The Menu at Solair                                  sample cocktail menu

Our chefs will orchestrate a menu with emphasis on complementing the wines surroundings and season. We are happy to incorporate your ideas to tailor a menu to meet your exact requirements.

Sample Menu (menu changes seasonally)
 

SUMMER 2OO8
 

Hors D'oeuvres
selection of hot and cold finger food

ENTREE
zuppa del giorno ~ ask your waiter for today's soup

cracked pepper calamari served on cucumber and orange salad with tequila and lime dressing

grilled kangaroo fillet served on a bed of wilted spinach and fetta with Max’s Morello Cherry Balsamic reduction

caramelized onion, goats cheese and fig tart served with honey, walnut and balsamic reduction

woodbridge smoked salmon shaved then dressed with fried capers, and preserved lemon olive oil

MAIN COURSE
roasted duck breast accompanied by a pillow of both fruit compote and duck confit ravioli with orange glaze

pesce del giorno , ask your waiter for today's fish

prime gippsland eye fillet of beef cooked medium rare atop creamy potato frittata with truffle and horseradish cream

tender free range chicken breast stuffed with spring onion, ginger and rosemary farce served on cannelloni bean puree and roast capsicum cream sauce

succulent baked tuscan pork loin with garlic and rosemary accompanied by kipfler potato and grilled prosciutto

vegetarian homemade spinach and parmesan potato gnocchi with burnt butter, sage and orange zest sauce

DESSERT
bittersweet lindt chocolate and cointreau mousse served with a dollop of king island double cream

individual pavlova topped with passionfruit pulp, red hill strawberry and cream

shortbread disks layered with lemon curd and local berries in a pool of berry coulis 

homemade parfait with tuille 

a selection of three local and victorian cheeses served with fruit compote


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