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.
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Entree |
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| Savarin of Salmon Horseradish Whip with Walnut, Apple and Chive Salad, Sesame Grissini |
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San Danielle Prosciutto Tempura Zucchini Flower, Asparagus, Persian Fetta and Salsa Verde |
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Smoked Chicken Salad with Sliced Pear, Watercress and Buffalo Mozzarella, Honey Mustard Dressing |
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| Pork Sausage Risotto with Porcini Mushrooms and Fried Quail Egg |
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Seared Lamb Fillet with Grilled Haloumi, roasted truss Tomatoes and Endive Salad with Bell Pepper |
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| Seared Scallops Crispy Pancetta, Cauliflower and Spinach Cream, Almond and Chive Crumbs |
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| Potato Gnocchi with Veal Ragout, Black truffle, Salsa Verde and Grana Padano |
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| Pressed Quail and Pistachio Nut Terrine with Radish and Orange, cranberry and Port Wine Glaze |
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| Tuna Carpaccio with Crispy Prawns, Fried Caper, Wasabi Aioli, Fine Herbs and Curry Dressing |
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| Prawn Salad with Avocado and Finger Lime Dressing |
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Main Course |
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| Deboned and Pressed Spatchcock, Roasted Baby Vegetables and Corn Custard with salsa Verde |
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| Roasted Lamb Shoulder with Spinach and Feta Cigar, tomato and Braised Garlic |
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| Crispy Skin Snapper with Truffled Pasta, Poached spanner Crab, Bortaga and Parsley Sauce |
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| Seared Kangaroo with Beetroot Puree, Brussel Sprouts, Baked Ricotta and Onion Jam |
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| Beef Tenderloin on Braised Spinach Roasted Bell Pepper, Onion Cream, red Wine and Bone Marrow Jus |
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| Peppered Yellow Fin Tuna with Chicken Chorizio Shaved Fennel and Persian Fetta |
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| Roasted Peking Duck with Citrus Jus Honey and Pear Puree and Braised Greens |
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| Ocean Trout on Cuttlefish and Potato Salad with Smoked Paprika and Capsicum Aioli, Soft Egg |
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| Herb Crusted Lamb Loin on Crisp Pancetta and Crushed Peas Olive Tapenade, Lamb Jus |
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Dessert |
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| Hazelnut and Nougat Ice Cream Terrine, Vanilla Bean Sauce and Raspberry Coulis |
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| Citrus Cheesecake with Pineapple Carpaccio and spiced Shortbread crumble |
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| Vanilla Pannacotta with Poached Pear and Persian Floss |
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| Callebaut Chocolate Tart with Cherry and Chocolate Gelato |
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| Apple, Rhubarb and Pistachio crumble with honey scented Yogurt |
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| Orange and Almond Cake with Lemon curd Mascarpone and Candied Walnuts |
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| Tiramisu with Crostoli and Frangelico Syrup |
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| Chocolate and Amaretto Slice with Ricotta Cassata and Candied Orange |
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Optional Extra Cheese Platter with selected Farmhouse, Local and Imported Cheeses $10 per person |
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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 Bocconcini and Pistou Dressing |
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| Wok tossed Asian Greens and Forest Mushrooms with Teriyaki Dressing and Rice Pilaf |
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| Rocket, Witlof, Walnut, Pear and Blue Cheese Salad |
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| Salad of Watercress, grilled Haloumi, fresh Figs and Red Wine Vinaigrette |
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| Barbequed Chickory and Witlof on Mediterranean Vegetable Tartin |
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| Eggplant, Tomato and Spinach Moussaka on Capsicum and Chilli Salsa |
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| (Vegetarian Options may be Entrée or Main Course) | ||
Children Meals |
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| $40.00 Per Person | ||
| Childrens Package includes main course (Fillet Steak, Fish, Chicken Fillet or Chicken Schnitzel served with chips and vegetables or salad.) Dessert (Icecream & Flavouring ) and soft drinks. |
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| Vegetarians & Special Diets |
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"Roses ruddy and roses white, What are the joys that my heart discloses?"
"Sitting alone in the fading light Memories come to me here to-night With the wonderful scent of the big red roses."
A Bunch of Roses
Our Team
Restaurant Manager
Robert Lemonjian
Executive Chef
Marco Bonanni
Functions & Events
Beverley Hollas-Clayton
