Appetisers

Baby Shrimp Salad in Lemon Vinaigrette

(V) Chilled Orange Salad, Honeyed Yoghurt Dip

(V) Leek and Potato Quiche with Warm Tarragon Sabayon

Soups & Salads

Chickpea and Vegetable Soup with Sage, Pecorino Dust

Ligurian Fish Chowder with Garlic Croutons

(V) Iced Pea Pod and Mint Soup

(V) Mixed Baby Salad with Green Beans and Sweet Shallots

French, Sun-Dried Tomato Vinaigrette or Low-Fat Citrus-Herb Dressing

Main Courses

(V) Green Asparagus Risotto

Shaved Parmesan and Extra Virgin Olive Oil

(V) Fried Root Vegetable Dim Sum

Soy Mustard Dip, Mixed Daikon Greens

Fillet of Sole with Brown Butter and Toasted Almonds

Baby Marrow Ribbons, Steamed Potatoes

Gemfish and Prawn Skewer, Spicy Tomato-Herb Sauce

Sauteed Vegetables and Pilaf Rice

Veal Cordon Bleu with Natural Jus

Pea Pods and Carrots, Saute Potatoes

Grilled Lamb Chops Topped with Cafe de Paris Butter

Courgettes Prosencale, Roast Potatoes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - REGULAR 6 - 2010

Appetisers

Mixed Seafood Cocktail in Lemon Mayonnaise

(V) Tropical Fresh Fruit Cup Marinated with Prosecco

(V) Leek & Potato Turnover, Tomato Beurre Blanc

Soups & Salads

Vegetable Broth with Green Onions, Carrot and Leeks

Tasmanian Seafood Bisque with Tarragon Creme Fraiche

(V) Chilled Cantaloupe and Honeydew Soup with Midori Liquor

(V) Curly Endive and Hearts of Iceberg Lettuce

Blue Cheese, Balsamic Vinaigrette or Low-Fat Cucumber Mint Dressing

Main Courses

(V) Homemade Potato Dumplings in Velvet Tomato Cream Sauce

Grated Parmesan

(V) Sweet Corn Fritters with Piquant Roasted Capsicum Sauce

Pan Roasted Sea Bass with Warm Sauce Vierge

Curried Vegetable Couscous

Dry Spice Fennel Rubbed Barramundi Fillet

Lemon Butter Sauce, Sauteed Braby Marron; Steamed Chive Potatoes

Chicken Pepperonata Casserole

Bell Peppers and Onions, Garlic Mashed Potatoes

Osso Buco of Veal

Braised Red Wine and Vegetable Sauce, Saffron Risotto

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA· REGULAR 11 ·2010

Appetisers

Panko Coated Crab Cakes, Fennel Fondue and Bouillabaisse Jus

Tropical Fresh Fruit Cocktail with Cinnamon-Orange Syrup

(V) Hearts of Palm with Sun Dried Tomatoes

Soups & Salads

Double Strength Beef Broth with Savory Custard Puffs

Roasted Butternut Squash Soup, Toasted Pumpkin Seeds

(V) Iced Pineapple and Banana Cream Soup with Rum

(V) Iceberg and Green Leaf Lettuce with Cherry Tomatoes and Shaved Radish

Lemon Pepper, Thousand Island or Low-Fat Creamy Italian Dressing

Main Courses

(V) Potato Gnocchi in Gorgonzola Cream

Grated Parmesan

(V) Tempura Fried Vegetables with Garlic & Lemongrass Aioli

Sauteed Sole Fillet in Chardonnay Cream with White Grapes

Seasonal Vegetables, Parsley New Potatoes

Grilled Seafood Brochette over Warm White Bean Stew

Baby Marrow Ribbons

Pan Seared Breast of Duck, Orange Juice Glaze

Rustic Mashed Potatoes, Root Vegetables

Double Cut Pork Chops, Cider and Shallot Sauce

Grilled Apples, Braised Red Cabbage, Potato Croquettes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - REGULAR 13-2010

Appetisers

Grilled Beef Salad Dressed with Sesame, Coriander and Nam PIa

Spring Roll with Cucumber Salad

Roasted Chilli-Peanuts and Bean sprouts, Sweet Cilantro-Rice Wine Vinaigrette

Warm Chicken Satays, Peanut Sauce

Soups & Salads

Tom Yum Goong Fish Soup, Egg Drop and Vegetable Strips

Chicken and Lemon Soup, Rice Noodles and Basil

(V] Thai Chilled Watermelon Soup, Cilantro and Lime Zest

(V) Shredded Lettuce with Carrots and Chiffonade of Cabbage

Pontzu' & White Radish Dressing or Low-Fat House Vinaigrette

Main Courses

Buckwheat Noodles with Wakame Seaweed

Shrimp and Soy Sauce

Vegetarian Green Curry

Steamed Jasmine Rice

Baked Spicy Tilapia

Auborgines and Lime Leaves, Stir-Fried Udon Noodles

Garlic Shrimp and Wok-Fried Vegetables

Steamed Rice

Green Chicken Curry in Coconut Milk

Lemon- Thai Rice

Beef and Broccoli in Oyster Sauce

Egg Noodles

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALlA- THAI - 2010

Appetisers

Blue Crab Cakes in Panko Coating, Green Salad, Hot & Sour Romesco Sauce

Gingered Prawn Spring Roll, Asian Cabbage Salad

Sesame Smoked Duck with Lychee and Daikon Slaw, Coriander Dressing

Soups & Salads

Tom Yum Goong, Fish Broth with Egg Drop & Julienne of Vegetables

Tom Kha Gai, Chicken & Galangal Soup

(V) Chilled Yoghurt & Tamarind Soup

(V) Shredded Lettuce, Cabbage, Carrots, Alfa Sprouts

Sesame Vinaigrette

Main Courses

"Chiang Mai" Style Noodles

Shredded Pork with Caramelized Shallots

(V) Nasi Goreng

Indonesian Fried Rice with Crisp Vegetables & Red Chilli

Steamed Butterfish with Roasted Garlic Sauce

Braised Bok Choy and Egg Noodles

Sweet & Sour Tiger Prawns

Stirfried Vegetables with Lemon Grass, Steamed Rice

Oriental Glazed Chicken with Lemon

Honey and Cracked Pepper Dressing, Chop Suey Vegetables

Savory Pork Short Ribs in Spicy Thai Marinade

Char Siu Barbecue Sauce & Potato Wedges

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - ASIAN - 2010

Appetisers

Homemade Gravlax with Dill-Mustard Dressing

Cantaloupe Melon Cocktail, Tarragon & Port Wine Splash

Escargots Baked in Garlic-Herb Butter

Soups & Salads

Hearty Beef and Vegetable Pot au Feu

Cream of Asparagus Soup with Julienne of Smoked Salmon

Heirloom Tomato Gazpacho

Gourmet Garden Mesclun Salad

French, Sun-Dried Tomato Vinaigrette or Low-Fat Oriental Dressing

Main Courses

Baked Ricotta and Fontina Cheese Crepes

Parmesan Cream

Crustless Potato & Spinach Quiche

Spicy Tomato Coulis

Grilled Halibut

Citrus Thyme Sauce, Charred Baby Marrow, New Potatoes

Lobster Tail & Monkfish

Grilled Asparagus, Spring Onion Mashed Potatoes

Tipsy Grilled Chicken with Maple Glaze

Crusted Baked Tomato, Green and Yellow Squash, Aussie Fries

Chateaubriand of Beef

Roasted Fillet, Bearnaise Sauce, Assorted Vegetables, Pont-Neuf Potatoes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - CANDLELIGHT - 2010

Appetisers

Baby Scallop and Avocado Ceviche with Coriander and Lime

(V) Chilled Watermelon Fan, Peppered Feta Cheese

(V) Deep Fried Mozzarella with Anchovy Aioli

Soups & Salads

Double Oxtail Consomme, Shredded Mushroom Pancakes

Lobster and Black Bean Soup

(V) Chilled Pureed Pea Soup with a Hint of Mint

(V) Tossed Greens with Toasted Pumpkin Seeds

Hony Mustard, Red Wine Vinaigrette or Low-Fat Garlic Chive Dressing

Main Courses

 (V) Farfalle Pasta with Broccoli and Goats Cheese

(V) Blue Cheese, Celery & Potato Tart

Roasted Onion Stew

Grilled Flounder on Tabouleh Salad & Caramelized Lemon

Red Pepper Coulis

Seafood & Whitefish Casserole

Brandy Tomato Cream, Toasted Garlic Baguette

Roasted Guinea Fowl, Wild Mushroom Sauce

White Bean Cassoulet , Chateau Potatoes

Ribeye Steak with Green Peppercorn Sauce

Corn Casserole and Almond Croquettes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - REGULAR 10 - 2010

Appetisers

Smoked Wild Salmon with Condiments & Soda Bread

(V) Chilled Pineapple, Honey Roasted Pistachios, Mascarpone Cream

Green Asparagus Spears in Tarragon Butter Sauce, Savoury Pastry Crisp

Soups & Salads

Clear Oxtail Broth with Diced Root Vegetables Chicken and Lentil Soup, Spring Onions

(V) Chilled New Zealand Kiwi and Stone Fruit Smoothie

(V) Seasonal Field Greens with Shredded Carrots and Cherry Tomatoes

Buttermilk Ranch, Raspberry Vinaigrette or Low-Fat Roasted Pepper Dressing

Main Courses

(V) Linguine Pasta in Pesto Sauce

Sliced Potatoes, String Beans and Pecorino Cheee

(V) Fried Tofu with Miso Sauce and Chinese Pea Pods

Sauteed Freshwater Tilapia in Citrus-Caper Sauce

Steamed Broccoli Florets, Pilaf Rice

Seared Diver Scallops in Citrus Butter Sauce

Warm Vegetables Juliennes, Red Bliss Potatoes

Breaded Supreme of Chicken Kiev

Garlic Butter, Red Beets, Pea Pods and Parsley Potatoes

New Season Rack of Lamb

Dijon Mustard Gravy, Vegetable Ratatouille, Chateau Potatoes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA-CHEFS 2010

Appetisers

Smoked Duck Carpaccio, Orange Cranberry Relish

Jumbo Prawns with Creamy Brandied Cocktail Sauce

(V) Seasonal Fresh Fruits Flavoured with Kirsch and Lemon Zest

Soups & Salads

Double Beef Broth with Vermicelli and Scallions

(V) Roasted Sweet Garlic Soup with Rosemary and Croutons

(V) Chilled Strawberry Cream Soup

(V) Radicchio, Butter Lettuce and Tomato

House Cumberland, Caramelized Onion Vinaigrette or Low-Fat Carrot Dressing

Main Courses

Beef Ravioli in Porcini Cream Sauce

Fines Herbs

(V) Country Style Vegetable Crockpot Topped with Chive Mashed Potato

Sauteed Seabass Fillet with Saffron Sauce

Snow Peas, Glazed Carrots and Crusty New Potatoes

Lobster Tail & King Prawns

Lemon and Caper Butter, Green Asparagus, Whipped Potatoes

Roasted Pheasant in Pan Juices Brussels Sprouts, Mushrooms and Parisienne Potatoes

Beef Wellington with Truffle Madeira Sauce

Puff Pastry-Wrapped Tenderloin with Seasonal Vegetables and Duchess Potatoes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel.

AUSTRALIA - GALA - 2010

Appetisers

Marinated Seafood Salad and Avocado, Wild Lime Dressing

Orange & Grapefruit Cocktail in Grand Marnier and Mint

Flaky Puff Pastry Case Filled with Chicken, Mushroom and Sauce Supreme

Soups & Salads

Pepper Pot Soup with Red Beans and Beef

(V) Cream of Green Asparagus with Tapioca Pearls and Brioche Croutons

(V) Chilled Cream of Pear and Ginger Soup

(V) Grilled Vegetables and Hearts of Romaine Lettuce

Russian, Balsamic Vinaigrette or Low-Fat Tomato Dressing

Main Courses

Linguine Pasta with Clams

White Wine and Herbs

(V) Arborio Risotto with Artichokes

Rosemary Grilled Vegetables

Barramundi Fillet with Munthari Butter Sauce

Garden Vegetables and Couscous

Mariner Style Black Mussels in White Wine Sauce

French Fries, Garlic Bread

Sauteed Breast of Guinea Fowl with Forest Mushroom Madeira Gravy

Pearl Onions, Roasted Potatoes

Roasted Prime Rib with Natural Jus Grilled Tomato, Corn-on-the-Cob and Jacket Potato

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - LANDFALL- 2010

Appetisers

Chicken and Beef Satay, Spicy Peanut Sauce

(V) Tropical Fruit Cup with Orange Liqueur

Steamed Royal Dragon Potstickers, Honey-Mustard Dip

Soups & Salads

(V) Spicy Bean Soup with Diced Pumpkin, Fried Tofu

(V) Australian Seasonal Vegetable Soup, White Beans Chilled Cream of Pineapple and Papaya Soup

(V) Mixed Greens with Avocado, Cherry Tomatoes and Cucumber

House Cumberland; Caramelized Onion Vinaigrette or Low-Fat Carrot Dressing

Main Courses

Egg Noodles Tossed with Prawns

Julienne of Vegetables, Toasted Garlic, Oriental.Broth

(V) Nilgiri Korrna, Vegetable Curry

Basmati Rice, Naan Bread and Raita

Grilled Wahoo Fillet

Mango Salsa, Bok Choy and Sliced Potatoes

Pan Seared Mahi Mahi

Ponzu Sauce, Gingered Oriental Cabbage and Steamed Potatoes

Pineapple Pork in Sweet Chili Sauce

Carrots, Onions, Bell Peppers and Jasmine Rice

Braised New Zealand Lamb Shank on Lentil Ragout

Natural Jus, Field Mushrooms, Baby Onions

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - SOUTH PACIFIC 09

Appetisers

Canada: Crabmeat and Papaya Cocktail with Citrus Vinaigrette

France: Smoked Duck Breast, Roasted Walnuts, Cumberland Dressing

Turkey: Eggplant & Lamb Turnover with Balsamic Onion Compote

Soups & Salads

China: Traditional Won Ton Soup

Scotland: Cock-a-Leekie Soup, Chicken, Leek and Potatoes in Broth

Polynesia: Chilled Tropical Fruit Soup

Greece: Greek Salad with Marinated Feta & Kalamata Olives Mediterranean Dressing

Main Courses

Italy: Penne Pasta with Smoked Salmon in Vodka Cream Sauce

France: (V) Grilled Vegetables Baked in Puff Pastry Suee: Red Pepper Coulis

Thailand: Fried Tilapia Fillet

Ginger, Garlic & Coriander Sauce, Sauteed Grr!eJ1S, Steamed Long Grain Rice

Russia: Salmon Coulibiac with Spinach and Rice En Croute

Prawn Bisque Sauce, Seasonal Vegetables

Australia: Leg of Spring Lamb

Cider Gravy, Aromatic Herbs, Minted Peas and Sauteed Onion Potatoes

U.S.A.: Surf & Turf of Grilled Fillet Mignon and Gulf Prawns

Vegetable Batons, Browned New Potatoes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA-INTERNATIONAL 09

Celebrity Chef’s Regional Speciality

Hans Long & Marianne Kempf

Their culinary philosophy is ...

"To be innovative in the future, one has to respect the past."

They are certified Master Chefs who have worked their way through the Gourmet kitchens of Germany. In 1987 they headed up the kitchen at "Windows Restaurant" at the Burswood Resort, Perth WA. In the fourteen years there, they collected numerous awards.

In 2002 they opened "Gala Restaurant" which has become one of Perth's top fine dining establishments.

This Evening’s Signature Disk

Slow Roasted Lamb Rump, Ragout of Beans, Carrot-Curry

Sauce Feta Cheese Pried Potato Dumpling

Appetisers

Smoked Supreme of Duck, Wild Greens & Cassis Vinaigrette

(V) Hawaiian Fruit Cup with Macadamia Nuts

(V) Grilled Polenta with Fontina Cheese and Sauteed Mushrooms, Herb Tomato Sauce

Soups & Salads

Beef Consomme with Mini Choux Puffs

(V) Cream of Artichoke Soup with Thyme Croutons

(V) Chilled Curried Pumpkin Soup, Mascarpone Cream

(V) Mesclun Greens with Orange Segments and Sunflower Seeds

Honey Mustard, Red Wine Vinaigrette or Low-Fat Garlic-Chive Dressing

Main Courses

(V) Baked Rotelle Pasta with Gruyere

Tomato and Basil

(V) Beefsteak Mushroom and Chickpea Ragout

Orange-Chilli Glazed Tofu

Sauteed Grouper Fillet

Lemon-Lobster Cream, Warm Vegetable Slaw, Chive Potatoes

Pacific Seafood Casserole

Fish and Shellfish in Brandied Tomato Cream Sauce, Garlic Baguette

Slow Roasted Lamb Rump, Ragout of Beans

Carrot-Curry Sauce, Feta Cheese Fried Potato Dumpling

Prime Rib with Creamed Horseradish, Yorkshire Pudding

Natural Juice and Double Baked Potato

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - REGULAR 2 - 2010

Appetisers

Country-Style Pate, Cumberland Sauce, Waldorf Salad

(V) Fresh Fruit Selection with Cottage Cheese

(V) Potato and Cheddar Cheese Quiche, Tomato and Cucumber Salad

Soups & Salads

Meatball, Vegetable and Barley Soup

(V) Cream of Cauliflower Soup, Herb Croutons

(V) Chilled Cantaloupe and Honeydew Soup with Prosecco

(V) Fresh Garden Mixed Greens and Radicchio

Cucumber, Caramelized Onion Vinaigrette or Low-Fat Carrot Dressing

Main Courses

Trenette with Bacon, Leeks and Cream

Long Noodles in Creamed Leek and Bacon Sauce, Grated Parmesan

(V) Macaroni Simmered in Tomato Sauce and Basil

Grilled Lemon Sole in White Wine Mustard Sauce

Glazed Carrots and Country Fried Potatoes

Sauteed Cod Fish Fillet

Lemon and Parsley Butter, Wilted Spinach and Steamed Potatoes

Rosemary & Garlic-Rubbed Roasted Spring Chicken

Baby Green Peas and New Potatoes

Slow Roasted Sirloin of Beef with Mustard and Peppercorn Crust

Horseradish Sauce, Yorkshire Pudding and Gravy, Assorted Vegetables

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA - ENGLISH -09

Celebrity Chef’s Regional Specialty

Mark Woodcock

Mark has worked for The Noga Hilton in Geneva, the Park Lane in London, and in Perth WA for Alain Fabregues MOF of the Loose Box Restaurant.

In 2006 he moved to Shanghai as Vice President of China Hotel Operations.

Mark currently resides in his beloved Perth with his wife and son and works as a Consultant Chef, bringing his years of culinary experience to Western Australia's Restaurateurs and Hoteliers.

This Evenings Signature Disk

(V) Roasted Capsicum Wellington with Tapenade Butter Sauce, Basil Julienne

Appetisers

Gemfish and Prawn Pate, Citrus Vinaigrette, Melba Toast

(V) Grapefruit and Kiwi, Mint-Raspberry Coulis

Crab Quiche with Spicy Chilli Salsa

Soups & Salads

Chicken Soup with Oz Lemon and Ginger

West Australian Lobster Bisque with Shrimp & Cognac

Chilled Canteloupe and Prosecco Soup, Melon Pearls

(V) Mixed Salad of Rocket, Radicchio, and Butter Lettuce

Honey Mustard, Red Wine Vinaigrette or Low-Fat Garlic OliveDressing

Main Courses

Farfalle Bowtie Pasta in Creamy Veal Sauce

Morel Mushrooms, Green Peas and Shaved Parmesan

(V) Vegetable Cutlet on Paprika Cream with Braised Lentils

Grilled Tasmanian Salmon Fillet and Dill Butter

Cucumber Salad and Garlic Mashed Potatoes

Native Fish and Shellfish in Saffron Tomato Sauce

Rouille Crouton

Roasted Capsicum Wellington with Tapenade Butter Sauce

Basil Julienne

Grilled Medallions of Beef Fillet

Bordeaux Demi-Glace, Sauteed Squash, Carrots and Potato Croquettes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA- WELCOME 2010

Appetisers

Prawn, Calamari and Mussels in Mediterranean Marinade, Lemon Mayonnaise

Sliced Proscuitto Ham with Sweet Cantaloupe Melon

(V) Baked Eggplant Parmigiana with Mozzarella and Basil

Soups & Salads

(V) Hearty Venetian Red Bean and Pasta Soup

(V) Rustic Vegetable Minestrone with Rice & Herbs

Jellied Beef Consomme with Marsala and Chopped Tomatoes

Baby Leaf Spinach with Crispy Bacon, Pecorino Cheese and Pine Nuts

Creamy Italian, Sun-Dried Tomato Vinaigrette or Low-Fat Mediterranean Dressing

Main Courses

Pappardelle Noodles with Rabbit Ragout & Roasted Capsicum

Rich Demi-Glace

(V) Penne with Spicy Tomato Sauce

Garlic and Parley

Turbot Saltimbocca with Sage & Parma Ham

Linguine, Napoletana Sauce and Basil Oil

Grilled Spicy Prawns

Flambeed in Brandy, Fiery Tomato Sauce, Pearl Rice

Classical Veal Scaloppini in Marsala Sauce

Green Beans and Grilled Cherry Tomatoes, Creamy Mash Potatoes

Beef Chuck Braised in Rich Red Wine

Tuscan Vegetables, Cornmeal Cakes

If you have any food-related allergies or special dietary requirements, please make sure to contact your Headwaiter or the Maitre d'Hotel:

AUSTRALIA- ITALIAN 09