SAMPLE MENU

Canapés

Scallop ceviche on a fig and tomato salsa
Spiced chicken and pickled mango tartlet
NV Yarrabank Cuvee Brut Sparkling, Yarra Valley, Victoria

Entrée

Middle eastern style quail with a pumpkin and Persian feta salad and honey dressing
Bbq lamb fillet with crushed pea, chiffonade of mint and labne
2007 Kumeu River Pinot Gris, Marlborough, New Zealand

Main

Sumac spiced lamb fillet with mousaka and currant jus
Za atar crusted kingfish fillets on warm hummus with tabbouleh salad
2005 Tamar Ridge Pinot Noir, West Tamar, Tasmania

Dessert

Cinnamon pannacotta with apple compote, spiced crumble and calvados anglaise
Poached caramel pear with anise cake, vanilla ice cream and liquorices paint
Pedro Ximenez 'El Candado' Valdespino, Jerez, Spain  Served Chilled