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.
Baby bocconcini, roma tomato & fresh basil then drizzled with extra virgin olive oil.
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.
Layers of fresh pasta, separated by silky four-cheese veloute, rich veal ragu, basil mozzarella cheese.
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.
Premium grade of Pure South Angus beef grown in south-eastern Australia. Brushed with fresh herbs char grilled medium and simmered in a veloute of confit garlic cream and Worcestershire sauce. Accompanied by a kipfler potato mash.
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 20 adult guests