Whaleback Golf Course

Once upon a plate...

We may not have a kitchen yet, but that won't stop Chef Dan from beginning the story.

He starts with handmade tortellini filled with spinach and ricotta, served with mushroom cream sauce and fresh sage.

Next comes the slow cooked chicken cacciatore, simmered with olives, capsicum, oregano, and tomatoes, finished with a bright gremolata of lemon and parsley.

Alongside it is a Caponata Salad full of colour and texture. Eggplant, red onion, zucchini, celery, capsicum, green olives, capers and rocket dressed in a sherry vinaigrette, served with a warm fresh baked roll.

For the final chapter, Chef Nelly creates a lemon tiramisu made with sponge soaked in lemon myrtle tea, mascarpone cream, lemon curd, roasted almonds and black pepper strawberries.

A small taste of the stories soon to be served on your plate.