Functions

 

two & three course menus

entree

• Mooloolaba seafood cocktail - poached local seafood and avocado dressed with
  a spiced cognac and tomato cream
• Grilled, smoked chicken, baby cos leaves, roast almonds, shaved parmesan and a caesar dressing
• Char-grilled porterhouse carved over salt and pepper crusted new potatoes and roast garlic aioli
• Ploughman's - shaved, double smoked champagne ham and pork pie terrine, pickles and mustard
• Tasmanian Pacific oysters doused with saltwater vinaigrette and chives
• Antipasto of prosciutto, pressed tomato terrine, goats curd, salami and rocket
• Grilled medallion of local seafood and salt & pepper calamari on capponnata salsa
• Smoked and poached Atlantic salmon with cucumber, witlof and pickled ginger creme fraiche
• Moroccan spiced chicken on roasted corn, cous cous and rocket
• Trio of our favourite flavours:
  - bbq pork (char siew), ginger and hoisin springroll
  - steamed Japanese oyster and sushi
  - salt & pepper calamari with Schezwan pepper mayonnaise
• Chilled loin of lamb carved over a salad of spiced chick peas, wild rice, parsley and yoghurt
• Quesadilla of spicy beef under a small leaved salad with guacamole and sour cream (served warm cannot be preset)
• Carpaccio of smoked salmon, citrus creme fraiche and ocean trout caviar with a prawn, cucumber and crabmeat salad

main course

• Grilled beef tenderloin with field mushroom, wilted spinach and winter vegetables cabinet jus
• Roast breast of Peking duck, special fried rice and blackbean and coriander sauce
• Kiev of corn fed chicken (garlic herb butter) on creamed leeks and wild rice
• Citrus mascarpone filled chicken breast on roast garlic linguini and sweetcorn broth
• Oxford-style English sausages on peppered colecannon, Lyonnaise onion and cabinet-braising jus
• Char-grilled pork medallions on caramelised crispin apple and boulanger potato
• Ballontine of turkey fillet with a spiced cranberry jus and roasted root vegetable
• Char-grilled medallions of lamb on cream and garlic braised potato, spinach and a balsamic jus
• Fillet of Lockyer Valley beef on buttered spinach, field mushroom and red wine jus
• Eye-fillet of beef slowly braised in sweet and sour sauce, caramelised sweet pineapple and pickling onions
• Roasted fillet of beef carved over a risotto gallette of forest mushroom and chianti-scented jus
• Fillet of Lockyer Valley beef on buttered spinach, potato roesti and roasted garlic jus
• Fillet of barramundi on preserved lemon linguini, asparagus and saffron cream sauce
• Pan-seared fillet of barramundi with creamed leeks, pilaff rice and champagne sauce
  

dessert/cheese

• Caramelised banana and macadamia dome with chocolate and Baileys ganache
• Strawberry and passionfruit baked cheesecake, vanilla sabayon
• Chocolate, buttermilk and hazelnut pudding with cappuccino cream
• Lemon and wild lime meringue tart with King Island double cream
• Hazelnut baci pyramid with Tia Maria anglaise and Blue Mountain cream
• Valrhona mocha chocolate tart, Cointreau steeped orange and vanilla double cream
• Orange and roast hazelnut flourless cake, vanilla mascarpone and candied orange
• Baked chocolate mousse on a shortcrust base with candied orange
• Warm buttermilk and chocolate steamed pudding, double cream and maple syrup sabayon
• Warm apple and rhubarb strussel with sauce Anglaise
• Kingaroy Farmhouse brie and washed rind cheddar, grissini, quince paste and falwassers
• Selection of Australian and European cheese served with sun dried fruits and falwassers
• Steamed individual Christmas puddings with cognac custard
• White Christmas and fruit mince tarts
• Baked blueberry cheesecake

Tea and Coffee

• Tea and coffee
• Petit fours

 

 

 

 

TWO course alternate drop

sample menu A

entree

• Mooloolaba seafood cocktail - poached local seafood and avocado dressed with a spiced cognac and tomato cream
• Grilled smoked chicken, baby cos leaves, roast almonds, shaved parmesan and a caesar dressing

main course

• Char-grilled pork medallions on caramelised crispin apple and boulanger potato
• Roasted fillet of beef carved over a risotto gallette of forest mushroom and chianti-scented jus

sample menu B

main course

• Grilled beef tenderloin with field mushroom, wilted spinach and winter vegetables cabinet jus
• Citrus mascarpone filled chicken breast on roast garlic linguini and sweetcorn broth

dessert

• Orange and roast hazelnut flourless cake, vanilla mascarpone and candied orange
• Warm buttermilk and chocolate steamed pudding, double cream and maple syrup sabayon

 

THREE course alternate drop

sample menu A

entree

• Ploughman's - shaved, double smoked champagne ham and pork pie terrine, pickles and mustard
• Carpaccio of smoked salmon, citrus creme fraiche and ocean trout caviar with a prawn, cucumber and crabmeat salad

main course

• Kiev of corn fed chicken (garlic herb butter) on creamed leeks and wild rice
• Eye-fillet of beef slowly braised in sweet and sour sauce, caramelised sweet pineapple and pickling onions

dessert

• Lemon and wild lime meringue tart with King Island double cream
• Hazelnut baci pyramid with Tia Maria Anglaise and Blue Mountain cream

sample menu b

entree

• Quesadilla of spicy beef under a small leaved salad with guacamole and sour cream
• Grilled smoked chicken, baby cos leaves, roast almonds, shaved parmesan and a caesar dressing

main course

• Pan-seared fillet of barramundi with creamed leeks, pilaff rice and champagne sauce
• Roasted fillet of beef carved over a risotto gallette of forest mushroom and chianti-scented jus

dessert

• Orange and roast hazelnut flourless cake, vanilla mascarpone and candied orange
• Warm buttermilk and chocolate steamed pudding, double cream and maple syrup sabayon