Merry Xmas from The Empire team

Selection of Pandoro Breads and speciality dips to share.

To Begin

• Creamy smoked pumpkin soup with swirls of cream and parmesan sippets.
• Chicken and pistachio terrine wrapped in smoked bacon with a cherry tomato.
• Tequila and lime cured salmon fillet with creme fraiche and toast fingers.
• Stonegrill marinated lamb skewars with a feta salad and mint yoghurt.
• Caramalised vegetable tart with pan seared haloumi and pesto cream.

To Follow

• Slow cooked pork belly over smoked mash with a spiced apple puree, crisp crackling and a pinot jus.
• Market fish, pan fried onto a creamy saffron pea risotto, finished with a semi roast tomato drizzled with a balsamic reduction.
• New York strip steak, served medium rare onto crushed gourmet potatoes and  steamed spinach, with a red wine sauce, topped with a king prawn.
• Festive stonegrill turkey breast fillet with a cranberry and lime stuffing, chipolata and bacon, crushed gourmet potatoes, steamed veggies and a roast turkey jus.
• Smoked aubergine and 5 nut terrine with a smoked cherry tomato fondue and a blue cheese and mushroom filo purse.

To Finish

• The Empire pavalova, drambuie whipped cream bound with toasted oatmeal and set over seasonal berries on a meringue nest.
• Traditional Xmas pudding in a rum sauce topped with brandy butter.
• Dark chocalate roularde with a white chocalate cream filling and a raspberry liquour coulis.

$ 46 PP