Set Menu Option 1 (prices valid until 31.12.17)

Set Menu Option 1 – Two selections from each section served on an alternating basis
$45.00 per person (plus GST) – Entrée, Main and Dessert
$35.00per person (plus gst) – Finger food (4 items), plus Main
$37.00 per person (plus GST) – Main and Dessert OR Entrée and Main
Includes bread and butter

Entrée
Chilli fried calamari with mesclun salad and lemon aioli.
Asian beef salad with peanuts and coriander dressing.
Veal tortellini with Tuscan tomato, basil and Parmesan crisps.
Smoked bacon, mozzarella cheese and spinach tart with rocket salad.

Main
Roast beef with herb roasted chat potatoes, vegetables and red wine gravy.
Grilled breast of chicken with roasted vegetables and a chive and chardonnay sauce.
Roast leg of pork with roasted vegetables, potatoes, gravy and apple sauce.
Beer Battered Flathead with fat chips and salad.

Dessert
Dark chocolate and Baileys mousse with white chocolate shards.
Seasonal berry cheesecake with fruit coulis and cream.
Vanilla pannacotta with toffee shards and cream.

Set Menu Option 2 ( prices valid until 31.12.17)

Set Menu Option 2 – Two selections from each section served on an alternating basis
Standard Locations
$54.00per person (plus GST) – Entrée, Main and Dessert
$48.00 per person (plus GST) – Entrée and Main
$42.00 per person ( plus GST)- Finger food (4 items) and Main OR Main and Dessert
Includes bread and butter

Entrée

Crisp salad of roasted duck with an avocado and rocket salad served with lime and coriander dressing.
Marinated roasted quail with eggplant, roasted capsicum and a thyme glaze (Extra $2.00 per person).
Creamy chicken, asparagus and mushroom ragout served in a shortcrust tartlet.
Malaysian chicken curry with coconut rice.

Braised Moroccan lamb and vegetable tagine with cous cous and yoghurt dressing.
Veal and caramelised onion ravioli with roasted portabello mushrooms, mustard sage sauce.
Twice cooked pork belly with rocket, apple and watermelon salad with a red wine dressing.

Wild herb salt and pepper calamari salad of rocket, onion, tomato and spinach with a creamy lemon aioli.
Thai prawns with tomato, chilli and coriander served with lemon rice.
Dukkah crumbed tiger prawns with a tahini and mint dressing.

Baked goats cheese tartlet with sun dried tomato and spinach with basil oil dressing (veg).
Ricotta and spinach gnocchi with a roasted roma tomato and basil sauce and prosciutto shards (can be changed to veg).
Porcini mushrooms and feta tartlets with truffle oil dressing (veg).

Main
(includes roasted medley vegetables OR buttered greens)

Honey glazed twice-cooked duck legs with grilled sweet potato and citrus scented jus.
Grilled marinated spatchcock with sweet potato chips and a thyme and chardonnay cream sauce.
Roasted chicken breast topped with buttered mushrooms and a tomato, oregano sauce.
Morrocan spiced chicken breast on herb and vegetable cous cous topped with tzatziki.

Roasted chicken breast filled with choice of:
– feta, eggplant and pimento
– basil, ricotta cheese and prosciutto
– spinach and mushroom mousse
– basil and pine nut mousse
– bocconcini, pancetta and spinach
Sauce options:
– olive tapenade dressing
– creamy Chardonnay sauce
– Sherry and pine nut sauce
– Dijon mustard jus

Marinated and roasted lamb rump on potato rosti with a port wine and rosemary glaze.
Roasted lamb rump served on field mushroom and herb polenta with shiraz and thyme jus.
Red wine braised lamb shank on rosemary mash with roasted onions and winter vegetable medley.

Braised beef cheeks on roasted garlic mash with enriched red wine jus.
Roasted eye fillet of beef (cooked medium) carved and served on truffle mash with port wine jus (extra $2.00 per head).
Roasted mustard glazed Black Angus porterhouse, sliced and served with a red wine jus.
Charred Black Angus aged Scotch fillet steak (cooked to medium) with fat chips, roasted mushrooms and mustard Hollandaise (extra $1.50 per head).

Charred Black Angus grain fed porterhouse steak (cooked to medium) served with choice of:
– fat chips
– mustard mash
– herb roasted chat potatoes
– roasted kipfler potatoes
Sauce options:
– portobello mushroom sauce
– onion jam and red wine gravy
– pink peppercorn sauce
– port wine jus

Twice cooked pork belly on braised red cabbage with hot apple chutney.
Pork fillet wrapped in prosciutto with buttered chat potatoes and a sage and onion jus.
Roasted pork cutlet on mustard seeded mash with caramelised apple and sage jus.

Oven baked Atlantic salmon on pesto mash with chive cream sauce.

Dessert
Creamy passionfruit and mango mousse with a compote of seasonal berries and toffee shards.
Caramelised citrus tart with double thick cream and spiced orange syrup.
Flourless orange cake with limoncello sorbet (gluten free) (can be dairy free).
Vanilla bean pannacotta with raspberry coulis and fresh strawberries.
Eton Mess (meringue, strawberries, passionfruit, mango, fruit coulis and double thick cream) in a wine glass (gluten free).
Chocolate Marquis with a coffee bean Anglaise.
White chocolate and wattleseed mousse with brandy snap shards and pepperleaf cream.
Carmelised creme brulee served with butter shortbread biscuits.
Belgian chocolate and hazelnut tart with coffee bean Anglaise, cream and toffee shards.
Summer Pudding with seasonal berries and cinnamon Anglaise.
Poached pears with butterscotch ice cream and warm chocolate sauce.

pork-belly-entree
Twice cooked pork belly with rocket, apple and watermelon salad with a red wine dressing
flourless-orange
Flourless orange cake with limoncello sorbet (gluten free) (can be dairy free)
pav
Special Request: Meringue with berry coulis, limoncello sorbet and toffee shards (gluten free ) (dairy free)
veg-tart-entree
Baked goats cheese tart
panacotta
Vanilla pannacotta with toffee shards and cream
gnocchi-entree
Ricotta and spinach gnocchi with a roasted roma tomato and basil sauce and prosciutto shards