Function Menus

CONFERENCE MENU'S

Continental Buffet Breakfast
$12.50 p/person (min 15pax – served from 7am onwards)

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

Hot Buffet Breakfast
$20 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 $6 p/person (2 pieces)
Glazed Danishes & Croissants $6 p/person (2 pieces)
Freshly Bakes Muffins $6 p/person (2 pieces)
Biscuits $2 p/person (4 pieces)
Platter of Seasonal Sliced Fruit $25 p/platter
Platter of Sandwiches – offering both Meat & Vegetarian options $25 p/platter

Light Working Lunch
$15 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 $2 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)
Choice on the night
Function Room or Restaurant

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

Entrée

Wallaby topside, parsnip and honey puree, green beans, cherry and red wine glaze

Housemade seafood laksa, rice noodles, julienne vegetables, poached prawns and scallops

Twice cooked quail stuffed with lime and coriander on rice noodles, coconut, palm sugar and chilli broth

Mains

Chicken Galontine with mushroom, chicken and capsicum mousse, potato mash, capsicum verde, port reduction

Crispy skin Petuna Ocean trout, creamy cauliflower puree, salsa verde

Moroccan braised lamb hind shank, slow cooked lentils

Confit duck leg, braised red cabbage, pear and rhubarb compote, cointreau and orange glaze

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

Desserts

Cappuccino crème brulee with cinnamon shortbread and Kahlua cream

Dark cherry ripe mousse, housemade cherry brandy ice cream, freshly shaved toasted coconut

Jaffa and white choc terrine, glazed flourless orange cake, Meander valley double 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 per Guest)

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

Entrée
Select 2

Roast pumpkin and Almond soup

Salad of locally smoked chicken, roasted butternut pumpkin and pine nuts

Gravlax of Ocean trout, potato and crisp prosciutto salad

Mains
Select 3

Pan seared Petuna Ocean trout, creamy cauliflower puree, salsa verde

Moroccan braised lamb hind shank, slow cooked lentils

Oven baked chicken breast with mushroom, chicken and capsicum mousse, potato mash, capsicum verde, port reduction

Black Angus Porterhouse beef, truffled pomme puree, sweet onion jam red wine jus

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

Desserts
Select 2

Cappuccino crème Brulee with cinnamon shortbread and Kahlua cream

Dark cherry ripe mousse, housemade cherry brandy ice cream, freshly shaved toasted coconut

Jaffa and white choc terrine, glazed flourless orange cake, Meander valley double cream