|
Menu - Dinner
Quality food and beverage options are available to cater for a range of functions from private dinners through to working business lunches. We are happy to arrange any specific catering, decorating or dietary requests to suit your function or event. Please ring our booking office for further details
Entrée
Select from one of the following
Wild mushroom and poached fennel on grilled polenta with crispy sage and parmesan
Crispy Japanese chicken served on Asian coleslaw
Vittelo Tornata - thin slices of poached veal layered with rocket and tuna mayonnaise
Chorizo and white bean soup topped with a gruyere crouton
Roast pumpkin and fennel salad with a red wine vinaigrette
Atlantic salmon bruschetta served with rocket and a lemon vinaigrette
Abalone cooked slow and served with a roast cauliflower puree and caper sauce (Please allow an additional $8.00 per guest inclusive of GST)
Main Course
Select from one of the following
Eye fillet of beef served atop a gratin of green peas and potato with a serve of baby carrots and a red wine jus
Rich lamb shanks with poached baby leeks on a bed of smashed brussel sprouts and crispy potatoes
Crispy skinned harpuka with a confit of shallots, wilted spinach and ver juice
Chicken breast roasted with sage and pancetta on a bed of olives, silver beet and fried garlic topped with a tarragon and orange emulsion
Roasted pork belly served with a beetroot and apple chutney, parsnip mash and a balsamic glaze
Dessert
Select from one of the following
A selection of Australian cheese, segmented seasonal fresh fruit and dried fruit served with water cracker
Caramelised pear and almond tart served with mascarpone
Lime curd cheesecake served with coconut ice cream
Apple & rhubarb brioche served with Crème Anglaise
Lemon syrup cake served with cinnamon labna
Rich chocolate and caramel tart served with double cream
$55.00 per guest - Based on two courses
$70.00 per guest - Based on three courses
Freshly brewed coffee & a selection of teas $3.80 per guest
Prices are inclusive of GST
Please note that menus are subject to seasonal availability
Back to top |
|
