Lenzerheide Restaurant
- Restaurant
- 51 Max. Teilnehmerzahl
- 12.5 km vom Flughafen 8 miles vom Flughafen
- 2 Event-Räume
- 0 Unterk.-zimmer
Beschreibung
The Lenzerheide offers the best of South Australia's abundant fresh produce. Our menu features not only a selection of traditional dishes that have stood the test of time as well as innovative dishes for those seeking something new from our talented kitchen. Highly trained, friendly and motivated staff, complimented by elegant surroundings and a sumptuous menu...
The Lenzerheide offers the best of South Australia's abundant fresh produce. Our menu features not only a selection of traditional dishes that have stood the test of time as well as innovative dishes for those seeking something new from our talented kitchen. Highly trained, friendly and motivated staff, complimented by elegant surroundings and a sumptuous menu that uses the finest local produce will ensure your lunch or dinner function is a very special and memorable occasion.
The Lenzerheide offers offers two event spaces for your functions Tom Gleghorn Room, Gault Room. Tom Gleghorn Room This contemporary room with glass ceiling and unique lighting combine to create an elegant space and features stunning artwork from well-known Adelaide artist Tom Gleghorn. With seating up to 50 guests. Gault Room is also perfect for small seminars, weddings and special occasions with seating for 20-36 guests.
Event-Räume
Tom Gleghorn Room
Gault Room
Event-Raum-Layouts
Pauschalen
Set Menu Package
Set Menu 1 $76 Set Menu 2 $86 Set Menu 3 $94 Weiterlesen
ENTREE
soup of potato, chicken stock, rich cream, sautéed bacon and leek (G)
gulf prawns, garlic, tomato, onion, white wine, butter and rice pilaf (G)
VEGETERIAN TASTING PLATE – SEASONAL (SAMPLE)
spinach and taleggio arancini, woodside goats curd, smoked aubergine and
caramelised onion filo tart, sesame crusted haloumi, ruby grapefruit and asparagus (V)
MAIN COURSE
Pork tenderloin, chicken and fennel farce, juniper berries, gin, rich cream, pancetta
and watercress (G)
chateaubriand, certified angus beef tenderloin, bordelaise sauce, herbed tomato,
asparagus and hollandaise sauce
MARKET FISH – SEASONAL (SAMPLE)
pan fried barramundi, tomato, dill, caper and preserved lemon salsa, crumbed fennel and radicchio
VEGETERIAN – SEASONAL (SAMPLE)
portobello mushroom, café de paris butter, asparagus, sherry cream, melon, celery,
and flowers (V,G)
DESSERT
Yoghurt and vanilla bean panna cotta, rosewater rhubarb, pistachio nougatine and
freeze dried raspberries (G)
chocolate doodle, crepe, vanilla bean ice cream, chocolate sauce and rich cream
gelati plate (G)
blood orange gelato and sugared lime
raspberry gelato and pear crisp
passionfruit gelato and candied orange
