Entree

Oven roasted tomato soup with basil leaves, crème fraiche and puff pastry straws *

Roasted field mushroom soup with truffle oil, chives and reggiano shavings *

Chorizo, lentil and tomato broth with tahini, roasted garlic and lemon drizzle*

Juicy marinated prawn tails with house made cocktail sauce, lemon and baby salad greens

Roasted half shell scallops with garlic and lime butter, topped with an avocado, coriander and red onion salsa

Grilled vegetable stack layered with Danish feta and rocket, finished with basil infused tomato coulis

Salad of shredded La Ionica chicken with glass noodles, tamarind, coriander, chilli and peanuts

Smoked Atlantic salmon terrine with cream fraiche, grissini and wild rocket

Crisp skinned duck breast with a warm chickpea, mint and parsley salad with an orange and ginger reduction

Peppered beef fillet salad with Dijon aioli, liliput capers and red onion

Warm salad of lamb loin with pearl cous cous, semi dried tomatoes, mint leaves and yoghurt  dressing

Main Course

SA Whiting fillets, lightly crumbed and served with house made tartare sauce and fries     

Acton Beef fillet medallion, roasted scampi, chive and roasted garlic mash and horseradish cream

Rosemary infused lamb loin with a warm salad of panzanella, green beans and vincotto

Port Lincoln Kingfish lightly dusted with Dukkah and served with ratatouille and salsa verde

Whole roasted sirloin of Beef, with smashed potatoes, steamed asparagus tips, onion marmalade and shiraz glaze

Roasted La Ionica chicken breast with semolina gnocchi, roasted corn and capsicum salsa and sticky balsamic

Chermoula baked La Ionica chicken breast on a lemon and mint risotto cake with a roasted roma tomato

Seared fillet of Atlantic salmon with a pistachio crust served on a dill flavored risoni, with French beans and lemon 

Sides (included with mains)

Salad of wild rocket, semi dried tomatoes, red onion and walnuts with parmesan shavings and white balsamic dressing

Rustic cut oven roasted vegetables with extra virgin olive oil, garlic, sea salt and rosemary 

Dessert

Belgium courveture chocolate and hazelnut tart with raspberry compote and Baileys ice cream

Vanilla bean and pink champagne jelly pannacotta with brandy snap wafer

Selection of three cheeses with muscatels, vanilla poached figs and crackers

Fresh fruit and custard flan with vanilla ice cream and raspberry sauce

Passionfruit bavarois with caramelized pineapple and almond biscuit

Soft meringue tower with mascarpone cream and muscat poached fruits

• Chefs selection of Canapès, Set Entrèe, Set Main Course and Set Dessert - $57.00 per person
• Or $54.00 per person where * option is chosen as entree
• Additional entrèe choice $4.00 per person, additional main choice $6.00 per person, additional dessert choice $4.00 per person
• Minimum of 40 people

To download the full menu, click here