Sit Down Dining
Choice of two mains & desserts (alternate drop)
2 course (canapes + mains) from $91.50*
3 course (canapes + mains + desserts) from $111 per person*
*Prices are subject to an annual increase of 5% and depend on length of service and day of the week.
3 course (canapes + mains + desserts) from $111 per person*
*Prices are subject to an annual increase of 5% and depend on length of service and day of the week.
Mains
Choice of two mains (alternate drop)
(G) Gluten-Free | (V) Vegetarian
Desserts
Choice of two desserts (alternate drop)
(G) Gluten Free | (V) Vegetarian
Chicken Prosciutto Ballotine
In a red wine jus served with potato and pumpkin gratin, balsamic beetroot, maple
carrots and pumpkin puree
Baked North Queensland Barramundi with French Remoulade
Resting on crunchy kipflers with a fennel and beetroot salad and balsamic reduction
Crispy Pork Belly with Caramel Sauce
Served with pumpkin, Parmesan, macadamia risotto, roasted baby carrots and crispy prosciutto
Sweet Asian Duck Risotto
Succulent Peking style duck with coconut risotto, steamed greens and a sweet soy and ginger reduction
Macadamia Crusted North Queensland Barramundi
With roasted kipfler potatoes, mango, lime and mint salsa finished with a light water-
cress salad
Baked Maple Glazed Salmon
Served with Duchess potatoes and steamed greens
Royal Grain Fed Young Eye Fillet of Beef
Filled with Pancetta & Pate resting on a green pea potato smash with fresh greens and mushroom dijon jus
Royal Grain Fed Eye Fillet Mignon
Served on sweet potato battons and English spinach drizzled with a light hollandaise sauce
Salmon Potato Tarte Tatin
Baked Salmon resting on a potato and caramelised onion Tarte Tatin drizzled with a
tangy lemon hollandaise sauce with crisp green beans
Rack of Lamb (G)
With beetroot compote, roast potatoes, pea puree, macadamias and minted yoghurt
Lemon Butter North Queensland Barramundi
Served with a pea puree and Pommes Au Gratin
Pan Grilled Wild North Queensland Deep Sea Snapper with Creamy Macadamia Pesto
Resting on a tangy bean salad, served with a seasoned potato stack
Beef Cheeks
Slow-cooked in a red wine beef jus with winter herbs, served on a pea puree mash
with buttered asparagus
Mediterranean Chicken
Tender chicken breast pocketed with sun-dried tomatoes, basil and cream cheese with a creamy potato mash and crisp greens
Salsa Verde Wild North Queensland Deep Sea Snapper
Succulent baked fish served on a warm potato, tomato and asparagus salad, finished with tangy salsa and served with halloumi fries
Confit Cherry Duck
Resting on a potato and parsnip puree, buttered asparagus spears and beetroot arancini
Bittersweet Wild North Queensland Deep Sea Snapper
Pineapple, roasted corn & herb salsa with an almond croquette, tortilla crumb and a watercress salad
Almond, Eschallot, Mascarpone Chicken
Served with wilted spinach, potato fondant, fig gravy and duchesse carrots
Olive Tapenade Wild North Queensland Deep Sea Snapper
On a tomato, chickpea and borlotti bean stew with a toasted pita garnish
Passionfruit Sour Cream Tart
Buttery shortbread pastry filled with passionfruit and sour cream and topped with a passionfruit curd
Raspberry, Almond and Coconut Tart G
Moist, golden ground almond tart filled with raspberry compote and topped with coconut macaroon
Speciality Sticky Date Pudding
Served warm with ice cream and butterscotch sauce
Hazelnut Chocolate Tart
Chocolate shortbread pastry filled with a chocolate and hazelnut praline topped with dark chocolate ganache
Chocolate Tasting Plate
Petite desserts of chocolate mousse tart, milk chocolate yuzu & sesame and baked white chocolate and coconut cheesecake made with Valrhona chocolate
Raspberry, Lychee and White Chocolate
Raspberry mousse filled with layers of raspberry & lychee compote, white chocolate
crunch and white chocolate mousse on top a vanilla shortbread base
Coffee Stone
A flourless chocolate and soft caramel hazelnut cake wrapped in coffee mascarpone
mousse with a crisp outer chocolate shell