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 20.00
• Individual antipasto platters 18.00
• -with Exmouth tiger prawn and oyster add 4.00
• Roma tomato and shallot tarte tatin topped with goat’s cheese and green oil 18.00
• Baked ricotta tart, vine ripened tomatoes, caramelised pears and toasted foccacia 20.00
• Salt and pepper shallow fried prawns with avocado and corainder salad, confit tomato 25.00

Soup & pasta

• Chicken and sweet corn soup with garlic crostini 14.00
• Roasted sweet potato and pumpkin soup with apricot and pumpkin loaf 14.00
• Minestrone soup with Italian sausage, olive tapenade flute 14.00
• Potato and leek soup with smoked salmon, chives and sour cream 14.00
• Rigatoni pasta with black olives, basil and pine nut pesto 19.00
• Potato gnocchi with vine ripened tomato sauce, wilted spinach and shaved parmesan 18.00
• Home made beef cannelloni topped with tomato sugo, mornay crust 19.00
• Home made chicken cannelloni with shaved pecorino and Neapolitan sauce 19.00
  

H o t  E n t r e e

• 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 22.00
• 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 25.00
• Slow cooked pork belly with apple puree and caramelised fennel 22.00

• All entrees include hot bread rolls

Main Course

• S e a f o o d  a n d  F i s h

• Salmon fillet, baby buttered leeks, spinach with Limoncello buerre blanc and mustard cress 36.00
• Cone Bay barramundi, pesto risoni, wood fired red peppers and salsa verde dressing 38.00
• Pink Snapper fillet with Chinese cabbage, spring onion and mint slaw, dehydrated coconut, almonds, mango and lime salsa, tiger prawn cutlet 38.00
• Gold Band snapper with crushed potatoes, shaved fennel, orange and rocket salad 38.00
• Seafood plate: grilled scallop, sea bugs, tiger prawns, Tasmanian salmon, seared tuna served with creamy potato mash and lemon dressing 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 36.00
• Chicken breast, pan roasted, with baby beets, pink grapefruit, cranberries, dressed rocket 36.00
  
• 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 41.00

V e g e t a r i a n

• House made potato gnocchi with wilted spinach, field mushrooms and semi-dried tomato pesto 32.00
• Fig and shallot tart tatin, housemade puff pastry, blue cheese and pear, fresh rocket 28.00
• Spanish tortilla with red pepper sauce, sauteed spinach and caramelised onion 28.00

B e e f

• 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.

• Sirloin of beef 250g, char grilled and served with steamed fresh asparagus, creamed potatoes and sauce bearnaise 38.00
• Black Angus beef fillet, potato pave, caramelised red cabbage and red wine jus 44.00
• Scotch fillet, field mushroom, crisp proscuitto with potato croquette, roasted garlic tomato jus 40.00
• 400g rib eye on the bone, creamed Royal Blue potatoes, Diane sauce and herb crumbs 48.00
  

• All steaks are cooked medium, unless otherwise requested

L a m b

• Amelia Park lamb rump, sous vide, with maple pumpkin slice, sauteed spianch, herb reduction 38.00
• 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 

• Mondos veal fillet parmigiana with crisp prosciutto, mozzarella and red sauce 40.00

D u c k

• Briased duck leg, crisp pork belly, creamed potatoes and spiced apple sauce 40.00
• Pan fired duck breast with date and almond cous cous, candied orange, citrus vinaigrette 40.00

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

Dessert - 19.00 (to include coffee/tea served to the table)

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

• Baked self saucing chocolate and black cherry pudding with chocolate ice cream 
• Eton Mess, mango and passionfruit, vanilla cream, crushed meringue
• Home made individual pavlova with passionfruit curd, Cointreau marinated strawberries 
• Apple tarte tatin with house made puff pastry and maple and pecan ice cream 
• Bourbon baked pear, sticky date pudding with butterscotch sauce 

• Lemon tart with fresh berries and double cream
• Mango panna cotta, burnt sugar, mango salad 
• Classic vanilla crème brûleé with mandarin relish and shortbread biscuits 
• Dark Couverture bitter chocolate mousse with blood orange jelly
• Local and imported cheese selection with dates and Lavosh crackers 

Other Items

• Platters per table of a variety of cheese served after dessert 60.00 (per platter)
• Hot or cold canapés – served during pre dinner drinks 100.00 per 40 piece platter
• 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
• Seasonal vegetables with main course 3.00 (per person)
• Caesar salad, crisp pancetta, anchovies and croutons 5.00 (per person)
• Roasted new potatoes with a garlic and orsemary crust 4.00 (per person)
• Hand made chocolate truffle selection 4.00 (per person)