Entrees
Cold
Chicken tenderloin, pressed watermelon, feta, cress and fresh mint salad, peri peri aioli and lemon scented olive oil
Honey roasted baby beets, walnuts, diced pear, blue cheese and cress with semi dried tomato oil
Vegetable gyoza, daikon radish, cucumber and wakame seaweed salad, with sesame soy dressing
Baby Prawn Cocktail with Tomato-Coriander Salsa and Guacamole Mayonnaise
Salad of Spinach, Pear, Gorgonzola, Walnuts and crisp Bacon
Antipasto plate – Large marinated Mushrooms, Semi-dried Tomato, Fire Roasted Capsicums, Char-grilled Eggplant, Feta Cheese and Kalamatta Olive with a dressed Rocket Salad
Hot
Portuguese lemon spiced chicken tenderloin on White Beans and Chorizo, cinnamon smoked cherry tomatoes and cress
Caramelised onion and potato tart, and blistered cherry tomato topped with dressed wild rocket and shaved parmesan.
Spinach Gnocchi, sautéed Roma Tomato, Garlic, fresh Basil and Olive Oil, with Char-grilled Ciabatta Fingers and shaved Parmesan
Smoked Salmon and Chive Ravioli, sautéed Roma Tomato, Garlic, Chilli, Italian Parsley, Lemon scented Olive Oil and wilted baby spinach leaves
Cream of Pumpkin, Coconut & Kaffir Lime Soup with Grilled Barramundi
Toasted Focaccia with Oven-Roasted Field Mushroom, Rocket and shaved Parmesan Salad topped with Aged Balsamic and Extra Virgin Olive Oil
Salad of Prawn cutlets, Pine nuts, Red Onion, Southern Gold Potatoes and Cress
Vine-ripened Tomato, marinated Feta, Chilli, Basil and Garlic Bruschetta
Confit pork belly, turnip–apple mash with star anise and orange sauce
Main Courses
Chicken Breast in Olive Oil, fresh Thyme, Rosemary & Garlic, topped with fresh Roma Tomato Salsa, crisp Pancetta and served with Roast Baby Chats
Barramundi Fillet with Thai-style Coconut Cream Broth, on Asian Vegetable and Fragrant Rice
Braised Lamb Shank, Red Wine Tomato Jus, Rocket Mash and Long Green Beans
Chicken Breast filled with Creamed Spinach and Camentbert, on a Sherry and Sweet Pea Risotto with Pencil Asparagus
Fresh Atlantic salmon topped with Toasted Macadamia Nuts on Spring Onion Mash and drizzled with Lime-Dill Aioli
Grilled Chicken Breast filled with Prosciutto, Bocconcini and Fresh Sage, with Artichoke and Roast Roma Tomato Salsa
Fillet of Barramundi, roast garlic mash, brown butter and baby caper sauce with seasonal vegetables
Rosette of Beef topped with Oven-Roasted Field Mushroom and Pastry Lattice on a TRUFFLE scented Jus
Grilled Lamb Rump Steak, maple, pecans, chilli aioli, baby spinach and layered potato
Lime infused Tasmanian salmon on vanilla Mash with saffron onions and semi dried tomato splashed with lemon scented olive oil
Grain fed beef fillet, spinach and blue cheese tart, Swiss brown mushrooms, baked roma tomato and thyme jus
Pork Cutlet with Parmesan Potatoes, Israeli couscous with roast Mediterranean vegetables, and calvados jus
Braised Osso Bucco, corn-leek potato hash, grilled tomato, crisp pancetta and Shiraz jus
Rosti potato stacked with char grilled eggplant, zucchini, and roast truss tomato, over baked with Yarra valley goat’s cheese, on wilted rocket and salsa Verde
Desserts
Mini Pavlovas with Berry Compoté and Chantilly Cream
Italian Tiramisu with Coffee Bean Sauce
Baked Citrus Tart, with Passionfruit double cream
Mocha Chocolate Mousse in a Chocolate Basket with Raspberries
Chocolate Mud cake with Sweetened Cream
Sticky Date Pudding, Toffee Sauce and Whipped Cream
Toasted Apple and Cinnamon Crumble Cake
Chocolate-topped Profiteroles with Vanilla Sauce
French Crêpes with Mandarin & Butterscotch Sauce, topped with Chantilly Cream
Whipped triple cream Brie, Blueberry Muscat reduction and crisp wafers
2 courses $34.00 per person
3 courses $39.00 per person
Prices do not include GST or staffing costs
