Menu
Coriander crusted fish fingers with tartare sauce
Japanese teriyaki meatballs with sesame
Corn and spinach mini quiche
Tomato and feta bruschetta with basil
Tyrrell’s Moore's Creek Sparkling Brut NV
Amuse bouche
Te Mata Woodthorpe Sauvignon Blanc 2011
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Pave of sun-dried tomato marinated watermelon
with roquette and feta foam
Maison Champy Bourgogne Chardonnay 2009
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Lemon and mint sorbet
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Thai steamed Tasmanian barramundi
with Oriental vegetable slaw and stir fried vegetables
or
English farmhouse cheddar and mushroom filled chicken
potato puree, haricot verts and olive dust
or
Wild mushroom crepes
tomato cream and pesto emulsion
Te Mata Estate Gamay Pinot Noir 2011
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Cheese platter
Tyrrell’s Brokenback Shiraz 2010
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Trident signature Belgian butter chocolate mousse
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Tea and coffee
TASTING NOTES
