GENERAL INFORMATION
| $450 | |||||
| $650 | |||||
| $300 | |||||
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| $1000 | |||||
(Applies only if function exceeds 70 pax) | ||||||
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Canape`s $30 per person | ||||||
| Fish goujons & lime aioli | Soup shots | |||||
| Antipasto, cured meats, marinated vegetables, dips | Tomato, bocconcini en croute | |||||
| Gin cured ocean trout blinis with dill cream | Arancini | |||||
| Smoked rare beef, rocket, horseraddish en croute | Mini bruschetta | |||||
| Mini house made quiches | Thai fish cakes | |||||
| Pork rillettes | Chicken & thyme terrine | |||||
| Caramelized onion, spinach & goats cheese tartlets | Mini tomato, bocconcini and basil pizzettes | |||||
| Poached salmon and creme fraiche tartlets | Californian rolls | |||||
| Pistachio crusted goat's cherve bites | Thai chicken wontons | |||||
| Asian spring rolls | ||||||
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Canape`s $40 per person | ||||||
| Pork belly with wakame seaweed | Tempura prawn tails | |||||
| Confit duck rillettes with fig and beetroot | Smoked salmon rice paper rolls | |||||
| Freshly shucked Tasmanian oysters | Kipfler potato with creme fraiche and Avruga caviar | |||||
| Lamb kofta in katafi pastry | Crumbed bocconcini | |||||
| Spicy red bean and cheese quesadillas | Sugar cured tuna on cucumber with salmon pearls | |||||
| Baked ricotta with caponata | Prosciutto wrapped scallops on cauliflower | |||||
| Nori rolls | Duck spring rolls | |||||
3 Course set menu 1 course $28 2 courses $38 3 courses $46 | ||||||
*** Entrees *** | ||||||
| Country style chicken and pork terrine with balsamic beetroot relish | ||||||
| Salmon gravalax with red onion and frissee salad, horseradish creme fraiche | ||||||
| Dukkah crusted chicken served with chickpea and dried fig salad, dressed with lemon oil | ||||||
| Panzanella salad with Canadian scallops | ||||||
| Smoked beef carpaccio with rocket and parmesan | ||||||
| Twice cooked pork belly with apple, fennel and walnut salad | ||||||
| Thai fish cakes, tomato and corriander salad with house made chilli jam | ||||||
| Smoked chicken citrus and grape salad with toasted almonds in raspberry vinaigrette | ||||||
*** Mains *** | ||||||
| Slow cooked lamb and skordalia with saute baby spinach and cumin scented roast pumpkin | ||||||
| Roast beef sirloin with crushed new potatoes, green beans and red wine jus | ||||||
| Atlantic salmon fillet on warm niscoise style salad topped with a black olive tapenade | ||||||
| Prosciutto wrapped chicken breast on creamy white polenta with a sage and mustard sauce | ||||||
| Cider battered flathead tails with baby cos, blue cheese and walnut salad with a garlic aioli | ||||||
| Char-grilled market fish on a warm white bean braise with preserved lemon, baby endive and tomato, drizzled with salsa verde | ||||||
| Char-grilled lamb over greek salad with tzatziki dressing | ||||||
| Roasted pork cutlet with medley of root vegetables, glazed baby onions and apple jus | ||||||
*** Desserts *** | ||||||
| Soft centered meringue nest with vanilla scented berries and Chantilly cream | ||||||
| Rich chocolate mousse with brandy snap cone and macerated strawberries | ||||||
| Chocolate and almond torte with local Red Hill cherries and clotted cream | ||||||
| Lemon and Lime tart with marmalade ice cream | ||||||
| Pecan and caramel tart with sweetened cream and butterscotch sauce | ||||||
| Sticky date pudding with vanilla ice cream | ||||||
