A Dry Amisfield Pinot Gris Crispy Prawns with palm sugar and lime dipping sauce Grilled Lamb Rack, Braised Lamb neck, chorizo and chickpea tajine, saffron cous cous Medallion of Salmon with hand cut pasta and littleneck clams

A Dry Amisfield Pinot Gris

DESSERT

MOLTEN VALRHONA CHOCOLATE FONDANT
'milo' sorbet, brandy soaked prunes and pistachio crumbs
ICE CREAMS AND SORBET
WHITESTONE WINDSORBLUE
warm gingerbread, pinot noir grape chutney and honeycomb
Inspired Cuisine Created by
Executive Chef – Mark Sycamore, Sous Chef – Steve Best
Joseph Clarke, Daniel Reynolds and Kirsten McClellan

“Typical evening menu at Blanket Bay”

TUESDAY 21stJULY 2009

SOUP

BEETROOT AND JUNIPER
complemented with lightly whipped horseradish cream

APPETISER
POACHED MILFORDSOUND ROCK LOBSTER
citrus miso dressing, pink grapefruit, shellfish vermouth foam
FILO BAKED TEMATA 'IRONGATE'
saffron poached pear, mission figs, watercress, pomegranate molasses, dukkah

SALAD

MIXED GREEN LEAVES
tossed with orange segments, basil and chardonnay vinaigrette
SALADE COMPOSEE
of iceberg hearts, green beans, black olives, avocado, creme fraiche dressing

MAIN

PRIME FILLET OF BLACK ANGUS BEEF
braised short rib, smoked potato puree, garlic butter sauteed mushrooms
CHAR GRILLED PACIFIC OCEAN TUNA
nicoise style vegetables, egg yolk ravioli, anchovy mayonnaise, baby herb
RED BRAISED CANTERBURY DUCK LEG
sweet potato dim sum, Asian greens, hoi sin jus
Blanket Bay
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