TABLE DE HOTE
Please select two dishes per course. Dishes will be served alternatively to each of your guests. Menus include table linen and servettes. Tea, coffee & mints are also included.
COST
Two course meal
- Entree / main - $27.00
- Main / dessert - $24.50
Three course meal
- Soup / main / dessert - $29.50
- Entrée / main / dessert - $32.50
Four course meal
- Soup / entrée /main /dessert - $35.00
SOUP
- Chicken and sweet corn.
- Crème of chicken and mushrooms.
- Crème of zucchini.
- Pumpkin with a swirl of cream.
- Potato and leek.
- Split pea and smoky ham with sippets.
- Seafood chowder.
- Cauliflower & bacon.
- Italian tomato & bacon with fresh basil.
- Fresh minestrone.
- Spring vegetable & croutons (seasonal)
ENTRÉE
- Antipasto Plate – selection of semi dried tomatoes, olives, marinated roast vegetables and bread sticks.
- Chicken & Mushroom vol au vent served with a crème volute sauce.
- Chicken Satay with a spicy peanut sauce served with steamed saffron rice.
- Smoked Chicken avocado served with a tangy mango yoghurt coulis.
- Spicy Cajun chicken salad.
- Chicken and Mango salad topped with vinaigrette.
- Chicken Salad- marinated chicken tender loins on salad greens with steamed Apricots.
- Smoked Salmon –with salad greens tossed with Spanish onion rings, capers and cream cheese.
- Savoury Crepe filled with seafood & white wine béchamel sauce.
- Seafood in a light herb sauce served in a vol au vent
- Crumbed Calamari served with a spicy cocktail sauce.
- Fettuccine Carbonara.
- Smoked Chicken salad with peach chutney.
- Caesar Salad with proscuitto & croutons.
- Chicken Tandoori tenderloins on jasmine rice.
- Thai Beef Salad.
- Crumbed Camembert-with mango & red currant dressing
MAIN COURSE
- Char Grilled eye fillet of beef with Forrest Mushroom sauce.
- Prime Fillet of beef with a green peppercorn Sauce.
- Roast Sirloin of beef with a red wine sauce.
- Individual Beef Wellington with a rich red wine sauce.
- Beef Marsala Char grilled sirloin steak with a sauce of Marsala & shallots.
- Fillet Cashew Fillet of beef with bacon, onion & cashew nuts with port wine glaze.
- Veal Scaloppini Veal escalopes pan fried with white wine finished with a Delicious creamy sauce with mushrooms and shallots.
- Veal Peppercorn Veal escalopes with a mild sauce of green peppercorns.
- Peppered Lamb Rump with port wine jus.
- Oven Roasted Pork fillet with apricot & sage Jus.
- Seasonal Barramundi fillet on herb and lemon sauce.
- Fettuccine Carbonara.
- Pork Medallions cooked in a port and red currant glaze topped with sweet potato crisps.
- Cajun Pork with Hoki Noodles.
- Rack Of Lamb Oven baked rack of lamb with a combination of red currant, Rosemary & port wine glaze.
- Lamb Cutlets (3) served with a rosemary jus & mango coulis.
- Oven Baked Lamb Shanks topped with a Tomato Rajout.
- French Lamb Cutlets with Mint Jus. Tender lamb cutlets, grilled and slowed cooked in a mint and rosemary jus.
- Chicken Chateau pan-fried chicken breast simmered in a creamy white wine sauce fanned with an Avocado.
- Camembert Chicken. Chicken breasts filled with Camembert served with cranberry sauce.
- Chicken Avocado Breast of chicken with sliced Avocado and Hollandaise Sauce.
- Chicken Breast - Chicken Breast fillet with leg ham & Australian cheese Encased in golden pastry.
- Char grilled Chicken breast Topped with a creamy mango sauce.
- Chicken Supreme Fillet of breast with a sauce of lemon, sliced mushrooms & fresh dill.
- Chicken Asparagus Breast fillet pan fried in white wine topped with fresh Asparagus & melted cheese.
- Chicken Helena. Crumbed chicken breast with a rich Napolitano sauce and melted cheese.
- Grilled Gemfish Fillets Meuniere Style. Browned butter with chopped Parsley and lemon sauce.
- Herb Baked Barramundi.The finest fresh water fish coated in selected Herbs and baked to perfection.
- Salmon Cutlets. Gently poached in champagne dill sauce.
- Seasoned Barramundi Fillets with herb and lemon sauce.
- Fettuccine Carbonara. Bacon, onion, garlic, fettuccine tossed in a rich creamy sauce.
DESSERTS
- Black Forest Gateaux with Chantilly Cream.
- Profiteroles filled with Crème Patissier coated with a chocolate Sauce.
- Pavlova. Topped with fresh fruit.
- Lemon Cheescake.Tangy lemon cheesecake served with fresh Chantilly cream.
- Chocolate Mud Cake with Raspberry Coulis.
- Chocolate Basket with Fresh Fruit & Cream.
- Sticky Date Pudding with Butterscotch Sauce.
- Chocolate Mousse with Mango Coulis.
- Tiramisu with Kailua Anglaise.
- Brandy Snaps-filled with chantilly cream.
- Platter of Local & Imported Cheeses served with Crackers andFresh Fruit (one platter per table of 8 or 10).
- Your Wedding Cake served with Chantilly Cream and Wild Berries.
We can also cater for any special dietary requierments or allergies.
Buffet
Buffet Menu 1 $22.00
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Hot
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Sweet & Sour Pork
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Curried Chicken
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Savoury Rice
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Cold
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Continental Meat Platter
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Roast Chicken
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Corned Silverside
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Desert
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Fresh Fruit Platter
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Cheesecake
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Pavlova
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Cream
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Buffet Menu 2 $24.00
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Hot
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Beef Stroganoff
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Curried Prawns
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Chicken a lá King
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Savoury Rice
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Cold
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Decorated Ham Platter
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Roast Turkey
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Seasoned Roast Chicken
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Continental Meats
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8 Mixed Salads
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Desert
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Wine Trifle
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Apple Crumble
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Pavlova
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Cream
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Tea, Coffee and Bread Rolls provided
Weddings
Club Facilities
Function Menus
Make a Booking
Venues
Carvery
Chef to carve at the Buffet Table
$26.00
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Meat
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Marinated Roast Beef
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Roast Leg of Pork
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Turkey Buffet
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Vegetables
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Roast Potato
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Roast Pumpkin
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Cauliflower Mornay
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Minted Peas
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Sauces & Condiments
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Cranberry Sauce
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Gravy
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Apple Sauce
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Select three of the following
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Desert
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Fresh Fruit Salad
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Cheesecake
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Pavlova
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Sticky Date Pudding
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Wine Trifle
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Apple Crumble
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Cream
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Tea, Coffee and Bread Rolls provided
Buffet Menu 3 $28.50
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Cold
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Sliced Boneless Smoked Ham Platter
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Seasoned Roast Chicken Platter
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Roast Beef Platter
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4 Mixed Seasonal Salads
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Hot Carvery
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Roast Turkey with Cranberry Sauce
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Roast Lamb with Mint Sauce
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Roast Pork with Apple Sauce
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Hot Dishes
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Roast Potatoes
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Roast Pumpkin
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Peas
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Tandoori Lamb
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Thai Green Curry Chicken
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Fried Rice
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Desserts
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Pavlova
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Cheesecake
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Fresh Fruit salad
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Wine Trifle
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Chantilly Cream
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Tea, Coffee and After Dinner Mints
Buffet Menu 4 $33.00
Canapés on arrival
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Cold
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King Prawn Platter
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Seasoned Roast Chicken Platter
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Glazed Honey Ham Platter
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Assorted Delicatessen Cold Meat Platter
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8 Mixed Seasonal Salads
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Hot Carvery
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Rosemary Glazed Roast Lamb with Rosemary Gravy
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Roast Sirloin of Beef with Horseradish Sauce
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Hot Dishes
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Chicken Cacciatore
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Fried Rice
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Veal Stroganoff
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Roast Potatoes
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Roast Pumpkin
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Peas
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Desserts
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Chefs Selection of Tortes and Gateaux
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Chantilly Cream
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Tea, Coffee and After Dinner Mints
Buffet Menu 5 $40.00
Canapés on arrival
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Cold
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King Prawn, Mussel and Oyster Platter
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Baked Whole Atlantic Salmon Platter
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Roast Chicken, Turkey and Glazed Ham Platter
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8 Mixed Seasonal Salads
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Hot Dishes
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Roast Pork with Pear Sauce
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Roast Lamb with Mint Sauce
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Roast Potatoes, Roast Pumpkin & Bacon, Onion with Beans
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Red Wine Jus
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Desserts
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Cheese & Fruit Platter
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|
Fresh Fruit Salad
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|
Assorted Tortes & Gateaux
|
|
Assorted Mousses
|
|
Chantilly Cream
|
|
|
|
|
Tea, Coffee and After Dinner Mints
TABLE DE HOTE
Please select two dishes per course. Dishes will be served alternatively to each of your guests. Menus include table linen and servettes. Tea, coffee & mints are also included.
COST
Two course meal
- Entree / main - $27.00
- Main / dessert - $24.50
Three course meal
- Soup / main / dessert - $29.50
- Entrée / main / dessert - $32.50
Four course meal
- Soup / entrée /main /dessert - $35.00
SOUP
- Chicken and sweet corn.
- Crème of chicken and mushrooms.
- Crème of zucchini.
- Pumpkin with a swirl of cream.
- Potato and leek.
- Split pea and smoky ham with sippets.
- Seafood chowder.
- Cauliflower & bacon.
- Italian tomato & bacon with fresh basil.
- Fresh minestrone.
- Spring vegetable & croutons (seasonal)
ENTRÉE
- Antipasto Plate – selection of semi dried tomatoes, olives, marinated roast vegetables and bread sticks.
- Chicken & Mushroom vol au vent served with a crème volute sauce.
- Chicken Satay with a spicy peanut sauce served with steamed saffron rice.
- Smoked Chicken avocado served with a tangy mango yoghurt coulis.
- Spicy Cajun chicken salad.
- Chicken and Mango salad topped with vinaigrette.
- Chicken Salad- marinated chicken tender loins on salad greens with steamed Apricots.
- Smoked Salmon –with salad greens tossed with Spanish onion rings, capers and cream cheese.
- Savoury Crepe filled with seafood & white wine béchamel sauce.
- Seafood in a light herb sauce served in a vol au vent
- Crumbed Calamari served with a spicy cocktail sauce.
- Fettuccine Carbonara.
- Smoked Chicken salad with peach chutney.
- Caesar Salad with proscuitto & croutons.
- Chicken Tandoori tenderloins on jasmine rice.
- Thai Beef Salad.
- Crumbed Camembert-with mango & red currant dressing
MAIN COURSE
- Char Grilled eye fillet of beef with Forrest Mushroom sauce.
- Prime Fillet of beef with a green peppercorn Sauce.
- Roast Sirloin of beef with a red wine sauce.
- Individual Beef Wellington with a rich red wine sauce.
- Beef Marsala Char grilled sirloin steak with a sauce of Marsala & shallots.
- Fillet Cashew Fillet of beef with bacon, onion & cashew nuts with port wine glaze.
- Veal Scaloppini Veal escalopes pan fried with white wine finished with a Delicious creamy sauce with mushrooms and shallots.
- Veal Peppercorn Veal escalopes with a mild sauce of green peppercorns.
- Peppered Lamb Rump with port wine jus.
- Oven Roasted Pork fillet with apricot & sage Jus.
- Seasonal Barramundi fillet on herb and lemon sauce.
- Fettuccine Carbonara.
- Pork Medallions cooked in a port and red currant glaze topped with sweet potato crisps.
- Cajun Pork with Hoki Noodles.
- Rack Of Lamb Oven baked rack of lamb with a combination of red currant, Rosemary & port wine glaze.
- Lamb Cutlets (3) served with a rosemary jus & mango coulis.
- Oven Baked Lamb Shanks topped with a Tomato Rajout.
- French Lamb Cutlets with Mint Jus. Tender lamb cutlets, grilled and slowed cooked in a mint and rosemary jus.
- Chicken Chateau pan-fried chicken breast simmered in a creamy white wine sauce fanned with an Avocado.
- Camembert Chicken. Chicken breasts filled with Camembert served with cranberry sauce.
- Chicken Avocado Breast of chicken with sliced Avocado and Hollandaise Sauce.
- Chicken Breast - Chicken Breast fillet with leg ham & Australian cheese Encased in golden pastry.
- Char grilled Chicken breast Topped with a creamy mango sauce.
- Chicken Supreme Fillet of breast with a sauce of lemon, sliced mushrooms & fresh dill.
- Chicken Asparagus Breast fillet pan fried in white wine topped with fresh Asparagus & melted cheese.
- Chicken Helena. Crumbed chicken breast with a rich Napolitano sauce and melted cheese.
- Grilled Gemfish Fillets Meuniere Style. Browned butter with chopped Parsley and lemon sauce.
- Herb Baked Barramundi.The finest fresh water fish coated in selected Herbs and baked to perfection.
- Salmon Cutlets. Gently poached in champagne dill sauce.
- Seasoned Barramundi Fillets with herb and lemon sauce.
- Fettuccine Carbonara. Bacon, onion, garlic, fettuccine tossed in a rich creamy sauce.
DESSERTS
- Black Forest Gateaux with Chantilly Cream.
- Profiteroles filled with Crème Patissier coated with a chocolate Sauce.
- Pavlova. Topped with fresh fruit.
- Lemon Cheescake.Tangy lemon cheesecake served with fresh Chantilly cream.
- Chocolate Mud Cake with Raspberry Coulis.
- Chocolate Basket with Fresh Fruit & Cream.
- Sticky Date Pudding with Butterscotch Sauce.
- Chocolate Mousse with Mango Coulis.
- Tiramisu with Kailua Anglaise.
- Brandy Snaps-filled with chantilly cream.
- Platter of Local & Imported Cheeses served with Crackers andFresh Fruit (one platter per table of 8 or 10).
- Your Wedding Cake served with Chantilly Cream and Wild Berries.
We can also cater for any special dietary requierments or allergies.
Buffet
Buffet Menu 1 $22.00
|
|
|
|
|
Hot
|
|
Sweet & Sour Pork
|
|
Curried Chicken
|
|
Savoury Rice
|
|
|
|
|
|
Cold
|
|
Continental Meat Platter
|
|
Roast Chicken
|
|
Corned Silverside
|
|
|
|
|
|
Desert
|
|
Fresh Fruit Platter
|
|
Cheesecake
|
|
Pavlova
|
|
Cream
|
|
|
|
|
Buffet Menu 2 $24.00
|
|
|
|
|
Hot
|
|
Beef Stroganoff
|
|
Curried Prawns
|
|
Chicken a lá King
|
|
Savoury Rice
|
|
|
|
Cold
|
|
Decorated Ham Platter
|
|
Roast Turkey
|
|
Seasoned Roast Chicken
|
|
Continental Meats
|
|
8 Mixed Salads
|
|
|
|
|
|
Desert
|
|
Wine Trifle
|
|
Apple Crumble
|
|
Pavlova
|
|
Cream
|
|
|
|
|
Tea, Coffee and Bread Rolls provided
Weddings
Club Facilities
Function Menus
Make a Booking
Venues
Carvery
Chef to carve at the Buffet Table
$26.00
|
|
|
|
|
Meat
|
|
Marinated Roast Beef
|
|
|
Roast Leg of Pork
|
|
|
Turkey Buffet
|
|
|
|
|
|
Vegetables
|
|
Roast Potato
|
|
|
Roast Pumpkin
|
|
|
Cauliflower Mornay
|
|
|
Minted Peas
|
|
|
|
|
|
Sauces & Condiments
|
|
Cranberry Sauce
|
|
|
Gravy
|
|
|
Apple Sauce
|
|
Select three of the following
|
|
Desert
|
|
Fresh Fruit Salad
|
|
|
Cheesecake
|
|
|
Pavlova
|
|
|
Sticky Date Pudding
|
|
|
Wine Trifle
|
|
|
Apple Crumble
|
|
|
Cream
|
|
|
|
|
Tea, Coffee and Bread Rolls provided
Buffet Menu 3 $28.50
|
|
|
|
|
Cold
|
|
Sliced Boneless Smoked Ham Platter
|
|
Seasoned Roast Chicken Platter
|
|
Roast Beef Platter
|
|
4 Mixed Seasonal Salads
|
|
|
|
|
|
Hot Carvery
|
|
Roast Turkey with Cranberry Sauce
|
|
Roast Lamb with Mint Sauce
|
|
Roast Pork with Apple Sauce
|
|
|
|
|
|
Hot Dishes
|
|
Roast Potatoes
|
|
Roast Pumpkin
|
|
Peas
|
|
Tandoori Lamb
|
|
Thai Green Curry Chicken
|
|
Fried Rice
|
|
|
|
|
|
Desserts
|
|
Pavlova
|
|
Cheesecake
|
|
Fresh Fruit salad
|
|
Wine Trifle
|
|
Chantilly Cream
|
|
|
|
|
Tea, Coffee and After Dinner Mints
Buffet Menu 4 $33.00
Canapés on arrival
|
|
|
|
|
Cold
|
|
King Prawn Platter
|
|
Seasoned Roast Chicken Platter
|
|
Glazed Honey Ham Platter
|
|
Assorted Delicatessen Cold Meat Platter
|
|
8 Mixed Seasonal Salads
|
|
|
|
|
|
Hot Carvery
|
|
Rosemary Glazed Roast Lamb with Rosemary Gravy
|
|
Roast Sirloin of Beef with Horseradish Sauce
|
|
|
|
|
|
Hot Dishes
|
|
Chicken Cacciatore
|
|
Fried Rice
|
|
Veal Stroganoff
|
|
Roast Potatoes
|
|
Roast Pumpkin
|
|
Peas
|
|
|
|
|
|
Desserts
|
|
Chefs Selection of Tortes and Gateaux
|
|
Chantilly Cream
|
|
|
|
|
Tea, Coffee and After Dinner Mints
Buffet Menu 5 $40.00
Canapés on arrival
|
|
|
|
|
Cold
|
|
King Prawn, Mussel and Oyster Platter
|
|
Baked Whole Atlantic Salmon Platter
|
|
Roast Chicken, Turkey and Glazed Ham Platter
|
|
8 Mixed Seasonal Salads
|
|
|
|
|
|
Hot Dishes
|
|
Roast Pork with Pear Sauce
|
|
Roast Lamb with Mint Sauce
|
|
Roast Potatoes, Roast Pumpkin & Bacon, Onion with Beans
|
|
Red Wine Jus
|
|
|
|
|
|
Desserts
|
|
Cheese & Fruit Platter
|
|
Fresh Fruit Salad
|
|
Assorted Tortes & Gateaux
|
|
Assorted Mousses
|
|
Chantilly Cream
|
|
|
|
|
Tea, Coffee and After Dinner Mints