The menu items below are just a small sample taken from our "Silver", "Gold" and "Platinum" Menus. To view our full menu selections, please contact one of our event co-ordinators.

3-Course Menu

Silver Menu Items

Entrée
A salad of Rare Roast Beef with green beans and capsicum salsaPenne Pasta tossed with grilled Chicken and Baby Peas, in a White Wine Cream sauce
Risotto of Smoked Tomato, Bacon and Chives, topped with shaved Parmesan
A Terrine of Chicken and mirepoix of Vegetable, with a Spinach Leaf salad

Main
Roasted Porterhouse on Roesti Potato, with a Garlic Jus
Thyme marinated Chicken Breast with scented oil on a Mediterranean Polenta
Slow Braised Leg of Lamb on Parsnip Mash with a Rosemary Jus
Pork Cutlet, baked with Spanish Onions and served with a Potato crush

Dessert
Baked Chocolate Cheesecake with Crème Anglaise
Individual Black Forest Gateaux, with a sour Cherry sauce
Steamed Mocha Pudding with a warm Chocolate Kahlua sauce
Vanilla Panna Cota, with Roasted Mango and Coconut

Gold Menu Items

Entrée
Duo of Oysters – Half served Bloody Mary style, the other half topped
with a Green Papaya and Coriander Salsa
English Spinach and Ricotta filled Ravioli, tossed in a Basil Pesto Cream Sauce
Thai Chicken and watercress Salad with Pickled Cucumber and a Lime Yoghurt dressing
Salad of Cured Salmon with Curly Endive and fried Capers

Main
Beef fillet set on a kipfler crush with Gorgonzola Butter
Chicken Breast filled with Goats cheese and Thyme on Roasted Parsnip Mash with a herb jus
Herb and Grana Encrusted Beef Tenderloin on Spinach and Potato
napped with a Cabernet Jus
Seared Salmon Fillet on a Lemon Risotto with a Lime Beurre Blanc sauce

Dessert
Banana and Chocolate Pudding with warm Chocolate Sauce
Lemon & Lime Tart with Berry and Cointreau Coulis
Chocolate Basket filled with Cinnamon Ice-cream

Platinum Menu Items

Entrée
Duo of oysters both Devilled and Mornay style
Crab and Coriander Cake with a mirin dressing on Vietnamese Slaw
Modern Prawn Cocktail with Avocado and a Brandy spiked Dill Mayonnaise
Salad of Cured Salmon with watercress and a Kafir Lime Mayonnaise
Peppered Beef Carpaccio with a Mediterranean Olive and Sun Dried Tomato Salad

Main
Fillet Mignon on a golden Potato Roesti with a Porcini Mushroom Jus
Prosciutto wrapped Baby Spatchcock with Roasted Kipflers and Caramelised Spanish Onion
Twice Cooked Duck with egg noodles & Wild Gippsland Mushrooms in a Morris’s Muscat Jus
Seared Salmon on a Lime and Dill Pilaf with Palm Sugar and Mango Salsa

Dessert
Warm Pear tart with a Pistachio Sabayon
White Chocolate Truffle Cake with Drunken Berries
Hazelnut and Double Chocolate Pudding with Kahula Cream Sauce

Buffet Menu

Silver Menu Items
Green leaf garden salad with French dressing
New potato with mustard mayonnaise
Platters of seasonal grilled vegetables, bocconcini, marinated chicken wings and Mortadella
Roasted leg of pork with apple and mango chutney
Lime and chilli mussels
Rainbow trout fillets with lemon and dill butter
Thai seafood curry with fish, mussels and calamari
Traditional beef lasagna with shaved grana
Baked Chocolate Cheesecake with Crème Anglaise
Individual Black Forest Gateaux, with a sour Cherry sauce

Gold Menu Items
Pontiac potatoes bound with basil pesto mayonnaise
Baby spinach and tomato salad with aged balsamic
Fresh shucked oysters with lemon
Platters of cured and roasted meats to include beef and Virginian ham with relish and home made chutney
Platters of marinated Victorian seafood, including mussels, calamari and baby octopus
Coffee dusted sirloin of beef with red wine jus
Rare roasted porterhouse with a Dijon herb crust
Salmon tossed with penne, dill, and a white wine cream sauce
Lemon & Lime Tart with Berry and Cointreau Coulis
Chocolate and Macadamia Brownie with a Warm White Chocolate Sauce

Platinum Menu Items
Bocconcini, vine ripened tomatoes and torn basil
Smoked salmon, dill and caper mayonnaise pasta salad
Asian hokkien noodles with barbequed pork
Freshly cooked king prawns with a variety of dips
Veal, mushroom and white wine scaloppini
Seared marlin steaks with a soy and balsamic reduction
Turkey breast with apricot and pistachio stuffing
Toblerone Cheesecake with King Island Cream
White Chocolate Truffle Cake with Drunken Berries
Hazelnut and Double Chocolate Pudding with Kahula Cream Sauce

Cocktail Menu

Silver Menu Items
Mini Grilled Vegetable Focaccia with Basil Pesto
Walnut and Brie Tartlets
Dill Bilini Topped with Sugar Cured Salmon Rosetto
Hand Rolled Drunk Raison and Chocolate Truffles
Mini Lemon Curd Tartlet
Beef and Proscuitto Mignons with Tomato Relish
Baby Pizza with a Range of Toppings
Mini Beef Pies
Custard filled Profiterols with Caramel Sauce

Gold Menu Items
Sugar Cured Tasmanian Nori and Mirin Rice Stacks
Fresh Oysters topped with Wasabi Flying Fish Roe
Rare Roast Beef on Rye with Mustard Mayonnaise
Baby Baci Balls
Lemongrass and Chilli Fish Cakes
Mini Lamb Mignons with Rosemary Hollandaise
Teriyaki Chicken Skewers
Lime and Soy Buffalo Wings
Green Curry Pork with Water Chestnut Tarts
Warmed Profiteroles with Chocolate Sauce

Platinum Menu Items
Fresh Oyster in shell with Pickled Cucumber
Enoki Mushroom and Marscapone Tart
Seared Tuna with Soy and an Apple Balsamic
Terrine of Chicken and Pistachio
Bruschetta with Roma Tomato and Basil
Hand Rolled Chocolate Truffles
Creole Beef Skewers with Capsicum and Tomato Salsa
Tempura Vegetables with Picketed Ginger
Shitake and Chicken Filos with Coriander and Sweet Chilli
Threaded Coconut fried Prawns with Mango Salsa
Warm Mini Mississippi Mud Cakes with Pure Cream