Set Menus

Option 1

2 course $30.00 per head
3 course $37.00 per head

rustic mushroom fetta & basil arancici with aioli & roquette (v)
or
penne tossed with pumpkin semi dried tomatoes snowpeas fresh parmesan napoli & cream
or
wasabi pea crusted squid rings with tartare & lime

chicken parmigiana with crisp house salad & chips
or
200 gram scotch fillet steak with skordalia mash chargrilled greens rosemary & lentil shiraz jus
or
pan seared fresh fillet os todays market catch with spicy thai style salad
or
high street salad mixed leaf chargrilled eggplant capsicum & pumpkin marinated artichokes french lentils & persian fetta

Sticky date pudding with lashings of caramel sauce & vanilla ice cream
or
Lemon & passionfruit panna cotta with house made kiwi ice cream

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

vegetarian options are available on request

please confirm your number of guests & food requirements four days prior to your function. thankyou

Option 2

Set Menu to your budget
Create a Menu

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

vegetarian options are available on request

please confirm your number of guests & food requirements four days prior to your function. thankyou