Banquet Package 4 – $77.00 pp

This menu has been prepared for a minimum of 16 adult guests

  • 16+ People
  • Select Our Recommended Menu Below
  • OR Select 2 Salads for course 1

    Antipasto Platter & Wood Fired Bread included as standard

  • AND Select 2 Entrees for Course 2
  • AND Select 2 Pastas for course 3
  • AND Select 2 Mains for Course 4

    Using Our Customise Option

Entree

  • Freshly baked wood fired bread
    Served with marinated olives, extra virgin olive oil and balsamic dipping oil.
  • Cold Meat Antipasto
    Delicious array of Mediterranean cold meats and cheeses, includes prosciutto crudo, Mortadella, salami di casa, Mersey Valley cheddar and cubed provolone dolce.
  • Rucola & Parmigiano
    Wild rocket leaf, roasted pine nuts, with a balsamic dressing, then topped with shaved parmesan.
  • Insalata Caprese
    Baby bocconcini, roma tomato & fresh basil then drizzled with extra virgin olive oil.

First Course

  • Polpette Siciliane
    Our recipe dates back 3 generations . Infusing Veal mince, fresh bread crumbs, pecorino cheese, garlic and parsley then simmered in a tomato ragu.
  • Italian Garlic Prawns
    Queensland tiger prawns flambéed in white wine, garlic, fresh basil, crushed tomato and a hint of chilli.

Second Course

  • Tortellini Boscaiola
    Veal filled pasta pockets, infused with diced pancetta; field mushrooms are tossed through fresh cream simmered til golden then hinted with creamed garlic and grated pecorino pepato.
  • Cannelloni
    Freshly made pasta filled with English spinach and fresh ricotta, covered with a crushed tomato and basil ragu then topped with a light béchamel volute.

Third Course

  • Lamb Shank
    Our recipe dates back 3 generations, Lamb is slow cooked for 16hrs with carrots, celery, rosemary and red wine and is served with baby carrots, and rosemary baked potatoes.
  • Atlantic Salmon (Seasonal)
    Crispy skin brushed with garlic, chilli & served on a baked rosemary potato, cauliflower rosti and topped with cherry tomato and fresh basil salsa.
  • Steak Béarnaise
    Tender Eye fillet, brushed with a southern Italian salmoriglio dressing and char grilled medium. The beef is then rested in a consommé of field green peppercorns and roasted garlic and topped with a light béarnaise sauce. Served on seasonal asparagus.

Additional Information

  • Entree  is served in centre plates for all to enjoy
  • First Course is served in centre plates for all to enjoy
  • Second Course is served individually alternate
  • Third Course organisers choose two mains to be served individually alternate
  • This menu has been prepared for a minimum of 16 adult guests