function lunch menus

Lunch option 1

(12:30pm - 3:30pm)

Choice of one main course
Balsamic and olive oil drizzled baby leaves and seasonal vegetable served to the table

Choice of one main course

Balsamic and olive oil drizzled baby leaves served and seasonal vegetables to the table

Soups:
Chicken and sweet corn soup with garlic crustini
Roasted sweet potato and pumpkin soup with apricot and pumpkin loaf
Minestrone soup with Italian sausage, olive tapenade flute
Pasta:
Rigatoni pasta with black olives, basil and pine nut pesto
Potato gnocchi with vine ripened tomato sauce, wilted spinach and shaved parmesan
Home made beef cannelloni topped with tomato sugo, mornay crust
Cold/Warm:
Individual antipasto plates - with cooked prawns and oysters add 6.00
Roma tomato and shallot tart tatin with goats cheese and green oil
Cold poached Tasmanian salmon with fresh asparagus, sour cream and a saffron lemon glaze
Hot:
Field mushroom and Persian feta risotto cake with fresh rocket and tomato salsa
Mount Barker crusted chicken, snow pea and bean sprout salad, honey soy drizzle
Oven baked snapper fillet, verde slaw, grilled tiger prawn and lemon drizzle
Goats cheese millefeuille layers of goats cheese, Careme pastry, yellow pepper coulis, tomato and cider relish

Fillet of King Snapper on crushed potatoes with fennel confit, orange and rocket salad
Grilled salmon with baby buttered leeks, spinach with Limoncello buerre blanc and mustard cress
Pink snapper on pesto risoni with woodfired red peppers and salsa verde dressing
Half chicken, partly boned, served with soft polenta and field mushroom cream sauce
Breast of chicken with herb tabouli and a whole grilled tiger prawn
Pumpkin and feta lasagna with spinach and hazelnut pesto
Sirloin of beef with steamed fresh asparagus, creamed potatoes and sauce bearnaise
Fillet of beef, field mushroom, crisp proscuitto with a potato croquette, roasted garlic tomato jus
Amelia Park lamb loin with pumpkin maple tart, sauteed spinach, jus roti
Veal parmigiana with crisp proscuitto, mozzarella and red sauce

Lemon tart, fresh berries with vanilla bean ice cream
Trio of ice creams, brandy snap wafer, on a raspberry compote
Flourless chocolate cake with fresh starwberries and yoghurt ice cream
Frozen lime granita with a watermelon and stawberry mint salad
Hot strawberry, raspberry and amoretti biscuit crumble topped with vanilla bean ice cream
Bourbon baked pear, sticky date pudding with butterscotch sauce
Classic vanilla creme brulee with mandarin relish and shortbread biscuits
Home made individual pavlova with passionfruit curd, Cointreau marinated strawberries