Menus

 

Choose one of our popular chef 's selection menu's or compile your own menu from the following dishes.

Canapés

For functions or private parties with one of our function menu's booked for lunch or dinner our chef will arrange a selection of hot and chilled canapés for service on arrival for a duration of thirty minutes, from $9.50 per person.

Soup

Spicy Tomato & Red Pepper Soup

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

Crème of Chicken & Lemon

Chicken stock, cream and lemon finished with a dollop of sour cream and chives

Roasted Pumpkin, Carrot, Coconut & Coriander

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

Potato, Leek, Bacon & Spinach

Potato, leek and spinach puree in a vegetable stock garnished with crispy bacon and crème fraiche

Entrée

Smoked Salmon

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

Herb Crusted Chicken Salad

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

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

Lemon Pepper Squid Rings

Warm lemon pepper coated squid rings served on a julienne of pickle vegetables with a caper mayonnaise

Thai Beef Salad

Sliced beef sirloin on a salad of rocket, rice noodles, cucumber, red onion, peanuts, coriander, basil and mint tossed with a mild sweet chilli and lime dressing

Main Course

Northern Territory Barramundi & Smoked Salmon

Baked barramundi topped with smoked salmon and steamed asparagus napped with a lemon hollandaise sauce

South Australian King George Whiting Fillets

Crumbed S.A. King George whiting fillets served with homemade tartare sauce (optional extra of three skewered prawns at an additional charge)

Grainfed Porterhouse Steak

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

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

Sarazen Veal

Tender veal scallopini, lightly crumbed & topped with olive Tapenade, diced tomatoes & Tarragon butter

Sage & Bocconcini Chicken

Chicken breast pocketed with bocconcini balls and sage, wrapped in prosciutto and baked us beurre blanc

Vegetable Filo Parcels (Vegetarian)

Roast pumpkin, baby spinach, pine nuts, char grilled capsicum and basil wrapped in fresh filo pastry served with a butter sauce

Dessert

Layered Ice Cream Slice

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

Mini Pavlova

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

Chocolate Sponge Pudding

Rich chocolate sponge with chocolate sauce, mixed berries,cream and ice cream

Rhubarb & Apple Crumble

Rhubarb and apple on an almond meal base topped with crumble and served with vanilla anglaise and ice cream

Premium Cheese

King Island Brie, Edam, Mature and Bass Strait Blue cheese served with dried fruit and nuts

All prices include GST. Food prices valid from 01/01/2011 to 24/12/2011. Dishes subject to seasonal availability.