Dinner Menu

This menu offers clients a variety of Entrée, Main Course and Desserts at a set price per guest.

Please make two selections of each course which are served to the table alternately.

We can also arrange for Service Staff, Marquee or any other additional hire that may be required.

Summer Lunch and Dinner Menu

Smoked Salmon on a light Buckwheat Blinis with Sour Cream and Fresh Salmon Caviar

Yarra valley goat’s cheese and caramelised onion tart
with Toasted Pine nuts and Beetroot dressing

Tuna Salad with olives Cherry tomatoes Green beans and Lemon herb dressing

Torn prosciutto on roasted pumpkin and rocket leaves with olive oil and shaved parmesan

Roasted Sweet potato and pumpkin soup with Ciabatta croutons

Grilled eye fillet of beef served medium
with potato and leek roesti and bordelaise sauce

Escalope of veal stuffed with feta and semi dried tomatoes
wrapped in prosciutto with a white wine and shallot jus

Rack of lamb served pink on wilted greens with roasted capsicum
sautéed Kipfler potatoes and thyme Jus

Herb and parmesan crusted breast of chicken on
baby spinach and soft polenta with tomato jus

Fillet of Atlantic salmon roasted with fennel & parsley
served with pommes Anna and salsa verdi

Warm flaky croustade of caramelised apples with calvados sauce

Passionfruit tart with marinated strawberries and vanilla cream

Profiteroles with citrus infused cream & chocolate sauce

Mille feuille of summer berries with Grand Marnier sabayon

Freshly brewed coffee and tea served with
petite shortbread biscuits

Salmon

Lamb

Apple Tart