The food is fresh, innovative and caters for all tastes and dietary requirements
| ENTREES |
| Risotto - vegetarian |
| Roast pumpkin. spinach, fetta cheese risotto served with a salsa verde |
| Smoked Salmon (1) |
| Our own smoked salmon served on a warm green olive brioche with lemon dressed baby spinach and dill sour cream |
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Pasta |
| Fettucini tossed with preserved lemon, parmesan cheese, shrimp, Italian parsley and cream |
| Calamari |
| Calamari marinated in port, chilli and garlic served on a salad of rocket, tomato, cucumber, spanish onion and an olive vinaigrette |
| Souffle - vegetarian |
| Double baked goats chees and chive souffle served with roasted tomatoes and mushrooms |
| Pastry Tart - vegetarian |
| A savoury sweet potato tart filled with ricotta cheese and roasted eggplant and capsicum garnished with basil and parmesan |
| Fritters - vegetarian |
| Greek style tomato fritter rested on an eggplant mousse with black olive tapenade, garnished with balsamic dressed rocket |
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Fish Fillet |
| Boneless fillet of fish, poached and served in its own lemon scented stock with rice and fresh herbs |
| Beef Carpaccio |
| Cured beef carpaccio with a waldorf salad sprinkled with chopped roasted walnuts |
| Bruschetta |
| Our own homemade bread toasted brushcetta style topped wiwth artichokes and pancetta - (vegetarian option available) |
| Chicken Terrine |
| Chicken, carrot and leek terrine topped with an avocado mousse |
| Lamb Dumpling Soup |
| Black eyed beans, vegetables and lamb dumplings in a lamb broth garnished with fresh herbs |
| Chicken Salad |
| Vietnamese herb flavoured chicken and glass noodle salad with coriander and bean shoots |
| Soup |
| A hearty parsley and potato soup with smoked ham hock pieces and a crumbed poached egg floater |
| Smoked Salmon (2) |
| Creamed leek and smoked salmon open pie on a bed of lemon dressed spinnach |
| Caesar Salad |
| A caesar salad of cos lettuce, bacon, croutons, chicken pieces, parmesan cheese, soft poached egg and anchovie mayonnaise |
| Calamari |
| Stir fried calamari with black beans, Vietnamese mint, capsicum and ginger tossed through rice noodles with black sesame seeds and a Chinese vinegar dressing |
| Risotto |
| Vegetarian risotto with grilled zucchini, eggplant, capsicum and Donnybrook parmesan cheese |
| Smoked Salmon (3) |
| Herb frittata topped with our own smoked salmon, frissy lettuce and a chive olive oil dressing |
| Tart |
| Tomato, basil, olives and goats curd tart with a lemon dressed rocket salad |
| Lamb Kofta |
| Koftas in a filo pastry basket with spiced eggplant on a spinnach salad with tomato coulis |
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| MAIN COURSES |
| Beef Wellington |
| Traditional sirloin of beef wrapped in puff pastry with a mushroom duxelle and a chicken liver and bacon pate served on green pea puree with a red wine glaze |
| Fish (1) |
| Tasmanian salmon fillet with a julienne of vegetables wrapped in rice paper, served with a wasabi and chive rice cake and a sweet black sesame seed dressing |
| Lamb Roulade |
| Roasted shoulder of lamb filled with sundried tomato, olives, basil and lamb mince, served on a white bean and capsicum stew |
| Chicken |
| Chicken roulade wrapped in bacon and filled with ham, almonds and spinach served with herbed potato mash, tomato confit and a chicken glaze |
| Tofu with Risotto Cake - vegetarian |
| Grilled tofu and vegetables on an Asian risotto cake with miso sauce |
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Chicken Breast |
| chicken marinated with red wine and sage, grilled and served with an onion and sultana marmalade and buttered baby potatoes |
| Kumara Frittata - vegetarian |
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Individual kumara, leek, sage frittata with buttered spinach and a warm red capsicum sauce |
| Pork Scotch Fillet |
| Thai spiced roasted pork scotch fillet with steamed rice topped with a savoury pineapple salad |
| Gnocchi - vegetarian |
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Semolina, thyme and roasted garlic gnocchi with olives, diced tomato, parmesan cheese, rocket and olive oil |
| Chicken Filo |
| Chicken and wild mushrooms in filo pastry, served on batons of roast vegetables topped with a salsa verde |
| Sri Lankan Calamari |
| Spicy barbequed calamari served with steamed rice and funugreek and tumeric roasted pumpkin |
| Fish (2) |
| Paprika dusted fish fillet, grilled and flavoured with white wine, served with baked orzo pasta topped with a rich tomato concasse |
| Roast Pork Shoulder |
| Roasted pork shoulder filled with a pear and date filling , on sauerkraut and sweet potato mash with a maple syrup jus |
| Roast Beef (1) |
| Roast of beef coated with crushed juniper berry and black pepper served with grilled polenta and a sweet shallot infused beef jus |
| Roast Beef (2) |
| Roast eye fillet of beef with a seasonal vegetable galette and saute of mushrooms and a rich beef jus |
| Fish (3) |
| Chermoula rubbed fish fillet with a yoghurt, coriander and mint sauce, baby potatos and sauteed spinnach |
| Duck |
| Braised duck legs with tomato and green olives, cumin flavoured rice and braised baby bok choy |
| Fish (4) |
| Grilled fillet of Tasmanina salmon with braised eggplant in miso sauce and served with seasonal greens |
| Vegetarian (1) |
| Spiced baby potatos and spinnach curry with cauliflower and carrots and served with a black eye bean fritter and a capsicum raita |
| Vegetarian (2) |
| Filo pastry basket filled with lemon seared fetta cheese, tomato, avocado, potato, green beans and dressed with an olive oil vinaigrette |
| Chicken |
| Chicken maryland, slowly braised in red wine and vegetables and served with a baked mushroom risotto |
| Beef (3) |
| Roast sirloin of beef, served with a cauliflower and horseradish gratin, caramelised onions and beef jus |
| Vegetarian (3) |
| Mushroom ragout with enoki, oyster, button and field mushrooms with panko crumbed polenta sticks |
| Lamb |
| Rolled roasted leg of lamb on a green olive mash, oven baked tomato and a balsamic and rosemary jus |
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| DESSERTS |
| Swiss Roll |
| Black forest Swiss roll served with milk chocolate shavings, brandy flavoured thickened cream and sour cherries |
| Crumble |
| Plum and coconut individual crumble served hot with a shortbread finger and whipped cream |
| Ricotta Crepes |
| Sweet ricotta and raisin crepes baked and served with thick cream and a honey syrup |
| Parfait |
| honey and almond flavoured parfait with a fresh melon salad and berry coulis |
| Bavarois |
| Chocolate and maple syrup bavarois garnished with a pistacchio praline and orange sauce |
| Tart |
| Baked lime and berry tart with chantilly cream and caramelised lemon |
| Tiramisu |
| Traditional tiramisu served with a liqueur muscat sauce |
| Terrine |
| Frozen chocolate and cherry terrine on aberry coulis |
| Tart |
| Date and almond brulee tart on a berry coulis |
| Pudding |
| Bread and butter pudding with fruit bread, brandied dried fruit compote and pouring cream |
| Cheese |
| Selection of the best Victorian cheeses served with dried fruits, water crackers and a fruit and nut loaf |
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Costs |
| Based on a minimum of 30 guests |
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Three course set menu - $42.50 per person |
| Select one option from each course. All guests are served the same meal |
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Two course set menu - $32.50 per person |
| Select a main course option with either one entree OR one desert |
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50/50 Three courses - $45.00 per person |
| Select two options from each course. All guests are served alternate meals |
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3 x 3 x 3 - Three Courses - $52.50 per person |
| Select three entrees, three main courses and three deserts. guests are able to choose their own selections from a specially written menu provided at the function |
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