Spring Carnival Lunch at Lotus

Indulge in a culinary journey of southeast Asian cuisine with four delicious share style courses, carefully selected by head chef, Sundoo Kim

Your afternoon is inclusive of five hours of free flowing Chandon sparkling along with a premium selection of beverages

Join us from 11.00am and watch the race that stops the nation at noon. Celebrations continue from 4.00pm at The Beaufort with live entertainment until late

To Eat
SMALL
~ Szechuan pork pot sticker dumpling, honey chilli soy
~ Seared scallops, mandarin kosho, japanese hijiki seaweed
~ Cauliflower spring roll, peanut chilli sauce (vg)

MEDIUM
~ Peppered beef tataki, korean black bean dressing, pickled cucumber (gf)
~ Tempura eggplant, kimchi caramel, chillies, soft herbs (vg, gfo)
|~ Spiced chicken larb, cos lettuce, chilli, lemongrass, mint, thai basil (gf)

LARGE
~ BBQ coconut braised lamb, eggplant nahm prik, chilli, banana leaf
~ WA snapper, green curry, eggplant, green beans, thai basil
~ Charred green beans, cashew nut sambal (vg)
~ Steamed jasmine rice

DESSERT
~ Banana miso parfait, yoghurt sponge, grilled pineapple, coconut flakes (gf,vg) (Individual Dish)

🌱Vegetarian + Vegan Menu Available

To Drink
WINE
~ Chandon Sparkling Brut
~ Debussy Reverie Rose
~ Cape Mentelle Sauvignon Blanc Semillon
~ Forest Hill ‘Highbury Fields’ Chardonnay
~ Alpha Box & Dice ‘Tarot’ Pinot Grigio
~ Jim Barry ‘The Atherly’ Riesling
~ TarraWarra Estate Pinot Noir
~ Majella ‘The Composer’ Cabernet Sauvignon
~ Langmeil ‘Prime Cut’ Shiraz

BEER
~ All draught beer + cider

NON-ALC’S
~ Signature mocktails
~ Juices + Softies

Reservations are essentials and full payment required at time of booking

Dietary requirements can be catered for, please state if you require any menu alternatives in your booking notes