Banquet to share

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

Entrée

Served from the centre of the table:

BRUSCHETTA ROSSA (V)

Tomato, basil, spring onion, olive oil, balsamic treacle, Grana Padano

HOT ANTIPASTO

Italian sausage, olives, Calabrese salami, potato, mushrooms, capsicum, brie, oregano, olive oil

LEMON MYRTLE CALAMARI

Lemon myrtle seasoning, rocket and parmesan salad

Pasta

Served from the centre of the table:

RAVIOLI RICOTTA (V)

Ricotta and spinach ravioli, sun-dried tomato, fresh basil, red onion, Napoletana, cream, pesto, Grana Padano

Main

Served from the centre of the table:

CHICKEN CHARDONNAY SCALLOPINE

Chicken tenderloins, mushrooms, rosemary, cream, chardonnay sauce

GRILLED LAMB

Lamb back strap cooked medium rare, gorgonzola, onion, pea and mushroom risotto

Dessert

Tasting plate, served from the centre of the table:

BRANDY SNAP TUBE, CHOC MOUSSE

DULCE DE LECHE

MANDARIN POPPY SEED CAKE

$60 pp (Entrée/Pasta/Main)
$70 pp (Entrée/Pasta/Main/Dessert)

Bookings & enquiries phone 03 5941 7577

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. BP0921.

Premium Menu

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

Entrée

Sharing plates:

BRUSCHETTA ROSSA (V)

Tomato, basil, spring onion, olive oil, balsamic treacle, Grana Padano

ARANCINI

Pork, pea and gorgonzola

CURRY SCALLOPS

Canadian scallops, curry spiced cream

SESAME BEEF

120+ day grain fed Black Angus eye fillet, honey, soy, sesame, cabbage, carrot, rocket, fennel salad, citrus dressing

Main

Choice of:

CONFIT DUCK

Braised confit duck leg, home made chervil gnocchi, mushroom, onion, parsnip ragu, Grana Padano

GRILLED LAMB

Lamb back strap medium rare, gorgonzola, onion, pea and mushroom risotto, pan jus

PUTTANESCA

Prawns, mussels, cockles, bug, capers, olives, anchovies, chilli, garlic, tomato, fresh pappardelle pasta

FILETTO

120+ day grain fed Black Angus eye-fillet cooked to your liking, potato mash, seasonal vegetables, pan jus

CHICKEN SPETZIATO

Lemon pepper chicken tenderloins, prawns, capsicum, snowpeas, lemongrass, coriander, ginger, garlic, chilli, coconut cream risotto, citrus butter

GRILLED BARRAMUNDI

Barramundi fillet, garlic, chilli, lime risotto, black mussels, cherry tomatoes, snowpeas

CHERVIL GNOCCHI (V)

Home made chervil gnocchi, tomato, fresh basil, olive oil, Grana Padano

Dessert

Choice of:

PANNA COTTA

White chocolate and vanilla, berry compote, white chocolate soil

WARM CHOCOLATE BROWNIE

Chocolate ganache, cream, chocolate brownie ice-cream

MANDARIN POPPY SEED CAKE

Lemon curd, mascarpone cream, toasted coconut

POACHED APPLE RHUBARB

Cold poached apple and rhubarb, mascarpone cream, white chocolate soil

TIRAMISU

Espresso soaked sponge fingers, liqueur spiked mascarpone cream

DULCE DE LECHE

Baked cheesecake, honeycomb, macadamia nuts

2 course $75 pp (Entrée/Main)
3 course $90 pp (Entrée/Main/Dessert)

Bookings & enquiries phone 03 5941 7577

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. BP0921.

Conditions

  • All group bookings (non-private) require a $100 deposit upon booking (non-refundable and non-transferable).
  • Private room hire requires a $500 deposit upon booking (non-refundable and non-transferable).
  • Private room is subject to guest numbers and/or availability. Minimum spend: (Friday/Saturday night): Wine room $1000; ½ restaurant/ back half $4,500.
  • Menu to be confirmed 10 days prior to your function.
  • Please advise of any special dietary requirements/requests when confirming menu.
  • Full payment of food to be confirmed 10 days prior to your function
  • Final confirmed numbers will be amount charged (24hours prior to function).

P0921.