Function Menu 1 - 2 courses	$35 p.p.
Function Menu 1 - 3 courses	$45 p.p.
Function Menu 2 - 2 courses	$49 p.p.
Function Menu 2 - 3 courses	$59 p.p.
Cocktail Function - Choose up to 4 different canapes	$15 p.p.
Cocktail Function - Choose up to 6 different canapes	$20 p.p.
Cocktail Function - Choose up to 8 different canapes	$30 p.p.
Children's Menu - 2 Courses	$15 p.p.
Champagne on Arrival	$6 p.p.
Cakeage	$2 p.p.
Canapes	$5 p.p.
Salads or Vegetables for the table	$2 p.p.
If you require exclusive use of the restaurant a room hire fee may be applicable

function menu 1

 

Crusty bread roll with butter

Entree

SOUFFLE
gruyere cheese soufflé, sauteed wild mushrooms and basil pesto

PORK BELLY
pressed pork belly served with red cabbage and a lentil and white wine broth

TIGER PRAWNS
coconut battered, with a coriander, mint and bean sprout salad and a chilli lime dressing

FIELD MUSHROOM
roasted field mushrooms with goat’s cheese, chorizo sausage,
rocket, pine nuts and a balsamic glaze

Main Course

OCEAN TROUT
crispy skinned, served on a kipfler potato, cucumber, tomato and sweet corn salad with lime aioli

PORK BELLY
twice cooked, with a whole poached Fuji apple, and parsnip puree

AGED BEEF SCOTCH FILLET
with potato and leek gratin, asparagus and mushroom jus

RAVIOLI
spinach and ricotta filled ravioli with a tomato, white wine and basil sauce, Parmesan and pine nuts

Dessert

TERRINE
of chocolate and hazelnut gelato served with house made honeycomb and berry coulis

FRANGIPANE TART
peach and almond frangipane tart with king island double cream and a port and cinnamon syrup

SAFFRON POACHED PEARS
served on a hazelnut meringue, vanilla bean gelato and syrup

CRÈME BRULEE
of vanilla bean, with seasonal berries and biscotti

Dessert served with tea and coffee

 

function menu 2

Chefs selection of canapés on arrival

MEZZE PLATE
a selection house made dips with marinated olives and lightly toasted bread

Entree

SCALLOPS
in half shell, grilled, with ginger, shallots and Japanese soy

PORK BELLY
pressed pork belly served with red cabbage and a lentil and white wine broth

TIGER PRAWNS
coconut battered, with a coriander, mint and bean sprout salad and a chilli lime dressing

SPRING BABY VEGETABLE SALAD
a roasted salad of baby turnip, beetroot, asparagus, zucchini and Dutch carrots with
mixed herbs and truffle vinaigrette

Main Course

FISH OF THE DAY
On potato and leek gratin with a vine ripened tomato and dill salsa, crispy parsnip
and lemon Chardonnay vinegar

GNOCCHI
house made garlic gnocchi, with roasted tomato, spring vegetables, and fresh herbs, tossed
in a basil and parmesan oil

DUCK A L’ORANGE
pan fried duck breast with roasted root vegetables, seared orange and watercress

AGED GRAIN FED BEEF EYE FILLET
on roasted garlic and thyme kipfler potatoes, seasonal green vegetables and red wine jus

Dessert


MOUSSE
dark Belgium chocolate mousse with coconut shortbread and blue berries

SAFFRON POACHED PEARS
served on a hazelnut meringue, vanilla bean gelato and syrup

CRÈME BRULEE
of vanilla bean, with seasonal berries and biscotti

CHEESE PLATE
a selection of soft and hard cheeses with lavosh, fresh pear and quince paste

Dessert served with tea and coffee