Set Menus A & B(10 to 80 persons) |
| Single choice or alternate drop is adopted for functions of 35-80 persons (Fish & Chicken only) |
|
Set Menu A |
|
| $35 per person |
|
On Arrival |
| Home Made Soda Bread & Butter |
Main* |
| Parmesan Crusted Fillet of Barramundi, Shitake Mushroom, Asparagus, Baby Spinach, Romesco Sauce |
| Seared Duck Breast, Carrot & Orange Puree, Potato Galette, Star Anise Jus |
| Char Grilled Sirloin Steak, Dauphinoise, Green Beans, Herb Butter |
(Includes Family Serve) |
| Garlic & Rosemary Roasted Potatoes |
| Mixed Leaf Salad, Balsamic Dressing |
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|
Set Menu B |
|
| 2 Course Menu - $45 per person |
| 3 Course Menu - $55 per person |
|
On Arrival |
| Home Made Soda Bread & Butter |
Entree |
| Roast Beetroot & Goats Cheese Mille Feuille, Walnut Pesto, Rocket |
| Citrus Cured Ocean Trout, Pink Grapefruit, Shaved Fennell & Watercress Salad |
| Duck Liver Parfait, Cornichons, Rocket, Toasted Brioche |
Main* |
| Parmesan Crusted Fillet of Barramundi, Shitake Mushroom, Asparagus, Baby Spinach, Romesco Sauce |
| Seared Duck Breast, Carrot & Orange Puree, Potato Galette, Star Anise Jus |
| Char Grilled Sirloin Steak, Dauphinoise, Green Beans, Herb Butter |
|
| *Vegetarian option available with prior notification |
|
Dessert |
| Bailey’s Bread & Butter Pudding, Espresso Ice Cream |
| Dark Belgian Chocolate Tart, Caramel Ice Cream, Hazelnut Brittle |
| Selection of King Island Cheese, Grape Chutney & Biscuits |
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Head Chef - Kirk Maguire (Dublin) |
| Menus are subject to change |
| Regretfully we are unable to split bills |
