| First Course
Salmon Summer Salad
Fresh cold smoked salmon with heirloom tomatoes, soft Italian mozarella, fresh basil and fragrant basil oil
Match with Koura Bay Sauvignon Blanc 2009
Second Course
Puff Spinach, Melon Pizza
A light pastry base baked with smooth garlic puree topped with pesto, dressed baby spinach and herb marinated melon. Finished with vanilla balsamic stroop
Match with Montana Brancott Estate Gisbome Chardonnay 2010
Third Course
Prosciutto Feta Roulade
Air dried prosciutto with orange feta on a beetroot coulis with
stuffed olives
Match with Koura Bay Barney's Rock 2006 Riesling
Fourth Course
Chicken Pancetta Roulade
Chicken fillet butterflied and stuffed with soft brie, roasted pepper and corn grits, atop a peppered jus with truffle and mushroom medley
Match with Tohu Pinot Noir 2008
Fifth Course
Eton Mess Al Marco
A combination of fresh berries with sticky meringue, flavoured thickened cream and fresh mint
Match with Koura Bay Sharkstooth Pinot Gris 2009
Sixth Course
Cheese
A combination of artisan cheeses including gorgonzola and condiments
Match with Koura Bay Sharkstooth Pinot Gris 2009
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