STIX BAR
STIX BAR To start o French baguette with butter
Entrée o o o
Fremantle swordfish ceviche | Ginger and coconut, red radish pickle (GF) OR Gypsy pork belly | Baba ganoush, curry-spiced sweet potato chips (GF)
Mains o Duck, fresh coriander and charred corn | wrapped in crispy brick pastry, grilled broccolini o OR o Tasmanian salmon, roasted in potato ‘’leaves’’ | sundried tomato pesto, grilled vegetables (GF)
Dessert o Meringue and seasonal fresh fruit | Light vanilla whipped cream (GF) o OR o Apricot tart | Almond cream, hibiscus flower sorbet
To finish o Toasted coconut marshmallow with Caribbean cocktail and rum sorbet (GF) o Accompany with 1 glass of wine per person – Ad Hoc Sparkling Pinot Noir Chardonnay, Stormflower Sauvignon Blanc, or Byron & Harold Tandem Merlot, Meringue and seasonal fresh fruit | Light vanilla whipped Cream (GF)
Entrée o o o
Fremantle swordfish ceviche | Ginger and coconut, red radish pickle (GF) OR Gypsy pork belly | Baba ganoush, curry-spiced sweet potato chips (GF)
Mains o Duck, fresh coriander and charred corn | wrapped in crispy brick pastry, grilled broccolini o OR o Tasmanian salmon, roasted in potato ‘’leaves’’ | sundried tomato pesto, grilled vegetables (GF)
Dessert o Meringue and seasonal fresh fruit | Light vanilla whipped cream (GF) o OR o Apricot tart | Almond cream, hibiscus flower sorbet
To finish o Toasted coconut marshmallow with Caribbean cocktail and rum sorbet (GF) o Accompany with 1 glass of wine per person – Ad Hoc Sparkling Pinot Noir Chardonnay, Stormflower Sauvignon Blanc, or Byron & Harold Tandem Merlot, Meringue and seasonal fresh fruit | Light vanilla whipped Cream (GF)
