Cocktail menu $16 / Head

Spring rolls with dipping sauces.

Samosa with dipping sauces.

Spinach & Feta Triangles

Vegetarian Croutes (e.g., Tomato salsa & avocado puree)

Meat Croutes (e.g., rare beef, salmon and cream cheese)

Gourmet pizza

Chicken skewers

Dips with croutes (pesto, onion jam)

 

Cocktail Menu $19 / Head

Samosa with dipping sauces

Spring rolls with dipping sauces

Spinach & feta triangles

Vegetarian croutes (e.g. rare beef, salmon and cream cheese)

Gourmet pizza

Chicken Skewers

Dips with croutes (e.g. pesto, onion jam)

 Antipasto plates containing meats, cheeses and roasted vegetables

 

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B R E A D

TOASTED BAGUETTE w/ honey, garlic, mustard butter + tomato rosemary butter.

 

M A I N

BEER BATTERED FLATHEAD FILLETSw/ beer battered fries, a side garden salad and aioli.

SLOW COOKED LAMB RAGOUT w/roast mediterranean vegetables, crisp potato rosti and balsamic glaze.

CHICK PEA & POTATO SRI LANKAN CURRY w/ wilted greens, sticky rice and yoghurt. Optional chicken.

PARMESAN CRUSTED VEAL SCHNITZEL w/ medley roast root vegetables and seeded mustard demi glaze.

 

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B R E A D

TOASTED BAGUETTE w/ honey, garlic mustard butter + tomato rosemary butter.

 

E N T R E E

SALT AND PEPPER CRUSTED SQUID w/ toasted coconut, bean shoots, mixed leaves, salad nuoc chum & lemongrass syrup.

THAI BEEF SALAD w/ mixed salad, bean shoots, crisp noodles, and roasted peanuts tossed through a soy chili dressing.

SLOW ROASTED PUMPKIN & TOMATO, kalamatta olives, chickpeas & Hungarian fetta w/; thyme infused vinaigrette.  GF/V

 

M A I N

BEER BATTERED FLATHEAD FILLETS w/ beer battered fries, a side garden salad and aioli.

TOMATO AND OLIVE BRAISED LAMB SHANK w/ creamy colcannon mash, steamed green beans GF

ROAST PUMPKIN RISOTTO w/ semi dried tomatoes, fetta rocket, pine nuts, and pesto. GF/V

OVEN ROASTED CHICKEN SUPREME w/ house made baked ricotta and pumpkin gnocchi, garlic prawns, broccolini and cream sage sauce.

 

 

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B R E A D

TOASTED BAGUETTE w/ honey, garlic mustard butter + tomato rosemary butter.

 

E N T R E E

SALT AND PEPPER CRUSTED SQUID w/ toasted coconut, bean shoots, mixed leaves, salad nuoc chum & lemongrass syrup.

THAI BEEF SALAD w/ mixed salad, bean shoots, crisp noodles, and roasted peanuts tossed through a soy chili dressing.

SLOW ROASTED PUMPKIN & TOMATO, kalamatta olives, chickpeas & Hungarian fetta w/; thyme infused vinaigrette.  GF/V

                     

M A I N

BEER BATTERED FLATHEAD FILLETSw/ beer battered fries, a side garden salad and aioli.

SLOW COOKED LAMB RAGOUT w/roast mediterranean vegetables, crisp potato rosti and balsamic glaze.

CHICK PEA & POTATO SRI LANKAN CURRY w/ wilted greens, sticky rice and yoghurt. Optional chicken.

PARMESAN CRUSTED VEAL SCHNITZEL w/ medley roast root vegetables and seeded mustard demi glaze.

        
D E S S E R T

DEATH BY CHOCOLATE w/ chocolate ganache & berry compote.

COFFEE & CREAM CHEESECAKE w/ fresh cream & strawberries.

 

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