ADDITIONAL ITEMS

PACKAGE ITEMS

Soup

Soups Cream of chicken soup with corn and parsley dumpling   Minestrone soup with duck and veal ravioli and basil oil   Green pea and double smoked bacon soup with garlic toast   Manna crab bisque with broccoli and king prawn; crab cream   Seafood chowder with broccoli flowerets; chive cream   Gazpacho soup with diced avocado and poppadom   Leek and potato soup with crème fraiche   Porcini and field mushroom soup with white truffle oil or basil oil   Pumpkin soup with blackened coconut cream   Roast sweet potato soup with chive cream and parmesan scone   Roast tomato and red pepper soup with basil oil   Spicy carrot soup with coriander chermoula

Cold and Hot Entrees

Cold Entrees Poached chicken breast in dukka with beetroot mayonnaise, pickled quail egg and micro herb salad    Carpaccio of veal with rocket, radicchio, fried capers and virgin olive oil   Smoked beef fillet with fig and walnut dressing; shaved parmesan and rocket salad   King fish sashimi with chardonnay and saffron dressing; asparagus and endive salad   Freshly cooked king prawns with carrot puree, tomato, fennel salsa and sesame lavish   Soused scallops with watercress, roasted peanuts and lime dressing   Smoked Atlantic salmon with horseradish and egg mayonnaise; parsnip chips  and micro herb    Fresh asparagus and fetta with tomato salad; black olive paste and frisse salad Warm and Hot Entrée Smoked breast of chicken on roast pumpkin and pinenut pissaladier; rocket and chardonnay dressing   Braised chicken on brown lentils with grilled pancetta and radicchio   Duck confit on mushroom and pearl barley risotto; cabernet sauce and shaved parmesan   Braised beef cheek with crisp Asian greens, seared scallops and tamarind   Shaved prosciutto with twice-cooked fetta and hazelnut soufflé   Twice cooked snapper fillet with bean sprout and snow pea stir-fry; turmeric and chilli paste   Chargrilled prawns, sesame rice cake, orange curry with crisp oyster mushrooms, bean sprout and ginger   Panfried snapper on sweet potato mash; chardonnay vinegar dressing   ½ WA Lobster: lemon butter sauce – in season ($15.00 extra per person)   Caramelised onion and slow roasted tomato tart, rocket salad with grilled mushroom   Chargrilled mushrooms and asparagus with cress and onion salad; fig vincotto dressing PASTA ENTREES - all served with chilli, pesto and parmesan accompanients Panfried goat’s cheese gnocchi with grape tomatoes; basil and rocket salad   Penne pasta with tomato sauce, parmesan, pesto and chilli   Spinach and ricotta cannelloni with tomato sauce; chilli, pesto and parmesan   Steamed salmon on trofie pasta; herb and cream sauce; garlic toast Antipasto Individual Plate - $11.00 per person Selection of continental meats, pickles, olives and fetta Assorted Seafood Plate - $15.00 per person Smoked salmon, king prawns, oyster shot and manna crab with avocado

Main Course 

Seafood Grilled barramundi fillet on sweet potato polenta with saffron and fennel salsa   Panfried snapper fillet on porcini mushroom and pearl barley risotto; broccolini and lemon olive oil   Golden spiced panfried snapper fillet on black dhal with cucumber yoghurt   Panfried gold band snapper on creamed potato mash; lemon and olive oil   Chargrilled Atlantic salmon fillet with chick peas, preserved lemon and cucumber yoghurt   Panfired dhufish fillet or red emperor (subject to availability) on creamed potato mash; with lemon olive oil (extra $12 per person)   WA Lobster: lemon butter sauce in season ($30 extra per person, dinner only)   WA Marron (price on application)   Fish Availability - The venue will endeavour to supply the type of fish you prefer for your function however fish is subject to availability                                                         Meat Chicken breast on white bean and roast tomato puree; cabernet vinegar jus, cress   Chicken breast with salt roast potatoes, grilled field mushrooms; pepper sauce   Roast chicken breast with panfried goat’s cheese and potato cake with sauté mushrooms and red wine jus   Chicken confit on sweet potato mash and green beans; pesto jus and grilled prosciutto   Duck confit on pearl barley and porcini mushroom risotto; cabernet jus and cress salad   Roast lamb rump (cooked medium); leek and potato crumble; grilled Swiss brown mushroom and red wine jus   Roast lamb loin (cooked medium) with potato and chorizo cake and buttered English spinach   Roast scotch fillet with potato and sweet potato pie, choice of one sauce – red wine, béarnaise or pepper sauce   Roast eye fillet of beef with braised beef cheek; potato mash, brioche toast and beetroot jus   Roast lamb rump with mixed bean; potato mash and harissa spiced jus   Chargrilled beef fillet with salt roast potatoes, cress salad and red wine sauce   Roast eye fillet of beef (cooked medium) with potato and sweet potato pie; choice of one sauce - red wine, béarnaise or pepper sauce              Vegetarian Vegetarian plate - Eggplant pahie, dahl and English spinach with fetta; chutney and raita   BBQ eggplant and goats cheese cannelloni with red pepper and tomato sauce   Leek and potato crumble with grilled Swiss brown mushrooms   Grilled sesame rice with teriyaki sauce and lotus crisp   Roast pumpkin, pinenut pissaladier with grilled field mushroom and cress Side Dishes Caesar salad: bacon/crouton/parmesan   Chargrilled asparagus (seasonal) with cabernet vinegar and olive oil ($4 extra per person)   Garden salad: mixed leaves/tomato/cucumber/dressing   Greek salad: mixed leaves/fetta/olives/tomato/onion   Green beans with onion and garlic butter   Green salad: mixed leaves with balsamic vinegar/olive oil   Leaf spinach, pear and parmesan salad   Marinated fetta; kalamata olives   Mashed potato with olive paste or basil oil   Mashed sweet potato   Salt roast potatoes   Steamed new potatoes with butter sauce   Steamed green vegetables in extra virgin olive oil (included)

Dessert selections -

Desserts Caramelised lemon tart with double cream   Flourless orange and almond cake with sweet citrus salad; double cream   Rich chocolate tart with chocolate espresso sabayon and double cream   Hazelnut and white chocolate parfait with sesame crisp and seasonal berries   Mango and blueberry crumble with rhubarb and vanilla bean ice cream   Chocolate pudding with cherries in port and vanilla bean ice cream   Local strawberries steeped in Cointreau; vanilla bean ice cream   Saffron and honey brulee with vanilla bean ice cream and a champagne finger biscuits   Steamed fig and ginger pudding with caramel sauce; vanilla bean ice cream   Lemon meringue with almond and pistachio crisp; mixed berry compote and double cream   Pineapple and coconut pannacotta; sesame crisp and strawberry syrup   Tiramisu with baci gelato and espresso sauce   Warm bread and butter pudding with vanilla custard and rhubarb stew   Warm chocolate and almond cake with double cream; chocolate ice cream   Chocolates - Valrhona  ($1.75 per person Cheese Courses - served on a central plate Australian cheddar and muscatel grapes with fruit bread and crackers Assorted Australian cheese with muscatel grapes, fruit bread and crackers 2 per table @ $72.00(recommended) or $36.00 for one small plate per table