Function Menu
PLEASE CHOOSE TWO (2) FROM EACH COURSE TO BE
TWO COURSES ENTRÉE & MAIN $55.00
TWO COURSES MAIN & DESSERT $50.00
THREE COURSE ENTRÉE, MAIN & DESSERT $65.00
ENTRÉE
- Chicken and Porcini Risotto with shaved parmesan
- Peking Duck and Fried Noodle Salad
- Twice-cooked Pork Belly on cauliflower puree & caramelised apple
- Tempura Battered Zucchini Flowers on tomato sugo, basil pesto and pine nuts
- Moroccan Spiced Lamb Cutlets on roast veg cous cous and mint reduction
- Asian Style Duck Spring Rolls with Vittorio’s dipping sauce
- Salt and Pepper Calamari on a citrus salad with lime aioli
- Roasted Butternut Pumpkin Soup with sweet potato shards, cream and chives
- Zucchini and Asparagus Tart with marinated feta and sweet tomato reduction
- Lamb Koftas with a minted cucumber yoghurt
MAINS
- Nolan’s Beef Tenderloin served on truffle mash, roasted field mushroom, green beans drizzled with a shiraz jus
- Chicken Roulade stuffed with a baby spinach, feta and roast capsicum, served on potato layonaisse, asparagus with basil pesto cream reduction
- Charred Pork Cutlet set up on a potato and apple rosti with steamed broccolini and an apple balsamic reduction
- Marinated Lamb Loin served on kumera krush and buttered baby spinach surrounded by a rosemary jus
- Atlantic Salmon Fillet served on lemon myrtle scented rice, wilted choy sum and drizzled with a saffron reduction, topped with salsa verde
- Double Roasted Duck Breast on sweet potato and carrot puree, boc choy and drizzled with a spicy mandarin sauce
- Herb Crusted Lamb Rack on horseradish potato puree, steamed asparagus and dutch carrots, finished with a minted red wine jus
- Venison Loin Fillet served on juniper berry scented potato gallette, drizzled with a bush plum sauce, accompanied with sautéed greens and cherry tomatoes
- Cracked Pepper, Lemon and Chilli Marinated Chicken Breast served on corn mash with wilted spinach, accompanied with a capsicum pesto sauce
- Char Grilled Beef Fillet served on a potato and parmesan pave, braised cabbage accompanied with a trio of mushroom ragout
DESSERTS
- Cheese Plate for one
- Soft Centred Italian Meringue with rose scented mascarpone and fresh berries
- Vanilla Bean Panna Cotta with strawberry coulis
- Sticky Date Pudding with rich butterscotch sauce
- Chocolate and Almond Torte with vanilla anglaise and macadamia ice cream
- Lemon Crepe Cake with vanilla bean ice cream
- Strawberry Mille Feuille with berry coulis
- Bites of vanilla scented crème brulee encased in crisp golden pastry
- Apple Rhubarb Crumble with pistachio ice cream
- Lemon Citrus Tart with fresh raspberries and crème fraiche
- Chocolate Ganache Tartlets with muscat poached pears
We can also cater for gluten free, dairy free and other special dietary requirements up on request.
BUFFET MENU
$75.00 per person
A Medley of Oven Baked Bread Rolls & Sourdoughs
Virginian Ham baked in Salt Crust
Roast Prime Rib of Beef
Slow Roasted Loin of Pork
Baked Baby Potatoes
Roasted Honey Pumpkin
Vegetable Medley with toasted almonds
Potato and Bacon Salad
Coleslaw
Green Salad
Dessert Platters
Lemon Citrus Tart, Chocolate Mousse Cups
Macaroons, Brownies, Fresh fruits
Selection of Hunter Valley Cheeses and Crackers
Condiments: Apple Sauce, Rich Pan Gravy, Horseradish Cream, Mustard Cream
*We can also add fresh prawns and oysters for an extra $5 per person