Dinner menu

Entrees

Homemade seafood chowder filled with prawns, scallops, mussels, fish and vegetables, topped with saffron.

Thai chicken sticks served with tossed salad and red curry, coconut and lime dressing.

Albany Oysters by the dozen:

Natural

Kilpatrick

Roast tomato, eggplant and olive tart with goat cheese and balsamic, red pepper glaze.

Sizzling garlic prawns with a touch of chilli.

Then a beautiful Sorbet to enjoy

Mains

Tandoori spiced Mt Barker chicken breast with steamed rice, raita, and kasundi

Atlantic salmon fillet, oven-baked in filo pastry served with chardonnay and lemon thyme sauce.

Medallions of Margaret River venison, panfried, served with potato mash and Marsala , blue cheese sauce.

Prime Harvey beef fillet cooked to your liking, accompanied by a grilled field mushroom and served with creamy seed mustard sauce

Fresh local fish fillet panfried with scallops and topped with avocado and lemon salsa.

All meals accompanied by a medley of vegetables or tossed salad.

Desserts

Homemade Pavlova with fresh fruit and cream.

Fruit sorbet terrine served with fruit coulis and cats tongue biscuits.

Pecan and Kahlua tart with butterscotch sauce and cream.

Banana, choc chip pudding with hot fudge sauce and cream.

Chef’s selection of gourmet cheeses with fresh fruit, nuts and crackers – for two .

These meals are cooked fresh in your chalet and served to you by your personal chef.

Dinner for two costs $240 with GST. This includes two x three course meals with Sorbet from the menu above.

(Also all the washing up is done for you before the chef leaves.)

  Book through Yelverton Brook on Ph/Fax 08 97557579 or email