function set menus

Menu 1

• 68.00 per person
• Chef's selection of canapes of arrival
  
• French assorted rolls with Lescure butter, olive oil and balsamic
  

ENTRÉE

• Roasted sweet potato and pumpkin soup with apricot and pumpkin loaf

MAIN COURSE

• Breast of chicken with herb tabouli and a whole grilled tiger prawn
• Balsamic and olive oil drizzled baby leaves and seasonal vegetable served to the table

DESSERT

• Flourless chocolate cake with fresh strawberries and yoghurt ice cream

Coffee, tea and biscuits

Menu 2

• 73.00 per person
• Chef's selection of canapes on arrival
  
• French assorted rolls with Lescure butter, olive oil and balsamic

ENTRÉE

• Potato gnocchi with vine ripened tomato sauce, wilted spinach and shaved parmesan

MAIN COURSE

• Char grilled sirloin of beef with field mushroom and crisp prosciutto, Foxton croquette and roasted garlic jus
• (cooked medium)
• Balsamic and olive oil drizzled baby leaves served and seasonal vegetables to the table

DESSERT

• Trio of ice creams, brandy snap wafer on a raspberry compote

Coffee, tea and biscuits

Menu 3

• 78.00 per person
• Chef's selection of canapes of arrival
  
• French assorted rolls with Lescure butter, olive oil and balsamic
  

ENTRÉE

• Mount Barker crusted chicken, snow pea and bean sprout salad, honey soy drizzle

MAIN COURSE

• Fillet of Pink Snapper on crushed potatoes with fennel confit, orange and rocket salad
• Balsamic and olive oil drizzled baby leaves and seasonal vegetables served to the table

DESSERT

• Lemon tart, fresh berries with vanilla bean ice cream

Coffee, tea and biscuits

Menu 4

• 87.00 per person
• Chef's selection of canapes on arrival
  
• French assorted rolls with Lescure butter, olive oil and balsamic

ENTRÉE

• Western Australian seafood wrapped in a light herb crepe, lime glaze, topped with a grilled scallop and tiger prawn

MAIN COURSE

• King snapper on Foxton potato rissole, grilled prawn cutlet, mango and coriander
• or
• Duo of chicken breast and beef fillet with potato slice, haloumi crust and red wine reduction
• Balsamic and olive oil drizzled baby leaves and seasonal vegetables served to the table

DESSERT

• Home made individual pavlova with passionfruit curd, Cointreau marinated strawberries

Coffee, tea and biscuits

Menu 5

• 96.00 per person
• Chef's selection of canapes on arrival
• French assorted rolls with Lescure butter, olive oil and balsamic

ENTRÉE

• Salt and pepper shallow fried prawns with avocado, cucumber and coriander salad, confit tomato

MAIN COURSE

• Fillet of Red Emperor with Tatsoi and blackened corn, verjuice dressing, lemon balm and half shell scallop
• Or
• Dry aged fillet of beef, from the char grill with steamed fresh asparagus, creamed potatoes and sauce bearnaise
•  (cooked medium)
• Balsamic and olive oil drizzled baby leaves and seasonal vegetables served to the table

DESSERT

• Mango panna cotta, burnt sugar and mango salad

Coffee, tea and biscuits