Seated Menu

SEATED MENU
(min 30 people)

Option 1

3 Course (Entree, Mains and Petite Fours) @ $62 p/p

Entree
select 2

Hot smoked Macquarie Harbour Atlantic salmon blended with crème fraiche and herbs on
potato salad with mustard, avocado mousse and salsa verde

Beef cheek croquettes, spice roasted butternut pumpkin puree,
herb and caper dressing

Nichols chicken, pork and pistachio terrine, house baked brioche,
piccalilli and mustard

Chicken, tomato and smoked paprika arincini balls, spicy leek ragout,
chorizo and parsley crumb

Wild mushroom risotto, shaved Grana Padano parmesan,
baby spinach and local olive oil

Mains
select 3

Char grilled scotch fillet of Tasmanian beef with local potato, roasted garlic and thyme gratin,
green beans and red wine jus (cooked medium)

Sage and mustard seed marinated Nichols chicken breast, potato and spring onion mash,
chargrilled red peppers and wild mushrooms sauce

Twelve hour slow roasted Wild Clover lamb shoulder on spiced butternut pumpkin,
char grilled eggplant and braising sauce

Dukkah crusted Macquarie Harbour Atlantic salmon on dutch cream potato and dill
croquette, romesco sauce, baby rocket and herb salad

Slowly cooked local pork belly, parsnip puree, pickled ginger and
soy dressed soba noodle salad, Vietnamese mint and coriander

All mains served with seasonal vegetables

Petite fours
select 4

House made chocolate lamingtons
Orange and almond cake served with toasted almonds
Vanilla bean crème brulee
Crisp meringues with rosewater cream and raspberries
Caramelised banana cake with lime and mascarpone
Glazed carrot and walnut cakes with vanilla cream cheese mousse
Lemon curd tarts with torched meringue

Option 2

3 Course (Entree, Mains and Desserts) @ $66 p/p

Entree
select 2

Hot smoked Macquarie Harbour Atlantic salmon blended with crème fraiche and herbs on
potato salad with mustard, avocado mousse and salsa verde

Beef cheek croquettes, spice roasted butternut pumpkin puree,
herb and caper dressing

Nichols chicken, pork and pistachio terrine, house baked brioche,
piccalilli and mustard

Chicken, tomato and smoked paprika arincini balls, spicy leek ragout,
chorizo and parsley crumb

Wild mushroom risotto, shaved Grana Padano parmesan,
baby spinach and local olive oil

Mains
select 3

Char grilled scotch fillet of Tasmanian beef with local potato, roasted garlic and thyme gratin,
green beans and red wine jus (cooked medium)

Sage and mustard seed marinated Nichols chicken breast, potato and spring onion mash,
chargrilled red peppers and wild mushrooms sauce

Twelve hour slow roasted Wild Clover lamb shoulder on spiced butternut pumpkin,
char grilled eggplant and braising sauce

Dukkah crusted Macquarie Harbour Atlantic salmon on dutch cream potato and dill
croquette, romesco sauce, baby rocket and herb salad

Slowly cooked local pork belly, parsnip puree, pickled ginger and
soy dressed soba noodle salad, Vietnamese mint and coriander

All mains served with seasonal vegetables

Desserts
select 2

Snickers semi freddo, chocolate mousse, almond crumble,
dark chocolate and salted caramel sauce

Crisp meringue, vanilla bean cream, fresh berries, raspberry coulis,
salted caramel icecream

Layered trifle with moscato and berry jelly, vanilla bean custard,
fresh berries served with granola and vanilla bean icecream

Layered violet crumble cake seved with
crushed honeycomb icecream

Espresso crème brulee, Kahlua cream and cinnamon shortbread

Option 3

3 Course (Canapes, Entree and Mains) @ $66 p/p

Canapes

Leek onion and Heidi Farm Gruyere tarts
Smoked ham hock and mustard croquettes
Lemon pepper crumbed local fish with citrus and caper mayonnaise
Hot smoked Atlantic salmon rillette, iceberg lettuce, nim jam dressing

Entree
select 2

Hot smoked Macquarie Harbour Atlantic salmon blended with crème fraiche and herbs on
potato salad with mustard, avocado mousse and salsa verde

Beef cheek croquettes, spice roasted butternut pumpkin puree,
herb and caper dressing

Nichols chicken, pork and pistachio terrine, house baked brioche,
piccalilli and mustard

Chicken, tomato and smoked paprika arincini balls, spicy leek ragout,
chorizo and parsley crumb

Wild mushroom risotto, shaved Grana Padano parmesan,
baby spinach and local olive oil

Mains
select 3

Char grilled scotch fillet of Tasmanian beef with local potato, roasted garlic and thyme gratin,
green beans and red wine jus (cooked medium)

Sage and mustard seed marinated Nichols chicken breast, potato and spring onion mash,
chargrilled red peppers and wild mushrooms sauce

Twelve hour slow roasted Wild Clover lamb shoulder on spiced butternut pumpkin,
char grilled eggplant and braising sauce

Dukkah crusted Macquarie Harbour Atlantic salmon on dutch cream potato and dill
croquette, romesco sauce, baby rocket and herb salad

Slowly cooked local pork belly, parsnip puree, pickled ginger and
soy dressed soba noodle salad, Vietnamese mint and coriander

All mains served with seasonal vegetables

Option 4

3 Course (Canapes, Mains and Desserts) @ $66 p/p

Canapes or Antipasto Platter to share

Leek onion and Heidi Farm Gruyere tarts
Smoked ham hock and mustard croquettes
Lemon pepper crumbed local fish with citrus and caper mayonnaise
Hot smoked Atlantic salmon rillette, iceberg lettuce, nim jam dressing
Confit chicken and smoked paprika arincini balls

Mains
select 3

Char grilled scotch fillet of Tasmanian beef with local potato, roasted garlic and thyme gratin,
green beans and red wine jus (cooked medium)

Sage and mustard seed marinated Nichols chicken breast, potato and spring onion mash,
chargrilled red peppers and wild mushrooms sauce

Twelve hour slow roasted Wild Clover lamb shoulder on spiced butternut pumpkin,
char grilled eggplant and braising sauce

Dukkah crusted Macquarie Harbour Atlantic salmon on dutch cream potato and dill
croquette, romesco sauce, baby rocket and herb salad

Slowly cooked local pork belly, parsnip puree, pickled ginger and
soy dressed soba noodle salad, Vietnamese mint and coriander

All mains served with seasonal vegetables

Desserts
select 2

Snickers semi freddo, chocolate mousse, almond crumble,
dark chocolate and salted caramel sauce

Crisp meringue, vanilla bean cream, fresh berries, raspberry coulis,
salted caramel icecream

Layered trifle with moscato and berry jelly, vanilla bean custard,
fresh berries served with granola and vanilla bean icecream

Layered violet crumble cake seved with
crushed honeycomb icecream

Espresso crème brulee, Kahlua cream and cinnamon shortbread

Option 5

4 Course @ $76 p/p

Canapes

Leek onion and Heidi Farm Gruyere tarts
Smoked ham hock and mustard croquettes
Lemon pepper crumbed local fish with citrus and caper mayonnaise
Hot smoked Atlantic salmon rillette, iceberg lettuce, nim jam dressing

Entree
select 2

Hot smoked Macquarie Harbour Atlantic salmon blended with crème fraiche and herbs on
potato salad with mustard, avocado mousse and salsa verde

Beef cheek croquettes, spice roasted butternut pumpkin puree,
herb and caper dressing

Nichols chicken, pork and pistachio terrine, house baked brioche,
piccalilli and mustard

Chicken, tomato and smoked paprika arincini balls, spicy leek ragout,
chorizo and parsley crumb

Wild mushroom risotto, shaved Grana Padano parmesan,
baby spinach and local olive oil

Mains
select 3

Char grilled scotch fillet of Tasmanian beef with local potato, roasted garlic and thyme gratin,
green beans and red wine jus (cooked medium)

Sage and mustard seed marinated Nichols chicken breast, potato and spring onion mash,
chargrilled red peppers and wild mushrooms sauce

Twelve hour slow roasted Wild Clover lamb shoulder on spiced butternut pumpkin,
char grilled eggplant and braising sauce

Dukkah crusted Macquarie Harbour Atlantic salmon on dutch cream potato and dill
croquette, romesco sauce, baby rocket and herb salad

Slowly cooked local pork belly, parsnip puree, pickled ginger and
soy dressed soba noodle salad, Vietnamese mint and coriander
All mains served with seasonal vegetables

Desserts
select 2

Snickers semi freddo, chocolate mousse, almond crumble,
dark chocolate and salted caramel sauce

Crisp meringue, vanilla bean cream, fresh berries, raspberry coulis,
salted caramel icecream

Layered trifle with moscato and berry jelly, vanilla bean custard,
fresh berries served with granola and vanilla bean icecream

Layered violet crumble cake seved with
crushed honeycomb icecream

Espresso crème brulee, Kahlua cream and cinnamon shortbread

Option 6

4 Course @ $72 p/p

Canapes

Leek onion and Heidi Farm Gruyere tarts
Smoked ham hock and mustard croquettes
Lemon pepper crumbed local fish with citrus and caper mayonnaise
Hot smoked Atlantic salmon rillette, iceberg lettuce, nim jam dressing

Entree
select 2

Hot smoked Macquarie Harbour Atlantic salmon blended with crème fraiche and herbs on
potato salad with mustard, avocado mousse and salsa verde

Beef cheek croquettes, spice roasted butternut pumpkin puree,
herb and caper dressing

Nichols chicken, pork and pistachio terrine, house baked brioche,
piccalilli and mustard

Chicken, tomato and smoked paprika arincini balls, spicy leek ragout,
chorizo and parsley crumb

Wild mushroom risotto, shaved Grana Padano parmesan,
baby spinach and local olive oil

Mains
select 3

Char grilled scotch fillet of Tasmanian beef with local potato, roasted garlic and thyme gratin,
green beans and red wine jus (cooked medium)

Sage and mustard seed marinated Nichols chicken breast, potato and spring onion mash,
chargrilled red peppers and wild mushrooms sauce

Twelve hour slow roasted Wild Clover lamb shoulder on spiced butternut pumpkin,
char grilled eggplant and braising sauce

Dukkah crusted Macquarie Harbour Atlantic salmon on dutch cream potato and dill
croquette, romesco sauce, baby rocket and herb salad

Slowly cooked local pork belly, parsnip puree, pickled ginger and
soy dressed soba noodle salad, Vietnamese mint and coriander

All mains served with seasonal vegetables

Petite fours
select 4

House made chocolate lamingtons
Orange and almond cake served with toasted almonds
Vanilla bean crème brulee
Crisp meringues with rosewater cream and raspberries
Caramelised banana cake with lime and mascarpone
Glazed carrot and walnut cakes with vanilla cream cheese mousse
Lemon curd tarts with torched meringue

(Menu will be subject to change)
Special dietary requirements can be catered for with a minimum of 48 hours notice