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Formal Menu

Cherry Tomato & Bocconcini

FORMAL MENU

 

 WITH NOTICE MOST DISHES CAN BE ADJUSTED FOR DIETRY REQUIREMENTS

CANAPÉS TO START CAN BE ORDERED FROM OUR CANAPÉ MENUS
  
   gf-gluten free, v- vegetarian, p- pork, lf - lactose free
     2 COURSE $55
     3 COURSE $67

 

    Entrée $23.00

   Duck
Duck liver parfait, pickled grapes and toasted brioche
  Quail
 Hickory smoked quail breast, red cabbage, currents and sour cherry (gf)
  Scallop
 Seared Clearwater scallops, sweet corn puree, baby capers and pine nuts (gf)
  Ocean Trout (gf)
 Lightly cured Tasmanian ocean trout, enoki mushrooms and miso (gf, lf)
   Chicken
 Maple and soy glazed free range chicken breast, black lentil salad (lf)
 Tuna
 Confit saku tuna, seaweed salad, ponzu dressing, baby leaves (gf, lf)
  Pork 
 Slow cooked pork belly, braised savoy cabbage, crisp speck and apple (gf, lf)
  Mozzarella
 Buffalo mozzarella, heirloom tomatoes, basil and balsamic jelly (gf, v)
 Beetroot
 Beetroot terrine, pickled carrots, Meredith goats cheese (gf, lf, v)
 
 

  Mains $36.00
 
 Salmon
 Tasmanian grilled salmon filet, wild rice, snow peas and baby caper cream (gf)
   Snapper
 Pan fried gold band snapper filet, baby bok choy, sugar snap and mussel saffron broth (gf, lf))
  Chicken
 Free range chicken ballotine, forest mushroom risotto, kale and sage jus (p, gf)
   Chicken
 Grilled free range chicken breast, balsamic onion jus, broccolini and dauphinoise potatoes (gf)
  Lamb
 Harissa lamb rump and pressed shoulder, pearl cous cous and charred cauliflower florettes (lf)
   Lamb
 Roasted rosemary lamb rack, parsnip, pumpkin & sweet potato and smoked garlic jus 
   Black Angus Beef
 Grain fed sirloin, oven roasted root vegetables, potatoes and red wine jus (gf)
  Beef
 Roast beef filet, pommes fondant, beans and green pepper corn sauce (gf)
  Duck
 Duck confit, brussle sprouts, speck, kipfler and
orange glace (p, gf)
   Soufflé
 Twice cooked gruyere soufflé, onion jam and
bitter leaves (v)
   Rotollo
 Zucchini and ricotta rotollo, baked cherry tomato fondue, shaved parmesan (v)
 
 
  Desserts $19.00
 
Cheese
 selection of Australian and international cheese (3), quince paste, muscatels and lavosh
   Chocolate
 Dark chocolate tart, caramel popcorn and
raspberry coulis
 Brûlée
 Classic crème brûlée, bourbon vanilla ice cream and brandy snap
 Baba au rhum
 Baba soaked in rum syrup with pineapple and
banana ice cream  
 Lattice
 Duo chocolate lattice filled with white chocolate mousse and raspberry
 Lemon
 Lemon curd and burned meringue tart and
lemon sorbet
   Mille Feuille
 Pistachio and coffee mille feuille with
noisette ice cream
 
 
TEA AND COFFEE IS AVAILABLE AT AN ADDITIONAL COST OF $5.00 PER PERSON
 
PETIT FOURS TO FOLLOW THE FORMAL MEAL CAN ALSO BE ARRANGED
OUR MENU IS DESIGNED TO INCORPORATE AS MANY SEASONAL PRODUCTS AS POSSIBLE, AND THEREFORE INGREDIENTS MAY CHANGE WITHOUT NOTICE DEPENDING ON AVAILABILITY AND QUALITY.
IF YOU HAVE ANY SPECIFIC DIETRY REQUIREMENTS OR ALLERGIES PLEASE LET US KNOW AND WE WILL TRY TO DO OUR BEST TO ACCOMMODATE YOUR NEEDS
 
 

FORMAL MENU TERMS

 

ALL SELECTIONS FROM OUR FORMAL MENU INCLUDE DINNER ROLLS & BUTTER.
 FOR FORMAL FUNCTIONS:
1 CHEF PER 10 – 13 (Additional if alternate serve) GUESTS IS REQUIRED ($55.00/HR, MIN 3 HRS )
ON WEEKENDS/PUBLIC HOLIDAYS DIFFERENT RATES APPLY
1 WAITER PER 8-12 GUESTS IS REQUIRED
($42.50/HR, MIN 3 HRS ) 
ON WEEKENDS/PUBLIC HOLIDAYS DIFFERENT RATES APPLY
TRAVEL MAY BE CHARGED FOR WAIT STAFF AND CHEFS DEPENDING ON LOCATION
 
ALTERNATE SERVICE HAS 15% SURCHARGE PER COURSE AND MAY REQUIRE ADDITIONAL CHEFS
 
UNDER 10 PEOPLE $200 SURCHARGE
 
PRICES DO NOT INCLUDE HIRE OF TABLE LINEN, CROCKERY, CUTLERY OR GLASSWARE.
THESE ARE AVAILABLE FOR HIRE SEPARATELY, PLEASE SEE OUR
HIRE PACKAGES.