The menu for the conference dinner is as follows:
Thursday, 18th May 2017
Chicken and cranberry terrine with piccalilli and grilled sourdough toast
Air dried Bresola, roast capsicum, caper berries, olives, parsley and white balsamic dressing
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
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
Cascade Premium Light
Assorted Soft Drinks & Juice