APRIL DINNER FEATURES IN MELBA

Monday, 16th April

Baked oysters with horseradish and parmesan

Sage and garlic marinated chicken

Char grilled field mushrooms sliders with pesto aioli on a brioche bun

Red wine and garlic slow-cooked lamb shanks

Shanghai dumplings

Bailey’s Irish crème brûlée

Raspberry and sea salt éclairs

 

Tuesday, 17th April

Grilled lobster with curry lime butter and

Grilled lobster with smoked almond romesco

Saffron malai kofta

Thyme roasted chicken

Spit roasted lamb with harissa and smoked cinnamon

Grilled herb crusted swordfish

White chocolate hazelnut tarts

Sicilian tiramisu
Connoisseur ice creams

 

Wednesday, 18th April

Lobster thermidor

Traditional southern Kerala fish curry

Harissa marinated baked chicken wings

Awadhi chicken biryani

Har gow dumplings

Milk chocolate tarts

Berry Eton mess in a pot
Double chocolate fountain

 

Thursday, 19th April

Honey soy glazed pork ribs

Pulled pork bao with chilli caramel

Rigatoni  ratatouille

Pulled lamb souvlaki

Kadai chicken curry

Lemon tarts

Hot cinnamon apple crumble

Artisan cheese station
Cadbury candy bar

 

 

Friday, 20th April

Tempura prawns

Za’atar fries

Mediterranean style roast lamb
Macaroni al formaggio pasta

Tataki of tuna with ponzu vinaigrette

Confit duck with du puy lentils

Wok Singapore chilli crab

Chocolate and cream cheese cake

Mandarin meringue tart
Connoisseur ice creams

 

Saturday, 21st April

Sirloin steak with merlot glaze

Morton Bay bug dumplings

Bengal fish curry

Crab bucatini with saffron tomato fondue

Chermoula marinated chicken

DONUT BUFFET:

Peanut butter with rice bubbles and dark chocolate flak donuts

White chocolate glaze with berries donuts

Live Waffle Station featuring Cadbury’s chocolates and crisp pearls

 

Sunday, 22nd April

Paella catalana

Prawn and pork sui mai dumpling

Milawa chicken souvlaki, aioli, grilled onion and Hummus

Roasted wagyu beef with Yorkshire puddings

Hyderabadi lamb biryani

Salted caramel tarts

Espresso éclairs
Cadbury candy bar

 

Monday, 23rd April

Oysters Kilpatrick

Seared Atlantic salmon nigiri

Wagyu beef sliders with foie gras and black truffle aioli

Red wine and garlic slow-cooked lamb shanks

Lamb vindaloo

Wildberry crème brûlée

Raspberry and sea salt éclairs

 

Tuesday, 24th April

Grilled Lobster With chilli butter

Grilled lobster with coriander and ginger sauce

Spit roasted lamb

Rotisserie chicken

Wok Singapore chilli crab

Pork sui mai

English trifle

Sicilian tiramisu

 

Wednesday, 25th April – ANZAC Day

Baked lobster with forest mushrooms and gruyere

Lemon myrtle Tasmanian salmon

Salt brush spit roast lamb

Barbeque Lilydale chicken with brushed tomato chutney

Roasted beetroot and Yarra valley Persian fetta

Raspberry, lemon and orange lamingtons

Pavlovas

Carrot cake with cream cheese frosting

Artisan cheese station

 

 

Thursday, 26th April

Chilli plum pork ribs

Pulled pork bao with chilli caramel

Chicken souvlakis with sumac dip

Spaghetti alle vongole

Confit duck with du puy lentils

Chocolate opera cake

Layered mango and passionfruit dessert

 

Friday, 27th April

Tempura prawns

Truffle and parmesan fries

Lemon myrtle Tasmanian salmon
Gnocchi with sage brown butter and walnuts

Salt brush spit roast lamb

Barbeque Lilydale chicken with brushed tomato chutney

Roasted beetroot and Yarra valley Persian fetta

White chocolate hazelnut tarts

Layered black forest dessert

 

Saturday, 28th April

Aged sirloin beef with jus gras

Shanghai dumplings

Harissa marinated baked chicken wings
Macaroni al formaggio pasta

Stir fried prawn with soy ginger sauce

Grilled fillet of pacific salmon with Thai red curry sauce
DONUT BUFFET:
Tim Tan and Nutella donuts
Ice Vo Vo Donuts
Cointreau Callabaut waffles made to order
Cripsy Vanilla waffles with  candy orange
Farmhouse cheese island
Cadbury candy bar

 

Sunday, 29th April

Seafood paella

Marinated Greek lamb souvlaki, smoked baba ganoush

Pork sui mai

Roasted Gippsland grass-fed beef

Yorkshire pudding

Squid ink linguini with calamari and heirloom tomatoes

Cinnamon crème brûlée

Layered black forest dessert

 

Monday, 30th April

Oyster mornay

Charred grilled field mushrooms sliders with pesto aioli on brioche bun

Spit roasted lamb

Red wine and garlic slow-cooked lamb shanks

Conchiglie with cream, mushroom and Swiss chard

Raspberry and mascarpone trifle

Salted caramel éclairs

 

Subject to change without notice