Menu One - $52.00

Entrée

Roasted Pumpkin, Carrot, Coconut & Coriander Soup

Pumpkin, carrot and cumin blended with coconut milk and served with coriander

or

Lemon Pepper Squid Rings

Warm lemon pepper coated squid rings, served on a julienne of pickled vegetables and served with caper mayonnaise

Main Course

Kooyonga Porterhouse

Prime export quality chargrilled porterhouse steak cooked medium rare napped with a Dianne sauce, topped with caramelised red onion and a parmesan chip

or

Sage & Bocconcini Chicken

Chicken breast pocketed with bocconcini balls and sage, wrapped in prosciutto and baked, served with a tomato and basil sauce

Main served with garden fresh salad 

Dessert *

Layered Ice Cream Slice

Homemade layered ice cream, fruitcake, nuts and chopped apricots served with a fresh berry coulis

Freshly Brewed Coffee & After Dinner Chocolate

Menu Two - $60.00

Entrée

Spicy Tomato and Red Pepper Soup

Tomato, red pepper and onion garnish with a basil pesto crouton

or

Smoked Salmon

Tasmanian smoked salmon draped over rocket with telegraph cucumber, roasted capsicum, capers and red onion laced with horseradish cream

Main Course

Kooyonga Porterhouse

Prime export quality chargrilled porterhouse steak cooked medium rare napped with a Dianne sauce, topped with caramelised red onion and a parmesan chip

or

South Australian King George Whiting

Crumbed S.A. King George whiting fillets served with homemade tartare sauce

Main served with garden fresh salad 

Dessert *

Mini Pavlova

Petite pavlova with seasonal fruit, strawberries and cream, drizzled with passionfruit

Freshly Brewed Coffee & After Dinner Chocolate

Menu Three - $68.00

Canapes on Arrival

Lemon pepper calamari with lemon & tartare

Petite tartlet - fresh tomato, cheese, and basil

Sweet chilli chicken crumbed tenders

Spicy sweet potato curry puffs

Smoked salmon frittata

Entrée

Prawn & Avocado

Chilled prawns tossed in a seafood dressing on a chiffonnade of iceberg lettuce topped with an avocado salsa and a whole cooked prawn

or

Herb Crusted Chicken Salad

Warm chicken tender strips, with a fresh bread and herb crumbing, sitting on a salad of mixed greens, tomato petals and cucumber, drizzled with a lemon aioli

Main Course

Northern Territory Barramundi and Smoked Salmon

Baked blue eye trevalla topped with smoked salmon and steamed asparagus napped with a lemon hollandaise sauce

or

Rymill Fillet Steak

Prime beef fillet cooked medium rare, served on a warm salad of beetroot and zucchini, crowned with basil pesto and surrounded by a red wine demi-glaze

Main served with garden fresh salad 

Dessert *

Rhubarb & Apple Crumble

Rhubarb and apple on a almond meal base topped with crumble and served with vanilla angalise and ice cream

Freshly Brewed Coffee & After Dinner Chocolate

* You may choose any set dessert from our function selection.