P A D D L E S T E A M E R E M M Y L O U E V E N I N G S T E A M I N G

F I V E C O U R S E 3 H O U R D I N N E R C R U I S E

A P P E T I S E R

CHARCUTERIE PLATE

Cured, dried meat & pickles on artisan bread. Perfectly Paired with Brown Brothers Prosecco.

E N T R É E

CRUMBED PRAWNS

Crumbed and crispy fried prawn cutlets with chipotle aioli. Perfectly paired with Henry’s Crossing Sauvignon Blanc.

M A I N

VICTORIAN EYE FILLET gf Locally sourced, succulent eye fillet.

Perfectly paired with Magpie Estate Scoundrel Shiraz.

HOUSEMADE CHICKEN MIGNON gf Breast fillet stuffed with spinach, avocado, seeded mustard, almonds

& pepita, wrapped in smoked bacon. Perfectly paired with Henry’s Crossing Chardonnay.

BAKED BARRAMUNDI gf

Succulent barramundi fillet cooked to perfection in

white wine, lemon pepper & pasley.

Perfectly paired with St. Anne’s Pinot Gris.

Main course served with grilled seasonal vegetables

accompained by a suculent herb crushed potato.

Vegetarian option available.

D E S S E R T

EMMYLOU CHEF SELECTION

Seasonal fruit and or a sweet pastry served with flavoured ice cream.

Perfectly paired with Morrisons Muscat or Brown Brothers Moscato.

C H E E S E & F R U I T P L A T T E R

A selection of local and Australian made cheeses, dried fruits,

crackers and delightfuly light house made dip.

Perfectly paired with Roh Dolan Pinot Noir