Packages

 

TWO COURSE FUNCTION MENU

ENTRÉES

ENDIVE, WALNUT AND GORGONZOLA SALAD WITH A HONEY MUSTARD DRESSING
DEVODIER PROSCIUTTO DI CULATELLO WITH FRESH FIGS AND GNOCCO FRITTO
CALAMARI FRITTI WITH PICKLED GREEN CHILLI, SPRINKLED WITH AROMATIC SALT

MAINS

TROFIE PASTA, WITH POTATOES, GREEN BEANS AND HAND POUNDED PESTO
PAN FRIED FISH OF THE DAY
CHARGRILLED SPATCHCOCK WITH A RED CAPSICUM AND WATERCRESS SALAD

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY ROASTED KIPFLER POTATOES
FENNEL AND BUTTER LEAF SALAD WITH A FRESH LEMON DRESSING

 

THREE COURSE FUNCTION MENU

ENTRÉES

ENDIVE, WALNUT AND GORGONZOLA SALAD WITH A HONEY MUSTARD DRESSING
DEVODIER PROSCIUTTO DI CULATELLO WITH FRESH FIGS AND GNOCCO FRITTO
CALAMARI FRITTI WITH PICKLED GREEN CHILLI, SPRINKLED WITH AROMATIC SALT

MAINS

TROFIE PASTA, WITH POTATOES, GREEN BEANS AND HAND POUNDED PESTO
PAN FRIED FISH OF THE DAY
CHARGRILLED SPATCHCOCK WITH
A RED CAPSICUM AND WATERCRESS SALAD

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY ROASTED KIPFLER POTATOES
FENNEL AND BUTTER LEAF SALAD WITH A FRESH LEMON DRESSING

DESSERTS

TIRAMISU
HAZELNUT AND CHOCOLATE TART
CHEESE PLATTER