SET MENU

TWO COURSE ALTERNATE SERVE $45 PER PERSON

THREE COURSE ALTERNATE SERVE $50 PER PERSON

  • Minimum 50 Guests


Freshly Baked Bread Rolls served with Butter


Entrees

  • Mushrooms Filled with Fetta, Ricotta , Sundried Tomatoes, Capsicum Oil and Zucchini Ribbons (v)
  • Chicken, Asparagus, Semi-Dried Tomato Tart with Rocket and Dijon Vinaigrette
  • Pumpkin, Fetta and Artichoke Tart with Mixed Leaves (v)
  • Casarecce Pasta , Chorizo, Olives, Chilli and Napolitana Sauce
  • Calamaratta Pasta , Prawns, Asparagus, Cherry Tomatoes in Dill Cream Sauce
  • Orrechiette Pasta with Braised Pork cheeks, White Beans and Eggplant
  • Classic Smoked Salmon on Finely-Sliced Spanish Onions, Crispy Capers, Salsa Verde and Lemon Oil
  • BBQ Duck Spring Rolls with Bean Sprouts, Green Bean and Cashew Salad and Sweet Soy Dipping Sauce
  • Antipasto Plate - Prosciutto, Salami, Coppa and Rare Roast Beef, Dolmades, Marinated Fetta, Balsamic and Garlic Mushrooms, Grilled Artichoke Hearts, Red Capsicum and Pickled Vegetables
  • Slow Roasted Pork Belly with Scallops, Corn Puree and Micro Herbs
  • Rigatoni Siciliana with Eggplant and Fresh Basil (v)
  • Chargrilled Prawns with Pear, Rocket and Pine Nut Salad and Grilled Lime
  • Prawn Cocktail, Radicchio, Mango and Lime Mayonnaise
  • Spicy Thai Beef Salad with Asian greens and Fragrant Chilli Dressing
  • Salt & Pepper Squid mixed with Mesclun Leaves and Lemon Wedges


Main Courses

  • Slow Cooked Pork Loin, Cabbage with a Fennel Braise, Verjuice and Cranberry Glaze
  • Corn-Fed Lamb Rack on a bed of Red Onion Mash with Rosemary and Garlic Jus
  • Barramundi Fillet with Brandade and Lime Butter sauce
  • Beef Tenderloin, Rosemary and Potato Tartlet with Shiraz and Thyme Jus
  • Beef Sirloin with Blue Cheese and Potato Croquette served with Red Wine Jus
  • Atlantic Salmon on a Pea and Potato Mash with Lemon and Dill Buerre Blanc
  • Scotch Fillet with Sweet Potato Wedges and Red Wine Jus
  • Lamb Rump on Soft Polenta with Tomato and Olive Tapenade
  • Veal Scallopine, Asparagus and Mushrooms with White Wine and Parsley Butter
  • Mediterranean Vegetable Stack with Fresh Basil Pesto
  • Veal Cutlet with Fondant Potatoes, Roasted Garlic and Shimeji Mushrooms
  • Chicken Fillet on Leek and Mushroom Risotto with Crispy Sage
  • Prosciutto Wrapped Chicken Breast on Grilled Polenta Disc with White Wine and Semi-Dried Tomato Sauce
  • Chicken Fillet stuffed with Buffalo Mozzarella and Tomato Pesto on Pearl Cous Cous, Roasted Capsicums and Shallots
     

Dessert

  • Apple and Rhubarb Crumble with Salted Caramel Gelato
  • Italian Tiramisu with Hazelnut Gelato and Berry Streak
  • Summer Berry Torte with Mint and Galianano-Scented Marscapone
  • Vanilla Crème Brulee with a Pistachio Biscotti
  • Warm Chocolate Pudding with Chocolate Sauce and Chocolate Fudge Gelato
  • Baked Ricotta Cheesecake with Zabaglione Gelato
  • Sticky Date Pudding with Caramel Sauce and English Toffee Gelato
  • Pyramid of White and Dark chocolates, Marinated Strawberries and Shaved Chocolate
  • Vanilla Panna Cotta with Brandy Snaps and Strawberries
  • Sweet Lemon Torte served with Raspberry Coulis

Freshly Brewed Tea & Coffee