Chefs selection of pre-dinner savouries (30 minute duration) $15.00

Entrees $18.00

Individual Tuscan plates, roast peppers, Danish feta, eggplant, dolmades, olives and ciabatta. V

Sesame coated smoked chicken on noodle salad with oriental dressing.

Caramelised onion tarts with rocket, Parmesan salad. V

Roast potato, chorizo, tomato and spinach salad with poached egg. GF

Tiger prawn spring roll with crisp seaweed and Vietnamese salad.

Tomato, buffalo mozzarella, and rocket with pecorino and truffle oil.

Prawn and avocado timbales with spicy tomato mayonnaise and herb salad. GF

Roasted pumpkin soup with piri piri prawns.

Hot smoked salmon with avocado, cherry tomato and chickpeas drizzled with lemon dressing.

Blue cheese and cherry tomato tart on rocket salad. V

Main Courses $33.00

Roast beef sliced over rosti potato, roasted field mushrooms and red wine jus. GF

Roast chicken breast on asparagus and crab pilaf with citrus crème fraiche.

Pan seared barramundi on potato and tomato galette with vierge dressing.

Lamb rump sliced over aubergine and chickpea with tomato salsa and sherry jus. GF

Slow roast pork belly on potato and spinach sambal with mint riata. GF

Milanese Atlantic salmon on warm potato and dill salad with salsa Verde.

Herb crusted chicken breast on spiced lentils and wilted spinach. GF

Black olive and feta polenta with split tomato dressing and sautéed wild mushrooms. V

Black angus beef with wild mushroom and potato puree with merlot jus.

Roasted pork cutlet on roasted new potatoes, with almonds and cherry tomatoes. GF

Poached ocean trout on asparagus with a watercress salad with pear hollandaise.

Guinness braised beef with roasted seasonal vegetable and black cabbage.

Desserts $16.00

Espresso chocolate mousse with vanilla sabayon. GF

New York style baked cheesecake with wild berry coulis.

Baci pyramid with baileys cream.

Warm banana and apple strudel with crème anglaise.

Pumpkin and macadamia nut pudding with golden syrup.

Belgium waffles with maple syrup and vanilla bean ice cream.

Pear and rhubarb crumble with vanilla custard.

Lemon and lime tarts with double cream.

Individual pavlova with berry compote and chantilly cream.

Tea and coffee with after dinner mints. $6.00

Chef’s selection of savouries, 3 course menu alternate serve, tea, coffee and petit fours, five (5) hour beverage package, complimentary room hire, white linen table cloths and serviettes, clothed and skirted cake and present tables and floral table centrepieces. Chair covers can be provided for an additional $5.00 per guest (Chair covers available at Lakeside Gardens only).

Price per guest:
Traditional Package $125.00
Premium Package $145.00