FUNCTION MENU 3

STARTER

Served from the centre of the table:

A selection of crusty Garlic and Pesto Bread

Hot Antipasto
Italian pork mince flavoured with fennel, olives, Calabrese salami, potato, mushrooms, capsicum, and brie warmed in an oregano infused olive oil

Lemon Myrtle Calamari
Calamari lightly coated with lemon myrtle served on a rocket and shaved parmesan salad

Garlic Prawns
Seared tiger prawns in a garlic cream sauce, served on a rice pilaf

MAINS

Served from the centre of the table:

Sliced Eye Fillet
Prime aged eye fillet sliced and served with pan jus on Italian potatoes

Chicken and Chardonnay
Chicken tenderloins pan seared with mushrooms, potato dumplings and
broccoli in a rosemary, cream and chardonnay sauce

Sliced Pork
Grilled pork slices served on chorizo and shiitake mushroom risotto
with a drizzling or soy and plum glaze

DESSERT

Tasting Plate of:

Profiteroles
Choux pastry filled with Cointreau custard and served with
rich warm double chocolate sauce

Brandy Snap Tubes
A brandy snap tube filled with praline nougat mousse with strawberries
and berry coulis

Classic Chocolate Mousse

Cheese and Fruit Platters
A selection of Gippsland cheeses and fresh fruit

 

2 Course $55 per person
3 Course $70 per person

Conditions & Booking

Please note: Dishes may contain traces of nut and/or egg product.
Alternate menus can be arranged to suit your function.
Special dietary requirements happily catered for, please advise when confirming your menu.
Prices advertised are subject to change without notice.