These meals are cooked fresh in your chalet and served to you by your personal chef.
Food by the Chef
0452 623 544
(08) 9755 3812
Dinner for Two
- Olsen’s Seafood Bouillabaisse. Rich tomato base served with prawns, scallops, fish and mussels, finished with saffron and Ouzo
- Sous vide duck with garden salad leaves, roast beetroot, orange, and chilli mustard dressing
- Market fresh Oysters in the half shell – by the dozen:
- Roast tomato, eggplant and olive tart with goat cheese, balsamic glaze and red pepper coulis
- Sizzling garlic prawns with a touch of chilli
Palate refreshing sorbet between courses
Mains – all served with potato
- Pan-roasted chicken breast stuffed with semi-dried tomato, fetta and basil, served with lemon butter sauce
- Atlantic salmon fillet, sous vide in Petra Extra Virgin Olive Oil, served with dill and quinoa crust
- Margaret River venison hotpot, a rich ragout with black bean, mushrooms and smoked chilli plus a side of mash.
- Prime Harvey beef fillet cooked to your liking, served on wilted spinach and roast cherry tomatoes with Grieg’s delicious steak butter
- Fresh local fish fillet panfried, served with prawns and avocado salsa.
All meals accompanied by a medley of vegetables or tossed salad
- Homemade Pavlova with fresh fruit and cream.
- Frozen orange parfait with candied orange, cinnamon, cacao and cream
- Double chocolate and Baileys tart with coffee anglaise and cream
- Sticky date pudding with salted caramel sauce and cream.
- Chef’s selection of gourmet cheeses with fresh fruit, quince paste and crackers.
0427 744 117