Entrée

• Potato and Leek Soup with black truffle oil
• Traditional minestrone
• King prawn on a gazpacho salad with a coconut & tamarind dressing
• Goats cheese frittata with rocket & semi dried roma tomato salad
• Steamed asparagus topped with a mango hollandaise
• Pan seared scallops with a leek salad and an Asian dressing
• Moroccan Lamb tagine with spiced cous cous
• Beef Carpaccio with a lime aioli with crustini
• BBQ warm lamb served with a Middle Eastern spiced salad
• Grilled Scampi served with a garlic lime and shallot glaze
• Oven dried roma tomato & roasted kumara risotto with olives Parmesan & wilted rocket
• Tartlet of mixed seafood with creamed leek & herb dressing
• Hot smoked salmon fillet served on creamed leek & lime hollandaise
• Pan seared scallops with potato has wafers, wilted baby spinach & a seafood bisque
• Spinach & bocconcini lasagne with bolognaise sauce
• Wild mushroom tortellini with Asian greens & coriander dressing
• Marinated bug tails with warm salad vegetables and verjuice dressing
• King prawn salad with crisp julienne vegetables with a coconut & tamarind dressing
• Goats cheese tortellini with semi-dried tomato, zucchini shavings & parsley sauce

Main Course

• Grilled Barramundi Fillet served on an Indian spiced pumpkin and potato salad
• Fresh salmon fillet with sugar pea puree, kumera gallette and preserved Lemon buerre Blanc
• Grilled beef fillet on a garlic pumpkin mash, roasted Dutch carrots and roma tomato ragout, with a rich jus
• Corn Fed chicken breast filled with a snow pea mousse served on Bbq red peppers and asparagus, herbed gnocchi with tomato coulis
• Grilled eye fillet beef with roasted field mushrooms served on a pumpkin & potato gallette topped with a Shiraz glaze
• Roasted spatchcock with pear jus & potato gallette
• Spiced Lamb rump on a sweet potato & sweet corn rosti with a minted pea puree
• Rack of lamb served with an herb crust topped served on a Tuscan vegetable risotto
• Lamb noisettes filled with mint & snow pea mousse & crushed chat potatoes
• Pork Cutlet with a sweet and sour sauce on Asian green.

Dessert

• Berry crème Brule with almond biscotti
• Pear and coffee cream Brule with almond biscotti
• Baked ricotta cake served with winter fruit compote.
• Raspberry pannacotta with a strawberry salad
• Raspberry & blueberry custard filled tart
• Bread and Butter Pudding with vanilla bean cream
• Citrus Lemon Tart with cream anglaise
• Coconut bavarois w berry coulis
• Steamed butterscotch pudding with vanilla ice cream
• Vanilla sponge pudding with mixed berry compote
• Warm chocolate brownie with honey marscapone & cashew praline
• Belgium chocolate slice served with a cream angalise
• Tiramisu

Beverage Packages

Our wines reflect quality Australian Producers, feel free to vary your selection or we are more than happy to source your favourite selection.

Notes. Pricing includes wait staff, glassware, bar equipment and GST Wines are subject to availability, and may vary over time. Please refer to Earth’s House policy in terms of Responsible Service of Alcohol.

Click here to view a printable version of this menu (PDF)