Example Set Menu:

Two course menu, choose two for each course, alternate drop. $35.00 per head plus staff, crockery and cutlery hire (if required).

Entrée

Thai beef salad, tender beef strips crumbed in cashews and coriander pan fried on a salad of roast red peppers, cherry tomatoes, bean shoots, shaved cucumber and rocket, topped with a tangy lemon and chilli dressing.

King Prawn tails in grilled a lime and mango dressing on a salad of avocado, snow pea sprouts, cherry tomatoes, capsicum and chives.

Prosciutto and asparagus rolls on a bed of creamy risotto topped with hollandaise sauce.

Pan seared Scallops with leek and sweet potato tossed through angle hair pasta with a basil, roast pumpkin and pine nut pesto.

Main

Eye fillet wrapped in bacon slow roasted to m - w on a bed of wild mushroom mash with a side of steamed green vegetables topped with a salsa Verde.

Chicken breast stuffed with apricots topped with a blood plum and champagne sauce on roast kiphler potatoes, with seasoned French beans and fried sweet potatoes.

Barramundi fillet encrusted in pine nuts and tarragon on smashed chat potatoes with char grilled capsicum
topped with a garlic cream sauce with a side of rocket and parmesan salad.

Tandoori lamb shanks braised in traditional spices with hearty vegetables on a bed of fluffy couscous served with pappadams and yogurt riata.

Lamb racks encrusted with a pine nut and sage crust on a bed of roast chat potatoes with roast butternut pumpkins and green beans topped with a ricotta and lemon glaze.

Dessert

Pecan and cherry torte topped with fresh double cream and mixed berries

Honey, almond and vanilla pudding topped with a frangelico anglaise, with double cream and fresh berries.

Chocolate and pistachio mud cake topped with a white chocolate sauce and hazelnut ice cream.

Banana and caramel pie three layers of the finest with fresh double cream and mixed berries.