Set Menu Feast
ENTRÉEPlatters to share between 4
assorted cold cut meats, taramasalata dip, grilled haloumi, Sydney rock oysters, marinated baby octopus, cooked king prawns, Tomato chilli mussels, marinated olives & feta
OR
Sydney Rock Oysters – Natural
with eschalot & red wine sauce Herbed & garlic lamb cutlets
Served on crisp chat potatoes, spinach, shallots, rosemary & mint jus Onion, leek & feta tart
Served with a small summer salad Champagne & lemongrass tempura prawns
On a bed of iceberg lettuce with a lime & sweet chilli dipping sauce Lightly peppered haloumi pieces
With rockmelon, toasted walnuts, radicchio leaves & prosciutto Wild mushroom risotto
Cooked in porcini stock with baby spinach & onion topped with basil pesto & shaved parmesan MAIN COURSEMarinated lamb rump
Served on a tomato, onion & bean ragout topped with basil pesto & red wine jus 350gm angus rump (cooked medium)
Served with creamy mash potato, buttered beans & onion jus Oven baked chicken supreme
With sweet potato and onion mash, brocolini, asparagus, mushroom & cream sauce Slow cooked pork neck
With creamy colcannon mash, buttered baby broccoli with apple & mustard jus Peppered Atlantic salmon fillet
Served on a salad of orange, baby fennel & onion with fried capers & citrus vinaigrette Barramundi
grilled, on a warmed potato, rocket and citrus salad with seeded mustard vinaigrette Lightly Peppered Kangaroo Loin
Fillets cooked medium rare served on sweet potato & onion mash with wilted greens & jus Vegetable lasagne
layers of grilled eggplant, zucchini, Spinach and lentil bolognaise between fresh pasta & béchamel sauce DESSERTServed on an alternating basis Wicked chocolate tart
Belgium chocolate sauce & double cream Coconut panna cotta
With three berry coulis & almond biscotti Warmed banana & date pudding
Served with treacle caramel & vanilla bean ice cream Pear and mixed berry crumble
With vanilla custard & Belgium chocolate ice cream * All menus come with chips & salad for the table and a bread roll per person
Function Menu Pricing
1 COURSE SET MENU $30 Per Person
2 COURSE SET MENU $40 Per Person
3 COURSE SET MENU $50 Per Person All Group bookings over 25 people must be on a 3 choice alternating basis. 3% fee applies on DINERS cards & 5 % Surcharge on Sunday and Public Holidays apply
Menu itemsare subject to change due to availability of fresh produce.
Special dietary requirements can be catered for separately. 
A 3% Diners surcharge applies. Menus items are subject to change due to availability of fresh produce. Special dietary requirements can be catered for separately.
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