Set Menu

Set Menu Option 1 - Two course meal for $25 per person.

First Course, Starters for the table:
- Wood fired bread with middle eastern dips,
- Marinated kalamata olives,
- Grissini.

Second Course, Choice of one of the following mains:
- Claypot with chicken on the bone, marsala cream, prawns, mushrooms, melting sweet onions served with butterred spaghetti,
- Claypot with Moroccan tangine, pine nuts, pecorino and victorian feta, served with baby spinach avocado salad,
- Blueroom steak burger with grain fed beef, fontina cheese glaze, honey smoked streaky bacon, wood roasted spanish onions, relish, Japanese mayo and hand cut chips,
- Wild mushroom risotto with porcini cream and rocket salad.

Set Menu Option 2 - Two course meal for $30 per person

First Course, starters for the table:
- Garlic and herb wood fired bread,
- Antipasto with pickled vegetables, middle eastern dips, charcuterie, international cheese, fresh local seafood and house fired bread.
- Grissini with bread and kalamat olives.

Second Course, Choice of one of the following mains:
- Claypot with crispy duck leg in rich Thai red curry, asian vegetables and rice,
- Chicken breast parmagianna topped with tomato bolognaise, French cream cheese glaze, avocado roma tomato, boccacini salad, salsa verde, crisp chats,
- NSW grain fed dry aged beef fillet with smoked bacon, Italain meatball risotto, chilli onion jam and bearnaise sauce and jus.
- Claypot with Moroccan vegetable tangine, pine nuts, pecorino and victorian feta served with baby spinach avocado salad.

Complimentary Dessert:
Chocolate shotbread with Italian cream.

Set Menu Option 3 - Three course meal for $35 per person

For the table:
Wood fired garlic bread with four cheese.

First Course, Choice of one of the following entrees:
- House duck spring rolls with iceberg lettuce, hoisin and vietnamese mint,
- Fresh local calamari fried in a sweet smoked spiced blend with roasted garlic.
- Classic caesar with baby cos, garlic croutons, honey smoked streaky bacon, white anchovies, poached egg, parmesan and caesar dressing.

Second Course, Choice of one of the following mains:
- Grain fed rib eye on the bone (300g), spiced hand cut chips, summer salad, coriander black bean cream jus,
- Claypot with chicken on the bone, marsala cream, prawns, mushrooms, melting sweet onions served with butterred spaghetti,
- Wild mushroom risotto with porcini cream and rocket salad,
- Fried Singapore noodles with crispy gingered chicken, nam jim and mint,
- Claypot with Moroccan vegetable tangine, pine nuts, pecorino and Victorian feta served with baby spinach avocado salad. 

Third  Course, Dessert platter:
- Grazing dessert platters served with fresh italian gelato, chocolate shortbreads, mini hot summer apricot pies, fresh fruit, international cheese with grissini and lavoche crackers.

The following menu devises of individual dishes served in the middle of the table on sharing platters, guests simply help themselves to whatever they please, this style of menu and service provides our clients with a more relaxed and less formal approach to set menu's. In the past i have a experienced a greater demand for this style of set menu, for all the obvious reasons, it benefits the customers and business in more ways than your regular set menu's.
Your Chef

Banquet Menu Option 1 - Two course set meal for $28 per person

First Course: Entrees platters served on the table:
- Platters of wood fired pizza bread with napoli and three cheese,
- Vietnamese duck spring rolls,
- Thai skewered prawns with soy and mirin,
- Italian Bruschetta with roma tomatoes,
- Aged balsamic and cherry boccacini.

Second Course: Mains served on the table:
- Wood roasted tandoori chicken with naan bread, mango chutney, raita and almonds,
- Claypots with Moroccan vegetables tangine, chickpeas and three different local cheese,
- Three mustards, Herb crusted loin of NSW beef, Gruyere cheese potato rosti, streaky bacon and wild porcini mushroom sauce.
- Servings of bowls of steamed vegetables with hollandaise sauce.

Complimentary Dessert:
- Chocolate shortbread with Italian cream.

 

Please note that all set menus have a minimum requirement of ten (10) people.