end of year group menu AA

Organic House Made Bread
Served with sticky balsamic & olive oil

Tasting Plate
Crocodile fish cake with somen noodle
Chicken & prosciutto roulade with emu paté
Prawn tail with wasabi lemon aspen mayonnaise
Caramelised onion, goats cheese & confit tomato on damper

Main Courses
Barramundi Fillet
Pan–fried with cauliflower puree & wild lime chermoula
~
Traditional Roast Turkey
Served with Kangaroo Island cured ham, bunya nut and bacon dumpling & wild cranberry glaze
~
Naracoorte Prime MSA Beef Fillet
Served with onion puree, brocollini & red wine sauce:– cooked medium
~
Pumpkin & Warrigal Cannelloni (v)
Filled with pumpkin, warrigal spinach & goats cheese with parmesan crust, toasted walnuts, sage & basil oil
~
Salad greens served with all mains
With roasted macadamia nuts & honey, mustard dressing

Dessert Plate
Lemon myrtle panna cotta with rosella flower jelly
Rich chocolate torte with candied sunrise lime
Passionfruit parfait with mango coulis

 

 

end of year group menu BB

 

Organic House Made Bread
Served with sticky balsamic & olive oil

Entrées
Local Prawn & Harrissa Spiced Chicken
served with pickled vegetable salad & cumin mayonnaise
~
Baked Filo Roll filled with duck, pork & mushrooms
on Asian style salad & spicy Davidson plum sauce
~
Crumbed Goats Curd Noisette with rivermint confit tomato
wild olives, watercress & roast baby beets

Main Courses
Barramundi Fillet panfried with cauliflower puree & wild lime chermoula
~
Traditional Roast Turkey served with Kangaroo Island cured ham, bunya nut & bacon

dumpling & wild cranberry glaze
~
Naracoorte Prime MSA Beef Fillet with onion puree, brocollini & red wine sauce
cooked medium
~
Pumpkin & Warrigal Cannelloni (v) Filled with pumpkin, warrigal spinach & goats cheese with a parmesan crust, accompanied by toasted walnuts, sage & basil oil
~
Salad greens served with all mains with roasted macadamia nuts & honey
mustard & dressing

Desserts
Lemon Myrtle Panna Cotta served with rosella flower & pistachio wafer
~
Wattleseed Pavlova served with wattleseed cream & passionfruit sorbet
~
Sticky Date & Muntries Pudding served with honey icecream & caramel sauce

 

End of Year Menu AA

Mon - Thurs Friday & Sat 2 course: (advise if - entree/main or main/dessert) $54.5 na 3 courses $64.5 $72.5 Special - 3 courses if you also select a beverage package below $64.5 $67.5

 

End of Year Menu BB

	Mon - Thurs	Friday & Sat
2 courses: (advise if - entree/main or main/dessert)	$57.5	na
3 courses	$67.5	$75.5
Special - 3 courses if you also select a beverage package below	$67.5	$70.5

 

 

Beverage Package Options
Friday & Saturdays during End of Year;

Groups above 10 persons or more may be required to be on a beverage pack – staff can advise

Bronze Beverage Package: 3 hrs @ $26.0pp

          Sparkling: Hardys Reserve Cuvee Brut
          Wine: Hardys The Riddle Chardonnay & Cabernet Merlot
          Beers: Tooheys Extra Dry, Cascade Light
          Soft drinks, Juices, Filtered water, Freshly brewed coffee & tea
          Every extra hour or part thereof – $7pp

Silver Beverage Package: 3 hrs @ $34.0pp

Sparkling: Hardys Reserve Cuvee Brut
Wine: Barossa Valley Entourage Chardonnay & Shiraz
Beers: Tooheys Extra Dry, Cascade Light
Soft drinks, Juices, Filtered Water, Freshly brewed coffee & tea
Every extra hour or part thereof – $8pp

Gold Beverage Package: 3 hrs @ $37.5pp

Sparkling: Nepenthe Tryst Cuvee Brut
Wine: Aramis Sauvignon Blanc & Shiraz Cabernet
Beers: James Boags, Cascade Light
Soft drinks, Juices, Filtered Water, Freshly brewed coffee & tea
Every extra hour or part thereof – $9pp

 

Conditions of booking:

• Please make your choice from the food & beverage packages above. The option you choose will apply to your whole group.
• A deposit of $20.oo pp is required within 7 days of making your original tentative booking. Your reservation is not considered official until a deposit is paid in full. In the event of cancellation, the deposit can only be refunded when the tables are rebooked and a cancellation fee will apply.
• Prices are current but are subject to review with a minimal of 30 days notice given if any changes are imminent. These menus are valid till 24th December 2011 Content of menus and wine lists can vary in line with seasonal availability of produce.
• We require final numbers 3 working days prior to your booking. If numbers alter more than 10% then loss of deposit will apply unless tables can be rebooked.
• No individual accounts; One account per table or group; No cash & carry
  Payment by both Amex & Diners attract a 2½% surcharge
  Exclusive book out of venue – POA
  We have a responsible drinking policy
• p [08] 8211 8555 for further information