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Formal Menu

Caesar Salad

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, veg- vegan, p- pork, df - dairy free
     2 COURSE $55
     3 COURSE $67

 

      Entrée $23.00

   Tuna tartare with wasabi, ginger, fried shallot and aioli (gf, df)

Lightly cured king fish, pickled radish, cucumber and baby coriander (gf, df)

Crab and avocado timbale, mussel emulsion and salmon caviar (gf, df)

Pan fried clearwater scallops, carrot, corn and witlof (gf, df)

Truffle and Szechuan pepper beef carpaccio, shaved parmesan, micro greens and sour dough crisp

Meredith goats cheese, heirloom tomatoes, baby basil and aged balsamic (v, gf)

Confit capsicum and halloumi tatin, mesclun leaves and oregano vinaigrette (v) 

 

  Mains $36.00
 

 Pan fried Atlantic salmon filet with shaved summer vegetables and a pine nut, lemon and chive dressing (gf, df)

Grilled barramundi on quinoa and Mediterranean vegetables with tomato bisque (gf, df)

Free range chicken breast wrapped in prosciutto and mushrooms with pea truffle risotto (gf, p)

Rosemary and garlic roasted rack of lamb with kipfler potatoes, broad beans and shiraz jus (gf, df)

Grilled filet of 100 days’ grain feed black Angus beef with boulangere potatoes, green asparagus and a red wine jus (gf)

Sous vide and port glazed duck breast with wild mushrooms, dutch carrots and pommes dauphinoise (gf)

Loin of lamb with sautéed Italian beans, tallegio polenta and sage

Spinach and ricotta rotollo with tomato fondue, baby spinach and parmesan (v)

Sautéed mushroom, preserved lemon and goats cheese tart with grilled baby gem lettuce and pumpkin oil (v) 
 
 
  Desserts $19.00


 Trio of cheese with quince paste, lavosh and dried figs
( Fourme D'ambert Aoc, Brillat Savarin, El Zacalo Manchego)
 

Summer berry and lemon pavlova with orange syrup and lime granita (gf)

Tia Maria and dark chocolate ganache tart with raspberry sorbet (v)

Caramelized pear tartin with toffee and hazelnut ice cream (v)

White chocolate panna cotta with brandy snap and  peppered strawberries (v)

Coconut mousse with lychee, mango, passion fruit and pomegranate    

(gf, df, v, veg)

Lemon curd tart with burnt meringue, raspberry pure and blood orange (v)

 
 
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.