On the beach, First Floor, North Terrace, Burnie, Tasmania 7320
p: (03) 6431 7999
f: (03) 6431 7988
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
