Plated Courses
Minimum of 30 guests
$60.00 - 2 course menu
$70.00 - 3 course menu
Alternate Serve add $8.00
Freshly brewed tea, coffee and chocolates add $7.00
Supplement for weekends add $7.00
Starter
Vegetarian and Vegan
Trio of tomatoes, buffalo mozzarella, balsamic pearls with olive oil (V)
Truffle, sundried tomato, grilled zucchini rocket salad with grana padano (V)
Quinoa, pumpkin, baby spinach and pine nut salad with mustard dressing (VE)
Lemon pepper haloumi, mixed fresh herbs, cherry tomato and lavosh, with harissa dressing (V)
Caramalised onion, goats curd tart with rocket and balsamic vinegar (V)
Asparagus, rocket, balsamic and roast tomato salad (VE)
Meat
Lamb backstrap, blue lentil ragout, cucumber and Greek yoghurt (warm)
Smoked salmon, avocado nest, tomato concasse with olive oil and micro herbs (GF, DF)
Marinated prawns, Mediterranean salad with salsa verde (DF)
Ginger and garlic spiced duck breast, Asian noodle salad (GF, DF)
Twice cooked chicken breast, mushroom salad, miso dressing served warm (GF, DF)
Main course
Vegetarian and Vegan
Cous cous stuffed capsicum, tomato coulis, marinated vegetables (VE, GF, DF)
Mushroom, truffle, asparagus risotto with parmesan crumb (V)
Pumpkin, kale and cherry tomato quinoa with lemon dressing (VE, GF, DF)
Sweet potato gnocchi, pine nut, lemon and wild mushrooms (V)
Meat
Seared eye fillet, truffle mash, steamed greens and red wine jus (GF)
Chermoula chicken, roasted vegetable stack, broccolini and tomato coulis (GF, DF)
Crispy skin ocean trout, preserved lemon mash, warm olive and artichoke salad with shallot oil (GF)
Braised beef cheek, mashed potato, roast pumpkin and steamed beans with onion and thyme jus (GF)
Braised pork belly, roast fennel, potato stack with wilted silver beet and apple jus (GF, DF)
Dessert
Walnut and date stuffed poached pear, red wine reduction served warm (VE)
Coconut panna cotta, lychee and pineapple salad, dried blood orange (V)
Watermelon and strawberry salad with aged balsamic, honey and mint (VE, GF, DF)
Deconstructed apple crumble, meringue kisses, rhubarb reduction and Vanilla bean ice cream (V)
Lemon curd tart, Chantilly cream, berry compote (V)
Gala Lunch or Dinner Package - $110 per person
Minimum of 150 guests
Supplement for weekends add $7.00
Package includes:
- 30 minutes complimentary chef's canapes
- 3 Courses - either plated entree, main, dessert or plated entree, main and roving dessert
- Alternate serve
- Tea/Coffee/chocolates
- 4 hour classic beverage package - add $7.00 for the premium beverage package
- Room Hire
For menus please refer to the Private Dining Selections
Sharing Menu - $105.00 per person
Minimum of 30 guests
Supplement for weekends add $7.00
Freshly baked bread rolls & butter
Tuna & avocado cones, sesame & wasabi caviar
Sydney rock & coffin bay oysters, lemon & sherry vinaigrette
Selection of mixed olives, toasted fig bread
*****
Pulled pork & apple slaw sliders, chipotle mayo
Caramelised onion & blue cheese Arancini, garlic aioli
Goat's cheese & herb stuffed tempura with a seasonal vegetable
Parmesan crumbed artichoke stems, lemon mayo
Wagyu beef medallions, caramelised onions, whiskey jus
Torn baby leaf salad, fresh herbs, peanuts & white balsamic dressing
Quinoa salad, witlof, Kalamata olives, sun-dried tomato shallots, fetta & vinaigrette
*****
Selection of cheeses, lavosh & quince paste
White chocolate, orange and pistachio slice
Trio of mousse
Freshly brewed tea, coffee and chocolates
