Gala Evening Menu
Champagne Reception: Canapés served with Paul Herard (Richemont)
Starters
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
Dessert
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