Functions

Minimum of 40 people – Room hire 8.00am – 11.30am

Starter
(Served at each table to share)

• A beautiful fresh fruit platter
• Danishes and mini muffins

Main
(Served to table)

• Poached eggs served with sour dough toast, crispy bacon, grilled tomato and buttered spinach and bearnaise sauce.
• Vegetarian and vegan – option on request

Beverages

• Tea and Coffee Station
• Orange Juice
• Pineapple Juice
• Sparkling Mineral Water

Menu 1 – $34.00 per person

• Swiss meatballs w/ tomato and basil sauce
• Mini vegetable spring rolls w/ sweet chilli sauce
• Salt and pepper calamari w/ lime aioli
• Arancini mushrooms, spinach, mozzarella with napoletana sauce
• Mini assorted quiches
• Tempura fish goujons w/ wasabi aioli
• Buffalo marinated chicken wings tzatzki dip

Menu 2 – $39.50 per person

• Pork Belly Bites
• Mini vegetable spring rolls w/ sweet chili sauce
• Buffalo chicken wings w/ tzatziki dip
• Salt + pepper calamari w lime aioli
• Arancini mushrooms, spinach, mozzarella with
• Fish cojon w wasabi mayonnaise
• Dumpling gyoza chicken and mushrooms w/ dipping sauce
• Spanish Meatballs with Napoletana sauce
• Mini assorted quiches
• Spanish churros w/ chocolate dipping sauce
• Mini cheesecake

Mains
(Served alternately)

• Battered barramundi fillets with sweet potato fries, pear and pecan salad GF + DF
• Scotch fillet steak on roasted garlic herb potato with steamed green vegetables and Diane sauce GF + DFO
• French chicken fillet a la Normandy with roasted potatoes, steamed green vegetables, apple, bacon and creamy tarragon mustard sauce GF

Vegetarian Option
(Please advise any dietary requirements in advance)

• Cajan cauliflower with coconut raita, vegan basil pesto, dukkha and
  macadamia GF + DF

Dessert
(Served alternately)

• Citrus Tart with fresh cream and berry compote
• Banoffee Pie with fresh cream and berry compote GF
• Immortal Sin with fresh cream and berry compote

• Italian herb sourdough

Main

• Scotch fillet with truffle mash potato, sauteed spinach and Diane sauce GF
• Chicken breast stuffed with sundried tomato, spinach and camembert with duck fat potatoes, broccolini, peach and capsicum salsa GF
• Jamaican jerk pork cutlet with rice pilaf, herb salad and mango chutney GF
• Steamed green vegetables per table to share

Vegetarian / Vegan
(please advise any dietary requirements in advance)

• Cajun cauliflower with coconut raita, vegan basil pesto and dukkha and macadamia GF + DF

Dessert

• Yuzu crème brulee with coconut roll and green apple sorbet GF
• Hot Blondie with butterscotch sauce, cheery compote and Chantilly cream

Minimum of 20 people

Entrée
(Shared grazing platters)

• A beautiful arrangement of hard and soft cheeses, crackers, pâté, dips, cold meats, marinated olives, and fresh fruit

Main
(Served alternately)

• Scotch fillet with truffle mash potato, sauteed spinach and Diane sauce GF
• Chicken breast stuffed with sundried tomatoes, spinach and camembert with duck fat roasted potatoes, broccolini, peach and capsicum salsa GF
• Jamaican jerk pork cutlet on rice pilaf, herb salad and mango chutney GF
• Steamed green vegetables per table to be shared

Vegetarian Option
(Please advise any dietary requirements in advance)

• Cajun cauliflower with coconut raita, vegan basil pesto, dukkha and macadamia GF + DF + VE

Dessert
(Served alternately)

• Yuzu crème brulee with coconut roll and green apple sorbet GF
• Hot Blondie with butterscotch sauce, cheery compote and Chantilly cream

Entrée
(Entrée to be served alternately)

• Italian herb sourdough
• Classic garlic chili prawns with focaccia bread GFO
• Satay chicken with pickled vegetable salad and homemade satay sauce GF
• Vegetarian option: Cajun cauliflower with coconut raita, vegan basil pesto and dukkha and macadamia GF + DF

Main
(Mains to be served alternately)

• Scotch fillet with truffle mash potato, sauteed spinach and Diane Sauce GF
• Chicken breast stuffed with sundried tomatoes, spinach and camembert with duck fat roasted potatoes, broccolini, peach and capsicum salsa GF
• Jamaican jerk pork cutlet on rice pilaf, herb salad and mango chutney GF
• Steamed green vegetables per table to share
• Vegetarian option: Homemade potato gnocchi with tomatillo sauce, pecorino cheese and crispy basil

Dessert
(Served alternately)

• Yuzu crème brulee with coconut roll and green apple sorbet GF
• Hot Blondie with butterscotch sauce, cheery compote and Chantilly cream

Tea and coffee

Minimum of 20 people
Includes projector, screen, speaker, microphone and lectern

Morning Tea

• Tea + coffee
• Freshly baked scones with jam + cream

Working lunch

• Gourmet sandwiches/baguettes/lavish
• Fresh fruit platter
• Orange juice and soft drink
• Tea + coffee

Afternoon Tea

• Tea + coffee
• Chocolate caramel slice

Minimum of 20 people
Includes projector, screen, speaker, microphone and lectern

Morning Tea

• Cheese platter with fresh fruit
• Tea and coffee station

Working lunch

Main and dessert served alternately

• Battered barramundi fillets with sweet potato fries, pear and pecan salad GF + DF
• Scotch fillet steak on roasted garlic herb potato with steamed greens, jus and bearnaise sauce GF
• French chicken fillet al Normandy with a creamy tarragon mustard sauce with apple bacon and roasted potatoes and steamed greens GF

Dessert

• Citrus Tart with fresh cream and berry compote
• Banoffee Pie with fresh cream and berry compote GF
• Immortal Sin with fresh cream and berry compote

Soft drink served to tables