GROUP MENU
This menu is only available for groups of 10 to 20 guests maximum.
For less than 10 guests full a la carte is available.
For a set menu please refer to function menu as tailored by our Events Coordinator.
Menus and prcies are subject to seasonal change & availability.
GROUP BREAKFAST MENU
Two free range eggs
Any style, with ‘Schulz’ bacon, Swiss brown mushrooms, beef sausages, tomato and toasted sourdough
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Toasted bagel
Smoked salmon, cream cheese
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Buttermilk pancakes
Banana, berries and pure maple syrup
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Three egg omelette
Choice of three fillings: ham off the bone, cheddar cheese, tomato, Swiss brown mushroom, capsicum, spinach
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Freshly brewed tea or coffee
Executive Chef, Andrew McKee
GROUP LUNCH AND DINNER MENU
Lightly grilled tuna
Green beans, olives and crisp potato
Tagliatelle
Crab meat, cherry tomato
Local cow's milk mozzarella
Vine ripened tomato and Lakelands olive oil
Free range chicken soup
Organic red rice and lemon
Blue swimmer crab
Vegetables à la grecque, avocado and crème fraîche
Main Course
Barramundi fillet
Poached leeks, celery, smoked oyster emulsion
Pumpkin and rosemary risotto
Free range chicken
Celeriac cream, pumpkin and carrot
Kurobuta pork loin
Poached apple, leeks and Pommery mustard
'John Dee' 150 day grain fed beef tenderloin 200g
Red wine jus
Dessert
Pistachio crème brûlée
Biscotti
Chocolate macaroon
Gelato
Selection of Australian cheese
Executive Chef, Andrew McKee