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CateringDinner MenuPlease select an entre, main course and dessert for
your function from the following menu.
Two course $40.00
Three course $50.00
Soups. Potato baby leek and rocket with tapenade sour cream
Roast pumpkin and capsicum with pistou Peking duck consomme flavoued with star anise ginger and finished with asian mushroom confit Baby pea, parsnip and double smoked gippsland ham Entree Chicken liver parfait with toasted sour dough bread
capsicum tomato jam and truffle oil
Rare roasted beef and mango salad on a bed of Asian leaves finished with a soy ginger vinaigrette Greek duck cakes with a salad of bitter leaves beetroot tzatziki and roasted olives Char grilled seafood and asparagus salad with a chilli & lime balsamic dressing Asian salad with lamb and peanuts finished with lime dressing Pumpkin and baby pea risotto with a cream and Semillon reduction and parmesan wafers Sauted calves livers on polenta cake with a balsamic reduction and poached tomato confit Provincial style nicoise salad topped with seared yellow fin tuna Roast tomato baby onion and thyme tart served with rocket and kalamatta olive salad Fresh asparagus spears topped with meredithâs sheep fetta blue swimmer crab and finished with pesto Quail and Chinese sausage san-chou-bau topped with fried rice sticks Dutch ginger and star anise ravioli in a miso and shitake broth Open Lasagne of antipasto vegetables and a tomato chilli coulis Pumpkin gnocchi brown butter and sage sauce topped with crisp kangaroo proscuitto and shaved Parmesan
Aged fillet of beef on wilted spinach with a potato rosti and roast garlic jus Seared swordfish rested on ginger infused kumera mash with coconut broth and topped with a scallop salad Cornfed chicken breast on crispy prosciutto & grilled artichoke served with white bean & sun dried tomato puree Market fish blackened in cajun spices on corn and shallot fritter topped with a fried caper lemonette Lamb fillets with a garlic and spinach puree Char sui pork fillets on a bed of steamed bok choy and green beans with pinot noir jus |
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