Formal Functions

HORS D’OEUVRES
Crisp mini filo basket with tomato, olive and garlic salsa with crumbled feta and basil
Fresh Coffin Bay oysters on spoons with avocado and lime aioli and salmon pearls
Rare roasted lamb fillet on crostini with roasted tomato, rocket and feta
Tempura battered prawns with honey, sesame and chilli sauce
Warm teriyaki chicken and glass noodle mini tartlets
Smoked salmon and dill crepe pinwheels with cucumber relish
King prawn and avocado nori rolls with sweet soya
Crab and caramelised onion pastry triangles
Scallops wrapped in prosciutto with chilli lime butter
Smoked chicken, mushroom and Brie tartlets
Lamb and herb meatballs with mint infused yoghurt
Roasted pumpkin and pine nut risotto balls
Wagyu beef meatballs with tomato chilli jam
Baby spinach, Camembert and caramelised red onion tarts
Sesame and parmesan discs with roasted mini Roma tomatoes

ENTREES
King prawn scallop salad on a mesclun nest with chilli, raspberry, lemon zest dressing
Smoked Atlantic salmon and crisp tortilla stack with caper and dill crème and red onion and lemon zest marmalade
Thai marinated satay chicken tenderloin skewers on scented rice with a mild spiced pistachio nut sauce
Salad of local smoked trout with roasted cherry tomatoes, crumbled goats cheese with toasted pine nuts served on a dill blini with citrus dressing
King prawns in a crisp tortilla cocktail basket with a tangy mango chilli mayo
Mediterranean antipasto tasting plate – roasted vegetables, feta cheese, marinated olives, prosciutto, Hungarian salami and sourdough with pure olive oil
Open chicken and mushroom pastry cup – tender chicken fillets with champignon mushrooms bound in a cream volute sauce garnished with fine julienne veg
Lamb fillet noisettes wrapped in smoky bacon, pan-seared, served on a petite potato latke with roasted vegetable salsa
Individual seafood strudel – succulent seafood encased in a light filo parcel with a 3 cheese and dill sauce
Warm smoked chicken Caesar salad – grilled breast of smoked chicken sliced thinly atop a baby cos Caesar salad with garlic croutons

MAINS
New season semi boned lamb rack rubbed with rosemary and mint infused Murray River salt, served on a potato and sweet pea puree with rosemary jus
Encrusted chicken breast supreme pocketed with smoked salmon, Brie and roasted garlic, served on julienne leek risotto with creamy hollandaise
Reef N Beef – grilled prime sirloin with BBQ prawn skewer napped with garlic and chive sauce, served on a roasted garlic crouton
Char grilled tournedos of beef tenderloin served on potato and bacon rosti with sautéed mushroom and red wine sauce
Slow roasted whole lamb rump basted in garlic and honey, served with rosemary mint mash and pan jus
Grilled barramundi fillet roulade crusted with dukkah, served with scallop potatoes, caramelised leek and sautéed bok choy and a citrus aioli
Plump chicken breast supreme stuffed with forest mushroom duxelle wrapped in filo parcel, served on truffle infused risotto and herb veloute sauce
Herbed Atlantic salmon steak grilled, served on a potato latke with grilled asparagus and lemon dill sauce
Roasted thick cut scotch fillet of beef, served on melange of garlic-roasted vegetables with Burgundy sauce
Seared tender pork loin fillet wrapped in prosciutto served on Mediterranean couscous with roasted tomato and red pepper sauce
All mains served with a bowl of fresh vegetables with honey sesame butter to each table and fresh dinner rolls with butter 

DESSERTS
Apple and caramel crumble tart with crème fraiche
Lavender crème brulee with double cream and fresh berries
Voluptuous choc delight – layers of white and dark chocolate mousse with rich ganache and berry coulis
Individual vanilla bean pannacotta with forest berry compote
Chocolate and blueberry bread and butter pudding with chocolate custard
Warm individual butterscotch and pecan pudding with caramel sauce and mascarpone cornel
Rich creamy citrus tart with orange Grand Marnier glaze and toasted coconut crusted vanilla bean ice cream
Individual dark chocolate pudding with rich ganache, raspberry sauce and vanilla ice cream
Sticky date pudding with caramelised macadamias, butterscotch sauce and lashings of cream

OR
Dessert Trio Plate – served individually to all guests
Chocolate-coated profiterole
Vanilla and passionfruit pannacotta with roasted pineapple salsa
Mini fruit kebab with honeyed dipping yoghurt

OR
Cheese Platter – to each table
Consisting of Gippsland Brie, King Island Blue, Bega Tasty, cheeseboard crackers, fresh fruits and berries accompanied by quince paste

Tea and coffee station

OPTION 1: All-inclusive, Choose: 4 Hors d’oeuvres served over 45-minute period, 2 Entrées served alternately, 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
OPTION 2: Substitute Hors d’oeuvres for Entrée, Choose" 6 Hors d’oeuvres served over 90 minute period, 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
OPTION 3: No Hors d’oeuvres, Choose: 2 Entrées served alternately, 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
OPTION 4: Choose: 2 Entrées served alternately, 2 Mains served alternately - P.O.A.
OPTION 5: Choose: 2 Mains served alternately, 2 Desserts served alternately - P.O.A.