SET MENUS

Minimum of 20 Guests
2 Course Meal $45PP
3 Course Meal $60PP

Bruschetta
Bruschetta

ENTREE

Choice of two options for alternate drop

Bruschetta - toasted garlic Turkish bread topped with tomato, onion, basil and broccolini drizzled in balsamic and parmesan

Beef Croquet - tender beef incased in creamy potato, lightly crumbed with mildly spiced tomato relish

Chickpea Croquet - chickpea coconut on a bed of avocado purée with vegan tofu aioli (optional)

Prawns - lightly battered tempura prawns with ponzu dipping sauce and lemon

Soup - honey roasted pumpkin soup with a parmesan crouton and a swirl of cream

Pork Belly - crispy pork belly pieces with a chili apple sauce

MAINS

Choice of two options for an alternate drop

Barramundi - crispy skin barramundi on a bed of stir-fry vegetables and lemon butter served with lead wedge of lemon

Gnocchi (vegan) - pan fried sweet potato gnocchi with onion, garlic and mushroom finished in rocket and a nut mushroom cream

Ribs - tender barbecue beef ribs served on mash with broccolini and onion rings

Scotch Fillet - chargrilled to your liking together with hassle back potatoes and almond beans drizzled with red wine gravy

Pork Belly - crispy pork belly top of cauliflower rice and broccolini, drizzled in a chili caramel sauce

Pasta 1 - Seafood Marinara - a mixture of seafood; fish, prawns, muscles, and squid in mildly spice Napoli toast with linguine

Pasta 2 - Carbonara - sautéed onion, garlic and bacon with mushrooms and chicken in a creamy sauce toasted with linguine

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Pavlova Meringue

DESSERTS

Choice of two options for an alternate drop

Sticky Date - stained sticky date pudding with butterscotch sauce and ice cream

Brownie - a succulent chocolate brownie topped with chocolate sauce and ice cream

Apple Tart - tender stewed apple tart with cream and mixed fruit served with berry compote

Pavlova - crispy meringue topped with cream and mixed fruit, served with berry compote

Pana Cotta - a chocolate Pana Cotta served with cream and berry compote

Lemon Meringue - lemon curd topped with meringue in a shortbread shell served with berry compote