2 & 3 Course Set Menus
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Price Summary of Set Menus
(All have choices within each course):
Standard 2 Course: $50pp
Standard 3 Course: $64pp
Deluxe 2 Course: $62pp
Deluxe 3 Course: $76pp
See below for full details and
optional extras on each of the menus
STANDARD 2 & 3 COURSE SET MENU 2011
LUNCH & DINNER
FOR GROUP BOOKINGS OF 10 OR MORE GUESTS
entrée
choice of;
basil truss tomato & buffalo mozzarella crostini (v)
five spice roast duck salad with ruby grapefruit, shaved fennel & pomegranate dressing
salt and pepper squid with fresh lime and housemade aioli (entree size)
salad of grilled haloumi with green beans, asparagus, baby beets & macadamia dressing (v)
main
choice of;
seared tuna and thai basil spaghetti with chilli, baby capers and rocket leaves
casarecce with asparagus, goats cheese, garlic, chives, pinenuts & fresh parmesan (v)
risotto with jerusalem artichoke, green peas, mint & shaved pecorino (v)
mos green chicken curry with kumera chips and jasmine rice
salt and pepper squid with fresh lime and housemade aioli
coopers beer battered flat head fillets with hand cut chips, lemon and housemade tartare
char-grilled sirloin, black angus, 120 day grain fed,
shoestring fries, beer battered onion rings & hollandaise sauce
dessert
choice of;
mille-feuille: galliano & espresso tiramisu
with layered puff pastry & chocolate shards
rose water infused panna cotta
with crushed amaretti & angel hair
MoS sorbet & gelato selection served with biscotti
accompanied by: handcut chips, mixed salad, warm sourdough rolls with dukkah
& extra virgin olive oil
includes coffee or tea
STANDARD 2 COURSE; main with either entrée or dessert @ $50 pp
[must nominate entree/main or main/dessert when placing reservation]
STANDARD 3 COURSE; entrée, main & dessert @ $64 pp
optional extras
appetizer: shared plates of:
mos antipasto plate
&
salt and pepper squid with fresh lime and housemade aioli
$9.5 per person
bubbly on arrival: (1 glass per person)
n.v chandon (yarra valley) $10 per person
n.v. moet & chandon imperial (france) $20 per person
DELUXE 2 & 3 COURSE SET MENUS 2011
LUNCH & DINNER
FOR GROUP BOOKINGS OF 10 OR MORE GUESTS
entrée
choice of;
salad of grilled haloumi with green beans, asparagus, baby beets & macadamia dressing (v)
salt and pepper soft shell crab with green papaya & thai style herbs
five spice roast duck salad with ruby grapefruit, shaved fennel & pomegranate dressing
seared scallops & parmesan crust tartlet & vanilla cauliflower puree & agrodolce dressing
main
choice of;
casarecce with asparagus, goats cheese, garlic, chives, pinenuts & fresh parmesan (v)
linguine with pan-fried prawns, baby spinach, kalamata olives, chilli and parsley
crab meat cannelloni with citrus ricotta, confit leek, spinach
buffalo mozzarella & roast tomato pulp
pan fried salmon with broad bean and spiced apple risotto and crisp chilli salad
zatar crusted grilled lamb loin with smoked eggplant pearls,
chai honey syrup with tunisian cous cous
oven roasted wild barramundi fillet, saffron gnocchi, baby clams,
nage broth & caramelised lime
aged fillet of beef, portobello mushroom, green bean, soft polenta & rosemary shiraz jus
dessert
choice of;
chocolate fondant pudding with double cream & almond biscotti
cheese board with dried figs, grapes, muscatels & lavosh
choice of: pyengana matured cheddar or
tarago triple cream brie or blue: forme d’ambert
rose water infused panna cotta with crushed amaretti & angel hair
pistachio semifreddo with mixed berry compote
accompanied by: handcut chips, mixed salad, warm sourdough rolls with dukkah
& extra virgin olive oil
includes coffee or tea
DELUXE 2 COURSE; main with either entrée or dessert @ $62 pp
[must nominate entree/main or main/dessert when placing reservation]
DELUXE 3 COURSE; entrée, main & dessert @ $76 pp
optional extras
appetizer: shared plates of:
mos antipasto plate
&
salt and pepper squid with fresh lime and housemade aioli
$9.5 per person
bubbly on arrival: (1 glass per person)
n.v chandon (yarra valley) $10 per person
n.v. moet & chandon imperial (france) $20 per person
PRICES INCLUSIVE OF GST