Kawau Bay Kitchen

KAWAU BAY KITCHEN

ENTREE PLATTERS 

Oysters served with lemon & condiments (gf)
Orient style poached chicken with fresh tabbouleh salad,
cumin spice roasted cauliflower & pomegranate (gf)
Three days gin cured salmon gravlax with classic dill coat (gf)
Summer frittata zucchini mint & ricotta (gf, v)

MAIN PLATTERS

Slow cooked & pulled lamb shoulder with lemon,
fresh oregano & butter bean skordalia (gf)
Chickpeas, quinoa, softened cavalo nero, parsley, red & yellow capsicums,
toasted pine-nuts with olive oil & lime dressing (v, gf)
Pork sirloin wrapped in streaky bacon & slow roasted with
summer plum sauce (gf)
Sticky roast beetroot salad with chevre dressed in chive vinaigerette
Snow pea slaw with toasted cashews (gf)
Heirloom tomato salad with radish avocado & micro leaves (gf)
New potatoes, flat leaf parsley, house dried tomatoe & roast garlic mayo (gf)
Split green beans, picked basil, white beans,  rocket with toasted almonds (gf)

$110 per person