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
~
Freshly brewed tea or coffee

Executive Chef, Andrew McKee

GROUP LUNCH AND DINNER MENU

Entree

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

Group Menu