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Dining at Mount Saint Paul is simply exceptional.
The finest of Pacific Rim cuisine using organically grown and local
produce creating culinary delights that are truly memorable.
At the Lodge you can be guaranteed stylish cuisine, with a
delicious new dinner menu every day and of course there’s
the company of fellow guests around the table to add to your enjoyment.
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| Experience the culinary skills of our world travelled
chef with dishes such as: |
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Scallops
en Brochette
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plump scallops wrapped in pancetta, threaded onto rosemary sticks and
quickly seared on a char-grill.
Flamiche
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a classic northern French tart of leeks, gently sweated in a sweet
butter with cream and egg yolks.
Cosciotto
Di Agnello al Forno
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boned leg of lamb filled with spinach, rosemary and thyme pesto, slowly
roasted and basted in white wine and tomatoes.
Rock
Cornish Game Hen
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with wild rice and grape stuffing served with kumera and parsnip mash. |
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| Menu1 |
Menu 2 |
Menu 3 |
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APPETIZER
Blinis
with Sour Cream, Smoked Salmon and Caviar.
ENTREE
Hot
Scallop Tarts with a Sorrel and Cream Sauce.
or
Roasted
Red Pepper, Tomato & Basil Soup.
MAIN
COURSE
Chargrilled
Fillet of Lamb with Grilled Polenta & Asparagus Tarts.
or
Fresh
Snapper Fillets With Mussels & Scallops In a Saffron Infused Lime,
Chive & Cream Sauce.
DESSERT
Apple
Tarts with Apple Sorbet & Vanilla Sauce.
or
Hot
Peach Brioche with Peach Icecream.
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APPETIZER
Smoked
Salmon Pate with Toasted Sour Dough
ENTREE
Goats
Cheese & Hazelnut Souffles.
or
Provencal
Fish Soup with Crayfish, Scallops, Snapper & Mussels.
MAIN
COURSE
Chargrilled
Eye Fillet with a Green Peppercorn, Brandy & Cream Sauce.
or
Gremolta
Crumbed Snapper Fillets with Basil Aioli & Baby Vegetables in a Dill
& Cream Sauce.
DESSERT
Warm
Grand Marnier Souffle.
or
Little
Pots of Chocolate with Cointreau.
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APPETIZER
Spinach,
Goats Cheese & Pinenut Parcels.
ENTREE
Mussels
Steamed Open in White Wine & Finished with Cream, Chives &
Parsley.
or
Homemade
Ravioli Filled with a Crayfish & Truffle Mousse.
MAIN
COURSE
Tataki
of Tuna with Broccoli, Soy and Japanese Mustard.
or
Osso
Buco Milanese with Asparagus Rissotto
DESSERT
Almond
Panna Cotta with Passionfruit.
or
Warm
Chocolate Tart with Pears Poached in Armagnac.
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| Seafood Celebration Menu 1 |
Seafood Celebration Menu 2 |
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Canapes
Little Crab & Courgette Tarts.
Entree
Barrier Style Bouillabaisse with crayfish,
mussels, pipis & Snapper served with toasted baguette topped with
rouille.
Main Course
Roasted Harpuka a la Provencal with a
tomato, roasted red pepper & caper sauce
&
Saffron Poatoes
Dessert
Crunchy Walnut & Chestnut honey tart.
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Canapes
Blinis topped with Sour Cream, Smoked
Salmon & Caviar
Entree
Large Banana Prawns wrapped in Prosciutto
& Char-Grilled
Served on a Rocket Salad with citrus
mayonnaise.
Main Course
A Bourride of King Fish & Crayfish
A Mediterranean Style Stew, Kingfish &
Crayfish, Cherry Tomatoes & New Potatoes simmered in a garlic
cream, thyme & parsley sauce.
Dessert
Little Pots of Chocolate with cointreau
and lemon verbena icecream
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