Sit Down (Formal)

Formal

$55.00 FOR 3 COURSES (MINIMUM 30 PEOPLE)

Entrees

  • CHILLI SALT SQUID WITH CAPSICUM JAM
  • CAESAR SALAD WITH GRILLED CHICKEN BREAST
  • TEMPURA PRAWNS WITH MIXED GREENS AND LIME, CHILLI SAUCE
  • THAI CHICKEN SALAD WITH KAFFIR LIME DRESSING
  • GOAT’S CHEESE & CARAMELISED ONION TART
  • ARTICHOKE, PEA & PROSCIUTTO RISOTTO
  • CORN CAKES WITH SMOKED SALMON & AVOCADO SALSA
  • CHAR GRILLED BABY OCTOPUS WITH KALAMATA OLIVES AND LEMON CHILLI DRESSING

Mains

  • GRILLED BEEF RIB WITH MUSHROOM RAGOUT SERVED ON A BED OF SWEET POTATO MASH
  • LIME CURED SALMON FILLET WITH OVEN ROASTED TOMATOES, BABY SPINACH & HOLLANDAISE
  • PORK FILLET WRAPPED IN PANCETTA WITH APPLE MARMALADE
  • TOURNEDOS OF BEEF WITH CARAMELISED ONIONS, BEETROOT RELISH & RED WINE REDUCTION
  • CHICKEN BREAST PAN FRIED WITH PROSCIUTTO, BOCCONCINI & ROASTED ROMA TOMATOES
  • PEPPER CRUSTED LAMB FILLET WITH ASIAN GREENS
  • ROASTED VEGETABLE STACK WITH GOATS CHEESE AND TOMATO SAUCE

Desserts

  • STEAMED DATE PUDDING WITH TOFFEE SAUCE
  • BANANA TART TATIN WITH A BUTTER SAUCE
  • CHOCOLATE SEMIFREDDO WITH BERRY COMPOTE
  • DOUBLE CHOCOLATE MUD CAKE WITH VANILLA BEAN ICE CREAM
  • LEMON LIME TART WITH DOUBLE CREAM & BERRIE COULIS
  • TIRAMISU WITH ESPRESSO SYRUP
  • VANILLA BEAN BRULE

Please Note:

  • A chef is required at $45.00 per hour Monday to Friday. Weekends $55.00 per hour minimum 4 hours required.
  • Service staff available for hire: $30.00 per hour Monday to Friday. Weekends $40.00 per hour minimum 3 hours.
  • Crockery and tablecloths may be hired with surcharges applying.