Banquet menu
These menus are designed for those wanting a menu that is a little more special.
All packages are based on 60 people and above. Under this amount a charge of
$4.00 per head will apply
Set banquet menu
Menu one:
Two course menu
Your choice of either one entrée or one dessert with one main course
$49.00 per head G.S.T inclusive
Menu two:
Two course menu (50/50)
Your choice of either two entrées or two desserts with two main courses
- served of a 50/50 basis
$56.00 per head G.S.T inclusive
Menu three:
Three course menu
Your choice of either one entrée, one main course and one dessert
$58.00 per head G.S.T inclusive
Menu four:
Three course menu (50/50)
Your choice of two entrées, two main courses and two desserts served on a 50/50 basis
$63.00 per head G.S.T inclusive
Menu extras
Supplementary entrée or dessert $10.00 per head
Supplementary soup $8.00 per head
Soups
Potato and leek soup, chives.
Roasted tomato and bell peppers, basil pesto, cheese croutons.
Poached chicken and sweet corn soup.
Chunky vegetable soup.
Tuscan white bean, onion and ham hocks and basil oil.
3 type French onion, blend of Spanish, brown and spring onion, thyme
and rich beef broth.
Seafood minestrone, rich Italian style soup including prawns, scallops,
blue eye cod and shrimps.
Entrées
RED MEATS
Moroccan spiced lamb strips with scorched hazelnuts,
mixed lettuce cherry tomatoes and orange dressing.
Thai beef, finely sliced beef tossed through kaffir lime leaves, coriander and salad leaves, cashew nuts and green curry dressing.
Fattaoush salad with bbq lamb, sumas and takins youghurt sauce.
VEGETARAIN
Roasted beetroot, goats cheese and rocket salad.
POULTRY
Smoked chicken with salad of apple cucumber dressed with a cider vinaigrette.
Pekinking duck salad with glass noodles, cucumber and shallots.
Cajun chicken style Cesar.
SEAFOOD
Red curry fish cakes with a vermicelli noodle salad and coconut dressing.
½ dozen oysters done three ways.
Tuna Nicoise, Pepper seared tuna on chat potato, green beans, kalamata olives tomato and coriander salsa shredded egg.
Tuscan smoked salmon.
Chilli squid, julienne of vegetables Spanish onion, tomato,
lemon grass baby spinach and saffron aoli.
Smoked ocean trout and kifler potato salad with wild lime.
Entrée or main course pasta dishes
Penne, pine nuts, snow peas, chicken strips, basil, tomato cream.
Home made lasagne, layered with bolognaise,
béchamel and Watsonia vintage cheddar.
Pumpkin gnocchi, smoked chicken bok choy, cashews and curry sauce.
Fettuccini smoked salmon, shitake mushrooms.
Spanish onion, Dijon mustard cream sauce.
Roasted vegetarian lasagne, medley of vegetables and Italian herbs mixed
with napoli, béchamel and cheese.
Tortellini beef filled pasta cooked in a napoli, semi dried tomato, bacon
and button mushrooms.
Platters
Anti pasta platter
Babba ganoush, Greek fetta, kalamatta olives, semidried tomatoes, marinated mushrooms, chargrilled eggplant, mild salami, vintage cheddar served with pita and crustinis
$5.00 per head G.S.T inclusive
Home made dip platter
Homemade dips served with vegetable accomplements and a selection of crackers
$3.00 per head G.S.T inclusive
Cold seafood platter
King Prawns, Oysters, Scallops and Calamari elegantly presented on a bed or ice served with a variety of dipping sauces and lemon wedges
$10.00 per head G.S.T inclusive
Fruit and cheese platter
Seasonal fruit elegantly presented with an array of local cheese served with a
selection of water crackers
$5.00 per head G.S.T inclusive
Main Courses
POULTRY
Chicken breast fillet with mashed potato, asparagus and roast garlic aioli.
Roasted of chicken breast a top of parsnip mash drizzled with salsa verde accompanied by seasonal greens.
Crispy duck breast with cinnamon and star aniase drizzled with ginger scented jus with wiltered spinach and kifler potatoes.
Chicken fillet with basil and semi dried tomato jus and
chive flavoured polenta mash.
BEEF
Eye fillet steak on kumara mash with shiraz and onion.
Sirloin steak served with mustards seed mash and cabinet jus.
Herb crusted sirloin with horseradish cream.
Pepper crusted beef with a béarnaise with garlic roasted chats.
Roasted sirloin with potato gratin with a merlot jus.
LAMB
Lamb shanks with ratatouille and creamy mash and red wine jus.
Rosemary crustard lamb rump on caporata with red currant glaze.
Cajun spiced lamb loin on kumera with a spicy salsa.
Moroccan lamb cutlet, pilaf rice and yoghurt raita.
Herb crustered roast lamb rack with roasted garlic chats and vegetables
with a mint jus to finish.
Roasted lamb rack with caramelised risotto and balsamic jus.
SEAFOOD
Grilled swordfish with on wasabi potatoe cakes with bok choy and soy broth.
Crispy Tasmanian salmon fillet on potato scaled ad wiltered greens.
Seared Atlantic salmon marinated in soy, ginger and lime on a shitake mushroom rice cake served with Chinese greens.
Grilled Snapper on pesto mash, asparagus and lemon buer blanc to finsh.
PORK
Roast loin of pork with a fig and mint stuffingh searvedw with a seeded mustard sauce
Citrus crusted pork served with char grilled kumera, seasonal greens
and a pear compote.
Crispy roasted pork belly with asain greens, oyster mushroom and sweet
soy infused sauce.
Desserts
Pudding with fresh fruits orange syrup.
Chocolate Tart with King Island double cream and hazelnut Anglaise.
Wattle seed flavoured crème brulee and biscotti.
Individual Pavlova with mixed berries and fresh cream.
Orange and grand manier custard flavoured crepes
with fresh strawberries.
Caramel flavoured bread and butter pudding with butterscotch ice cream.
Bailey’s chocolate cheese cake with white chocolate sauce.
Apple pie dusted with cinnamon served with raspberry couli
premium vanilla ice cream.
Chocolate mud cake, mango couli and mascarpone and brandy cream.
Brandy snap basket filled with fresh fruit salad, raspberry sorbet
Pecan Tart with seasonal couli and premium vanilla ice cream.
Sticky date puddings with butter scotch custard, strawberries.
Apple and Rhubarb crumble with vanilla ice cream.
Orange and Almond cake with banana and tia maria.
Tirimisu served in a chocolate basket, coffee anglaise, raspberry couli.
Selection of Australian and International cheese platter with
Dried fruits and biscuits.
Selection of local cheese with fresh fruit platter.
Included with every banquet menu
Candelabras to all tables
Coffee and chocolates
Separate pre-dinner drink room with spectacular views over
looking a lakeside and parklands
Linen serviettes with colour coordinate inserts
Picturesque lakeside parklands for your photographs
Ample FREE parking
Beverages
Option one:
(Fixed Price)
$25.00 per person
5 hours service time light tap beer, heavy tap beer, premium red house wine,
premium white house wine, champagne for the toast
Soft drinks
Guests pay for their own Spirits
Option two:
On consumption
We can provide your choice of beverages up to the prepaid amount
Option three:
Guest's pay individually on consumption
Please contact our Catering Manager or telephone 5945 0015 for further information
Catering Services proudly provided by Khan’s Management Group.
Prices are subject to change without notice 2007
