SOUPS

• Cream of potato and leek soup
• Roasted leek, zucchini & bacon soup
• Creamy pumpkin soup with sour cream and chives
• Tomato base minestrone & croutons
• Cauliflower and Bacon Soup
• Cream of wild mushroom & bacon soup

ENTREES

•  Chicken and mango vol au vent with mixed leave salad
• Grilled chicken and bacon salad finished with tomato strips and parmesan
• Cajun spiced chicken tenderloin salad with julienne vegetables and tzatziki
• Tomato, cucumber, basil and fetta bruschetta (V)
• Pumpkin and ricotta tortellini with glazed brown butter, wilted baby spinach and finished with shaved romano pecorino (V)
• Petite salad of chicken and coconut encased in a crisp wonton basket
• Layered crepe stack of Tasmanian smoked salmon and dill crème fraiche
• Smoked salmon with rocket, lemon and garlic croutons  
• Caramelized onion tart with goats cheese and caramelized balsamic dressing (V)
• Leek, asparagus and grie tart on a salad of rocket with apple balsamic dressing (V)
• Veal and grilled vegetable stack with pesto sauce
• Mild spiced squid, mixed with Asian herb salad with nor-chum dressing
• Individual Milawa goats cheese souffle, red onion compote and roasted walnuts (V)

   

MAIN COURSES

•  Chicken breast with semi dried tomato and chive farce on pesto scented mash with balsamic reduction
• Dumplings of Swede and chick pea nestled on a salad of roma tomato, complimented with preserved lemon and tzatziki (V)
• Salt and pepper encrusted lamb loin served on a bed of sweet potato complimented with chilli and coriander
• Oven roasted chicken breast with a warm tajine of butternut pumpkin, baby spinach and pine nuts finished with olive oil and pomegranate glaze
• Fettuccine Tuscany tossed with olives, semi dried tomato and pine nuts in a basil pesto cream sauce
• Porterhouse with garlic and rosemary roasted chat potato with Shiraz jus
• “Market fish” served on roasted vegetable ragout with garlic aioli
• Polenta crumbed chicken fillet oven baked and served with broccolini and mushroom   ragout

   

(Items listed below will incur an additional charge of $3.00 per person)

Traditional beef Wellington with mushroom jus

Sicilian style lamb shanks with braised vegetables and pureed potato

Pork fillet with orange spinach & semi dried tomato rolled pancetta with braised red    cabbage & plum jus

200g eye fillet steak with onion jam, potato rostie and red wine jus

DESSERTS 

•  Individual apple crumble with vanilla bean ice-cream and berry coulis
• Lemon citrus tart, boysenberry coulis & king island cream
• Dark and white chocolate mousse cake with coffee cream sauce
• Citrus panna cotta with Cointreau syrup and orange segments
• Individual meringue nests with hazelnut chocolate and king island cream
• Profiteroles filled with crème patisserie and coated with
• warm chocolate Grand Marnier sauce
• Tim tam tart served with wild berry compote
• Individual Belgium milk chocolate and butterscotch mousse cake

  with chantilly cream and poco

• Honeycomb cheesecake served with wild berry compote

• Individual Flourless Rum & Raisin cake served with berry coulis

  and king island cream

• Sticky date pudding with butterscotch sauce & ice-cream

• Chocolate cases with baileys and light chocolate mousse and balsamic strawberry 

• Cheese platters with assorted local & imported cheese with dried fruits, crisp grissini, quince paste & crackers @ $10 per guest