Banquet Menus
- 2 Course Meal @ 45.00 per guest (minimum 10 guests)
- 3 Course Meal @ 56.00 per guest (minimum 10 guests)
Alternate serves available @ 3.00 per serve
Arrival canapes available @ 8.00 per quest (3 items per guest)
Entrees
- Mushroom Soup With Truffle
- Duck & Noodle Soup With Mint & Chilli
- Saffron, Broadbean & Vegetable Soup
- Nicoise Salad With Seared Tuna, Beans, Potatoes, Anchovies & Egg
- King Prawn Salad With Pink Grapefruit, Cos Lettuce & Lemon
- Asparagus, Avocado & Crouton Salad
- Oysters With Champagne Sauce & Caviar
- Rare Seared Tuna, Soba Noodles, Apple & Miso
- Seared Scallops Wrapped In Smoked Salmon, Spring Onion Mash & Black Pepper Butter
- Fresh Calamari, Green Chilli & Thai Basil
- Tian Of Blue Swimmer Crab, Mango, Avocado & Chilli Jam
- Confit Duck Leg, Cabbage, Glazed Shallots And French Cherries
- Risotto With Mussels,clams, Calamari & Spicy Tomato & Coriander Sauce
- Risotto Of King Prawns, Saffron, Lemon & Provolone Cheese
- Penne With Green Peas,beans, Silverbeet And Fresh Tomato
- Pea And Ham Risotto With Fresh Mint
- Mille Feuille Of Wild Mushrooms & Asparagus
Main Course
- Mille feuille of wild mushrooms & asparagus
- Poached salmon with sweet peppers and horse radish foam
- Rare seared pepper crusted tuna with an orange and cardamon sauce
- Green prawn curry with jasmine rice
- Grilled flathead with sauce grabish and pommes frites
- Roast chicken breast, with italian tallegio cheese & wild mushroom risotto
- Chicken laksa, with chinese vegetables and jasmine rice
- Spiced baby chicken with a cassoulet of beans & chicken jus
- Chicken pillared with truffle butter, and white polenta
- Beef fillet, with local asparagus pommes frites & bearnaise sauce
- Beef wellington, with seasonal vegetables & madeira sauce
- Scotch fillet with mash potato and peppercorn sauce
- Lamb rump with anchovy and olive pastry, mustard & ratatouille
- Leg of lamb roasted with italian potatoes
- Roast pork belly with spinach, broad beans & ginger wine sauce
- Roast rabbit wrapped in pancetta, with a green pea & tomato risotto
- Spiced roast duck with blood plum sauce
- Roast squab with polenta, wild mushrooms and sauce salmis
Desserts
- Meringue with mixed berries & clotted cream
- Chocolate & bannana pudding with caramel ice-cream
- Chocolate tart with white chocolate ice-cream
- Crème brulee with vanilla ice-cream
- Banana fritters with green tea ice-cream
- Souffle of passion fruit, chocolate or pistacchio
- Starwberry panna cotta with vanilla bean ice-cream
- Australian cheese plate with accompaniment