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SET AND BUFFET DINNER MENUS Dinner Set menu Main course priced per person is inclusive of one entrée AND one dessert, assorted bread rolls and freshly brewed coffee, selection of teas and pralines Additional entrée or dessert, $11.00 per person, per course Alternating service of entrée, main course or dessert, $6.00 per person, per course Choice option of two items, $12.00 per person, per course. Maxim um two choices per course Entrée Beef tataki served over shaved vegetables and yuzu miso sauce Ginger and palm sugar rubbed slicked duck served on Thai noodle salad with spicy mango nectar Balinese squid salad on bean and peanut topped with shaved toasted coconut Rillettes of salmon served on sour dough en croute, baby cos topped with crème fraiche Chilled sliced lobster over potato and apple salad and lemon myrtle dressing Confit duck with caramelised walnuts on a watercress salad and raspberry vinaigrette Lamb loin on a goat’s cheese tart, vine ripened tomatoes, olive and balsamic Chicken tenderloins on spiced butternut pumpkin topped harissa crème fraiche Seared salmon, kipfler potato, beans and chorizo sausage salad with balsamic glaze Peppered beef medallion with braised red cabbage, creamed potato and red wine jus King prawn and scallops served on spinach risotto with a orange and saffron infused sauce Braised beef cheek with herbed fennel slaw and mic ro herb garnish Chicken and porcini mushrooms on saffron linguini meat Main course – m eat Beef rib served with mash and baby vegetable creamy mushroom sauce $68.50 Grain fed beef fillet accompanied by root vegetable, oxtail and potato boulangère with glazed shallots $69.00 Pork two ways loin wit h braised pork hock, kai-lan, shiitake mushroom with chilli jam and master stock $67.50 Grilled veal cutlet on roasted root vegetable crush, oven roasted tomato finished with sour cherry jus $65.50 Lamb rack with bean cassoutle, rosemary root vegetables and saffron jus $65.00 Braised lamb shank with cinnamon, star anise, slow cooked vegetables and mash $64.00 Duo of lamb – lamb shank off the bone served with two point rack of lamb topped with a macadamia $69.00 herb crust and served on a sweet potato crush and braising jus Roasted beef tenderloin with thick crust potato chips, speck sautéed silver beet and roast garlic jus $69.00 Oven roasted eye fillet with potato gratin, wilted spinach and red wine jus, topped with onion jam $69.00 Main course – p oultry Duck confit with fondant potatoes, broad bean, braised fennel and star anise jus $65.50 Grilled chicken breast wit h parsnip puree, sweet potato bake, spinach and port jus $64.00 Oven roasted spatchcock with vegetable and date tagine, preserved lemon couscous and yoghurt $64.50 Crispy chicken breast wit h parmesan polenta, beetroot relish, asparagus and salsa verde $64.00 Herb marinated chicken breast served with creamy mushroom risotto, baby vegetable and red wine jus $64.00 Main course – seafood Pan fried barramundi on crushed chats, baby vegetable and roasted balsamic tomato dressing $65.00 Crispy skinned ocean trout on celeriac mash, sugar snaps, green peas and orange emulsion $66.00 Pink snapper rubbed with Thai spices on a green eggplant curry and tom yum sauce $65.00 Kingfish on soba noodle with edamame and seafood bouillabaisse $66.00 Please note dishes on this menu may contain substances which could have implications for individuals with food related healt h conditio ns, allergies or food intolerances. 2 Prices effective August 2010 and are subject to change at management’s discretion. All prices inclusive of GST. Dinner continued Dessert Pavlova topped with kiwifruit and raspberry coulis Jaffa bar served with crème angalise and mini chocolate dipped ic e cream cone Pistachio secret layered biscuit filled with vanilla mousse and raspberry jelly Tiramisu with mascarpone cream cheese, lady fingers, espresso and cacao Warm chocolate pudding with pineapple coulis and whisky ice cream Symphony of chocolate layers with raspberry nectar on a hazelnut biscuit New York cheesecake with raspberry ic e cream and orange sauce White chocolate marquise and passionfruit bavarois with a nougat crisp and vanilla bean sauce Yoghurt panna cotta with compote berries and balsamic drizzle Warm apple cranberry crumble with vanilla bean ice cream Limoncello parfait on a macerated strawberry Coffee and pistachio bomb Alaska with a caramel soft centre encased in white chocolate crust and served wit h poached berries and Swiss chocolate Please ask your Event Manager for our seasonal menus Minimum 10 guests menu To complement your set menu cheeses Fine Australian cheeses Fine Australian cheese selectio n with fresh and dried fruit, chutney and home-baked breads per person, individual serves $12.00 per person, two platters per table $11.00 refreshers Palate r efreshers Mango and passionfruit sorbet per person $5.00 Vodka and lime sorbet per person $5.00 Apple cider sorbet per person $5.00 Blood orange sorbet per person $5.00 3 Prices effective August 2010 and are subject to change at management’s discretion. All prices inclusive of GST. Dinner continued Buffet menu one per person $65.00 Selectio n of continental rolls Cold selection Smoked ocean trout with fried capers and dill aioli Selectio n of sliced cooked and cured meats Barbeque Chinese pork Tandoori chicken drumettes Calamari wit h satay sauce and fried shallots Salad selection Royal blue potato salad Caesar salad station Mediterranean Greek salad Thai beef salad wit h shallots and peanuts Mixed leaf salad with olive oil and balsamic dressing Traditional coleslaw Hot selection Beef medallions with shallot jam Slow cooked lamb leg Roasted pork leg Snapper fillets steamed with ginger, soy and shallot Thai green chicken curry Pasta amatriciana Panache of seasonal vegetables Roast gourmet potato with garlic and rosemary Steamed jasmine rice Dessert station Pavlova topped with kiwifruit and raspberry coulis Dark and white chocolate cake New York cheesecake Assortment of French pastries and mini desserts Peach yoghurt cream pie Freshly sliced fruit Freshly brewed coffee and selection of teas Minimum 50 guests 4 Prices effective August 2010 and are subject to change at management’s discretion. All prices inclusive of GST. Dinner continued Buffet menu two $80.00 per person $80 .00 Selectio n of continental rolls C old selection Braised pork belly in star anise and cinnamon wit h chilli and vinegar salsa Char siew beef wit h mixed garden salad Tomato and bocconcini salad with eggplant calabrese, capers and pine nuts Assorted antipasto platter wit h duo of melo n Makimono sushi selection with pic kled ginger and wasabi Smoked salm on with capers, onion and condiments Salad selection Baby cos lettuce with Creole chicken, shaved parmesan, eggs, garlic herb croutons and Caesar dressing Thai seafood salad with coriander and lime dressing Morrocan spic ed lamb with chickpea salad and mint dressing Royal blue potato salad wit h gherkin, onio n & mustard dressing Pesto marinated Mediterranean salad with fetta cheese Mixed salad leaves wit h garlic balsamic vinaigrette and honey mustard dressing Fussilli pasta with mushroom, pancetta and walnut station Carving station – chef in attendance South West lamb racks in mustard and garlic, red wine jus Roasted loin of veal with mix ed mushroom sauce Hot selection Spicy tomato bisque with three cheese crouton Steamed barramundi fillets with fragrant rice and wasabi aioli Wok fried king prawns with Asian vegetables and fried rice Roast turkey on potato and pumpkin with cranberry Jus Slow roast muscovy duck breast, cous cous with orange sauce Beef fillet on roasted rosemary potatoes with onio ns and steamed vegetables Roast pork in sumac spices on roasted pumpkin and WA apples Linguini with a choice of (please select one) prosciutto and onio n pesto and sun dried tomatoes porcini mushroom and basil Dessert station Melon salad in maple syrup Paris Brest – choux pastry filled with a pastry cream and dusted with icing sugar Aloha cheesecake Assorted French pastries Tiramisu with espresso coffee and Savoiardi biscuit Cassis cake Creme brûlée Le Tropicana Freshly brewed coffee and selection of teas Minimum 50 guests 5 Prices effective August 2010 and are subject to change at management’s discretion. All prices inclusive of GST. Dinner continued Buffet menu three per person $95.00 Cold selection Selectio n of continental rolls Smoked salm on with asparagus and horseradish cream Smoked cod with tomato & pineapple achar Spiced chicken with chickpea and mint dressing Selectio n of sushi, sashim i with sasaki of carrot and daikon Chinese duck with plum sauce, spring onion and cucumber Prawn nicoise salad delicacies Miniature d elicacies Vietnamese prawn and vegetables in rice paper Seared tuna with seasoned seaweed and tobiko Salmon crepe roulade wit h caper crème fraiche Salad selection Chicken cobb salad, with blue cheese, garlic crouton, bacon, mustard dressing Snow pea, baby corn, shitake mushrooms, bean sprout with ginger and shallot sesame dressing Mixed salad leaves wit h garlic balsamic vinaigrette and honey mustard dressing Thai seafood salad with lim e and coriander dressing Baby beetroot, fennel and orange salad Tomato and bocconcini salad with eggplant Calabrese, capers & pine nut C arving station – chef in attendance Peppered turkey breast wit h cranberry and red wine jus Slow roasted pork loin wit h black olives, garlic and field mushrooms and bell pepper sauce Hot selection Fillet of venison served on crusted potato creamy spinach with wild berry jus Seared beef fillet on sweet potato mash and green beans with king prawns Steamed red emperor served with prawn wontons, Chinese vegetables wit h shellfish bisque Roasted Chinese Peking duck served on wilted Asian greens and Jasmin rice wit h plum sauce Pan-fried Tuscan chicken breast, chorizo sausage risotto, tomato compote Sweet potato gratin Ravio li with creamy mushroom, bacon Dessert selection Normandy tart - apple flan tart Sticky date pudding, vanilla anglaise sauce Cappuccino mousse in a cup, amaretto biscuit Panna cotta served with berry compote Assorted French pastries Apple and cinnamon Jalo usie wit h vanilla angalise Compostelle - vanilla butter cream, rum raisin and chocolate mousse Assorted mousse cake Selectio n of homemade ice cream served with condiments Chef’s selectio n of mini financier Fresh fruit salad with cointreau syrup Summer trifle Minimum 50 guests 6 Prices effective August 2010 and are subject to change at management’s discretion. All prices inclusive of GST. 7 Prices effective August 2010 and are subject to change at management’s discretion. All prices inclusive of GST.
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