Function Menu ( Exclusive Use )
Entree
 Gravalax Of Salmon
on Pickled Cucumber and Crabmeat Salad, Balsamic Glaze
Smoked Salmon
on Potato Galette with Cucumber, Fennel and Caper relish
Mediterranean Octopus and Prawn Salad
with Tapenade Vinaigrette
King Prawn, Smoked Salmon and Oyster Plate
Watercress and Radicchio Salad
Char grilled Beef Salad
spiced with Coriander,Lemon Grass, Chilli, Rice Vermicelli and Bean Sprouts
Salad of Herbed Beef on Toasted Brioche
with grilled Eggplant, Ricotta, Witlof, Baby Cress Salad
Smoked Chicken Salad
with Mango, Macadamia Nut, crispy Vermicelli and Black Olive Salsa Verde
Chicken and Spinach Risotto
crispy Shallots with Salt Spiced Prawns
Peking Duck Salad
with baby Corn, Water Chestnuts, Coriander and Bean Sprouts, Sweet Soya Dressing
Individual Antipasto Plate
Prosciutto, Baby Cress and Blue Cheese Tart
with Apple, Date and Walnut Salsa
Lamb Salad with Grilled Asparagus
Buffalo Mozzarella, Soba Noodles and semi dried Cherry Tomatoes
Grilled Tenderloin of Lamb
on Eschallot Tartin, Minted Yoghurt Dressin
Main course
Herb Crusted Schnapper Fillet
with Salad of Curly Cress, Spec and Lime Aioli
Pan Fried Schnapper Fillet
on sauteed Japanese Scallop, Kipfler Potatoes, marinated Cherry Tomatoes, Fennel Remoulade
Baked Atlantic Tasmanian Salmon
with Dukkah and Onion wrapped in Pastry with Asparagus and Champagne Beurre Blanc
Grilled Ocean Trout
with Salad of Crabmeat, Avocado, Liliput Capers, Lemon and Tomato Salsa
Crispy skin Barramundi
with Oyster Mushrooms, Rocket, Watercress salad, and White Truffle Oil
Gippsland Beef Fillet
on Olive and Potato Rosti, braised Capsicum and Red Wine Jus
Gippsland Beef Fillet
on Ragout of Forest Mushrooms, baby Spinach and Salsa Verde
pan fried Veal medallions
on grilled Polenta, Prosciutto, Tomato, Pearl Bocconcini, and Marinated Artichoke
Spiced Rack of Lamb
on Chickpes Fritter, Cucumber and Mint Raita
Rosemary and Garlic scented Lamb Rump
on Pepperonata and Bulgarian Fetta, Green Pepper Jus
Pork Wellington
with Date, Walnut and Brie,shredded glazed Pork Belly, Wild Lime and Orange Jam
Corn fed Chicken
with Lemon Myrtle and Garlic Marinade on soft Polenta Cake and Zucchinni Ribbos, spiced Tomato Salad
Moroccan spiced Chicken Breat
on Parsley, Pinenut and Currant Cous Cous with Sesame Yoghurt Dressing
Dessert
Hazelnut and Nougat Ice Cream Terrine
with Vanilla Bean Sauce and Raspberry Coulis
Orange and Cranberry Pudding
with Blood Peach Puree
Apple and Date Tartin
with Vanilla bean Gelato and Sugared Biscuit
Chocolate and Walnut Mousse
with Ginger Sable and Ricotta Cassata
Mixed Summer Gelato
with sweet Crostoli
Mango and Passionfruit Mousse
with King Island Cream and Fresh Strawberries
Steamed Chocolate Pudding
with Sour Cherry Centre served with Brandy Cream
Fig and Brandy Cheesecake
with Raspberry Coulis
Tiramisu Bombe
with Blackberry Puree
Flourless Almond Cake
on Forest Berry Compote and Zabaglione
Vegetarian
Mushroom and Spinach Risotto
with fried Eschallot and semi dried Cherry Tomatoes
Potato Gnocchi
with oven roasted Tomatoes, Spinach, Pearl Boconcini and Pistou Dresssing
Wok tossed Asian Greens and Forest Mushrooms
with Teriyaki Dressing and Rice Pilaf
Rocket, Witlof, Walnut Salad
with Pear and Blue Cheese
Salad of Watercress,
with grilled Haloumi, fresh Figs and Red Wine Vinaigrette
Barbequed Chickory and Witlof
on Mediterranean Vegetable Gratin
Eggplant, Tomato and Spinach Moussaka
on Capsicum and Chilli Salsa
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