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
$56.00 per head G.S.T inclusive
Menu two:
Three course menu
Your choice of either one entrée, one main course and one dessert
$63.00 per head G.S.T inclusive
Soups
• Potato and leek soup finished with chives.
• Roasted tomato and bell peppers, basil pesto, cheese croutons.
• Poached chicken and sweet corn soup.
• Tuscan white bean, onion and ham hocks and basil oil.
Entrée
• 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.
• Roasted beetroot, goats cheese and rocket salad.
• Tomato, goats cheese and sage tart with a rocket and toasted walnut salad.
• Smoked chicken with salad of apple cucumber dressed with a cider vinaigrette.
• Pekin king duck salad with glass noodles, cucumber and shallots.
• Cajun chicken style Cesar.
• Red curry fish cakes with a vermicelli noodle salad and coconut dressing.
• Tuna Nicoise, Pepper seared tuna on chat potatos, green beans, kalamata olives tomato and egg.
• Tuscan smoked salmon, served with a rocket salad.
• Salt and pepper calamari on an Asian crest salad.
• Smoked ocean trout and kifler potato salad with wild lime.
Mains
• Roasted Vegetarian Lasagne, medley of vegetables and Italian herbs mixed with napoli, béchamel and cheese.
• Cannelloni filled with ricotta and spinach with a Napoli sauce, drizzled with basil oil.
•
Chicken breast with potato galette ,asparagus and roast garlic aioli (Seasonal- mid November-march).
•
Roasted chicken breast stuffed with brie, semi dried tomato and baby spinach served with mash potato.
•
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.
•
Eye fillet steak on kumara mash with Shiraz jus with caramelised onions.
•
Eye fillet with goat’s cheese roasted tomato snow peas and finished with merlot jus.
•
Herb crusted sirloin with horseradish cream served on galette potatoes.
•
Pepper crusted beef with a béarnaise sauce, served with garlic roasted chats.
•
Roasted sirloin with potato gratin with a merlot jus.
•
Lamb shanks with ratatouille and creamy mash and red wine jus.
•
Rosemary crusted lamb rump on caponata with red currant jus.
•
Cajun spiced lamb loin on kumara with a salsa.
Moroccan lamb cutlet, cous cous and finished with a yoghurt raita.
•
Herb crusted roast lamb rack with roasted garlic chats and vegetables with a mint jus to finish.
•
Roasted lamb rack with caramelised onion risotto and balsamic jus.
•
Grilled swordfish with on wasabi potato cake with bok choy and soy broth.
•
Crispy Tasmanian salmon fillet on potato scales and wiltered greens finished with a lime aioli.
•
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.
•
Over roasted salmon with lemon fennel, rocket and herb risotto.
•
Roast loin of pork with a fig and mint stuffing served with a seeded mustard sauce.
•
Citrus crusted pork served with char grilled kumera, seasonal greens and a pear compote.
•
Crispy roasted pork belly with Asian greens, oyster mushroom and sweet soy infused sauce.
All main courses are served with seasonal vegetables. Please enquire. Please note steaks will be served medium to well done.
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 Marnier 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 and premium vanilla ice cream.
Served with tea and coffee
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)
$32.00 per person
5 hours service time
Cascade Premium Light Tap Beer, Carlton Draught Heavy Tap Beer, Hardy’s Premium Red House Wine, Hardy’s 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 2010
