M E N U

Wedding packages start from $45.00 per person.

bronze includes entree & main course, bread roll, tea & coffee.

entrees (select 2) • Tenderised calamari strips lightly floured with salt & pepper, served with salad greens & lime zest

aioli. • Chicken & sautéed mushrooms in a creamy white sauce, served in a golden puff pastry case,

topped with parmesan cheese. • Moroccan spiced beef wrapped in filo pastry, served with minted yoghurt and house-made tomato

chutney. • Spinach & ricotta ravioli, red onion, pine nuts, roquette tossed through garlic & white wine cream

sauce & topped with parmesan cheese.

main course (select 2) • A choice of beef, pork or mixed roast with rosemary roasted potato, roast pumpkin, honey baked

carrots, buttered beans topped with gravy & served with traditional accompaniments. • Chicken breast medallions pan-fried in a white wine & mushroom cream sauce served

on creamed potatoes & seasonal greens • Barramundi fillet grilled with butter fresh lime and thyme, served on a lemon zest mash potato &

green bean. • Crumbed veal topped with sliced ham, Napoli sauce & gratinated cheese, served with roast

baby chat potatos & seasonal vegetables

dessert (optional) Select desserts from either the Gold or Silver packages at an additional cost.

note: there is a cakeage fee of $3.50 pp if using wedding cake as dessert.

tea & coffee self-serve.

Terms & Conditions- a 15% surcharge will apply on Sundays and public holidays. Menu prices are effective for functions booked up to 31st Dec 2019. However, we reserve the right to change prices if affected by extreme market

conditions & seasonality.

M E N U

silver includes hors d’oeuvres, entree, main course, bread roll, dessert, tea & coffee.

hors d’oeuvres (select 3)

• Tandoori chicken skewers with mint raita. • Harissa marinated lamb & goats cheese tart.

• Prawn & coriander wonton with a Thai chilli sauce. • Honey soy chicken lolly pops

• Panko crumbed mushroom & green pea arancini balls with aioli. (v)

entrees (select 2) • Chicken & kipfler potato salad with candied orange.

• Twice cooked pork belly with Korean spiced green onion salad. • Oriental style chicken crepes with shallot, cucumber, fried leek & hoisin.

• Caramelised onion & goats cheese tart topped with roquette & parmesan salad. (v) • Handmade parmesan gnocchi with burnt sage, cherry tomato & Italian sausage. (v)

main course (select 2)

• Grilled supreme breast of chicken, chargrilled broccolini, hand-cut sweet potato chips with a burnt butter sauce.

• Charred pork cutlet with glazed baby carrots, Tuscan chat potatoes topped with apple infused jus. • Chargrilled scotch fillet with potato puree, roasted truss tomatoes,

green buttered beans & almonds topped with red wine jus. • Chicken scallopini on creamed potatoes & buttered beans, topped with micro herbs.

• Roasted Atlantic salmon, avocado puree, young potatoes & asparagus

dessert (select 2) • White chocolate & vanilla Panna cotta served with pistachio biscotti, strawberry & mint salad.

• Italian meringue, raspberry gel, berry sorbet & double cream. • Sticky date pudding topped with butterscotch sauce served with vanilla bean ice cream.

• Individual tiramisu; coffee & Frangelico marinated savoiardi biscuits, layered between mascarpone cheese & whipped cream.

• Dark chocolate fondant with white chocolate semifreddo & coffee anglaise.

note: there is a cakeage fee of $3.50 pp if using wedding cake as dessert.

tea & coffee self-serve.

Terms & Conditions- a 15% surcharge will apply on Sundays and public holidays. Menu prices are effective for functions booked up to31st Dec 2019. However, we reserve the right to change prices if affected by extreme market

conditions & seasonality.

M E N U gold

includes hors d’oeuvres, entree, main course, bread roll, dessert, tea & coffee.

hors d’oeuvres (select 3) • Bourbon & maple glazed pork belly with house made BBQ sauce.

• Salmon fritters with a chilli, ginger & tamari sauce. • Chilli & garlic prawns with gremolata.

• Oysters Kilpatrick, red wine, shallots & Thai Nan Jim. • Brie tarts with balsamic onion marmalade. (v)

entrees (select 2)

• Chilli, garlic & lemon marinated prawns on fresh Asian slaw with kepi mayo dressing. • Confit duck spring rolls with spicy plum dipping sauce.

• Coconut crumbed chicken tenderloin with a Julienne vegetable salad with chilli & lime dressing. • King prawn salad with cos lettuce, Spanish onion, cherry tomatoes, avocado & balsamic dressing

with shaved parmesan. • Marinated Tandoori lamb backstrap in nectarine & endive salad with a mint yoghurt dressing.

main course (select 2)

• Seared eye fillet, fondant potato, buttered baby spinach topped with porcini mushroom jus. • Chicken fillet filled with bocconcini cheese & sage, wrapped in pancetta.

• Rack of lamb with dauphinoise potatoes, broccolini, carrot puree & red wine jus. • Crispy skin salmon fillet, skordalia mash charred asparagus with lemon segment & butter sauce.

• Crispy skin confit duck leg on olive & caper mash, sautéed greens & elderberry glaze.

dessert (select 2) • Deconstructed lemon tart; lemon curd, short crust pastry, Chantilly cream & meringue with

strawberries. • Vanilla Panna cotta, coconut biscotti with lemon grass & passionfruit coulis.

• Passionfruit cheesecake with berry coulis & Chantilly cream. • Dark chocolate tart with espresso anglaise.

note: there is a cakeage fee of $3.50 pp if using wedding cake as dessert.

tea & coffee self-serve.

Terms & Conditions- a 15% surcharge will apply on Sundays and public holidays. Menu prices are effective for functions booked up to 31st Dec 2019. However, we reserve the right to change prices if affected by extreme market

conditions & seasonality.