PETITE CANAP\u00c9S<\/strong> HANDHELD CANAP\u00c9S<\/strong> ENTR\u00c9E<\/strong> MAIN COURSE<\/strong> SIDES<\/strong> DESSERT<\/strong> STANDARD PACKAGE<\/strong> PREMIUM PACKAGE<\/strong> PLATINUM PACKAGE<\/strong> CANAP\u00c9S <\/p>\n
\n Cape Grim beef carpaccio with Potato rosti, beetroot relish and horseradish cr\u00e8me
\n House-cured Tasmanian salmon fillet on toasted sourdough with dill salad
\n Crisp haloumi served with green olive salsa and oven dried heirloom tomato
\n Tartlet with caramelised onion, King Island blue cheese and micro herb
\n Herb frittata, goats curd and Kalamata olive tapenade
\n Hand-made beef and red wine pies
\n Peking duck, cucumber, shallot and hoisin on crisp Chinese pancake
\n Pepper crusted Lamb backstrap, mint and tomato relish
\n Shucked market oysters with lime champagne vinaigrette
\n Tempura prawn served with wasabi aioli<\/p>\n
\n Ale battered barramundi, thick chips, tartare and lemon
\n Mushroom and spinach arancini, sugo and garlic aioli
\n Chicken satays with crunchy slaw and peanut sauce (gf)
\n Pulled pork slider with apple slaw and Sweet Baby Rays
\n Chilli dusted squid with garlic aioli on shaved fennel salad
\n Braised beef short ribs with fragrant jasmine rice (gf)
\n Asian dim sum box with sweet chilli and crunchy greens
\n Tempura vegetables with miso broth
\n Chef\u2019s curry pot with basmati rice, riata and papadums (gf)
\n Southern fried chicken soft tacos with guacamole and chilli tomato salsa
\n *Ask the Functions and Events Coordinator for dietary options<\/p>\nMENU I SEATED<\/h2>\n
\n Crispy pork belly, chilli and star anise caramel, pickled cucumber and fragrant Asian leaf salad (gf)
\n Deconstructed Caesar salad, baby cos heart, shaved pecorino, house dressing, crostini and crisp prosciutto
\n Beef cheek ravioli served with Portobello mushroom, eschalot confit, Persian fetta and lemon thyme
\n Autumn risotto of saffron, fennel, green peas and celery cress (gf)
\n Pan seared haloumi with chargrilled asparagus, peperonata and micro basil (gf)<\/p>\n
\n Cape Grim Eye fillet with crispy potato rosti, chunky corn and puree and buerre noisette
\n Crisp-skin Salmon fillet, borlotti beans, fennel, pancetta and roasted vine tomatoes, citrus buerre blanc (gf)
\n Smoked sea-salt crusted lamb loin, heirloom tomatoes, buckwheat and green olive tapenade
\n Slow roast duck breast, caramelised pears, pomegranate and cinnamon dressing (gf)
\n Dukkha Crusted Chicken Breast served with chickpea, cucumber and tabbouleh and tomato infused jus<\/p>\n
\n Seasonal steamed greens tossed with buttery garlic
\n Roquette and parmesan salad, white balsamic dressing (gf)
\n Rosemary and garlic roasted chat potatoes (gf)
\n Vine tomato, bocconcini and basil salad with aged balsamic (gf)
\n Steamed baby beans with lemon, chilli and garlic (gf)
\n Maple and thyme roasted butternut pumpkin wedges (gf)
\n Potato dauphinoise with glazed parmesan (gf)
\n Steamed broccoli with herb butter and cracked black pepper (gf)<\/p>\n
\n Beetroot and white chocolate panna cotta, candied citrus and gingerbread
\n Muscat Poached Pears, cinnamon biscuit and white chocolate mousse
\n Rhubarb and raspberry frangipane tart, Italian meringue and vanilla biscotti
\n Steamed white chocolate and rhubarb pudding, elderflower anglaise and raspberry gelato
\n Apple Beignet with calvados Anglaise and warmed caramel fudge crumble
\n *Ask the Functions and Events Coordinator for dietary options<\/p>\nBEVERAGE PACKAGES<\/h2>\n
\n Hahn Light I Heineken 3 I Hahn Super Dry
\n Soft Drink | Orange Juice | Sparkling Water
\n Redbank Emily Brut Cuvee King Valley, Victoria
\n The Long Paddock Sauvignon Blanc, King Valley, Victoria
\n The Long Paddock Shiraz, King Valley, Victoria<\/p>\n
\n James Squire 150 Lashes I Corona I Hahn Light I Heineken 3
\n Soft Drink | Orange Juice | Sparkling Water
\n NV Chandon Brut, Yarra Valley, Victoria
\n 2016 Villa Maria Two Valleys Sauvignon Blanc, Marlborough, New Zealand
\n 2016 Corte Giara Pinot Grigio, Veneto, Italy
\n 2015 Palliser Estate Pencarrow Pinot Noir, Martinborough, New Zealand
\n 2014 Brokenwood Cricket Pitch Cabernet\/Shiraz\/Merlot, Hunter Valley NSW
\n 2015 Tin Shed Melting Pot Shiraz, Barossa Valley, South Australia<\/p>\n
\n James Squire 150 Lashes I Corona I Kirin I Hahn Light I Heineken 3
\n Soft Drink | Orange Juice | Sparkling Water
\n NV Chandon Brut, Yarra Valley, Victoria
\n NV Chandon Brut Rose, Yarra Valley, Victoria
\n 2016 Vidal Sauvignon Blanc, Marlborough, New Zealand
\n 2016 Domaine Chandon Pinot Gris, Yarra Valley, Victoria
\n 2016 Bleasedale Chardonnay, Adelaide Hills, South Australia
\n 2014 Domaine Chandon Pinot Noir, Yarra Valley, Victoria
\n 2013 Yalumba The Cigar Cabernet Sauvignon, Coonawarra, South Australia
\n 2015 Tin Shed Melting Pot Shiraz, Barossa Valley, South Australia<\/p>\n","protected":false},"excerpt":{"rendered":"