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$40/50
Bistro Function Menu followed by $50/60 Special function menu |
Bistro
Function Menu - 3
courses for $50 2
courses for $40 |
| This
menu gives each person the choice of their own entree, main & dessert. |
| Entree |
| Bruschetta |
| Crisp
warm bread topped with a mix of onion, tomato and fresh herbs, topped with parmesan
cheese and a drizzle of olive oil and balsamic |
| Trio
of dips |
| Our
homemade dips of beetroot, eggplant and zahlouk (eggplant, tomato and chilli)
served with slices of bread |
| Garlic
prawns |
| Prawns
pan fried in a creamy garlic sauce served around turmeric jasmin rice |
| Calamari
with chorizo |
| Strips
of lightly fried calamari seasoned with spice mix, served with crispy
chorizo sausage, salad garnish and quince aioli. |
Mains |
| Chicken
two ways |
| A
roasted chicken breast with a crumbed master stocked chicken leg, served with
fat chips a fresh salad and tropical salsa |
| Slow
braised beef |
| A
three hour braised beef cheek served withconfit garlic, mashed potato and broccoli
and a red wine gravy. |
| Beer
battered flathead tails & chips |
| Thinly
sliced flathead tails, lightly battered in our crisp beer batter and fried till
golden. Served with a bucket of fat chips and a side of salad, tartare sauce |
| Seafood
pasta |
| A
medley of seafood cooked with broccolini, chilli, garlic and olive oil tossed
through fettuccini, finished with parmesan and herbs |
| Chicken
schnitzel |
| A
chicken schnitzel served with chips and salad |
Dessert |
| Profiteroles |
| Three
of our home made creme anglaise (custard) filled profiteroles, served with rich
chocolate sauce, cream & strawberries. |
| Chocolate
mousse |
| A
glass of chocolate mousse with cream |
Special
Function Menu - 3
courses for $60 2
courses for $50 |
| The
best of the best! This menu gives each person the choice of their own entree,
main & dessert. Perfect for corporate funtions, family get togethers, birthday
and weddings. |
|
| Broccoli
soup with herbed garlic bread | |
Our
home made soup with a piece of Garlic cheese bread.
| |
| Caramelised
onion & goat cheese ravioli | |
Caramelised
onion, goats cheese and almond ravioli served over cauliflower and broccoli jus
with mushrooms and parmesan
| |
| Lamb
cutlets with halloumi cheese | |
| Two
lamb cutlets chargilled and served with fried halloumi cheese over eggpant puree,
salad leaves with pomegranate dressing | |
| Scallops
with crispy pork belly | |
| 2
Canadian jumbo scallops with a piece of crisp pork belly served over cauliflower
puree with sauteed mushroom and truffle oil | |
| Garlic
prawns | |
| Six
prawn tails pan fried in a light garlic cream sauce served around turmeric jasmin
rice | |
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| Mains
|
| Fillet
mignon | |
| Fillet
steak wraped in bacon, served with our buttery mash and french beans. Napped with
red wine sauce | |
| Beer
battered flathead tails & chips | |
| Thinly
sliced flathead tails, lightly battered in our crisp beer batter and fried till
golden. Served with a bucket of fat chips and a side of salad, tartare sauce | |
| Duck
poached in red wine | |
| A
maryland of duck poached in red wine, served over a red wine and berry sauce with
a fresh salad with gorngonzola and poached pear. | |
| Braised
lamb shank | |
| A
slowly braised lamb shank and slices of beef cheek, served over potato mash with
broccoli and red wine gravy. | |
| Salmon
fillet | |
| A
baked fillet of salmon, served over kipfler potatoes & green beans with roasted
tomatoes and olives. Topped with crisp proscuitto and salmon pearls. | |
| Chicken
Gnocchi | |
| Slices
of roasted chicken tossed through our home made gnocchi in a butter sauce with
proscuitto, topped with parmesan and sage | |
| Chicken
two ways | |
| A
roasted chicken breast with a crumbed master stocked chicken leg, served with
fat chips a fresh salad and tropical salsa | |
| | |
| |
| Sticky
date pudding | |
| a
warm sticky date pudding served with our special caramel sauce with a scoop of
toffee ice cream. | |
|
Baked Cheesecake & berries | |
| Our
home baked vanilla cheesecake with a gf chocolate biscuit base, served with mixed
berry compote and crushed meringue | |
| Profiteroles | |
| Three
of our home made creme anglaise (custard) filled profiteroles, served with rich
chocolate sauce, cream & strawberries. | |
| Chocolate
mousse | |
| A
glass of chocolate mousse with cream | |
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| Full
hire function | |
The
rear rooms (judges chamber) can be used for a function up to 20 persons for a
sit down dinner. If
hiring the entire restaurant for a function, bar staff can operate a pay
as you go bar.
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