Main Course King Island eye fillet ‘Beef Wellington’, Served with herb-buttered chat potatoes, heirloom carrots, broccolini 'Dining Room Series' Beef Jus.
Dessert basque burnt cheesecake, house-made strawberry compote & ‘Meander Valley Dairy’ Clotted Cream for a decadent touch.
To Finish A Tasmanian Cheese board (inclusions; Pyengana Dairy Cloth Matured Traditional Cheddar, King Island Dairy ‘Roaring Forties’ Blue, Tongola Farm Zoe, House made Lavosh & Chutney.)
Cooking Instructions; Note, this is a par-cooked product which requires finishing. Pre-heat oven to 190 degrees. Take Beef Wellington straight from fridge. Unwrap and place on oven tray. Brush with 1 egg yolk and finish for 35-40min, pastry should be golden-brown