2 Course: $45.00
Minimum of 30 People
Entrée-
Cream of Tomato & Basil Soup.
Turkish bread with olive oil, balsamic & dip.
Mains-
Chicken Parmiagiana: ham, mozzarella cheese, fresh nap sauce, salad & chips.
Fish & Chips with salad & tartare sauce.
300G Rump Steak (Cooked Medium) with chips, salad & mushroom sauce.
Dessert-
Sticky date pudding with butterscotch sauce & ice cream.
Chocolate Panna Cotta with ice-cream.
2 Course: $55.00
Minimum of 30 People
Entrée-
Salt & Pepper Squid with aioli.
Bruschetta: tomato, basil & red onion salsa on sourdough bread topped with feta.
Spaghetti Aglio e Olio with chilli, lemon, garlic, parsley, olive oil topped with parmesan.
Mains-
Grilled Fish with mash, seasonal vegetables, lemon & dill butter.
Chicken, Bacon, Leek & Mushroom Risotto topped with parmesan cheese.
300G Rump Steak (Cooked Medium): with beer battered onion rings, roasted potatoes, greens, hollandaise & jus.
Dessert-
Sticky date pudding with butterscotch sauce & ice cream.
Chocolate Panna Cotta with ice-cream.
3 Course: $65.00
Minimum of 30 People
Entrée-
Mushroom Arancini with truffle aioli.
Chicken & Almond Tortellini in a creamy pesto sauce topped with parmesan.
Grilled Chorizo, olives, Turkish bread & olive oil.
Mains-
300G Porterhouse Steak (Cooked Medium) topped with salt & pepper squid, herb roasted potatoes, seasonal greens & garlic sauce.
Wild Caught Tasmanian Salmon with vegetable pilau, greens & Tuscan sauce.
Free-Range Chicken Breast wrapped in bacon with potato roost, greens & hollandaise sauce.
Dessert-
Creme Brûlée with ice-cream.
Chocolate Fondant with ice-cream.
Minimum of 30 People
Entrée-
Cream of Tomato & Basil Soup.
Turkish bread with olive oil, balsamic & dip.
Mains-
Chicken Parmiagiana: ham, mozzarella cheese, fresh nap sauce, salad & chips.
Fish & Chips with salad & tartare sauce.
300G Rump Steak (Cooked Medium) with chips, salad & mushroom sauce.
Dessert-
Sticky date pudding with butterscotch sauce & ice cream.
Chocolate Panna Cotta with ice-cream.
2 Course: $55.00
Minimum of 30 People
Entrée-
Salt & Pepper Squid with aioli.
Bruschetta: tomato, basil & red onion salsa on sourdough bread topped with feta.
Spaghetti Aglio e Olio with chilli, lemon, garlic, parsley, olive oil topped with parmesan.
Mains-
Grilled Fish with mash, seasonal vegetables, lemon & dill butter.
Chicken, Bacon, Leek & Mushroom Risotto topped with parmesan cheese.
300G Rump Steak (Cooked Medium): with beer battered onion rings, roasted potatoes, greens, hollandaise & jus.
Dessert-
Sticky date pudding with butterscotch sauce & ice cream.
Chocolate Panna Cotta with ice-cream.
3 Course: $65.00
Minimum of 30 People
Entrée-
Mushroom Arancini with truffle aioli.
Chicken & Almond Tortellini in a creamy pesto sauce topped with parmesan.
Grilled Chorizo, olives, Turkish bread & olive oil.
Mains-
300G Porterhouse Steak (Cooked Medium) topped with salt & pepper squid, herb roasted potatoes, seasonal greens & garlic sauce.
Wild Caught Tasmanian Salmon with vegetable pilau, greens & Tuscan sauce.
Free-Range Chicken Breast wrapped in bacon with potato roost, greens & hollandaise sauce.
Dessert-
Creme Brûlée with ice-cream.
Chocolate Fondant with ice-cream.