Soup
Served to your table. Please see our selection

Carvery
Succulent prime roast with mushroom and Burgundy Gravy
Roast potatoes and seasonal vegetables

Hot Selection (Choice of two)
Homemade Lasagne
Fish goujons with sweet and sour sauce
Chicken Madras curry with pappadums
Pork spare ribs in chilli plum sauce

Cold Selection
Platters of honey glazed ham with a selection of condiments
Satay chicken drumsticks
Continental meat platters
Bread rolls

Salads
Choice of three from our range

Dessert
Selection of desserts, fresh fruit and cheese
Chefs choice

Tea & Coffee with after dinner mints

Entrees (choice of one, Served at your table)
Chicken Satay with spicy penut sauce
Seafood vol au vent on jasmine rice
Soup of your choice

Carvery
Roast leg of lamb with mint jelly and gravy
Succulent prime roast with horseradish and gravy
Roast potatoes and seasonal vegetables

Hot Selection (Choice of three)
Beef Burgendy
Seafood mornay under pastry
Tender chicken with coconut cream curry sauce
Homemade Lasagne: traditional or vegetarian
Sweet and sour pork served with rice pilaf
Crumbed fish fillets with tartare sauce

Cold Selection
Platters of honey glazed ham with a selection of condiments
Tandoori Chicken
Continental meat platters
Bread rolls

Salads
Choice of three from our range

Dessert
Selection of desserts, fresh fruit and cheese
Chefs choice

Tea & Coffee with after dinner mints

A choice of buffet menu one or two with the following presentation of seafood

Whole king prawns on tree or platters
Fresh oysters on a half shell
Marinated green lip mussels

SOUPS
Spring Vegetable
Tomato & Basil
Minestrone
Cream of Pumpkin
Cream of broccoli and Cheddar
Cream of Mushroom and Bacon
Cream of Vegetable
Potato & Leek

ENTREES

Seafood Medley
A selection on seafood, including prawns and mussels in a rich cream sauce and encased in a pastry shell

Fettuccini Carbonara
Ribbons of pasta complemented with fresh herbs, bacon, mushroom and onions in a rich cream sauce

Crumbed Camembert
Freshly crumbed King Island Camambert, shallow fried on a blackberry coulis

Chicken Brochette
Chicken breast wrapped in ham, char grilled and glazed with honey and chilli.
Served on Jasmine Rice

Prawn Cocktail
An ol,d favourite with our own seafood sauce

Green Peppercorn Pate
A traditional pate served with water crackers.

Peking Lamb
Char grilled lamb cutlets, glazed with spicy plum sauce on steaming jasmine rice

Spinach and Riccotta Filo
Fresh spinache, steamed then blended with onions and smooth ricotta, wrapped in layers of filo and served on tomato salsa

MAIN COURSES

Individual Beef Wellingtons
Fillet of beef topped with pate and wrapped in pastry, served with a port wine sauce

Chicken Parmagiana
Crumbed chicken breat topped with eggplant, bacon and salsa under a blanket of grilled cheese

Oven Baked Sirloin
Medium rare sirloin of beef encrusted in mustard and rosemary, served with a rich beef jus

Lamb Rumps
Individual lamb rumps seasoned with mushroom, oven baked and served with glazed Shiraz jus

Emperor Hollandaise
Fillet of emperor topped with aspagus and a creamy hollandaise sauce

Chicken Florentine
Chicken breast fillet with fresh spinach and onions, wrapped in bacon then oven baked and served with a white wine cream sauce

Barramundi Royal
Pan fried barramundi fillet finished with wild lime Vermouth beurre blanc

Peking Style Duck
Slowly cooked the French way, finished with a plum and orange glaze.

(All main meals served with potato of the day and seasonal vegetables.)

DESSERTS
Profiteroles with chocolate brandy sauce
Apple Pie
Baked Cheese Cake
Lemon Meringe Pie
Honey and Hazelnut Cheesecake
Bread and Butter Pudding
Tiramisu
Black Forrest Gateau

(All served with tea and coffee with chocolates.)