Function Menu 2

A Selection of Hot & Cold Hors D’Oeuvres on Arrival

Entrees (Cold)

Salad of Charmoula Chicken & Tiger Prawns
on Grilled Olive Flatbread with Crisp Baby Leaves dressed with Lemon,
Coriander & Extra Virgin Olive Oil

Salad of Peppered Lamb Loin with mixed Leaves drizzled
with Olive Oil & Balsamic Dressing

Charlotte of Smoked Salmon with Avocado &
Sweet Potato Chips served with Capers & Roast Capsicum Mayonnaise

Barbequed Quail Fillet with Mixed Salad Leaves,
Kalamata Olives & Semi-dried Tomatoes

King Prawns, Avocado & Mango Salad with Macadamias,
Crispy Garden Leaves & Honey Mustard Dressing

Crab Tower - Avocado, Tomato & Crab Meat topped with
Parsnip Crisps & Curry Basil Oil

Smoked Salmon Caesar Salad with Prosciutto

Seafood Antipasto Plate - Chefs Selection of Fresh Seafood

Corn Fritters with Brie, Rocket & Avocado

Pear, Walnut, Rocket & Blue Cheese Salad with Prosciutto
& Balsamic Reduction

Entrees (Hot)

Scallops with a Creamy Lemongrass
Coriander & Ginger Sauce with Julienne of Vegetables

Beer Battered King Prawn Cutlets with
Lemon Aioli & Jasmine Rice

Chicken Tenderloin Filo Parcel with a Honeycup Mustard Sauce

Vernicelli with Chilli, Garlic Prawns, Snow Peas
with Rocket & Almond Pesto

Seared Scallops & Chorizo on Cauliflower Cream

Pumpkin & Spinach Risotto with Toasted Pine Nuts,
Parmesan & Basil Oil

Soup

Butternut Pumpkin Soup with
Honey Roasted Macadamia Nut Cream

Ministrone Soup
garnished with Vegetables, Pasta & Bacon

Chicken & Corn Chowder served with
Sour Cream & Chive Sone

Main Course

Beef Tenderloin with a Medley of Mushrooms, Soft Polenta
& Spanish Onion Jam & Port Jus

Tasmanian Ocean Trout Fillet served with Pinot Noir Syrup

Medallions of Veal Fillet topped with Lobster Meat &
Hollandaise Sauce served with Asparagus Spears

Grilled Duck Breast with Ponzu Dressing & Beetroot Relish

Twins of the Hills
Medallions of Beef Fillet topped with King Prawns,
Béarnaise & Caviar

Oven Roasted Chicken Breast wrapped in Prosciutto on Mash
with Roma Tomatoes, Asparagus & Sun-dried Tomato Sauce

Rack of Lamb served on a Sweet Potato Mash,
English Spinach & Maple Jus

Prime Sirloin Steak accompanied by a medley of Roasted Root
Vegetables & Garlic with Red Wine Jus

Coconut Crumbed Chicken filled with Crab Meat & Brie, served
with Mango Sauce

Marinated & Barbequed Spatchcock with
Bok Choy & Beurre Soy

Desserts

Baked Lemon Lime Flan with Fresh Fruit

Roulade of Soft Meringue
with Seasonal Berries

Double Chocolate Torte
with Berry Coulis

Strawberries Romanoff
served in a Brandy Snap Basket

Crème Caramel
with Marinated Fresh Fruit

Wattleseed Crème Brulee
with Balsamic Strawberries

Chocolate Mille Foglie - Vanilla Slice

Tiramisu with Baileys Crème Anglaise
& Raspberry Syrup

Affogato, Vanilla Bean Ice Cream
served with Espresso Coffee & Shots of Frangelico

Brandy Snap Basket with Fresh Strawberries & Cream
with Chocolate Sauce

Fresh Filter Coffee, Tea & Dinner Mints