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 Cold Canapés
Napoleon of Ham, Date and Cheese
Rare Roast Beef with Harissa and Trio of Peppers
Smoked Salmon with Avocado Ricotta
Sour Dough Bruschetta topped with Goats Cheese
and Roasted Capsicum and Pesto
Poached Chicken Filled with Apricots
topped with Harissa Mayonnaise
Poachers Pantry Lamb Prosciutto with Melon
Victorian Brie with Peppered Strawberries
Hot Canapés
Curried Cauliflower Samosas
Mini Quiche of Parsley, Onion and Cheddar
Chilli Chicken Pop's
Merguez Sausage Rolls
Pesto Chicken Filo Cigar
Marinated Lamb Kebab with Lemon, Garlic
and Rosemary Oil
Entree
Tataki of Fresh Tuna rolled in Peppercorns, Sesame and Coriander Seeds
with Garlic Chips and Rocket
Harissa Prawns served in a Samosa Basket with Saffron Yoghurt
Warm Salad of Roasted Quail with a Salad dressed with Olive Oil and Balsamic Syrup
Potato and Leek Soup with Fresh Oysters
Roasted Vegetable and Goats Cheese Tart beside a small Caesar Salad
Salad of Salt and Pepper Chicken and Avocado on Mixed Greens
with a Roasted Mustard Seed Dressing
Three sisters of Salmon, Grilled, Smoked and Tartare
Main Course
Mignon of Beef Fillet on Rosti Potato with Choron Sauce
Chicken Breast filled with Spinach and Ricotta on a Soft Polenta
with a Green Peppercorn Sauce
Roasted Lamb Loin with Rosemary, Garlic and Mint on Chickpea Mash
Baked Fillet of Salmon on a Prawn Colcanon with a Red Wine Sauce
Moorish Pork Fillet Medallion on Braised Bean
with Potato Tortilla and Tomato Jus
Dessert
Individual Flourless Orange Cake with King Island Yoghurt
Lemon Tart beside Citrus Confit and Double Cream
Apple and Blueberry Crumble with Vanilla Anglais
Trio of Chocolate Mousse with Raspberry Coulis and Strawberry Salad
Cheese Plate
King Island Cheeses with Dried Fruit and served with Water Crackers and Wafers. **
** The Cheese plate taken in addition to dessert add $10.00 pp
NB: Alternates for main course add $20.00 pp
Packages start from $130.00 per person for two courses with "your" wedding cake as dessert, standard beverage package and six hours use of the Function Centre.
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