• Vietnamese coleslaw with shredded chicken, wombok, bean shoots, red pepper & greens dressed with a medley of Asian flavors & sprinkled with a crunchy nori, eschallot & assorted seed topping.
• Local feta cheese & tomato salad served on crispy baguette
• Thai flavored chicken balls rolled in local walnuts served with salad greens & sweet chili dipping sauce
• Meze plate of houmous, tzatziki & smoked trout mousse served with pita crisps
• Spaghetti topped with grilled tomatoes, ricotta cheese, pesto & sundried tomatoes
• Fettuccini Puttanesca served with garlic & herb bread
• Eggplant & tofu moussaka served with green salad
• Gigantic field mushrooms filled with ricotta cheese, garlic, sun dried tomatoes & fresh herbs served on toast rounds

Entrees @ $18 per person

• Duck & proscuitto salad
• Thai style salad of rare chargrilled eye fillet & Asian greens with a warm coriander, lemongrass & kaffir lime leaf dressing
• Individual tarts topped with chargrilled vegetables & pesto & grilled with melted bocconcini
• Local vine leaves stuffed with Spanish onion, tomato, fresh herbs and rice served with roasted red pepper & Milawa ashed chevre (goats cheese)
• Warm chicken Caesar style salad with anchovies, croutons, shaved Parmigiano and locally smoked Kaiserfleish (German style bacon)
• Squid ink pasta with a smoked salmon, caper & fresh horseradish sauce
• Vermicelli noodle laksa with prawns, calamari & white fish topped with julienne of red pepper, fresh coriander & bean shoots

All entrees served with warm fresh dinner rolls

Main courses @ $ 22 per person

• Lamb shank casserole flavored with saffron, orange, cinnamon & chili accompanied by couscous with preserved lemon, toasted nuts & raisins.
• BBQ Tandoori style chicken fillet served with sticky coconut rice, raita, hot mango chutney, bananas & papadams
• Whole local rainbow trout baked in foil with lemon, garlic, fresh herbs and white wine
• Local venison & walnut ragout served on creamy celeriac with braised fennel & topped with a puff pastry triangle
• Thai chicken & vegetable curry served with jasmine rice, papadams & sweet mango chutney
• Borlotti beans cooked ala maison, served with a garden salad, parmesan cheese & fresh crusty bread
• Greek style moussaka served with a traditional Greek salad
• Osso Bucco served with steamed potatoes in parsley butter & green beans
• Indian Beef koftas served with pilaf rice, potatoes spiced with ginger, papadams & hot chutney
• Beef, orange & bacon ragout served on sweet potato puree
• Cock au vin served with couscous & vegetables
• Traditional beef lasagna served with roast potato chunks & tomato & orange salad
• Thick German sausages served with Sauerkraut, onion & mushroom gravy & mashed potatoes
• Beef & herb meatballs cooked in a rich tomato sauce & served on spaghetti with parmesan cheese & a garden salad

Main course @ $35 per person

• Local venison loin fillet roasted & served with beetroot, orange glaze & sweet potato chips
• Roast rack of lamb with a chili & fresh mint sauce accompanied by fried kipfler potatoes
• Crispy skinned marinated duck fillets served with a rich dark cherry sauce
• Eye fillet of local beef chargrilled with anchovy béarnaise roasted tomato relish & crispy roast potatoes
• Locally farmed salmon steaks with baked chemoula & buttered spinach infused with preserved lemon
• Cassolet of pheasant in vin santo with chestnuts & pancetta
• Lamb back straps with limed yoghurt, couscous & caramelized onion custard
• Whole local trout poached in coconut milk with Asian flavors & served with a vermicelli salad
• Roast squab with eschallot, apples, peas & mint
• Pork fillets coated in macadamia nuts & wattle seeds topped with a warm mango sauce
• Grilled kangaroo fillet served with celeriac and capers
• Rare roasted Alpine porterhouse fillet served with fresh horseradish sauce & served with a savory bread & butter pudding
• Emu fillet with quandong chili glaze served with baked beetroot chunks

All mains served with fresh seasonal vegetables, salad available on request

Desserts @ $10 per person

• Cumquat icecream cornet molds served with coconut macaroons
• Apple Cointreau & bread pudding served with King Island cream
• Sweet filo cups filled with mixed berry compote served with vanilla icecream & a berry coulis
• Individual cold lemon soufflés served with a sweet lime sauce
• Local hazelnut roulade filled with chocolate brandy cream
• Locally made Blue cheese icecream served with poached quinces
• Individual summer puddings served with pineapple sage cream
• Rich chocolate & liquor slice served with bitter coffee cream & toasted almond flakes
• Orange puddings with lime syrup & cardamom custard
• Cherry & chocolate cheesecake served with cream
• Individual lime & lemon myrtle tart served with rich cream & berries
• Individual raspberry pannecotta served with Pineapple sage infused cream

Terms:

• A 10% discount applies for dinners where 3 courses are booked
• Minimum of 10 people per menu choice
• Minimum charge of $400.00 per delivery
• Special menu requests & vegetarian meals are available
• Dinner party options including staff can be arranged
• Daily – weekly chalet host service available.
• A maximum of 3 days of meals per delivery to ensure food freshness.
• $60 delivery fee applies per delivery unless pick up is arranged
• 3 course fondue parties available @ $68 per person including staff & wine
• Themed dinners & Yule Tide dinners are available
• $330 deposit required to confirm bookings with balance paid on delivery

Please see Terms and conditions sheet for more details