| Menu A | Total food cost | $48.50 |
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| Entrée | Crab salad with lime and chili dressing served on a bed of endive
Onion and gruyere tartlet | |
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| Main | Crispy Pork loin with fennel seeds and baked apple
Oven-baked salmon with a dill aioli
Mains served with warm gourmet potatoes and mixed leafy salads | |
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| Dessert | Toasted brioche with mascarpone and berries
Sticky date pudding | |
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| Menu B | Total food cost | $53.50 |
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| Entréee | Pork terrine with a seasonal fruit chutney and ‘Flaveurs’ artisan bread
Spinach, mushroom and ricotta roulade | |
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| Mains | Lebanese lemon chicken served on farika (burghal) topped with crème fraiche
Lamb cutlets on rosemary potatoes with an eggplant caponata
Mains served with warm gourmet potatoes and mixed leafy salads | |
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| Desserts | Seasonal fruit crumble
Tiramisu | |
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