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Entrée
Boned quailed stuffed with a blue cheese and pear farce ($15.00)
Main Course
Braised pheasant with balsamic, caramelised winter vegetables presented in celeriac mashed potato with chocolate filo pastry ($25.00)
For other gamebird species, Chef Horst Wellmeyer will be pleased to design dishes to suit the quality and number of your gamebirds. Click here to see full details of our restaurant or phone 03 544 1555.
