Entrée: (Choice of)

Char-grilled chilli, olive & oregano ciabatta with peperonata.


 Tapas  plate of three tapas


Entrade – choice of:-

Fried empanada with Angus beef and kidney with roma tomato, coriander, spanish, onion and chilli salsa.

OR

Oven-baked Coffin bay oysters “diablo” with tomato, cream and chilli.

Main Course: (Choice of)

Segundo Plato – choice of:-

Porterhouse steak, 400g, char-grilled with chimi-churri , fresh garlic, chives and lemon.
        
OR

Pan-fried snapper fillet with zucchini “spaghetti”, baby capers, parsley and cockles.

OR

Char-grilled, Gawler River spatchcock on roasted squash, tarragon and corn tortilla.

Main courses served with hand cut, fried potatoes with rosemary and sea salt.

Desserts: (Choice of)

Postres – choice of:-

Citrus crème brule, glace lime with orange and cardamom ice cream.

OR

Plate of chocolate, sherry bavois, flourless chocolate cake and chocolate truffles.