Dinner - Banquet Menu Selection

For $67 per head you can choose 2 entrees, 2 mains & 2 desserts. This is served as platters of food to each table, encouraging a grazing style of menu. This includes sourdough bread, coffee & tea. All tables are set with white linen.

For an extra $7 per person you can begin your dinner with a selection of 2 canapés .

 

Entrées

  • A roulade of Tasmanian smoked salmon & baby English spinach with a light dill dressing
  • Honey baked figs with a “Woodside” goats cheese curd & crisped proscuitto (seasonal)
  • A vine ripened tomato filled with marinated Persian feta, basil pesto & wild olives
  • Individual tartlet of Gippsland blue cheese mousse, caramelised pears & pimento
  • Antipasto with a selection of smoked & cured meats, roasted marinated vegetables, dips & olives
  • Salt & pepper squid with a wasabi dressing & fresh mango salsa
  • A rich roasted beetroot terrine (large or individual) with spears of steamed asparagus, shaved parmesan & a light garlic dressing
  • Pate of duck & blueberry with walnut bread & spiced figs
  • Freshly opened Sydney rock oysters either with lime & cracked pepper or a light sherry & soy dressing
  • King prawns served naturally with avocado, lime & dill dressing
  • Wok seared prawns with mirin, soy & sweet chilli
  • A pillow of butter puff with Persian feta, roasted baby beetroots, steamed spears of asparagus & an apple balsamic dressing
  • A salad of Tasmanian smoked salmon on a bed of soba noodle & pickled cucumber with mustard cress & a dressing of mirin, soy & grape seed oil
  • A salad of slow roasted 5 spiced duck & caramelised pear with baby rocket leaves & char grilled pimento
  • A char grilled pear with a rich Gippsland blue cheese mousse, rocket & crisped proscuitto

 

Main course

  • Poached Atlantic salmon with a salad of avocado, slow roasted tomato & basil
  • A salad of champagne poached ocean trout with segments of summer citrus, watercress & raspberry vinegar dressing
  • A Nicoise style salad with chargrilled yellow fin tuna medallions (rare) roasted baby pontiac chats, shaved parmesan, wild olives, slow roasted roma tomatoes, snake beans & a light garlic dressing
  • A fragrant green Thai herb chicken salad with mango, coriander, roasted peanuts & shaved fresh coconut, minted yoghurt dressing & spiced peach pickle
  • Ballotine of chicken filled with whiskey fruits & a fresh plum chutney
  • Moroccan spiced free range chicken breast, topped with a harissa crust, fragrant fruit couscous, minted yoghurt & apricot compote
  • A parmesan crusted free range chicken breast, fresh roasted tomato herb sauce & a wild rocket & lemon salad
  • *Boned & rolled loin of lamb filled with brandied prunes & figs with a spiced fig & tomato relish
  • *A slow roasted lamb rack, with leeks, white wine, wild olives, sweet potato mash & green beans
  • *Slow roasted cutlets of lamb filled with pesto & baby English spinach, served  with a lightly spiced fig & tomato relish
  • Rare roasted grain fed sirloin of beef with a mixed pepper crust & chargrilled vegetable salad
  • Rare roasted eye fillet of beef with a rich mushroom white truffle pate
    & a rich beetroot & oxtail jus
  • Medallions of veal fillet, pan seared with a teriyaki glaze & spiced
    plum compote
  • Pan seared fillet of pork served with a rich parsnip puree, caramelised pears & a chive & champagne cream sauce
  • Slow roasted five spice duck legs with a pickled orange glaze, steamed jasmine rice & baby bok choy
  • White truffle & lemon marinated field mushrooms pan seared & topped with Persian feta, candied lemon & rocket salad
  • A warm salad of roasted vegetables & a macadamia nut crust 

Desserts

  • Individual summer berry puddings with a raspberry coulis
  • Lemon curd tart with candied citrus
  • Pears poached in a lime & ginger syrup with a rich vanilla bean icecream
  • Mixed berry tart & double cream
  • Spiced fruit compote with cinnamon shortbread & mascarpone
  • Individual meringue filled with fresh seasonal berries, vanilla double cream & a compote of cointreau macerated oranges
  • A chocolate roulade filled with double cream & fresh seasonal berries
  • A terrine of chocolate & brandied fig with a praline anglaise sauce
  • Chocolate & hazelnut ganache torte with fresh berries
  • A selection of Australian cheese & seasonal fruits

* $2pp extra

These menus are for a min of 25 people. No BYO on functions. 10% surcharge on sundays. 3% surcharge on diners/amex. Menu subject to change. 19/3/10

 
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