Functions

Minimum of 30 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 – $36.00 per person

• Pork belly bites
• Mini vegetable spring rolls w/ sweet chili sauce
• Salt and pepper calamari w/ lime aioli
• Arancini mushrooms, spinach, mozzarella with Napoletana sauce
• Mini meat pies
• Tempura fish goujons w/ wasabi aioli
• Buffalo marinated chicken wings tzatziki dip

Menu 2 – $45.00 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 meat pies
• Spanish churros w/ chocolate dipping sauce
• Mini cheesecake

Mains
(Served alternately)

• Gilled barramundi fillets with sweet potato fries, garden salad and tartare sauce GF + DF
• Striploin steak on roasted garlic herb potato with steamed green beans and mushroom sauce GF + DFO
• French chicken fillet a la Normandy with roasted potatoes, steamed green beans, apple, bacon and creamy tarragon mustard sauce GF

Vegetarian Option
(Please advise any dietary requirements in advance)

• Confit eggplant lasagna espagnole sauce crispy basil GF + DF + V + V

Dessert
(Served alternately)

• Citrus Tart with fresh cream and berry compote
• Banoffee Pie with fresh cream and berry compote GF
• Sticky date pudding with butterscotch sauce, fresh cream and berry compote

• Italian herb sourdough

Main

• Striploin steak with truffle mash potato, sauteed spinach and mushroom sauce GF
• Oven roasted chicken with sweet potato risotto, tomato cucumber salsa and pesto GF
• Pork cutlet with coconut infused rice, broccolini, Thai red pineapple sauce and chutney GF + DF
• Garden Salad to on each table

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

• Confit eggplant lasagna espagnole sauce crispy basil GF + DF + V + VE

Dessert

• Limoncello creme brulee served with fresh berries, lemon curd, coconut ice cream and biscotti GFO
• Sticky date pudding with butterscotch sauce, berries and Chantilly cream

• Italian herb sourdough

Main

• Striploin steak with truffle mash potato, sauteed spinach and mushroom sauce GF
• Oven roasted chicken with sweet potato risotto, tomato cucumber salsa and pesto GF
• Pork cutlet with coconut infused rice, broccolini, Thai red pineapple sauce and chutney GF + DF

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

• Confit eggplant lasagna espagnole sauce crispy basil GF + DF + V + V

Dessert

• Limoncello creme brulee served with fresh berries, lemon curd, coconut ice cream and biscotti GFO
• Sticky date pudding with butterscotch sauce, berries and Chantilly cream

Minimum of 20 people $78pp

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)

• • Striploin steak with truffle mash potato, sauteed spinach and mushroom sauce GF
  • Oven roasted chicken with sweet potato risotto, tomato cucumber salsa and pesto GF
  • Pork cutlet with coconut infused rice, broccolini, Thai red pineapple sauce and chutney GF + DF

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

  • Confit eggplant lasagna espagnole sauce crispy basil GF + DF + V + V

  Dessert

  • Limoncello creme brulee served with fresh berries, lemon curd, coconut ice cream and biscotti GFO
  • Sticky date pudding with butterscotch sauce, berries and Chantilly cream

Entrée
(Entrée to be served alternately)

Smoked BBQ glazed pork belly skewers with coleslaw and guasacaca sauce GF + DF

Chicken tenders with Arabbiata sauce and focaccia bread GF + DF

Vegetarian option – Cajun cauliflower with parsley emulsion, toasted almonds and Rasins with vegan pesto

Main
(Mains to be served alternately)

• • Striploin steak with truffle mash potato, sauteed spinach and mushroom sauce GF
  • Oven roasted chicken with sweet potato risotto, tomato cucumber salsa and pesto GF
  • Pork cutlet with coconut infused rice, broccolini, Thai red pineapple sauce and chutney GF + DF

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

  • Confit eggplant lasagna espagnole sauce crispy basil GF + DF + V + V

  Dessert

  • Limoncello creme brulee served with fresh berries, lemon curd, coconut ice cream and biscotti GFO
  • Sticky date pudding with butterscotch sauce, berries 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
• Sticky date pudding with butterscotch sauce fresh cream and berry compote

Soft drink served to tables