Set Menus

The dishes on the menu can be changed to suit your personal preferences. Please do not hesitate to speak to Graham regarding your function.

$40

TO BEGIN

Mixed bruschetta platters to share (tomato and basil salsa, sun dried tomato and olive tapenade)

MAIN COURSES

Pork Fillet served with braised red cabbage, caramelized apple, tarragon mashed potato and a bourbon jus (g)

Roast Chicken Breast on a lemon polenta cake with broccolini and a fresh
Queensland mango salsa (g)

Penne with roast Mediterranean vegetable sauce, toasted pine nuts and fetta Tasmanian Salmon pan seared, sauted desiree potatos, bok choy and red pepper emulsion (g)

DESSERTS

Sticky date pudding, hot caramel sauce served with vanilla ice cream

Plum Pudding and crème anglaise

Peanut Butter and Chocolate Coated Peanut Ice-Cream Pie and chocolate sauce

 

$50

TO BEGIN

Salt & Pepper Squid served on a tomato and onion salad topped with
pineapple and capsicum salsa (g)

Crispy Skin Duck Maryland served with pickled ginger, peach and
Spanish onion salad dressed with a raspberry vinaigrette dressing (g)

MAIN COURSES

Pork Fillet served with braised red cabbage, caramelized apple, tarragon mashed potato and a bourbon jus (g)

Tasmanian Salmon pan seared, sauted desiree potatos, bok choy and red pepper emulsion (g)

Roast Chicken Breast on a lemon polenta cake with broccolini and a fresh
Queensland mango salsa (g)

Penne with roast Mediterranean vegetable sauce, toasted pine nuts and fetta

DESSERTS

Sticky date pudding, hot caramel sauce served with vanilla ice cream

Plum Pudding and crème anglaise

Peanut Butter and Chocolate Coated Peanut Ice-Cream Pie and chocolate sauce