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ENTRÉE
Antipasto platters
King prawns, Tasmanian oysters, smoked Atlantic salmon, salami,
ham, mixed marinated olives & pickled vegetables or select 2 of the following to be served on an alternate basis
Prawn cocktail
King prawns served with the chef's special seafood sauce
Chicken Roulade
Stuffed with sun-dried tomatoes & baby spinach
Thai Beef Salad
Marinated beef strips on a bed of garden salad
Samosas & Spring Rolls
MAIN COURSE Roast Chicken Breast
On roasted vegetables with a garlic and rosemary jus
Roasted Scotch Fillet
Cooked medium on roasted vegetables and red wine jus
Three Point Rack of Lamb
On roasted vegetables with a red wine jus
Blackened Barrumundi
Served with rice, garden salad and a tomato & orange creole sauce
Vegetarian Risotto
Sun-dried tomatoes, red peppers, pumpkin, mushrooms and baby spinach
in a napolitana sauce topped with parmesan Chips & salad for the table and fresh bread rolls for each person
DESSERT Lemon & Lime Tart
Chocolate Pudding
Apple & Blueberry Crumble
Plum Pudding
with brandy anglaise All desserts served with whipped cream
PRICING INFORMATION 3 course - $75 per person
Please select either the antipasto platter or 2 alternatively served plated entree items.
Select 2 items from the main course and two items from the dessert course to
be served on an alternate basis.
2 course - $65 per person
Please select either the antipasto platter or 2 alternatively served plated entree items
or two alternative serve dessert items. Then select two items from the main course
to be served on an alternate basis.
Set Main - $40 per person
Please select from 2 items from the mains, includes fries & salads on the table
Menus items are subject to change due to availability of fresh produce. Special dietary requirements and vegetarians can be catered for separately.
A 10% surcharge applies on Sunday & Public Holidays. |