SAMPLE MENU

ENTREE

Crisp skin Atlantic salmon with julienne of carrot, crispy rice noodles & soy ginger butter

Salt & pepper calamari on tomato, rocket & parmesan cheese salad with a soy, coriander & mint aioli

Croustade of beef with porcini mushrooms on a bed of braised spinach, red capsicum, caramelised onion, drizzled with chilli oil

MAIN

Prime fillet of beef on creamy mash potatoe with a port wine jus and season vegetables

Moroccan kiev cut chicken breast on a pumpkin & potato puree with a white wine, cream & garam marsala sauce

Pork fillet marinated in pepper, thyme & mustard served with French echalote sauce, accompanied with a pumpkin & potato gratin

DESSERT

Vanilla bean panna cotta with seasonal fresh fruit and berry coulis

Sticky date pudding, traditional pudding of caramel, dates and butterscotch sauce with vanilla ice cream

Deconstructed baileys cheese cake in a dark chocolate cup with crumbled biscuit base

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