Banquet Package 3 – $66

Banquet Package 3 – $66.00 pp

This menu has been prepared for a minimum of 30 adult guests

Ruccola, Parmigiano and pear

Wild rocket, roasted pine nuts, drizzled with a balsamic dressing, and then topped with layers of shaved parmesan.
Insalata Caprese

Baby bocconcini, roma tomato & fresh basil then drizzled with extra virgin olive oil.
Crusty wood fired bread
Baked in our wood fired oven daily and served with mixed marinated olives & dipping oil.
Salt and pepper Squid

Tender baby squid tossed thru sea salt pepper and hints of garlic.

Lamb Shank

Slow cooked for 12 hours in a vegetable broth of carrot, celery, rosemary and a dash of Margaret River Merlot served on grilled polenta.
Pollo Roulade

Tender chicken breast medallions pocketed with fresh spinach, ricotta and gruyere cheese, wrapped with prosciutto crudo, then infused in a light cream with hints of garlic, sage and sprigs of fresh parsley served atop creamed spinach and Kipfler potato mash
Eye Fillet 360

Premium grade of Pure South Angus beef grown in south eastern Australian char grilled medium and infused brandy flambé field mushrooms, fresh cream, , garlic, parsley & diced cherry tomato. Served on baked rosemary potato and asparagus.

Antipasto Misto

Fettuccine Pesto
Flat egg noodle pasta strands tossed with a pesto of basil, pinenuts and confit garlic finished with parmesan.
Tortellini Boscaiola
Veal filled pasta pockets infused with a creamy veloute’ made with bacon, field mushrooms and hints of garlic confit.
Penne Ragu
Tender pieces of fillet steak stewed in a rich crushed tomato sauce. (The original bolognese)

Additional Information