Entrée | |
| Goat cheese & zucchini soufflé with a salad of asparagus, parsley & parmesan | |
| Carpaccio of ocean trout with baby fennel, tomato & basil sorbet & herb vinaigrette | |
| Grilled chicken salad with baby cos, mango, snow peas & cashews | |
| Duck neck sausage with duck breast prosciutto, white bean veloute & chervil | |
Mains | |
| Ricotta and spinach gnocchi with fresh tomato and chilli salsa | |
| Grilled pork chop with potato, corn & herb rosti with an orange & honey glaze | |
| Pan fried snapper on smoked eggplant with salad of tiger prawns, cucumber & mint | |
| Eye fillet of beef on truffled mash with candied bacon, shallot jam & port jus | |
Desserts | |
| Baked coconut cream pudding with roasted pineapple & spices | |
| Brandy ice cream with candied fruit & nuts & florentine biscuits | |
| Black forest roulade with chocolate & cherries | |
| Individual pavalova with strawberries & cream |
Bookings of 10 or more will require a deposit of $10 per head a month prior to the booking to confirm their spot.
Tables of 10 or more can enjoy a set menu, two or three course for $45 and $55 respectively.
Call us on (03) 9428 5841 or email kingstonhotel@bigpond.com to make a booking.