Breads

Herb, Garlic or Turkish – $3.00
Cheese – $4.00
Mezzé Plate with Assorted Dips – $8.00
Bruschetta of Tomato, Basil and Garlic – $8.00

Entrées

BBQ King Prawns on a Zucchini Fritter with Wilted Spinach, Prawn Crackers and a Tomato Pernod Sauce -  $18.00
Roasted Green Chilli and Lime Quail with Sweet Potato Crisps and Coriander Mayonnaise – $18.00
Smoked Salmon and Potato Timbale with Dill Cream and Herb Crouton – $16.00
Double Lamb Cutlet on a Rocket and Parmesan Salad with Olives and Semi Dried Tomato Tapenade – $18.00
Goat Cheese and Caramelised Onion Tartlet with Roasted Capsicum and Avocado Oil – $16.00
Bacon wrapped Chicken Legs stuffed with Pork and Pistachio Nuts on a Red Currant Glaze – $17.00

Main Meals

Roasted Fillet of Beef on a Rosti Potato with Seasoned Field Mushroom, Buttered Spinach and Red Wine Jus - $35.00
Corn fed Chicken Breast on a Sweet Corn Fritter with an Avocado Salsa and Reduced Balsamic Vinegar – $32.00
Rump of Lamb on an Aubergine Tarte Tatin with grilled Zucchini and Roast Tomato Sauce – $33.00
Slow Roasted Pork Belly and Seasoned Scalloops with Chilli, Lime and Beansprout Salad – $33.00
Chargrilled Veal Cutlet with Sage seasoned Hand Cut Chips, Crisp Prosciutto and Eggplant Caviar – $35.00
Roasted Duck Breast on Baby Bok Choy with Caramelised Beetroot, Ginger and Oyster Sauce – $35.00

Extras

Bowl of Seasonal Salad – $7.00
Bowl of Seasonal Fresh Vegetables – $7.00
Bowl of Rosemary Chat Potatoes – $7.00

Desserts

Summer Berry Pudding with Double Cream Quenelle - $12.00
Flourless Chocolate Cake with a Rich Ganache and Raspberry Ice-cream - $12.00
Crème Brulée with Almond Praline and Fruit Salad - $12.00
Strawberry Cheesecake with White Chocolate, Mint and Candied Lemon - $12.00
Banana Tarte Tatin with Caramelised Sour Cream and Toasted Almonds - $12.00
Cheese Plate with Dried Apricots, Quince Paste and Poppy Seed Lavosh – $18.00

Tea or Coffee – $3.00
Petit Fours – $2.00
Liqueurs – $7.00
Liqueur Coffee – $9.00

Set Menu

2 Course – Entrée/Mains or Mains/Desserts – $42.50

3 Course – $50.00

Entrées

BBQ King Prawns ona Zucchini Fritter with Wilted Spinach, Prawn Crackers and a Tomato Pernod Sauce
Smoked Salmon and Potato Timbale with Dill Cream and Herb Crouton
Goat Cheese and Caramelised Onion Tartlet with Roasted Capsicum and Avocado Oil.

Main Meals

Corn fed Chicken Breast ona Sweet Corn Fritter with an AVocado Salsa and Reduced Balsamic Vinegar
Fish of the Day with Sauté Kipfler Potatoes, Herb and Baby Leaf Salad, Citrus Segments and Dressing
Roasted Fillet of Beef on a Rosti Potato with Seasoned Field Mushroom, Buttered Spinach anbd Red Wine Jus

Bowls of Fresh Vegetables accompany Main Meals

Desserts

Crème Brulée with Almond Praline and Fruit Salad
Summer Berry Pudding with Double Cream Quenelle
Strawberry Cheesecake with White Chocolate, Mint and Candied Lemon

Please note.

Function booking requirements.

1. Checkout the space and decide if you need the whole restaurant.

2. Check the bookout fee -Whole restaurant=$3000.00 Tuesday to Sunday or $1000.00 for either room or courtyard.

3. Decide on two or three course menu. ie. Entree and Mains or Mains and Dessert or Entree, Mains and Dessert.

4. A name, contact number and e.mail address of contact person is required.

5.The number of people attending function – Be precise with numbers. Please indicate number of children and people with dietary disorders attending the function.

6.Discuss your table arrangement and decoration with us.

7. A 20% deposit is required on confirmation of booking – refundable if 48hrs notice of cancellation is received.

8. please note. Numbers booked will be charged except where a cancellation or variation of numbers is received 48hrs. prior to the function. ie. 40 people booked 40 people charged. It is a good idea for organisers to get money up front if possible.

9. Drinks – BYO Wine only. The restaurant to sell Beers and spirits.

10 Corkage or cakeage does not apply to functions.

  Contact the restaurant for further information. Ph. 02 4396 4507