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

Before or after dinner Cocktail Menu
(Minimum 20 people)
Function Room or Restaurant

$18 per person

Select 6 items

Mixed gourmet sandwiches
Samosas & spring rolls
Fish Goujons with lime and black pepper aioli
Caramelised onion, walnut and blue cheese tartlets
Vegetarian mini puff pastry quiches
Wagyu beef mince tartlets
Crisp filo shells filled with smoked chicken and basil pesto
House smoked ocean trout dip with South Cape crackers
Braised beef shin tartlets with potato mash
Creamy butternut pumpkin soup in cups
Peking duck pancakes
Housemade sausage rolls with tomato chutney
Crisp fried wilk mushroom risotto balls
Blood orange curd tart with Meander Valley double cream
Vanilla bean meringues with raspberry mousse
Housemade Anvers chocolate and liqueur truffles

extra items available at $3-25 per person per item

Choices above may change due to availability of ingredients

Cocktail Style Dinner Menu
(Minimum 40 people)
Function Room or Restaurant

$45 per person

Fish Goujons with lime and black pepper aioli
Caramelised onion, walnut and blue cheese tartlets
Vegetarian mini puff pastry quiches
Wagyu beef mince tartlets
Crisp filo shells filled with smoked chicken and basil pesto
House smoked ocean trout dip with South Cape crackers
Braised beef shin tartlets with potato mash
Creamy butternut pumpkin soup in cups
Peking duck pancakes
Housemade sausage rolls with tomato chutney
Crisp fried wilk mushroom risotto balls
Blood orange curd tart with Meander Valley double cream
Vanilla bean meringues with raspberry mousse
Housemade Anvers chocolate and liqueur truffles

$55 per person

Cocktail prawns wrapped in pickled zucchini with dipping sauce
Rae rpasted eue fillet beef with horseradish cream
Pan seared Tasmanian scallops in a green coconut curry sauce
Fish Goujons with lime and black pepper aioli
Caramelised onion, walnut and blue cheese tartlets
Wagyu beef mince tartlets
Peking duck pancakes
House smoked ocean trout dip with South Cape crackers
Creamy butternut pumpkin soup in cups
Housemade sausage rolls with tomato chutney
Crisp fried wilk mushroom risotto balls
Blood orange curd tart with Meander Valley double cream
Vanilla bean meringues with raspberry mousse
Housemade Anvers chocolate and liqueur truffles

REDUCED MENU
(20 to 30 people)
Function Room or Restaurant

2 Course Choice Menu (entree & main) @ $48 p/p
2 Course Choice Menu (Main & dessert) @ $42 p/p
3 Course Choice Menu $58p/p

Entrée

Pan fried Tasmanian scallops finished in a green coconut curry sauce with wild rice, fresh coriander and fried shallots

Pan fried Rannock Farm quail breast on vermicelli noodles with chilli jam, star anise, quail and ginger broth and crisp noodles

House made sage Tasmanian Highland goats cheese, ricotta and roquette tortellini with romesco sauce, wilted baby spinach and white truffle oil

Mains

Maple glazed confit Nichols chicken maryland on purple gem potatoes, baby broccolini with a fig and port reduction

Pan fried East Coast Tasmanian blue eye trevalla on kaffir lime risotto with nut brown butter and micro coriander

Char gilled Tasmanian eye fillet of beef on potato mash with Native Tasmanian pepperberry and red wine sauce topped with celeriac remoulade (cooked medium)

Oven roasted Tasmanian lamb cutlet on dutch cream potato and thyme gratin with slowly braised lamb shoulder, fresh spring pea and Huon Valley mushroom ragout

All Mains are served with seasonal vegetables

Desserts

Crisp meringue and vanilla bean cream stack with fresh stawberries, topped with rippled caramel and balsamic ice cream

Lemon thyme crème brulee with blue hills honey, double cream, crisp tuille and lime jelly

Blood orange curd tart with Meander valley double cream, crisp tuille, finished with glazed blood orange segments

SEATED MENU
(minimum 30people)
Function Room or Restaurant
Choice on the night

2 Course (entree & main) @ $48 p/p
2 Course (main & dessert) @ $44 p/p
3 Course (canapes, entree & main) $58p/p
3 Course (entree, main & dessert) @ $58 p/p
3 Course (canapes, mains & desserts) @ $54p/p
4 Course @ $68p/p
Serving of Wedding or Birthday Cake @ $2p/p

Canapés
(Approximately one item each per Guest)

Caramelised onion, walnut and blue cheese tartlets

House smoked Ocean Trout blinis with crème fraiche

Wagyu beef mince tartlets

Vegetarian Mini Quiches

Entrée
Select 2

Roasted butternut pumpkin soup, rosemary infursed cream and toasted sourdough

Smoked ocean trout and dutch cream potato salad with olive oil and baby rocket

Chicken and pistachio terrine with mustard, toasted sourdough and garden salad

Mains
Select 3

Maple glazed confit Nichols chicken maryland on purple gem potatoes and baby spinach with a fig and port reduction

Greenhams Tasmanian sirloin of beef on roasted thyme and garlic potatos, green beans, sauteed caramelised onion jam and red wine jus (cooked medium)

Herb and macadamia crusted blue eye trevalla on potato mash, green beans finished with lemon beurre blanc sauce

Pan fried fillet of ocean trout on prosciutto wrapped potato and chive cake with roasted capsicum coulis and coriander pesto

All Mains are served with seasonal vegetables

Desserts
Select 2

Lemon thyme crème brulee with Blue Hills honey cream and crisp tuille

Anvers dark chocolate torte with raspberry coulis and mint infused icecream

Crisp meringue with vanilla bean cream, fresh strawberries and caramel icecream