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 blackstrap, 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 - $120 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
• Centrepiece per table and chair covers

For menus please refer to the Private Dining Selections

 

Sharing Menu - $95 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