Banquet to share

 

BANQUET TO SHARE (AVAILABLE SUNDAY TO THURSDAY)

Perfect for groups of 8 or more, including private sit down functions.

All our Shanikas favourites served as a banquet for everyone to enjoy:

Entrée

BRUSCHETTA ROSSA (V)

Tomatoes with spring onion, basil and EVO. Finished with shaved (D.O.P.) and our balsamic treacle.

HOT ANTIPASTO

A twist on an Italian classic. Diced potato, kalamata olives, mushrooms, spicy Calabrese salami and roasted pimento fried with our fennel and chilli spiked veal and port mince. Creamy brie and EVO to finish.

LEMON MYRTLE CALAMARI

Lightly dusted with lemon myrtle seasoning. Served with rocket and parmesan salad tossed with our signature plum and whole egg mayonnaise.

Main

Served from the centre of the table:

GNOCCHI RAGU

Diced beef, slowly braised in our rich Napoletana sauce with basil. Served with gnocchi and finished with Grana Padano (D.O.P)

SICILLIANA

Calabrese salami, bacon, Kalamata olives, chilli and garlic, deglazed with white
wine and tossed in our rich Napoletana sauce. Served with rigatoni.

RAVIOLI RICOTTA (V)

Ricotta and spinach ravioli, semi dried tomato puree, fresh basil, onion, Napoletana sauce, pesto with a touch of cream for texture. Topped with shaved Grana (D.O.P.)

CHIPS

$60 per person

Available Sunday to Thursday only.

Not available public holidays, Mothers Day, Fathers Day or Valentines Day.

(Dessert available à la carte)

Bookings & enquiries phone 03 9707 3511

NB: Please inform us of any food allergies. We will endeavour to cater to all dietary requirements, however, our products are produced in a centralised kitchen, we cannot guarantee the absence of nut, fish, dairy or other allergens. BP0123.

Premium Menu (AVAILABLE 7 DAYS A WEEK)

Perfect for groups of 6 or more, including private sit down functions.

Entrée

Sharing plates:

BRUSCHETTA ROSSA (V)

Tomatoes with spring onion, basil and EVO. Finished with shaved Grana (D.O.P.) and our balsamic treacle.

TRUFFLE AND MUSHROOM ARANCINI (V)

Traditional hand rolled rice balls served with our homemade truffle mayonnaise.

CURRY SCALLOPS

Succulent scallops, pan seared and finished in our signature curry infused cream reduction.

LAMB CUTLETS

Pepper spiced lamb cutlets, pan fried, then topped with a tangy coriander, chilli, and lemon salsa.

SZECHUAN PRAWNS

Szechuan pepper cooked prawns, flash fried, served with sriracha mayonnaise and topped with a BBQ chilli glaze.

Main

Choice of:

CONFIT DUCK

Oven roasted duck leg on our chervil gnocchi served upon parsnip puree with mushroom and onion. A drizzle of truffle oil and Grana (D.O.P) to finish.

GRILLED LAMB

Backstrap, grilled medium rare, sliced over a risotto of mushrooms, peas and onion bound with Igor gorgonzola dolce (D.O.P) and our 24 hr red wine jus.

PUTTANESCA

Local mussels and tiger prawns form the basis of this classic dish. Fresh pappardelle, capers, olives, anchovies and minced garlic combined with a pinch of aromatics, fresh tomato and chilli oil, all crowned with a bug.

veal cotoletta

Herb and parmesan crusted veal medallions served medium, topped with zesty citrus butter, with locally grown potatoes and rocket and parmesan salad.

POLO SPETZIATO

Succulent chicken and prawns on a risotto of lemongrass, coriander, chilli, garlic, ginger and coconut cream bursts with exotic flavours.

GRILLED BARRAMUNDI

Grilled and served with locally grown potaotes and a vibrant salad of red cabbbage, julienne of carrot, rocket and shaved fennel with a tangy citrus dressing.

CHERVIL GNOCCHI (V)

Freshly chopped chervil is kneaded with silky potato to create these fluffy pillows. Served with roasted cherry tomatoes, fresh basil and tossed with butter to add a glistening shine. Finished with Grana (D.O.P.)

Dessert

Choice from our à la cart dessert menu.

4 course $90 pp (Starter/Entrée/Main/Dessert)

Available 7 days a week.

 

Bookings & enquiries phone 03 9707 3511

NB: Please inform us of any food allergies. We will endeavour to cater to all dietary requirements, however, our products are produced in a centralised kitchen, we cannot guarantee the absence of nut, fish, dairy or other allergens. BP0523

Canapé Menu

Perfect for private cocktail functions.

COLD ANTIPASTO

PESTO AND CHEESE CIABATTA

ITALIAN MEATBALLS

SZECHUAN PRAWNS

DUCK SPRING ROLLS

CHERRY TOMATO & RICOTTA CICCHETTI

ROAST BEEF, ROCKET, ROAST CAPSICUM, HORSERADISH CICCHETTI

CAJUN COATED CHICKEN

MIXED ARANCINI

Canapé Package + Room Hire $2500
Minimum Bar Spend $1000

  • Canapé Package tailored to the confirmed number of guests.
  • Minimum 50 guests / Maximum 80 guests.
  • Canapés served over a 3 hour period of your choice Friday and Saturday nights.
  • Flat Screen TV (HDMI or wireless) plus iPod/bluetooth facility available.
Bookings & enquiries phone 03 9707 3511

NB: Please inform us of any food allergies. We will endeavour to cater to all dietary requirements, however, our products are produced in a centralised kitchen, we cannot guarantee the absence of nut, fish, dairy or other allergens. BP0523.

Weekday luncheon

Available 12-2pm, Monday-Friday (room vacated by 3)

MIXED ARANCINI

CHICKEN STRIPS

PESTO AND CHEESE CIABATTA

MEATBALLS

SZECHUAN PRAWNS

MIXED SANDWICH PLATTER

Canapé Package + Room Hire $1500
Minimum Bar Spend $700

  • Available from 122pm, MondayFriday only (room vacated by 3pm).
  • Not available public holidays, Mothers Day, Fathers Day or Valentines Day.

  • Minimum 50 guests/ Maximum 80 guests.

  • Flat Screen TV (HDMI or wireless) plus iPod/bluetooth facility available.
Bookings & enquiries phone 03 9707 3511

NB: Please inform us of any food allergies. We will endeavour to cater to all dietary requirements, however, our products are produced in a centralised kitchen, we cannot guarantee the absence of nut, fish, dairy or other allergens. BP0523.

Conditions

DEPOSIT INFORMATION:

  • All group bookings (non-private) require a $200 deposit upon booking (nonrefundable and non-transferable).
  • Private Room hire requires a $500 deposit upon booking (non-refundable and non-transferable).

CAPACITY INFORMATION:

  • Stand up capacity: 80 people maximum
  • Sit down capacity: 45 people maximum

MENU AVAILABILITY:

  • Friday & Saturday night is our Premium 4 course set menu.
  • Sunday to Thursday you can choose between our Premium 4 course menu OR Banquet menu.

 

PAYMENT / SERVICE INFORMATION:

Private Room minimum spend

Friday – Saturday Dinner              $3500
Sunday – Thursday Dinner              $2500
Sunday Lunch              $2500
Monday – Saturday Lunch              $1500
  • Full payment of food / minimum spend (whichever is highest) & confirmed menu choice and dietary requirements due the Monday prior to your function.

 

  • Bar service will close at 11.30 pm Monday to Saturday; 10.30pm Sunday; 10.30pm Public Holidays.
  • Photo ID must be produced on request from bar staff. Failing to do so can result in ejection from the premises.
  • Cocktail functions are not available for 18th birthday parties.
  • Management reserves the right to accept or refuse functions at their discretion.

B0523.