The menu for the conference dinner is as follows:

Thursday, 18th May 2017
(Served Alternatively)
Chicken and cranberry terrine with piccalilli and grilled sourdough toast

Air dried Bresola, roast capsicum, caper berries, olives, parsley and white balsamic dressing
(Served Alternatively)
Free range chicken breast, grilled portobello mushroom, gremolata, balsamic pomme lyonnaise.
Lamb rump, ratatouille, soft polenta with basil and olive jus.

(Shared to the Table to Share)
Tomato, marinated feta and red onion salad
Roast rosemary and garlic potatoes
(Served Alternatively)
Baked berry cheesecake with berry compote and chocolate drizzle.
Apple tart with vanilla ice cream

McGuigan Chardonnay Pinot Noir Jade Estate Chardonnay McGuigan YOU Cabernet Sauvignon Lovedale Lager
Darlo Dark
Cascade Premium Light
Assorted Soft Drinks & Juice