For prices and additional information email meetings@daydream.net.au or phone 07 3252 2700 for rates or a conference or incentive proposal

Please select 2 dishes per course to be served alternately (2 or 3 courses available)

Freshly baked bread rolls with butter

Entrée

• Tian of Queensland sand crab, avocado and cherry tomato slasa, dressed with a sweet paprika infused olive oil
• Rare roast beef atop a summer ratatouille, drizzled with basil pesto, garnished with a parmesan flake
• Ravioli of honey roasted sweet potato and fetta with artichoke and parmesan puree and basil oil
• Gravelax of Tasmanian salmon atop a caramelised onion tartlet, honey mustard and dill dressing
• Moroccan spiced grilled chicken tenderloins on vegetable couscous with garden greens and lemon infused extra virgin olive oil

Mains

• Breast of corn fed chicken on potato pumkin mash with mushrooms, smoked bacon and red wine sauce
• Truffled eye fillet with a five mushroom ragout and garlic pontiac potato mash
• Seared coral trout topped with steamed coconut rice, fried shallots and mango chilli glaze
• Braised lamb rump with root vegetables on a blue cheese polenta, served with a red current jus
• Lemon and herb crusted salmon fillet on a warm potato and kalamata olive salad, with a dry vermouth butter sauce
• All mains served with seasonal vegetables

Desserts

• Individual cointreau crème served with candied orange segments
• Mini double chocolate mud cake with sweetened strawberries and chantilly cream
• Petite rhubarb and apple crumble with vanilla bean anglaise and toasted almonds
• Italian tiramisu with a mocha anglaise and chocoalte shavings
• Blackforest gateau with cherry compote and double king island cream
• Freshly brewed coffee and tea served with mint chocolates