Main Courses

Australian lamb rack with rosemary crust, garlic mashed potatoes, seasonal vegetables, and red wine jus.

Grilled beef tenderloin served with truffle mashed potatoes, asparagus, and peppercorn sauce.

Fresh salmon with lemon butter sauce, asparagus, and roasted baby potatoes.

Creamy Arborio rice with wild mushrooms, Parmesan cheese, truffle oil, and herbs.

Crispy duck breast served with orange glaze, potato gratin, and seasonal vegetables.