For a starter, we picked the seared tuna with charred asparagus, roasted truss tomatoes and jalapeno dressing. A few perfectly cooked slices of ahi accompanied by some fresh grilled vegetables was a perfect way to begin the culinary journey as much as our actual journey. The jalapeno dressing, similar to a chili pesto, was balanced to both spice up the veggies and cut through the richness of the tuna.
For a main, we passed on the beef and stout pie and grilled salmon and soba noodles, instead opting for the healthy option of poached chicken chopped salad. The whole plate was topped with rustic croutons and ranch dressing, the latter a somewhat rare find in Australia.
Rounding out our yummy lunch was a dessert of chai-spiced panna cotta with poached plums. A spicy, yet refreshingly light Italian pudding was topped with a compote of poached plums that successfully maintained their tartness while adding a welcome variety in texture. As the dessert cart rolled by, we couldn't resist accenting this treat with a glass of Bailey's Irish Cream.
[Photos: Rayme Gorniak/Jaunted]