Set menu
Please select 2 items in each course, served alternate drop

Entrée

• Tian of Queensland Sand Crab, Avocado and Cherry Tomato Salsa, dressed with a Sweet Paprika infused Olive Oil
• Rare Roast Beef atop a Summer Ratatouille, Drizzled with Basil Pesto, garnished with a Parmesan Flake
• Ravioli of Honey Roasted Sweet Potato and Fetta with Artichoke and Parmesan Puree and Basil Oil
• Gravelax of Tasmanian Salmon atop a caramelised Onion Tartlet, Honey Mustard and Dill Dressing
• Moroccan Spiced Grilled Chicken Tenderloins on Vegetable Couscous with Garden Greens and Lemon infused Extra Virgin Olive Oil

Mains
(All Mains served with Seasonal Vegetables)

• Breast of Corn Fed Chicken on Potato Pumpkin Mash with Mushrooms, Smoked Bacon and Red Wine Sauce
• Truffled Eye Fillet with a Five Mushroom Ragout and Garlic Pontiac Potato Mash
• Seared Coral Trout topped with Steamed Coconut Rice, Fried Shallots and Mango Chilli Glaze
• Braised Lamb Rump with Blue Cheese Polenta, served with a Red Current Jus
• Lemon and Herb Crusted Salmon Fillet on a warm Potato and Kalamata Olive salad, with a Dry Vermouth Butter Sauce

Desserts

• Individual Cointreau Crème served with Candied Orange segments
• Mini Double Chocolate Mud Cake with Sweetened Strawberries and Chantilly cream
• Petite Rhubarb and Apple Crumble with Vanilla Bean Anglaise and Toasted Almonds
• Italian Tiramisu with a Mocha Anglaise and Chocoalte Shavings
• Blackforest Gateau with Cherry Compote and Double King Island Cream
• Freshly brewed Coffee and Tea served with Mint Chocolates

(Chefs selection of 2 cold and 2 hot canapés for 30 minutes)

(Minimum 10-Maximum 100 guests)

Choice menu for maximum of 40 guests (two menu items for main course only) incurs an additional 10% fee.