SIT-DOWN LUNCH AND DINNER SELECTIONS (as at 20/11/11)

$40.00 per person for main course only from Gold selection menu

$50.00 per person for entree and main (one choice only)from the Gold selection menu.

$57.50 per person for entrée and main as an alternate drop (two) chosen from the Gold selection menu.

$67.50 per person for entrée, main and dessert as alternate drop (two) chosen from the Gold selection menu.

For Premium and World Class menu options, please see the extra menus available with corresponding prices per person per item. To increase the number of items on alternate drop, please add $5.00 per person per increase.

Gold entrée selection

• Boston seafood chowder – Medley of scallops, prawns, snapper and barramundi with crustacean infused oil drizzle (GF)
• Trio of field mushroom soup – Creamy shiitake, swiss brown and baby button mushrooms with white Italian truffle oil (V, GF)
• Risotto cakes – Sundried tomato, zucchini, capsicum and olive with panko breadcrumbs, apple mustard dressing and mixed garden greens (V)
• Filleto Tonnato – Thinly sliced seared beef topped with a whole egg mayonnaise of tuna, baby capers and zen lemon zest with julienne salad and balsamic glaze (GF)
• Panzanella salad – Cherry, grape and roma tomatoes with baby bocconcini, kalamata olives, rough cut basil, spanish onion and crispy croutons with apple cider vinaigrette (V)
• Satay chicken skewers – Tender pieces of chicken marinated with our own special blend of Malaysian spices on minted cucumber salad(beef and lamb also available) (GF)
• Otak otak – Banana leaf wrapped Singapore fish cakes with garlic and ginger steamed rice (GF)
• Vermicelli noodle salad – Chilled rice noodles with coconut poached prawns, toasted sesame dressing and sweet chilli jam  (chicken, beef, lamb or vegetable option available) (GF)
• Spring tart – Goat’s cheese, pumpkin, fire roasted capsicum, fig and pine nut tart on wild rocket salad (V)

Premium entrée selection

(add $2.50 per person per item)

• Pork belly - Twice cooked Bangalow sweet pork on a green pea puree with a soy honey glaze (GF)
•  Tempura prawns – Lightly battered tiger prawns with ponzu dressing and sticky rice
•  Duck spring rolls – Roasted duck and goat’s cheese spring rolls with garden greens and sweet soy
• Scallops – Baked in the shell with ginger, garlic and spring onion relish (GF)
• Quail – 6 hour marinated baked quail on pickled pawpaw salad served with our five spice dipping salt (GF)
• Timbale – Smoked salmon, cream cheese and dill with rocket salad (GF)

Gold main course selection

• Barramundi – Wild Barramundi fillet with yuzu lemon and champagne buerre blanc (GF)
• Steak – Grass-fed beef fillet with red wine jus (GF)
• Chicken – Haloumi stuffed chicken breast, wrapped in prosciutto with balsamic glaze (GF)
• Polenta - Baked polenta cakes with mixed Mediterranean vegetables and spiced napoli sauce (V,GF)

Premium main course selection

(add $5.00 per person per item)

• Salmon – Miso glazed salmon fillet with shiitake mushroom relish (GF)
• Lamb – Our “signature” twelve hour braised lamb shoulder with garlic confit jus (GF)
• Duck – Peking duck breast with caramelised ginger and orange sauce (GF)
• Steak – Aged Black Angus porterhouse fillet with red wine sauce (GF)

World class main course selection

(add $10.00 per person per item)

• Wagyu – Wagyu beef sirloin with cabernet jus (GF)
• Lobster – Whole grilled Lobster with creamy garlic butter sauce (seasonal availability) (GF)

 (Other vegetarian and vegan options available on request or see our separate vegetarian menu)

Dessert selection (all served with mixed berry coulis and/or thickened cream)

• Lavender panna cotta (GF)
• Zesty lemon tart
• Decadent chocolate tart
• Mixed nut, maple syrup, and chocolate slice
• Mixed berry tiramisu (or traditional flavours)
• Baileys crème brulee (GF)

(Ask about our cake, canapé dessert, lolly buffet, profiterole tower and tiered Wedding cake selections)