Print version(PDF, 755KB)
CLASSIC MENU
2 COURSE BANQUET | $52.00 PER PERSON
3 COURSE BANQUET | $62.00 PER PERSON
ENTRÉE
Choice of two dishes to be served alternately;
Pan fried ricotta gnocchi, roasted vegetable ratatouille, tomato reduction, green oil, parmesan [v.]
Mediterranean vegetable tart, Persian feta, rocket, balsamic reduction, Mornington extra virgin olive oil [v.]
Smoked free range chicken, avocado mousse, charred corn salsa, kale, cherry tomato [gf]
Pickled beetroot carpaccio, Persian feta, roasted walnuts, greens, orange dressing [gf, v]
Grilled lamb tenderloin, Middle East spice, zucchini and fennel salad, capsicum reduction and sultanas
Country style confit chicken terrine, pickled vegetables, green goddess dressing and crispy bread
Cured salmon, dill, horseradish cream, pickled cucumber, fraise and capers
Warm confit duck, truffle potato salad and witlof [gf]
Tandoori chicken, mango slaw, cucumber yoghurt, coriander, mint and cassava cracker
MAIN
Choice of two dishes to be served alternately;
Garlic and thyme roasted chicken, pumpkin, feta, rocket tart drizzled with green oil
Beef oyster blade, crushed potato, warm mushroom salad and roast baby carrot
Spinach and ricotta cannelloni, tomato and basil sauce, shave parmesan and Mornington extra virgin olive oil [v.]
Saltimbocca chicken, pearl couscous, vine tomato, greens, spring onion and lemon dressing
Red wine braised lamb shanks, chive potato puree, blistered vine tomato and garden greens [gf]
Roasted pork shoulder, cabbage and apple slaw, podded peas and sweet chilli sauce
Baked polenta, crusted pumpkin wedge, capsicum reduction, feta, greens and pomegranate molasses [v.]
Olive crusted barramundi, chorizo, white bean, tomato, chermoula sauce and rocket leaves
DESSERT
Choice of two dishes to be served alternately;
Seasonal fruit, lemon sorbet and mint syrup [gf, v.]
Vanilla mango parfait, lime syrup and coconut dacquoise
Baked cheese cake, raspberry syrup, lemon curd, meringue and micro mint
Chocolate caramel slice, strawberry mint salad and macadamia ice cream
Orange and almond cake, crème fraiche and citrus salad
Warm chocolate fondant, vanilla bean ice cream and cherry compote,
Coconut and white chocolate mousse, raspberry crumble and raspberry gel
Warm sticky date pudding, vanilla bean ice cream and caramel sauce
*Includes freshly brewed coffee and a selection of tea
We are delighted to accommodate any special dietary requirements with advance notice.
LUXE MENU
2 COURSE BANQUET | $62.00 PER PERSON
3 COURSE BANQUET | $72.00 PER PERSON
ENTRÉE
Choice of two dishes to be served alternately;
Roasted beetroot, mozzarella, shaved baby beets, orange reduction and apple balsamic [v.]
Ricotta gnocchi, pumpkin puree, crispy pumpkin, pangrattato, shaved radicchio and ricotta salata [v.]
Lamb nicoise, dukkha spice, charred cucumber, kipfler potato, olives, beans and garlic mayonnaise
Steamed asparagus salad, whipped goat cheese, savoury granola, chervil and Mornington extra virgin olive oil [v.]
Baby cos, soft egg, heirloom tomato, asparagus, garlic aioli and black olive powder
Osso bucco ravioli, wilted spinach, truffle cream and parsnip chips
Tasmanian smoked salmon, Yarra Valley salmon caviar, horseradish cream and chive dressing
Tandoori chicken, mango slaw, cucumber yoghurt, coriander, mint and cassava cracker
Salt and pepper calamari, snow pea salad, chilli and lime aioli
MAIN-COURSE
Choice of two dishes to be served alternately;
12 hour lamb shoulder, semi tomato, olive mash, preserved lemon, zucchini salad and rosemary jus
Forest mushroom risotto, garden peas, truffle cream and parmesan wafer [v.]
Thai baked salmon, black sesame jasmine rice, Asian salad and soy lemongrass dressing
Oyster blade, whipped potato, roasted carrot, mushroom shallot salad and natural reduction
Sumac roasted pumpkin, rocket leaves, freekeh and pomegranate and charcoal yoghurt
Thyme roasted chicken, creamed polenta, wilted spinach, oyster mushrooms and cumin sauce
Steamed salmon, red quinoa, charred asparagus, garden pea and mint salad, citrus butter sauce and snow pea tendrils
Roasted pork shoulder, fennel and parsley salad, apple puree and thyme jus
Spinach and ricotta cannelloni, tomato and basil sauce, shaved parmesan, Mornington extra version olive oil
Confit duck leg, crushed parsley kipfler potatoes, greens, black olive and tomato jus
Red wine braised lamb shanks, chive potato puree, blistered vine tomato and garden greens
DESSERT
Choice of two dishes to be served alternately;
Warm apple crumble, vanilla ice cream and seasonal berries
Chocolate tart, raspberries and pistachio ice cream
Coconut and white chocolate mousse, raspberry crumble and raspberry gel
Baked cheese cake, citrus salad and lemon cello syrup
Warm sticky date pudding, vanilla bean ice cream and caramel sauce
Vanilla mango parfait, lime syrup and coconut dacquoise
Chocolate mousse, cherry gel, chocolate raspberry soil and micro mint
Farmhouse cheese, red wine poached pear, grapes and crackers
OPTIONAL ENHANCEMENTS
Chef’s choice canapés on arrival (1/2 hour) | $14.00 per person
Chef’s choice canapés on arrival (1 hour) | $18.00 per person
Fresh seasonal sliced fruit platter | $6.20 per person
Antipasto platter| $6.50 per person
Garden salad | $5.40 per person
Roquette and parmesan salad | $6.50 per person
Twice cooked potatoes, confit garlic a and thyme, shallots, parsley, black salt | $5.90
Mixed leaves, goat cheese, soft herbs, Mornington honey mustard dressing | $5.90
Broccolini, green beans, crushed hazelnuts, lime zest, brown butter dressing |$5.00
Whipped potato, chives, Persian feta |$4.90
Roasted beetroots, balsamic glaze |$4.90
Selection of Australian cheese and crackers | $6.50 per person
*Includes freshly brewed coffee and a selection of tea
We are delighted to accommodate any special dietary requirements with advance notice.