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Entree
Lamb shank and pearl barley soup
Potato, caramelized leek and truffle oil soup
Chicken, tomato, white bean and rosemary soup
Cream of potato and smoked salmon, with sour cream and chive soup
Caramelized onion and goats cheese tart with wild rocket salad
Salad of prawns, mango, macadamia nuts and avocado with lime dressing
Smoked Atlantic salmon terrine with salad leaves and a roasted pepper and basil salsa
Fettucini with Italian sausage, tomato and broccoli, with shaved parmesan
Seared scallops on a butter puff pastry tart with an avocado and coriander salsa and shallot dressing
Sesame crusted rare loin of Yellow fin tuna, soba noodle salad and wasabi aioli
Cajun crusted chicken fillet with preserved lemon dipping sauce and wild rocket salad
Smoked chicken salad with baby spinach, walnuts and apple balsamic dressing
Five spice roasted quail with a warm chickpea, mint and parsley salad and an orange and ginger reduction
Duck leg, slow cooked in orange, thyme and white wine with French lentils and vincotto dressing
Panko crumbed lamb loin cutlets with a salad of fetta, red onion, cherry tomatoes and olive oil
Main Course
Fresh local King George whiting fillets, lightly crumbed and served with house made tartare sauce and fries
Tandoori spiced Ocean trout fillet with a salad of pineapple, mint and witlof with a yoghurt dressing
Seared fillet of Atlantic salmon with potato gnocchi, fresh peas, pancetta and verjuice with garlic aioli
Swordfish fillet roasted with fennel, red onion and chilli with pistachio pilaf and lime aioli
Panko crusted chicken breast with a warm salad of baby spinach, bacon and potato with balsamic dressing
Oven baked La Ionica chicken breast, cooked with verjuice, tarragon and sea salt with soft polenta and caramelized shallots
Lemon and parmesan crumbed chicken breast with house made hash brown, avocado and red onion salsa and vincotto
Chermoula baked La Ionica chicken breast with scalloped potato bake, broccolini and saffron dressing
Coorong Angus Sirloin steak with truffle oil infused potato puree with a roasted pepper and chilli jam and asparagus
Slow roasted Murray Valley beef fillet with a house made tart of roasted butternut pumpkin, matured cheddar and onion jam
Roasted rib eye of beef, bacon champ potatoes, asparagus spears, horseradish cream and shiraz jus $8.50 surcharge
Eye fillet of Murray Valley beef with potato and pumpkin galette, beetroot compote and red wine glaze
Roasted rack of lamb with a pearl barley, thyme and lemon risotto, chanterelle jus and fresh peas
Loin of lamb with macadamia and pepper crust, semolina gnocchi and tomato confit
Roasted rack of South Australian lamb with a tart of caramelised onion and fetta with roasted pepper jus
Harissa spiced double lamb cutlets with pearl cous cous, raisins and pine nuts with garlic yoghurt and gremolata
Slow roasted rack of South Australian lamb with smoked eggplant, olives, preserved lemon and oven dried tomatoes
Native pepper spiced lamb loin with grilled polenta, asparagus spears, crisp chorizoand quandong relish
Thyme and garlic marinated lamb rack with truffle oil infused potato puree, baby roasted vegetables and vincotto dressing
Roasted loin of pork with apple and thyme stuffing, smashed vegetable cake and jus de roti
Served with on of the following:-
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Sticky date and macadamia nut pudding with butterscotch sauce and vanilla bean ice cream
Baked soft centered chocolate fondant with vanilla bean ice cream
Raspberry and Drambui tart with fresh berry salsa
Baked blood orange tart with double cream and orange syrup
Pink champagne and strawberry pannacotta with champagne jelly and biscotti
Chocolate brownie with double chocolate ice cream and chocolate fairy floss
Apple and rhubarb crumble with ginger and walnut crust and sauce anglaise
Steamed vanilla and berry pudding with vanilla bean icecream
Soft meringue, Muscat and vanilla poached fruits and mascarpone cream
Raspberry sorbet, seasonal fruits, fresh mint and rose water syrup
Chocolate, mascarpone, espresso and savioardi layer cake
Almond and peach frangipani tart with double cream
Selection of fine cheeses with dried fruit, nuts and water crackers
Pricing- Chefs selection of Canapés, Set Entrée, Set Main Course and Set Dessert - $63.50 per person (or $58.50 where * soup option is chosen for entrée)
- Additional entrée choice $2.50 per person, additional main choice $3.50 per person, additional dessert choice $2.50 per person
- Minimum of 70 people
- Tea, coffee and chocolate included
Prices are valid from 01/01/2012 – 31/12/2012
