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FORMAL LUNCH & DINNER CATERING MENU
Canapés – select 3
(please refer and select from the
signature cocktail menu)
Entrée – select 2
Entrée tasting plate ($7 pp additional)
W.A Crabmeat w
tomato consommé, wagyu beef w asparagus, slow cooked ocean trout w chives,
shaved fennel
Quail breast, cannellini bean,
eggplant, chorizo, pomegranate seed, fig vinegar
Harissa lamb loin, ricotta corn cake w
avocado
Cirtus cured ocean trout gravadlax,
baby fennel, lilliput capers, microherb salad
Local baby calamari, tatsoi leaf, gren
mango, lime, thai herbs
Victorian goat cheese, caramelized
beetroot, apple, pistachio, brioche
Main Course Selection – select 2
Wagyu rump,
mushroom confit, potato fondant,
5hr cooked
beef cheeks, celeriac puree, cannellini bean w gremolata
Corn-fed
chicken beast, swiss browns, gnocci, prosciutto, eschalot w tarragon jus
Zatar spice
lamb rump, poached leeks, cassoulet beans w olives
Hiramasa
kingfish, lobster mash, asparagus, tomato fondue
Gold band
snapper, braised potatoes, verjuice, fennel, trellis tomato
Main course served w dinner roll & butter
Desserts – select 2
Dessert tasting plate ($5 pp additional)
Strawberry &
elderflower jelly, frangelico brulee, fig & pear strudel
Truffle honey pannacotta w poached
quince
Sour cherry crème brulee w coconut
biscuit
Gianduja chocolate tart w vanilla
mascarpone, fairy floss
Caramelized lemon tart w clotted cream,
red berries in rose water
Formal Lunch and Dinner Prices
$48 pp Two Course
Menu . $60 pp Three Course
Menu . $72 pp Four Course
Menu
The above prices are based on a minimum
of 50 guests. The above prices include percolated coffee & selection of teas w chocolate mints.
FORMAL LUNCH and DINNER MENU – vegetarian options
Should
any of your guests require a vegetarian alternative to a meat or seafood entrée
of main meal, please select 1 entrée and 1 main dish so that we can accommodate
their dietary requirements.
Entrée
Victorian
goats cheese, trellis tomato, buttered spinach on toasted sourdough w hazelnut
beurre noisette
Steamed
green & white asparagus, poached duck egg, hollandise sauce, pecorino
Spinach,
lemon, ricotta tortellini w feta, mint & parsley
Milawa
Goats cheese, caramelized beetroot & apple, toasted brioche, fig vinegar
Main Course
Japanese
pumpkin ravoli w confit tomato, sage butter, persian feta
Homemade
gnocci, forest mushrooms, leeks, parmesan, lemon oil
Tagine
of spring vegetables, apricots, agen prunes, zuchinni flowers Gratinated stuffed flat field mushrooms, cassoulet of beans, vin cotto
Main course served w dinner roll & butter
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