Gala Evening Menu


Champagne Reception: Canapés served with Paul Herard (Richemont)



Sundried tomato crusted cod, fine herb salad, olive dressing

Vegetarian Option: Warm goat’s cheese and red onion tart, heirloom tomato salad, pear dressing

Main Course

Free range chicken supreme, wild rice, sprouting broccoli, carrot pressing, pan juices

Vegetarian Option: Warm asparagus and feta cheese tart, crushed  new potatoes, heritage tomatoes, split vinaigrette


Warm pear and frangipane tart, crème Anglaise.

Vegetarian Option: Baked pineapple with honey and vanilla, coconut ice cream


Wines: Beyond the River Shiraz and Beyond the River Chardonnay

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