta topped with bacon, poached eggs and tomato salsa and served with apple balsamic reduction.
Vegetable Delight:
grilled asparagus, bacon, tomato, spinach, poached eggs, mushrooms with toasted Turkish bread.
Apricot muesli breakfast: muesli layered with yoghurt & berry compote(no sugar added) served with seasoned fresh fruit.
grilled asparagus, bacon, tomato, spinach, poached eggs, mushrooms with toasted Turkish bread.
Apricot muesli breakfast: muesli layered with yoghurt & berry compote(no sugar added) served with seasoned fresh fruit.
Classic brekkie:
chipolatas, bacon, oven roasted roma tomatoes, hash browns, sautéed mushrooms & fried eggs on white toast.
chipolatas, bacon, oven roasted roma tomatoes, hash browns, sautéed mushrooms & fried eggs on white toast.
Cinnamon Glazed French Toast
garnished with fresh seasonal fruit or topped with bacon,
banana & whipped cream.
Whole meal toast with peanut butter and vegemite
Lunch
Crumbed Chicken: A tender crumbed chicken breast fillet served with tomato salsa and spring vegetables or side salad.
garnished with fresh seasonal fruit or topped with bacon,
banana & whipped cream.
Whole meal toast with peanut butter and vegemite
Lunch
Crumbed Chicken: A tender crumbed chicken breast fillet served with tomato salsa and spring vegetables or side salad.
Roast Chicken Linguine:
Tender roasted chicken pieces, crispy bacon tossed in a sweet rich tomato sauce served on al dente linguine
Tender roasted chicken pieces, crispy bacon tossed in a sweet rich tomato sauce served on al dente linguine
Dinner
Fettuccine Bolognaise:
Al denté ribbon pasta smothered with a robust meat and red wines bolognaise sauce and topped with parmesan cheese
Fettuccine Bolognaise:
Al denté ribbon pasta smothered with a robust meat and red wines bolognaise sauce and topped with parmesan cheese
Herb Crusted Gippsland Lamb Loin:
lamb loins topped with herb paste with grilled polenta, charred asparagus, caponata & red wine jus.
lamb loins topped with herb paste with grilled polenta, charred asparagus, caponata & red wine jus.
Dessert
2 B. Design a three course vegan Menu. Take into consideration the strict criteria that are involved in preparing vegan Menus.
Entrée
Bruschetta : toasted ciabata bread topped with buffalo moozarella cheese, roma tomatoes, basil, sea salt & olive oil
Vegie Patch pizza:
pizza base with Napoli sauce, mozzarella cheese diced pumpkin, broccoli, capsicum, fetta, pine nuts, rosemary & sour cream.
pizza base with Napoli sauce, mozzarella cheese diced pumpkin, broccoli, capsicum, fetta, pine nuts, rosemary & sour cream.
Main course
Vegetable Stack:
char grilled eggplant, zucchini, capsicum, caramelized Spanish onion & baby spinach layered between freshly made corn fritters & served with spicy capsicum & basil pesto.
char grilled eggplant, zucchini, capsicum, caramelized Spanish onion & baby spinach layered between freshly made corn fritters & served with spicy capsicum & basil pesto.
Dessert
Chef’s Painters Palette: a selection of assorted sorbets, gelatos & complementing coulis served on a pastry palette.
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