A LA CARTE MENU

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avl = available in;
GF = Gluten Free;
V = Vegetarian; v = vegan

Minimum numbers apply

Enquire for Prices

Option for Three-course or Two-course meals

Available with an alternate drop (choice of two dishes per course)

Kitchen and wait staff supplied

Crockery, glassware and linen supplied

Vegetarian and special dietary meals available

Beverage package available

Outside catering (other venues- Marquee’s)

 

Bread and Butter
A crusty Italian bread roll served with butter 

 

ENTRÉE

Smoked Salmon Terrine with Dill Mustard
Served with crispy bread, salad greens, and balsamic glaze
Warm Arabic Lamb, Roasted Baby Beets, Sweet Potato and Persian Fetta Salad G 
Finished with spiced yoghurt and torn basil leaves
Thai Beef Salad avail G 
Tender Royal grain-fed young eye fillet tossed through Asian greens with a coriander, lime and mint dressing, sprinkled with toasted cashews and crunchy noodles 
Traditional Bruschetta V
Roasted cherry tomatoes, basil, Spanish onion, and marinated bocconcini on crispy sourdough with balsamic glaze
Cauliflower and Coriander Spiced Soup V, avail G
A flavoursome winter soup to tantalise the tastebuds served with a herb infused toasted pita
Caramelised Onion and Potato Tart V
Served with a Beetroot chutney smear, dressed rocket and Parmesan salad
Pumpkin and Goat’s Cheese Tartlet V
Crumbly shortcrust pastry filled with roasted honey pumpkin, goat’s cheese, parmesan and leek, garnished with a balsamic herb salad 
Beetroot and Orange Soup V, avail G
A silky smooth vibrant soup, perfectly balanced with a delightful dill cream garnish and crunchy croustades

 

MAIN

Fragrant Spiced Coconut Salmon
Poached Salmon infused with exotic flavours served with Jasmine Rice & Asian Greens
Chicken Prosciutto Ballotine
In a red wine jus served with potato and pumpkin gratin, balsamic beetroot, maple carrots and pumpkin puree 
Baked North Queensland Barramundi with French Remoulade
Resting on crunchy kipflers with a fennel and beetroot salad and balsamic reduction
Crispy Pork Belly with Caramel Sauce G
Served with pumpkin, Parmesan, macadamia risotto, roasted baby carrots and crispy prosciutto
Sweet Asian Duck Risotto
Succulent Peking style duck with coconut-infused rice, steamed greens and a sweet soy and ginger reduction
Macadamia Crusted North Queensland Barramundi
With roasted kipfler potatoes, mango, lime and mint salsa finished with a light watercress salad
Baked Maple Glazed Salmon
Served with Duchess potatoes and steamed greens
Royal Grain Fed Young Eye Fillet of Beef
Filled with Pancetta & Pate resting on a green pea potato smash with fresh greens and mushroom dijon jus 
Eye Fillet Mignon
Served on sweet potato battons and English spinach drizzled with a light hollandaise sauce
Salmon Potato Tarte Tatin
Baked Salmon resting on a Potato and Caramelised Onion Tarte Tatin drizzled with a light lemon hollandaise sauce with crisp green beans
Rack of Lamb G
With beetroot compote, roast potatoes, pea puree, macadamias and minted yoghurt 
Lemon Butter North Queensland Barramundi
Served with a pea puree and Pommes Au Gratin
Pan Grilled Wild North Queensland Deep Sea Snapper with Creamy Macadamia Pesto
Resting on a tangy bean salad, served with a seasoned potato stack
Beef Cheeks
Slow cooked in a red wine beef jus with winter herbs, served on a pea puree mash with buttered asparagus
Mediterranean Chicken
Tender chicken breast pocketed with sun-dried tomatoes, basil and cream cheese with a creamy potato mash and crisp greens
Salsa Verde Wild North Queensland Deep Sea Snapper
Succulent baked fish served on a warm potato, tomato and asparagus salad, finished with a tangy salsa and served with halloumi fries 
Confit Cherry Duck 
Resting on a potato and parsnip puree, buttered asparagus spears and beetroot arancini 
Bittersweet Wild North Queensland Deep Sea Snapper
Pineapple, roasted corn & herb salsa with an almond croquette, tortilla crumb and a watercress salad 
Almond, Eschallot, Mascarpone Chicken
Served with wilted spinach, potato fondant, fig gravy and duchesse carrots 
Olive Tapenade Wild North Queensland Deep Sea Snapper
On a tomato, chickpea and borlotti bean stew with a toasted pita garnish 

DESSERT

Passionfruit Sour Cream Tart
Buttery shortbread pastry filled with passionfruit and sour cream and topped with a passionfruit curd
Raspberry, Almond and Coconut Tart G
Moist, golden ground almond tart filled with raspberry compote and topped with coconut macaroon
Speciality Sticky Date Pudding
Served warm with ice cream and butterscotch sauce
Hazelnut Chocolate Tart
Chocolate shortbread pastry filled with a chocolate and hazelnut praline topped with dark chocolate ganache
Chocolate Tasting Plate
Petite desserts of chocolate mousse tart, milk chocolate yuzu & sesame and baked white chocolate and coconut cheesecake made with Valrhona chocolate
Raspberry Opera Cake
Raspberry opera cake with a chocolate ganache, raspberry jelly and raspberry sand. 
Coffee Stone
A flourless chocolate and soft caramel hazelnut cake wrapped in coffee mascarpone mousse with a crisp outer chocolate shell
Lemon Meringue Tart
Delicate sweet short pastry with tangy lemon curd filling, topped with soft meringue.
New York baked cheesecake
A creamy baked cheesecake with a fresh berry compote and crumbly biscuit base