Function Menus

CONFERENCE MENU'S

Continental Buffet Breakfast
$18.50 p/person (min 15pax – served from 7am onwards)

Muffins & Danishes
Fruit Platter
Toast & Jam
Orange & Tomato Juice
Tea & Coffee

Hot Buffet Breakfast
$26 p/person (min 25pax – served from 8am onwards)

Scrambled Eggs
Crispy Bacon
Hot cooked tomatoes
Hash Browns
Toast & Jam
Orange & Tomato Juice
Tea & Coffee

Refreshments

Scones, fresh cream & jam $7 p/person (2 pieces)
Glazed Danishes & Croissants $7 p/person (2 pieces)
Freshly Bakes Muffins $7 p/person (2 pieces)
Biscuits $3 p/person (4 pieces)
Platter of Seasonal Sliced Fruit $45 p/platter
Platter of Sandwiches – offering both Meat & Vegetarian options $45 p/platter

Light Working Lunch
$19 p/person (min 6pax – served from 11am)

Assorted Sandwiches & Wraps - offering both Meat & Vegetarian varieties
Seasonal Sliced Fruit Platter

Coffee and Tea Station is available for $2 p/p
Variety of Juices $3 p/p

COCKTAIL MENUS

Cocktail Menu 1
$18 p/p – (One of each item per person)

Semi-Dried tomato and smoked chicken vol-au-vents
Fish Goujons with lime and black pepper aioli
Braised leek and roast capsicum mini quiche
Beef and red wine ragu tartlets
Slow roast duck and mushroom in crispy wonton shells
Crispy pork belly with apple salsa

Cocktail Menu 2
$23 p/p – (One of each item per person)

Semi-Dried tomato and smoked chicken vol-au-vents
Fish Goujons with lime and black pepper aioli
Braised leek and roast capsicum mini quiche
Beef and red wine ragu tartlets
Slow roast duck and mushroom in crispy wonton shells
Rare roast wallaby on smoked plum puree
Citrus cured ocean trout en croutes with pickled cucumber and dill cream
Lemon and fennel risotto cakes topped with sautéed scallops

Any Two items can be substitute for dessert options
These are as follows

Citrus curd tarts
Vanilla meringues filled with raspberry and mascarpone mousse

Choices above may change due to availability of ingredients

REDUCED MENU
(20-40pax)
Function Room or Restaurant

2 Course Choice Menu @ $48 p/p
3 Course Choice Menu @ $58 p/p

Entrée

House made Tart containing local wild rabbit braised in red wine, port, shallots and button mushroom served with side salad

Lightly crumbed mushrooms filled with semi dried tomato pesto and cream cheese on tomato compote served with rocket and shaved parmesan salad dressed with house vinaigrette

Trio of Petuna Ocean Trout consisting of tempura battered trout, tartare with garden chives, cumquat and smoked ocean trout salad accompanied by wasabi leaf with lime and coriander sorbet

Mains

Nichols chicken marinated in dill and lemon with crisp polenta, celeriac puree and sauteed Huon walley shimeji mushrooms

Pan fried Blue Eye Trevalla on oven roasted kipfler potatoes, house made tomato chutney and green beans topped with a poached crumbed egg

Pan seared Petuna Ocean Trout on black rice, coconut and mirin broth with coriander, peanut pesto and sugar snap peas

Slowly braised Wild Clover lamb neck on braised lentils with raspberry compote seasoned with thyme and Tasmanian pepperberry sea salt

All Mains are served with seasonal vegetables tossed in thyme and garlic oil

Desserts

Flourless chocolate torte, warm fudge sauce, raspberry coulis and housemade vanilla bean ice cream

Toffee and banana cake, rum and raisin parfait, caramelised bananas, homemade honeycomb with butterscotch syrup

Cappuccino crème brulee, cinnamon shortbread and Kahlua cream

SEATED MENU
(min 20pax)
Choice on the night

2 Course @ $48 p/p
3 Course @ $58 p/p
4 Course @ $68 p/p

Canapés
(Approximately one item each per Guest)

Caramelised onion, walnut and blue cheese tartlets

House smoked Ocean Trout blinis with crème fraiche

Smoked Chicken and basil pesto in filo pastries

Vegetarian Mini Quiches

Entrée
Select 2

Creamy Potato and leek soup with pesto oil.

Smoked Ocean trout Nicoise salad

Lightly crumbed mushrooms filled with semi dried tomato pesto and cream cheese on tomato compote served with rocket and shaved parmesan salad dressed with house vinaigrette

Mains

Oven roased Nichols chicken on potato mash, with proscuitto, wilted spinach, wild mushroom ragout and oven roasted pecorino tomatoes

Local MSA Porterhouse beef, truffled pomme puree, sweet onion jam, red wine jus

Pan seared Blue eye Trevalla, sweet potato mash, green beans and sambucca infused cream sauce

All Mains are served with seasonal vegetables tossed in thyme and garlic oil

Desserts

Cappuccino crème brulee, cinnamon shortbread and Kahlua cream

Flourless chocolate torte, warm fudge sauce, raspberry coulis and housemade vanilla bean ice cream