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.

The $45 menu includes starter, main and dessert

The $55 menu includes entree, main and dessert

Christmas SET MENU $45

Choose 4 mains and 2 desserts for your function menu

Starter

House Made Semi-dried Tomato Bruschetta served on olive sourdough with balsamic reduction ©

Mains

Pan Seared King Snapper served on butternut pumpkin, mixed leaf and macadamia nut salad with mango
coriander dressing (g)
Hickory and Maple Braised Kingaroy Pork Fillet served with crispy potatoes, spinach, wholegrain mustard aioli and topped with sweet potato chips (g)
Rosemary Pepper Crusted Lamb Rump served on spinach, asparagus and grilled Haloumi salad with beetroot pesto and red pepper coulis (g)                  
Fettuccine Boscaiola roasted field and button mushrooms tossed in a napolitana sauce with fine herbs, kalamata olives, bell peppers and parmesan cheese

Desserts

Toasted Vanilla Bean Crème Brulee served with berries, mango and mint bruschetta on sweet biscotti  
Layered Chocolate Mousse Cheesecake surrounded in white chocolate with mixed berry compote & orange toffee
Marbled Vanilla and Peanut Butter Ice-cream Pie with chocolate marshmallow sauce and crushed nuts

Christmas SET MENU $55

Choose 2 entrees, 4 mains and 2 desserts for your function menu

Entrees

Thai Barramundi Fishcakes served on red pepper, coriander, bean shoot and mixed leaf salad with sweet lime chilli dipping sauce
Double Baked Chorizo and Bell Pepper Soufflé resting on rocket, cherry tomato salad w grilled zucchini wrapped asparagus and red pepper coulis                              
Coconut and Coriander Dusted Squid served on a bed of mango, cucumber, bean shoot and mixed leaf salad with Japonaise dressing (g)                  
Thyme & Garlic Confit of Duck Leg 
glazed with blackberry jam served on a toasted macadamia, cherry tomato and julienne snow pea salad (g)

     Mains

Pan Seared King Snapper served on butternut pumpkin, mixed leaf and macadamia nut salad with mango
coriander dressing (g)
Hickory and Maple Braised Kingaroy Pork Fillet served with crispy potatoes, spinach, wholegrain mustard aioli and topped with sweet potato chips (g)
Rosemary Pepper Crusted Lamb Rump 
served on spinach, asparagus and grilled Haloumi salad with beetroot pesto and red pepper coulis (g)                     
Fettuccine Boscaiola roasted field and button mushrooms tossed in a napolitana sauce with fine herbs, kalamata olives, bell peppers and parmesan cheese (v)
                                                                    

Desserts

Toasted Vanilla Bean Crème Brulee served with berries, mango and mint bruschetta on sweet biscotti  
Layered Chocolate Mousse Cheesecake surrounded in white chocolate with mixed berry compote & orange toffee
Marbled Vanilla and Peanut Butter Ice-cream Pie with chocolate marshmallow sauce and crushed nuts