Please contact us if you have any special dietaries
Entrée
Choose two from the options below to taste per couple:
o Corn cake with chunky avocado salsa, fresh dill and a smoked Salmon rosette
o Roasted Peking style duck drizzled in sweet soy and sesame oil dressing with crisp julienne vegetables rolled in a house made Crepe served with micro herbs
o Thai beef salad with a mesclun of assorted green leaves with fresh mint, Thai basil, coriander and bean shoots. Topped with tender marinated beef and complimented with our own secret Thai dressing
o Double roasted pork belly served with apple slaw
o Tagliatelle with caramelized fennel, smoked trout and crème fraiche
o Mixed wild mushroom risotto with freshly shaved parmesan (suitable for vegetarian and gluten free guests)
o Vine ripened baby tomato and goats cheese Tart with a seed crust (suitable for vegetarian guests)
The Main Event
Choose two from the options below to taste per couple:
o Lamb rump stuffed with bacon and leek served with kumara mash, steamed greens, grilled mushrooms and a port wine jus
o Ricotta filled chicken breast with fresh parmesan, sundried tomato served on a local seasonal vegetable medley of sweet potato, carrots, potatoes, zucchini and red capsicum baked in garlic, local olive oil, South Australian pink rock salt and rosemary topped with a lemon salsa verde dressing
o Beef cheeks slowly cooked in tomato, red wine and seasonal vegetables with a parsnip puree and steamed seasonal greens
o Pan seared Tasmanian salmon fillet served with potato chats roasted in olive oil and rosemary with steamed greens with a lime butter drizzling
o Baked Trout Tarator Style with a tahini and yoghurt dressing, freshly chopped herbs and walnuts, and a hint of chili
o Slow roasted pork glazed with Asian spices and palm sugar. Served with a timbale of coconut rice with steamed Asian greens. With a sticky plum sauce
o Vegetarian option available upon request
Dessert
Choose two from the options below to taste per couple:
o House baked petit sticky date pudding served with warm butterscotch sauce with local handcrafted vanilla bean and marinated baby figs gelato by the Pines Kiama
o Macadamia and Wattle seed praline cheesecake with The Pines caramel gelato, toffee shards and crème caramel jus
o Apple and Fig Strudel with vanilla bean and marinated baby fig gelato by the Pines Kiama with a drizzle of lilly pilly conserve
o Chocolate Ganache Tart with fresh seasonal berries and local double cream
o Burnt toffee and vanilla bean crème brulée with The Pines locally made Coffee Gelato. Garnished with edible flowers
o Locally grown rhubarb and raspberry nutty crumble with The Pines Vanilla Bean Ice Cream
o Refreshing lemon and lime curd tart served with local double cream and seasonal fresh berries
o The Pines locally produced gelato selection served in a martini glass with a chocolate dipped strawberry
