Functions Menu
Entrée
- Asparagus topped with a velvet poached egg, Spanish olive oil and parmigiano reggiano to finish
- Tasmanian smoked salmon highlighted with Yarra Valley caviar, fresh pear and a cucumber salad
- Layered vegetable omelette accompanied with farm bred Meredith Goat's cheese, garlic croutons and vibrant tomato vinaigrette
- Carpaccio of tender beef, roquette leaves, semi-sun dried tomatoes, goat's cheese and a viscous reduced balsamic
- Japanese collection consisting of traditional sashimi, sushi, hand rolled nori, Asian pickles all with dipping sauces of soy and wasabi
- Pontiac potato slices interlocked with Gruyere cheese, baked whole and served with a dressed fresh green salad
- Delicate sweet potato gnocchi with English spinach and a sage infused reduced cream cheese
- A lively calamari salad with fresh flavours of mint and green apple, enhanced by a chilli, lime and coriander dressing
- Quail, char grilled and served with a white bean crostini a delicate rosemary jus and finished with a fresh rosemary skewer
- A French provincial baked savoury mushroom custard with sautéed leeks and a smooth mushroom cream sauce
- King Prawns with watermelon and mango salsa with orange, honey and chilli sauce
- Scallop and chorizo brochette with romenso sauce and coriander
- Spanner crab ravioli with kipfler potato, snow pea tendrils and a vodka, dill and tomato coulis
