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BANQUET MENUS Friday –Sunday (Alternative Drop) 2 Course

3 Course

Includes tea and coffee.

Entree    

Slow Cooked Beef Cheek Confit, Roasted Kipfler Potatoes, Cream Leek Sauce Chicken Tenderloin, Mediterranean Couscous, Aoili, Micro Herb Italian Basil, Preserved Lemon, Persian Fetta Gnocchi, Beurre Blanc Sauce Pan Fried Barramundi, Parsnip Puree drizzled with Basil Oil Dressing Lamb Cutlet Sweet Potato Puree, Port Jus

Main     

Kilcoy Fillet of Beef, Savoyard Potato, Saute Spinach, Vine Roasted Tomato, Merlot Jus Pan Fried Barramundi, White Butter Bean Puree, Seasonal Vegetables drizzle with Pesto Basil Oil, Micro Herbs Corn Fed Breast of Chicken, Potato Dauphinois, Seasonal Vegetables, Leek White Wine Cream Jus Rump of Lamb, Potato Gallette, Seasonal Vegetables, Port Jus Pork Loin, Truffle Mash, Seasonal Vegetables, Pommery Seeded Mustard Cream Sauce

Dessert     

Chocolate Panacotta, Three Berry Compote, Biscotti Lenette - White Chocolate Mousse with Crispearl, Pear & Honey jelly set on top of a Chocolate Brownie Base Histoire d’amour -Belgian chocolate mousse covered with dark chocolate glacage surrounded with hazelnuts topped with a vanilla macaroon Noisettines -Hazelnut dacquoise with praline and dark chocolate ganache Three Continent Delight – layers of infused maple syrup with mascarpone set on top of a almond financier biscuit base topped with berry compote

Please note menu items are subject to seasonal change Menus valid until 31 December 2013


Banquet Menu Friday to Saturday 2013