Corporate Dining Menu

*Prices valid to 30 June 2016

Pre Dinner Canapés

$10.90 per person

Select four items from the menu options below, available only in conjunction with Dining Menu

Cold Selection

  • Prosciutto wrapped fresh asparagus
  • Chicken and seeded mustard filled tartlets
  • Peking Duck crepes with hoi sin sauce
  • Vegetable rice paper rolls (V)
  • Beef carpaccio with olive tapenade on toast crisps
  • Smoked salmon rosettes served atop rice cracker biscuits with horseradish cream

Hot Selection

  • Pea and mint fritters with lemon crème fraîche (V)
  • Chicken larb spoons
  • Artichoke and green olive frittata
  • Feta & zucchini tarts (V)
  • Tempura prawns

Dining Menu

Choose 2 dishes from each relevant course to be served on an alternate basis

  • Entrée & Main Course - $46.90 per person
  • Main and Dessert - $45.30 per person
  • Entrée, Main and Dessert - $59.90 per person

Entrée

Cold Selection

  • Chicken & lemon terrine, fresh salad greens with mustard dressing & crostini.
  • Traditional Caesar salad including cos lettuce, crispy bacon, egg, shaved parmesan & garlic croutons tossed with a tangy lemon & mustard mayonnaise. (Also available with smoked chicken at a supplementary cost.)
  • Traditional Caesar salad including cos lettuce, crispy bacon, egg, shaved parmesan & garlic croutons tossed with a tangy lemon and mustard mayonnaise. Also available with marinated prawns or smoked chicken.
  • Tian of smoked trout, tomato and avocado.
  • Smoked Tasmanian salmon on a bed of baby cos lettuce with Spanish onions & capers.
  • Sweet potato and caramelised onion frittata with a rocket salad
  • Thai Beef and cucumber salad

Hot Selection

  • Vietnamese poached chicken with mint and coriander.
  • House made salmon patties on a bed of rocket with a caper and herb mayonnaise.
  • Marinated lamb on a traditional greek salad topped with fresh tzatziki.
  • Mushroom & Blue cheese tarts. (V)
  • Pumpkin & baby spinach pie with dressed green salad.
  • Veal tortellini in a rich mushroom, bacon and parmesan cream sauce topped with a garlic & parmesan crouton

Main Course

All served with seasonal vegetables

  • Double baked pork belly with char grilled pear.
  • Seared duck break with Chinese glaze
  • Roast striploin of beef with seeded mustard crust served with a red wine and garlic sauce.
  • Beef eye fillet wrapped in prosciutto with a green peppercorn sauce.
  • Chicken in marsala & lemon sauce.
  • Roll of chicken breast in prosciutto with Milawa Tomme cheese & sage filling with steamed potatoes and green
  • Herb & garlic roasted lamb rump with braised potatoes and a rosemary jus.
  • Oven baked fillet of Salmon on potato roesti with a honey, lime & coriander glaze.
  • Blue eye cassolette.

Dessert

  • Fresh lemon & lime tart served with seasonal berries and a vanilla bean anglaise.
  • Blueberry tart served with crème fraîche.
  • Chocolate chestnut cake served with chocolate sauce and fresh cream.
  • Flourless orange and almond cake with citrus cream. (GF)
  • New York baked cheesecake with fresh blueberry sauce.
  • Warm blueberry bread and butter pudding with double cream
  • Individual Milawa cheese plate served with quince paste & crisp biscuits

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