home made dips platter for 1 w/ toasted turkish bread
or
orecchiette pasta tossed w/ sauteed mushrooms, parsley baby spinach, cream & parmesan
or
Smoked salmon & french lentil salad w/ cherry tomatoes, frise, lemon evo & chives
chargrilled scotch fillet steak w/ potato & pumpkin smash, asparagus, mushroom rosemary jus (G)
or
market fresh fillet of fish thai rice noodle & basil salad spicy lime dressing (G)
or
moroccan lamb fillets w/ fluffy cous cous salad coriander tahini yoghurt
or
warm roasted vegetable mille feuille w/ peri peri coulis & cos (V)
lemon myrtle panna cotta w/ summer fruit salad passionfruit ice cream (g)
or
flourless chocolate fudge cake w/ hot chocolate sauce lime marcarpone & fresh berries (g)
A room hire charge of $150.00 applies to all function bookings and is payable at the time of booking. A charge of $1.00 per head will be charged for any dessert not supplied by the hotel and a 5% gratuity will be charged to all function accounts
gluten free & vegetarian options are available on request
minimum catering is for 30 guests
please confirm your number of guests & food requirements four days prior to your function. thankyou
you select items from our a la carte menu or ask our chef to create a menu to meet your budget or individual requirements
A room hire charge of $150.00 applies to all function bookings and is payable at the time of booking. A charge of $1.00 per head will be charged for any dessert not supplied by the hotel and a 5% gratuity will be charged to all function accounts
gluten free & vegetarian options are available on request
minimum catering is for 30 guests
please confirm your number of guests & food requirements four days prior to your function. thankyou