function menu options

Entree

• C o l d  a n d  W a r m  E n t r e e

• Smoked chicken, celeriac and avocado salad with crumbled Persian feta and baby spinach 19.00
• Italian Parma ham thinly sliced with fresh roma tomato, smoked bocconcini and mixed greens 18.00
• Individual antipasto platters 17.00
• -with cooked prawns and oysters add 6.00
• Roma tomato and shallot tarte tatin topped with goat’s cheese and green oil 17.00
• Cold poached Tasmanian Salmon with fresh asparagus, sour cream and a saffron lemon glaze 19.00
• Squid salad, shallow fried squid with chorizo, rocket and haloumi, garlic salt and fresh limes 22.00
  
• Grilled nor-west scallops with crisp coppa and mixed coleslaw salad 24.00

H o t  E n t r e e

• Chicken and sweet corn soup with garlic crostini 12.00
• Roasted sweet potato and pumpkin soup with apricot and pumpkin loaf 12.00
• Minestrone soup with Italian sausage, olive tapenade flute 12.00
• Potato and leek soup with smoked salmon, chives and sour cream 12.00
• Rigatoni pasta with black olives, basil and pine nut pesto 18.00
• Potato gnocchi with vine ripened tomato sauce, wilted spinach and shaved parmesan 18.00
• Home made beef cannelloni topped with tomato sugo, mornay crust 18.00
• Home made chicken cannelloni with shaved pecorino and Neapolitan sauce 18.00
• Chicken and field mushroom crepe with a light chive butter sauce 20.00
• Goats cheese millefeuille, layers of goats cheese, Careme pastry, yellow pepper coulis, tomato and cider relish 20.00
• Field mushroom and Persian feta risotto cake with fresh rocket and tomato salsa 21.00
• Mount Barker crusted chicken, snow pea and bean sprout salad, honey soy drizzle 21.00
• Oven baked snapper fillet, verde slaw, grilled tiger prawn and lemon drizzle 22.00
• Western Australian seafood wrapped in a light herb crepe, lime glaze, topped with a grilled scallop and tiger prawn 24.00
• Salt and pepper shallow fried prawns with avocado, cucumber and coriander salad, confit tomato 24.00
• Pan fried kangaroo with root vegetable rosti, herb salad and apple glaze 24.00

• All entrees include hot bread rolls

Main Course

• S e a f o o d  a n d  F i s h  -  f r o m  W e s t e r n  A u s t r a l i a n  w a t e r s

• Select one fish fillet and one accompanying garnish

• Fish:
• Salmon 36.00
• King Snapper 38.00
• Pink Snapper 38.00
• Red Emperor M.P.
• Dhufish M.P.
• *Subject to availability

• To Garnish:
• ~Baby buttered leeks, spinach with Limoncello buerre blanc and mustard cress
• ~Crushed potatoes with fennel confit, orange and rocket salad
• ~Foxton potato rissole, grilled prawn cutlet, mango and coriander
• ~Pesto risoni with woodfired red peppers and salsa verde dressing
• ~Tatsoi and blackened corn, verjuice dressing, lemon balm and half shell scallop

• Seafood:
• A selection of premium Western Australian seafood including scampi, prawns, scallops, squid, Tasmanian
  salmon and mussels, all grilled with a spicy garlic cajun butter 50.00
• Western Australian crayfish (seasonal availability) or fresh water marron, simply grilled with fresh lime and black pepper M.P.

C h i c k e n 

• Half chicken, partly boned, served with soft polenta and field mushroom cream sauce 34.00
• Chicken breast, pan roasted, with baby beets, pink grapefruit, cranberries, dressed rocket 33.00
  
• Breast of free range chicken with herb tabouli and a whole grilled tiger prawn 36.00
• Duo of chicken breast and beef fillet with potato slice, haloumi crust and red wine reduction 40.00

V e g e t a r i a n

• House made potato gnocchi with wilted spinach, field mushrooms and semi-dried tomato pesto 28.00
• Goat's cheese, courgette and pumpkin tart with Careme pastry, balsamic syrup and cilli jam 28.00
• Pumpkin and feta lasagna with spinach and hazelnut pesto 28.00

B e e f

• Select one cut of beef and one accompanying garnish
• Angus Beef breeders of Australia lead the world in all aspects of superior beef production, providing perfect flavour and tenderness.
• This West Australian Prime Black Angus beef has been especially bred to Matilda Bay’s specifications, grain fed for 14 months and dry aged 28 days on the bone, in our purpose built cool room to intensify the flavour.

• Dry Aged from the char grill:
• Sirloin of beef 38.00
• Beef tenderloin 44.00

• To Garnish:
• ~Wild mushroom and semi-dried tomato pastry scroll
• ~Steamed fresh asparagus, creamed potatoes, sauce béarnaise
• ~Potato pavé, caramelised red cabbage and red wine glaze
• ~Field mushroom, crisp prosciutto with a Foxton croquette, roasted garlic tomato jus
• ~Spiced sweet potato mash, native pepper tomato relish and green beans

• All steaks are cooked medium, unless otherwise requested

L a m b

• Amelia Park lamb rump with maple pumpkin slice, sautéed spinach, herb reduction 36.00
• Amelia Park lamb rack roasted with a fig and shallot tatin, steamed green beans and red wine jus 40.00
• Duo of Amelia Park lamb rack and Harvey beef fillet on creamed potatoes, seed mustard glaze 45.00

V e a l  a n d  P o r k

• Mondos veal fillet parmigiana with crisp prosciutto, mozzarella and red sauce 38.00
• Char grilled veal rib cutlet with fondant potatoes, grilled field mushroom and Diane sauce 42.00

D u c k  a n d  G a m e

• Briased duck leg, crisp pork belly, creamed potatoes and spiced apple sauce 38.00
• Pan fired duck breast with date and almond cous cous, candied orange, citrus vinaigrette 40.00
• Pan fried kangaroo fillet with kumra and lemon myrtle pavé, blackberry compote 40.00

• All main courses served with balsamic and olive oil drizzled baby leaves or seasonal vegetables to the table

Dessert

• Hot strawberry, raspberry and amoretti biscuit crumble topped with vanilla bean ice cream 14.00
• Trio of ice creams, brandy snap wafer, on a raspberry compote 14.00
• Flourless chocolate cake with fresh strawberries and yoghurt ice cream 14.00

• Baked self saucing chocolate and black cherry pudding with chocolate ice cream 15.00
• Frozen lime granita with a watermelon and strawberry mint salad 15.00
• Home made individual pavlova with passionfruit curd, Cointreau marinated strawberries 15.00
• Apple tarte tatin with house made puff pastry and maple and pecan ice cream 15.00
• Bourbon baked pear, sticky date pudding with butterscotch sauce 15.00

• Lemon tart with fresh berries and vanilla bean ice cream 16.00
• Mango panna cotta, burnt sugar, mango salad 16.00
• Classic vanilla crème brûleé with mandarin relish and shortbread biscuits 16.00
• Chocolate truffle mousse with blood orange sherbet 16.00
• Local and imported cheese selection with dates and Lavosh crackers 16.00

Other Items

• Coffee, tea and biscuits 4.00 (per person)
• Platters per table of a variety of cheese served after dessert 38.00 (per platter)
• Hot or cold canapés – served during pre dinner drinks 7.00
• Garlic bread 2.50 (per person)
• Bruschetta 5.00 (per person)
• Antipasto platters served in conjunction with a 3 course meal
  12.50 per person
  18.00 per person with seafood
• Balsamic and olive oil drizzled baby leaves with main course 3.00 (per person)
• Seasonal vegetables with main course 3.00 (per person)
• Hand made chocolate truffle selection 4.00 (per person)