Monday 14th February 2011

A glass of Champagne on arrival
a red rose for your sweetheart

~ Amuse–bouche
Cured salmon with beetroot and red wine jelly, cream fraiche and caviar

~ Entrée choice of four
Kangaroo Island marron with pan–fried potato terrine, crispy duck skin salad and jus gras
Cauliflower Bavarian with seared scallops and avruga caviar, roasted pear and spring onion salad
King mushroom cannelloni with veal, roasted gulf king prawn and spring vegetables
Crispy pork belly with glace’ ginger and pea pods and lemon grass sauce

~ Intermezzo
Sorbet in ice sculpture

~ Main Course choice of four
Roasted fillet of beef with braised leek and oyster pie, smoked oyster, rocket and lemon sauce
Roasted baby chicken on root vegetable ragout with sweet corn and crispy spec
Line caught snapper with mussel and cotechino salad, white bean puree, red wine and dill
Crisp skin duck breast and Szechwan leg sausage, pickled melon sauté kailian and toasted rice
Green beans with aioli and parsley
Roasted duck fat potatoes with rosemary and garlic

~ Dessert choice of four
Assiette of Belgian chocolate — chef selection of three chocolate delicacies
Roasted honey pear with an orange almond frangipani tart and mascarpone ice cream
Rhubarb and raspberry parfait with a pistachio nut croquant and sweet basil fluid gel
Rose water pannacotta with frosted petals and pistachio cone

~
Coffee & Chloe’s petit fours

$150 per person food only glass of champagne on arrival

Chloe’s management & staff wish you a happy Valentine’s Day
and thank you for your patronage.