Dinner rolls are served in the middle of each table

Entree – Choose 2 served alternately

• Potato and Young Leek Soup with fried Fetta Dumplings
• Scallop Tartlet with Fennel, Artichokes and Lemon Hollandaise
• Baked Soup of Cauliflower with Chives
• Smoked Salmon, Salmon Rillettes and Caviar with Cress Salad (our Signature Entree)
• Goats Cheese Mousse with Rocket Salad and Tomatoes
• Fresh Ocean Prawns and Avocado with Gazpacho Dressing
• Mussel, Prawn, Dory and Saffron Chowder
• Kangaroo Tatiki Tart with Eggplant Puree and Carrot Oil
• Chinese Roast Duck and Mango Salad
• Grilled vegetable and Marinated Fetta Terrine, Basil Oil and Toasted Turkish
• Smoked chicken slices with avocado and mango with a hazelnut dressing and baby leaves
• Grilled vegetable tartlet on a spiced tomato coulis
• Marinated prawn brochette with a garlic infused cream served on a bed of scented rice
• Smoked salmon and trout with a baby herb salad and light horseradish foam
• Fennel, onion and semi-dried tomato risotto
• Japanese seared scallop with a duck and lychee salad laced with a sweet ginger dressing

Main – Choose 2 served alternately

• Spit Roast Scotch Fillet on Mushroom Risotto, Chive and Truffle Jus
• Grilled Fish Fillets with Smashed Kipfler Potatoes and Aioli
• Blue Eyed Cod, braised Fennel, Saffron Broth and Parsley Oil
  - (add $5)
• Spice Crusted Ocean Trout, Mediterranean Salad, Baby Celery and Ricotta Ravioli
• ½ Spice Roasted Chicken with Spinach, Olives and Tomatoes
• Beef Fillet with Braised Oxtail, Baby Spinach and Red Wine Jus (our Signature Main Course
  - add $5)
• Lamb Rump Roasted with Semi-Dried Tomato and Thyme on Sweet Potato Mash and Pesto Beans
  - (add $5)
• Chicken with Garlic Chives, Baby Leeks and Soft Polenta, Sesame Juices
• Spit Roasted Spatchcock with Proscuitto, Herb Mash and Greens
  - (add $5)
• Roast Barramundi with Chorizo, Eggplant and Fennel
• Grilled Salmon with Green Bean and Pesto Salad, Lemon Butter Sauce
• Veal Loin, Cep Mushroom Butter, Creamy Mash and Beans
  - (add $5)
• Braised Pork Neck, Warm Prosciutto, 5 Mushroom and Brown Rice Jus
• Spit Roast Pork Loin with Apple Relish, Jus and Crackle
• Marinated Atlantic salmon wrapped in filo pastry served on rocket and enoki mushroom salad with a warm mirin butter
• Beef eye fillet on top of parmesan mash with asparagus spears and a garlic and onion confit jus
  - (add $5)
• Grilled baby moroccon spatchcock on lemon thyme potatoes, baby spinach and a mango salsa
  - (add $5)
• Pan seared barramundi on a baby boccochini salad with rocket leaved with a warm ginger dressing
• Roasted chicken supreme on a bed of bok choy and mediterranian cous-cous with an orange and lemon grass sauce
• Char grilled New york sirloin on a shallot and new potato smash with seasonal vegetables and a seeded mustard jus

Dessert – Choose 2 served alternately

• Vanilla Pannacotta with Lemon Berry Syrup
• Raspberry Brule with Brandy Snap
• White Chocolate Terrine with Milk Chocolate Hazelnut Sauce
• Baked Cheesecake, Orange Curd and Berries
• Baked Lime and Raspberry Tart with Double Cream
• Glazed Fresh and Preserved Fruits with Champagne Sabayon
• Steamed Chocolate and Hazelnut Pudding, Coffee Bean Anglaise
• Steamed Sticky Banana or Sticky Date Pudding with Butterscotch Sauce
• Tiramisu with Coffee Sauce
• Citrus tart with vanilla bean ice-cream and a forest berry coulis
• Chocolate mousee terrine with a strawberry confit and white chocolate sauce
• Steamed Banana Pudding with Butterscotch sauce
• Raspberry and belgium dark chocolate flourless torte with double cream
• Cappucino brulee with a strawberry sweet salad
• Hazlenut and frangelico parfait with a vanilla fairy floss and brandy snaps

Pricing Options

• Option One – Three courses $65.00 per person
  Full three course sit down dinner
  2 choices for each course, alternate drop.
  
• Option Two – Two courses $55.00 per person
  Your choice of main meals with either entree or dessert excluded
  2 choices for each course, alternate drop.
• Option Three – Three course set menu, $50.00 per person
  Select one choice from each course

Minimum 40 people
Wait staff are included to serve your selected items.

Bowl of salad per 8-10 guests – $10
Bowl of vegetables per 8-10 guests – $10
Bowl of creamy mash per 8-10 guests – $10