Make your date swoon this Valentine’s Day with a delicious 2 or 3 course Valentine’s Dinner at The Parkerville Tavern!
Whether it’s a romantic date, or a mates date, take the hand of someone you love, and get along to The Parky on the evening of Big Love, to treat that special person in your life!
Table bookings for our Valentine’s Day Dinner are from 5pm, with the last seating at 7pm.
2 courses $65 (choice of entrée and mains or mains and dessert)
3 courses $75.
Both options include a drink on arrival.
Menu:
– Choice of Entrée –
Half Shell Scallop (Shark Bay) (LG)
Seared half shell scallops with fresh strawberry and Kiwi salsa, mixed herbs and honey glazed lime
Confit Duck and Peas Arancini
Served with spicy beetroot relish and burnt chili Aioli and Parmesan Crackers
Goat Cheese Stuffed, Crumbed Artichoke (V)
Served with minted pea puree and scorched bocconcini
Pork Belly Bites (LG)
With mango and pineapple salsa, pickled watermelon radish and Fried vermicelli
Tomato Tart (VG)
Dried tomato, tomato compote, vegan fetta, basil pesto and fresh herbs
– Choice of Main –
Prosciutto Wrapped Chicken Involtini (LG)
Sundried tomatoes, basil pesto and cheddar stuffed Chicken Involtini served with sweet potato dauphinois, charred asparagus, truffle infused creamy oyster mushroom sauce and carrot chips.
Pan Seared Salmon (LG)
Served with leek & orange potato fondant, broccolini, dill bearnaise sauce, crushed capers and fried leek
Eye Fillet (220 gm)
Served with 3 cheese potato croquettes, braised fennel puree, honey glazed rainbow carrot, roasted baby beetroot and bourbon jus.
Herb Rolled Roasted Pork Belly (LG)
Served with parsnip puree, bacon and potato gratin, asparagus, glazed Truss cherry tomato, crispy prosciutto and charcuterie sauce.
Eggplant Melanzane (LG, V)
3 Cheese baked layered eggplant melanzane served with rocket, burrata, walnut and strawberry salad in a parmesan basket.
Eggplant Agnolotti (VG)
Tomato compote, rocket, vegan ricotta and basil oil
– Choice of Dessert –
Malibu Pannacotta (LG)
Served with saffron pineapple compote, candied coconut and mango sorbet.
Chocolate Fondant
Served with cream fraiche, strawberry and salted caramel pistachio ice cream
Profiterole Trio
Chocolate hazelnut profiteroles with rum infused orange compote, cream anglaise and raspberry coulis.
