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Table Service Menu  
     

EVENTS

The 50 / 50

 

a: Entrée/main
b: Main/dessert
c: Soup/main/dessert
d: Entrée/main/dessert
e: Soup/entrée/Main/dessert

 
     
 

SOUP

Sweet potato and pumpkin

Traditional Italian Minestrone

Chicken vegetable and chick pea

ENTREE

Prawn and scallop brochette bound with bacon and set on a bed of jasmine rice with a light garlic sauce

New Orleans beef strips served with chef’s special satay sauce

Lemon and pepper marinated chicken escallops layered with a goats cheese and capsicum farce, basil and set on a baby spinach salad

Spinach and ricotta cannelloni, cooked with béchamel and parmesan finished with a fresh tomato concasse

Pesto chicken tenderloins served with a baby spinach salad, of cherry tomatoes, Spanish onion and cucumber finished with a creamy mustard dressing

Tempura battered calamari set on a fresh salad with homemade tartare sauce and lemon

Steamed pork dumpling served on a light Vietnamese coleslaw with a plum dipping sauce

or

Anti pasto platter to include dips, olives, fetta, cured meats (pastrami, ham & salami), roast and sun dried Mediterranean vegetables, grissini & Turkish bread
Platter per table- not individual, can be served as an additional course $7.50 per head

MAINS

Poached chicken breast filled with a bacon, onion and basil pesto stuffing set on a chive mash with a roasted tomato and chicken veloute

Grilled chicken breast filled with spinach, bocconcini and sundried tomato drizzled with a creamy pesto sauce

Pistachio crusted Salmon fillet, set on a lemon and coriander cous cous with a rocket salad and lime hollandaise

Char Sui roasted Pork and crackle with cardamom rice and stir fried seasonal vegetables

Scotch fillet with a green and pink pepper corn sauce, served with garlic mashed potato and green beans

Slow roasted Beef topside cooked for eight hours and set on a creamy mashed potato with a red wine jus and steamed vegetables

Lamb shank with Moroccan seasoning and roasted vegetables presented on sweet potato mash and broccolini

Chermoula chicken breast oven roasted and set on a grilled vegetable cous cous

VEGETARIAN OPTIONS

Potato gnocchi in a fresh tomato onion and basil sauce, finished with shaved parmesan and parsley

Char grilled vegetable lasagna layered with béchamel, spinach and cheese

Vegetable filo parcels, filled with a variety of seasonal vegetables and flavored with parmesan cheese

DESSERTS

Baked New York cheesecake
Warm apple strudel with vanilla cream
Individual lemon tart with strawberry-mint salad and raspberry coulis
Warm sticky date pudding with toffee sauce and double cream
Chocolate Marquis with bitter orange sauce
Traditional Christmas fruit pudding served with brandy analgise (Christmas only)

Or

Selection of local cheeses served with dried fruits, fruit bread, nuts and water crackers
platter per table- not individual

Tea & coffee buffet

EXTRA FOOD ITEMS

Chefs’ selection of hot & cold canapés 5 items served over 30 minutes – $8.00 per person

Chefs’ petit fours platter - $25.00 per table: based on 10 per table

Cheese platter per table as an extra course- $45.00 per table : based on 10 per table

Bowls of salad OR steamed vegetables per table- $12.00 per table : based on 10 per table

Serving of Wedding Cake with raspberry coulis & King Island double cream : $3.50 per person

 
     
EVENTS

Pricing

The 50/50

Selection of two menu items per course

a: Entrée/main-$42.00 per person
b: Main/dessert-$42.00 per person
c: Soup/main/dessert -$48.00 per person
d: Entrée/main/dessert-$52.00 per person
e: Soup/entrée/Main/dessert-$58.00 per person

pricing includes

1 – 6x 6 kitchen marquee, hard floor for kitchen, lighting for kitchen, cooking equipment, chefs & waiting staff, condiments, stainless cutlery & white china crockery

please note:
• An additional travelling fee may apply if outside normal travelling distance and no discounts apply for children.
• Minimum numbers of 80 people
• Prices applicable as at 1st July, 2009 – 30th June, 2010

 
     
 
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