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5 hour event duration
ENTRÉE
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Option 1 : Extended Canapes
Select four (4) COCKTAIL and two (2) MORE SUBSTANTIAL items from
OUR HAND HELD DINING MENU. Please refer to the Hand Held Dining page |
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Option 2: Plated Entrée
Canapes - Chef selections of hot and cold canapés. (3 serves per guest) |
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Baby Roast Duck and Shitake Mushroom Pie - with a spicy plum dipping sauce. |
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California Rolls - vegetarian, salmon and tuna with soy and wasabi mayonnaise. |
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Mini Chicken Kiev - with garlic and herb butter |
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Select one (1). All entreés served with individual dinner rolls and creamy butter. |
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Antipasto Plate - with prosciutto, pancetta, salami, goats’ cheese, olives, marinated capsicum, eggplant, zucchini and semi-dried tomatoes, with grissini sticks, (served banquet style only). |
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Smoked Salmon Stack - on top of rocket and snow pea leaves with a champagne dressing. |
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Thai Beef Salad - with a medley of asian vegetables and a thai chilli dressing. |
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Fetta Spinach & Pine Nut Ravioli – with a pesto napoli sauce. |
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Vegetarian Antipasto Plate - with pickled mushrooms, frittata, goats’ cheese, olives,
marinated capsicum, eggplant, zucchini and semi-dried tomatoes, with grissini sticks,
(served banquet style only). |
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MAIN COURSE
Select one (1) red meat, one (1) white meat main meal. |
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Please advise us of the number of vegetarian main meals required.
Main course red and white meat served alternately. All main course selections are
accompanied with: Roasted garlic rosemary potatoes and a mixed leaf garden salad. |
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Char-grilled Chicken Breast - with a prosciutto and shallot farce on a bed of sautéed spinach. |
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Crisp Skin Salmon - with baby bok choy and a red capsicum dressing. |
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Eye Fillet - with cabernet sauvignon jus and red onion jam. |
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Roast Sirloin of Beef - with tarragon jus and a chunky ratatouille. |
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Marinated Rack of Lamb - provençale served with petit pois a la francese
and a rich lamb jus with tomato. |
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| vegetarian |
SELECT ONE (1) VEGETARIAN MAIN MEAL |
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Spinach & Ricotta Cannelloni - with napoli sauce and shaved granna padano. |
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DESSERT
option 1 - Select three (3) items, served banquet style |
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Fresh Fruit Tarts - topped with lemon curd and fruit. |
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Fruit Salad – finished with cinnamon stick syrup. |
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Mini Flourless Chocolate Cakes - topped with fresh cream and berries. |
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Mini Apple Pies - dusted with cinnamon sugar. |
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Mini Chocolate Mousse Sponges - light and creamy mousse served on a sponge base. |
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Petite Lemon & Passionfruit Cheese Cakes - served on a sponge base. |
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Mini Chocolate Eclairs - filled with fresh cream and smothered with chocolate topping |
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Ice Creams – mini magnums or drum sticks (served roving only). |
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option 2 - select one (1) item, plated individually |
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Lattice Top Apple Pie - dusted with cinnamon sugar and served with a chantilly cream. |
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Sticky Date Pudding - with butterscotch sauce and double cream. |
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Cinnamon & Orange Mini Pavlovas - with fresh cream, seasonal berries and coulis. |
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Baked Citrus Cheesecake - with a citrus compote and fresh cream. |
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Almond & Apricot Sponge Roulade - served with apricot schnapps anglaise. |
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Chocolate Mud Cake - with créme caprice and mixed berry coulis. |
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Selection of Australian Cheese Dried Fruits & Crackers - (served banquet style only) |
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dinner Menu Optional Extras |
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Additional menu choice |
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Additional choice of entree Option 1 - charged per guest
Additional choice of an entree Option 2 - served 50/50 - charged per guest.
Additional choice of dessert Option 1 - charged per guest
Additional choice of dessert Option 2 - served 50/50 - charged per guest. |
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children |
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(4-12 years old)
Half price, includes canapés, main, dessert and non-alcoholic beverages. |
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band meals |
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Half price, includes canapés, main, dessert and non-alcoholic beverages. |
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special dietary requirements |
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At time of confirmation, please advise us of any guests that are vegetarian, gluten intolerant, vegan, or have nut allergies so that we are able to cater specifically for these guests. |
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maximum capacity |
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Capacity per table for each dinner setting is 11 guests. |
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