Corporate Luncheon Menu
(no room hire for bookings over 40 pax.)

Morgan’s Red and White and Australian Sparkling Wines
Victoria Bitter and Sterling Light beers
Selected soft drink / mineral water and orange juice, tea and coffee

Menus can be arranged to suit the occasion and dietary requirements.
Staging, lectern and audio facilities are available on the premises to complement the evening.

Braised Beef and vegetable soup with parmesan croutons

Risotto of butternut pumpkin with fetta cheese, thyme and topped with crispy pancetta.

Chicken terrine with pistachio nut, wrapped in bacon and served with tomato relish and a side salad.

Bacon and zucchini soup with fried leek and croutons

Peppered Chicken fillet on braised Asian greens with a lime and ginger dressing

Smoked Atlantic salmon salad of chervil & watercress with crème’ fraiche and a drizzle of sherry

Spiced Calamari strips on wild rocket salad, lemon & a garlic aioli.

Grilled Rack of Lamb on a caramelized onion mash with a green pea, crispy bacon and chilli compote, and a port wine jus.

Beer battered Flake fillet served with home made Kipfler potato wedges, rocket salad, lemon and tartare

Roasted fillet of Beef, pesto potatoe’s, grilled vegetables and a red wine jus

Roasted Maryland, marinated in sea salt and cracked black pepper served on seeded mustard mash potato, braised capsicum and fennel with a tomato infused jus.

Grilled loin of Lamb on a rocket, roma tomato, green bean and crunchy bread salad with a balsamic & Spanish onion dressing.

Crispy skin Tasmanian Salmon fillet on a warm salad of chat potatoes, sautéed spinach & green beans finished with a champagne beurre blanc.

Lamp Cutlets marinated with roasted garlic & oregano on Provencale style vegetables, including olives, tomato & eggplant with crispy kipfler potatoes with a lemon thyme jus.

Crispy skin Chicken breast fillet on a confit of potatoe’s, sautéed Mediterranean vegetables with a creamy white wine & seeded mustard sauce.

Grilled Scotch fillet on a compote of bacon, mushroom, spring onion and broccoli served with a baked potato and a port wine jus.

Rhubarb and apple crumble tart with vanilla ice cream with a honey & mint syrup topped with roasted pistachio nuts.

Flourless Espresso Chocolate cake with crushed peppermint and chocolate cream.

Sticky Date pudding with caramel sauce and vanilla ice-cream.

Traditional Lemon tart with double cream & citrus syrup.

Baked Strawberry cheese cake with sweetened balsamic, fresh strawberries and double cream.

Apple and sultana crumble served with vanilla ice cream & cinnamon sugar

Flourless Orange & poppy seed cake served with candy orange, crispy tuille & double cream.

French Apple and custard tart with vanilla ice cream and fresh mint.

Cheese and Fruit platter, 8-10pax, consisting of Gippsland Blue, Mainland Vintage Cheddar and king island brie, with Carr’s water crackers.