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"On native pear and Darling pea they dined that night:"
"But one man was an absentee: The whistler duck their referee had taken flight."
The Animals Noah Forgot
Our Team
Restaurant Manager
Robert Lemonjian
Executive Chef
Marco Bonanni
Functions & Events
Beverley Hollas-Clayton
Exclusive Venue Use Menu
The following menus are used for full venue weddings and functions. For smaller functions and wedding receptions, the la carte menus are used. These can be viewed under the a la carte dining section of this website.
Entree |
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| Gravalax Of Salmon on Pickled Cucumber and Crabmeat Salad, Balsamic Glaze |
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| Smoked Salmon on Potato Galette with Cucumber, Fennel and Caper relish |
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| Mediterranean Octopus and Prawn Salad with Tapenade Vinaigrette |
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| King Prawn, Smoked Salmon and Oyster Plate Watercress and Radicchio Salad |
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| Char grilled Beef Salad spiced with Coriander,Lemon Grass, Chilli, Rice Vermicelli and Bean Sprouts |
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| Salad of Herbed Beef on Toasted Brioche with grilled Eggplant, Ricotta, Witlof, Baby Cress Salad |
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| Smoked Chicken Salad with Mango, Macadamia Nut, crispy Vermicelli and Black Olive Salsa Verde |
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| Chicken and Spinach Risotto crispy Shallots with Salt Spiced Prawns |
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| Peking Duck Salad with baby Corn, Water Chestnuts, Coriander and Bean Sprouts, Sweet Soya Dressing |
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| Individual Antipasto Plate |
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| Prosciutto, Baby Cress and Blue Cheese Tart with Apple, Date and Walnut Salsa |
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| Lamb Salad with Grilled Asparagus Buffalo Mozzarella, Soba Noodles and semi dried Cherry Tomatoes |
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| Grilled Tenderloin of Lamb on Eschallot Tartin, Minted Yoghurt Dressin |
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Main Course |
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| Herb Crusted Schnapper Fillet with Salad of Curly Cress, Spec and Lime Aioli |
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| Pan Fried Schnapper Fillet on sauteed Japanese Scallop, Kipfler Potatoes, marinated Cherry Tomatoes, Fennel Remoulade |
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| Baked Atlantic Tasmanian Salmon with Dukkah and Onion wrapped in Pastry with Asparagus and Champagne Beurre Blanc |
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| Grilled Ocean Trout with Salad of Crabmeat, Avocado, Liliput Capers, Lemon and Tomato Salsa |
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| Crispy skin Barramundi with Oyster Mushrooms, Rocket, Watercress salad, and White Truffle Oil |
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| Gippsland Beef Fillet on Olive and Potato Rosti, braised Capsicum and Red Wine Jus |
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| Gippsland Beef Fillet on Ragout of Forest Mushrooms, baby Spinach and Salsa Verde |
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| Pan fried Veal medallions on grilled Polenta, Prosciutto, Tomato, Pearl Bocconcini, and Marinated Artichoke |
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| Spiced Rack of Lamb on Chickpes Fritter, Cucumber and Mint Raita |
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| Rosemary and Garlic scented Lamb Rump on Pepperonata and Bulgarian Fetta, Green Pepper Jus |
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| Pork Wellington with Date, Walnut and Brie,shredded glazed Pork Belly, Wild Lime and Orange Jam |
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| Corn fed Chicken with Lemon Myrtle and Garlic Marinade on soft Polenta Cake and Zucchinni Ribbos, spiced Tomato Salad |
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| Moroccan spiced Chicken Breat on Parsley, Pinenut and Currant Cous Cous with Sesame Yoghurt Dressing |
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Dessert |
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| Hazelnut and Nougat Ice Cream Terrine with Vanilla Bean Sauce and Raspberry Coulis |
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| Orange and Cranberry Pudding with Blood Peach Puree |
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| Apple and Date Tartin with Vanilla bean Gelato and Sugared Biscuit |
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| Chocolate and Walnut Mousse with Ginger Sable and Ricotta Cassata |
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| Mixed Summer Gelato with sweet Crostoli |
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| Mango and Passionfruit Mousse with King Island Cream and Fresh Strawberries |
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| Steamed Chocolate Pudding with Sour Cherry Centre served with Brandy Cream |
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| Fig and Brandy Cheesecake with Raspberry Coulis |
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| Tiramisu Bombe with Blackberry Puree |
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| Flourless Almond Cake on Forest Berry Compote and Zabaglione |
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Vegetarian |
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| Mushroom and Spinach Risotto with fried Eschallot and semi dried Cherry Tomatoes |
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| Potato Gnocchi with oven roasted Tomatoes, Spinach, Pearl Boconcini and Pistou Dresssing |
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| Wok tossed Asian Greens and Forest Mushrooms with Teriyaki Dressing and Rice Pilaf |
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| Rocket, Witlof, Walnut Salad with Pear and Blue Cheese |
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| Salad of Watercress, with grilled Haloumi, fresh Figs and Red Wine Vinaigrette |
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| Barbequed Chickory and Witlof on Mediterranean Vegetable Gratin |
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| Eggplant, Tomato and Spinach Moussaka on Capsicum and Chilli Salsa |
