COCKTAIL MENU

COLD CANAPÉS
Jamon, crushed broad beans, avocado oil

Oatmeal, goat’s cheese, balsamic onions

Roast beef, blue cheese, beetroot relish

Rabbit rillet, pickled raisins

Dukkah lamb, curry yoghurt, rye

Assorted sushi

Pork and prawn rice paper rolls

Vegetable rice paper rolls

Pumpkin, feta and thyme tartlet

HOT CANAPÉS
Beef, shallot and Emmental pie

Lamb Shepherd’s pie

Leek, goat’s cheese and chive arancini

Chermoula prawn

Soy duck parcels

Steamed scallop dumpling, soy, sesame

Tempura oyster, 3 ways; lemon, horseradish aioli, chili

Peking duck pancake, hoisin

Potato cake, smoked tomato jam

GRAZING DISHES
Oxtail ragout, gnocchi, pecorino

Braised beef, champ potatoes

Half shell Harvey bay scallops, aioli, garlic crumbs

Chickpea battered king fish, hand cut kipfler, cumin salt

Grilled snapper, avocado, lime, coriander

Eggplant & potato curry, coriander, basmati

ROVING DESSERTS
Brioche pain perdu, banana, marshmallow ice cream

Baked cheesecake, pecan, maple poached pear

Chocolate soufflé, clotted cream ice cream

Goat’s curd panna cotta, quince, oat crumble

Rum baba, confit mandarin, burnt orange cream

Classic apple tart, vanilla ice cream

SUPPER DISHES
Black Angus beef burger, horseradish aioli, rocket

Homemade sausage rolls, caramelised onions

Brioche croquet monsieur

Chicken wing ‘sausage’, smoked tomato ketchup

Mini Eureka club sandwich

Zucchini & squash crumble, mint, feta

$55 per person - 12 canapés per person - select 9 items
$65 per person - 8 canapés per person, 3 grazing dishes
$80 per person - 9 canapés per person, 3 grazing dishes, 2 roving desserts
$90 per person - 9 canapés per person, 3 grazing dishes, 2 roving desserts, 2 supper dishes

COCKTAIL PARTY ADDITIONS
Iced Oyster Bar - $16 per person (4 oysters per person)

Continental Charcuterie Bar - $16 per person

Calendar Cheese Station - $16 per person

LUNCH MENU
ENTRÉE
Half shell Harvey Bay scallops, garlic cream, brioche crumbs

Warm confit quail, dauphinois, celeriac, jus gras

Confit baby beets, honeyed walnuts, goat’s cheese fondant, watercress

MAIN
Corn fed chicken, sweet corn, baby leeks, colcannon

Aged fillet of Angus beef, mash, King Swiss, fresh horseradish

Seared salmon, crab croquette, remoulade

MAIN SIDE DISHES - $10 per table
Kipfler, confit garlic, rosemary

Cauliflower and cheese, walnut crumble

Radish, red onion, watercress, olive oil

DESSERT
Baked cheesecake, pecan, maple poached pear

Chocolate soufflé, clotted cream ice cream

Rum baba, confit mandarin, burnt orange cream

2 Course - $70 per person
3 Course - $90 per person
Please select 2 dishes per course to be served alternately
Choice menu available (surcharge applicable)

DINNER MENU
CANAPÉS ON ARRIVAL
Chef’s selection

ENTRÉE
Cauliflower veloute, tempura smoked mussels

Half shell Harvey Bay scallops, garlic cream, brioche crumbs

Olive oil poached ocean trout, fennel, preserved lemon, potato wafer

Warm confit quail, dauphinois, celeriac, jus gras

Chicken wing sausage, mushroom fricassee, Scotch egg

Confit baby beets, honeyed walnuts, goat’s cheese fondant, watercress

MAIN
Slow cooked loin of Ascot lamb, Autumn vegetables

Corn fed chicken, sweet corn, baby leeks, colcannon

Aged fillet of Angus beef, mash, King Swiss, fresh horseradish

Braised beef, caramelised shallots, stout pie

Roasted Harpuka, Jerusalem artichoke, onion, Kaiser, Albufera sauce

Seared salmon, crab croquette, remoulade

MAIN SIDE DISHES - $10 per table
Kipfler, confit garlic, rosemary

‘Champ potatoes’, leek, spring onion, shallots

Cauliflower and cheese, walnut crumble

Radish, red onion, watercress, olive oil

Beets, snow pea tendrils, parsley, goat’s curd

Mixed beans, herb vinaigrette

CHEESE
Our cheese selection has been chosen from Australian boutique cheese makers

DESSERT
Brioche pain perdu, banana, marshmallow ice cream

Baked cheesecake, pecan, maple poached pear

Chocolate soufflé, clotted cream ice cream

Goat’s curd panna cotta, quince, oat crumble

Rum baba, confit mandarin, burnt orange cream

Classic apple tart, vanilla ice cream

4 Course - $120 per person
5 Course - $130 per person
Please select 2 dishes per course to be served alternately
Choice menu available (surcharge applicable)

DEGUSTATION MENU

CANAPÉ ON ARRIVAL
Chef's selection
Veuve Clicquot-Ponsardin NV - Reims, France

SCAMPI
Marinated, sour apple, almond
Tscharke 'Girl Talk' Albarino 2008 - Barossa Valley, SA

QUAIL
Escabeche, walnut soil, pickled organic beetroots
Yalumba Eden Valley Viognier 2007 - Barossa Valley, SA

PUMPKIN
Veloute, Shanghai ravioli, hazelnut oil
Cocktail of Sparking Rosé & Tuaca

SALMON
Baked, salted grapes, raisin chutney
Pirie 'South' Pinot Noir 2007 - Tamar Valley, Tasmania

BEEF
Daube, goat's milk mash, bourguignonne garnish
Heathcote Estate Shiraz 2006 - Heathcote, VIC

HUBBA BUBBA
Basil jelly, île flottante, mango

CHOCOLATE
Soufflé, vanilla ice cream
Val Despino 'El Candado' Pedro Ximenez with Laphroaig

TO FINISH
Friand
Tea & coffee

Degustation Menu - $170 per person
Degustation Menu with matched wines - $ 285 per person

BREAKFAST MENU
SEATED BREAKFAST
PLATED TO THE TABLE
Selection of juices and water

Freshly brewed coffee and tea selection

Seasonal fruit, honey yoghurt, hazelnut granola

Assorted pastries, house made preserves

Please select 1 of the following:

HOT
Scrambled eggs, bacon, thyme roasted Roma tomato, hash brown

Poached eggs, smoked trout, snow pea tendrils, hollandaise

Braised haricot beans, smoked ham hock, sourdough, fried eggs

Brioche French toast, raspberries, crème fraîche

Asparagus, poached eggs, corn bread, béarnaise

Croque madame, seeded mustard bread, fried eggs

Seated Breakfast Menu- $52 per person

GRAZING BREAKFAST
Selection of juices and water

Freshly brewed coffee and tea selection

Seasonal fruit, honey yoghurt, hazelnut granola

Bircher muesli, Granny Smith apple, fresh orange

Smoked trout, dill and kipfler, quiche

Egg and bacon mini toasted sandwiches, tomato relish

Asparagus, polenta toast, hollandaise, rocket

Brioche French toast, raspberries, crème fraîche

Grazing Breakfast Menu - $48 per person

* Subject to change