Camp Cove Sunset Dinners

~ only available in the summer months ~

Entrée

Salted Sardine Bruschetta
Charred Beetroot Carpaccio with labneh and preserved lemon
Smoked Eggplant with Tahini and pomegranate
Burrata with heirloom tomatoes, basil oil and Baker Bleu Bread

Mains

Slow Cooked Lamb Shoulder rubbed in Chermoula served with Cucumber yoghurt and preserved lemon
Ocean Trout with caponata and herbed cous cous
Roast Chicken with zucchini, fennel and garlic potatoes
Cauliflower, Lima Bean and Caramelised Onion Tagine

Sides

Cabbage Salad with Avocado and Jalapeno Dressing
Roasted Potatoes with garlic and shallots
Baker Bleu Bread Roll

Desserts

Malabi Pudding with Rosewater and Pistachio
Almond and Ricotta Cake
Gelo Meloni Sicilian Watermelon Jelly