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| Functions Menu: Plated Menu |
Entree A smoked salmon parcel filled with an atlantic salmon mousse on a bed of crispy leaf salad, drizzled in a citrus vinaigrette Roast mediterranean vegetable stack with buffalo mozzarella, drizzled in basil oil Potato, leek, thyme, prosciutto soup with chunky garlic and herb croutons Char-grilled chicken breast with a celeriac and pear remoulade accompanied by a wild mushroom ragout Honey, soy and garlic marinated chicken tenderloins on an asian salad Salad of fig, nashi pear, prosciutto, pine nuts, rocket and parmesan with a wild bush honey vinaigrette Crab Salad with kipler potatoes, fresh prawns and watercress leaves Roasted puy lentils with matured crispy sausage and baby spinach Margaret river goats cheese and caramelised leek tartlet with tomato petals and an aged balsamic vinaigrette Seared scallop and slow braised pork belly salad with a chilli butterscotch sauce Moroccan crusted quail on grilled polenta with an orange glaze and grilled vegetables Spicy thai pumpkin soup with ginger, coriander, coconut and lime infused yoghurt Peking duck salad with seared scallops, aged balsamic vinegar and rocket leaves Main Prime porterhouse steak served on a roast potato stack with a vintage red wine and thyme jus Herb crusted chicken breast with saffron risotto and a creamy white wine and chervil sauce Tender lamb rump with a herbed pumpkin risotto and red wine jus Pot roasted chicken on a tangy lemon risotto cake, served with an olive, nut and herb salsa Beef tenderloin with fondant potato and bérnaise sauce Twice cooked lamb shanks with a roast garlic mash potato served with a rosemary and shiraz jus Red peppers stuffed with a wild mushroom risotto topped with fetta cheese and lemon bur blanc Slow roasted lamb rump with pumpkin, green olives, rosemary on an artichoke mash Garlic king prawns with julienne vegetables and saffron rice Slow cooked atlantic salmon with a shaved fennel salad and saffron aioli Grilled cajun crusted barramundi served on sweet potato and ginger Scented puree with a tangy lemon bur blanc Tender veal with parma ham, sage and hollandaise sauce served atop of new potatoes Rosemary infused rack of lamb and creamy potato bake with herb and port jus Pork lion with a thyme mash and ginger chutney All mains are served with fresh seasonal vegetables Dessert Passionfruit cheesecake with cream anglaise a wild raspberry coulis Traditional italian-style tiramisu with vanilla ice cream and coffee marscapone Classic crème brulè, fresh berry coulis with vanilla ice cream Sticky date pudding with a white chocolate butterscotch sauce and brandy custard Berry cocktail with mixed berry compote and ground almond praylene Baked new york cheesecake with chocolate ganache topping and fresh cream Stone fruit flan with citrus syrup, fresh berries and French vanilla ice cream Tropical tahitian citrus tart with crème anglaise and lime couli Orange and almond cake with frangelico anglaise |
