FUNCTIONS MAIN MENU
Soup Selection
| Minestrone with parmesan croute Red lentil and sweet potato Sweet corn with roasted red peppers, crème fraiche and chilli oil Chicken, leek and white bean Roasted carrot with tarragon cream |
Entree Selection
| Black-bean and chilli prawn cutlets on jasmine rice with fried shallots Thai fried chicken with coconut cream and lime on jasmine rice Baby whiting fillets on a salad of snow pea tendrils, roasted cherry tomatoes with rocket mayonnaise. Moroccan Spiced chicken tenderloins on salad of tomato, basil, spinach, chickpea and dressed with aioli. Baked zucchini slice with smoked salmon, lemon oil, baby capers, Spanish onion and crème fraiche. Bocconcini and vine-ripened tomato salad with fresh basil and balsamic vinaigrette Cous cous with smoked paprika vegetables and capsicum sauce |
Main Course Selection
| Asian-style marinated Atlantic salmon with pumpkin, coriander mash and soy glaze Roasted beef tenderloin on roasted rosemary potatoes, sautéed baby spinach with herb, garlic and red wine butter Rosemary baked lamb rump on olive mash, zucchini Provencal and red wine jus Roasted eye fillet of beef on potato rösti, crisp onion rings and green peppercorn sauce Prosciutto and sage wrapped chicken breast on panzanella Roasted young chicken breast, with paprika, cumin and garlic served with roasted seasonal vegetables Eye fillet of beef on herb and garlic mash and Swiss brown mushroom sauce Eye fillet of beef on farmhouse potatoes with broccolini and béarnaise sauce |
Dessert Selection
| Tiramisu Steamed jam pudding Lemon curd tartlet Sticky date pudding Individual pavlova Mixed berry tartlet |
Cheese Plate
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Selection of three Australian cheeses
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