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L U N C H & D I N NER MENU

KOOYONG

L AW N T E N N I S C L U B FUNCTIONS & EVENTS MENU


LUNCH/DINNER MENU ONE Begin your lunch/dinner with a selection of mouth-watering canapés Available when ordered as an accompaniment to a lunch or dinner menu Please select from either the hot or cold canapés below Cold canapés Vietnamese rice paper rolls served with nam prik sauce Cherry tomato & bocconcini skewers with basil pesto Savory cone filled with crab & coriander salad Crustless chicken & cucumber finger sandwiches Chicken liver parfait on crout with a red onion mint jam Peking duck rolls with cucumber & coriander served with hoisin dipping sauce 20pax Minimum Canapés 3 Canapés Per Person $12.00 per person 3 hot or cold food items 4 Canapés Per Person $15.00 per person 4 hot or cold food items LUNCH OPTIONS 2 Courses $55.00 Per Person 3 Courses $65.00 Per Person DINNER OPTIONS 2 Courses $60.00 Per Person 3 Courses $70.00 Per Person

Hot canapés Gourmet mini pies with house made tomato relish Prawn twisters, with soy & chilli dipping sauce Beef empanadas with tomato salsa Chicken & coriander spring rolls served with nam jim dipping sauce Tandoori chicken skewers with mint raita Spinach & feta tartlets topped watercress & shaved pear Entrée Fresh corn veloute with West Australian blue swimmer crab topped with shaved fennel and salmon caviar Minestrone alla Genovese slow cooked vegetable soup with smoked ham hock, risoni pasta topped with fresh basil pesto Ravioli of chicken and watercress with parsnip puree, petit Waldorf salad and champagne burre Blanc Roasted shallot tart tatin topped with a salad of Yarra Valley Persian feta, heirloom carrots, golden beets and toasted walnuts Tartar of sashimi grade ocean trout with traditonal condiments, avocado puree, salmon caviar and house made music paper Fresh potato gnocchi pan seared with slow cooked cherry tomatoes and ligurian olives topped with fresh ricotta and salsa Verde Pan seared ocean trout with cauliflower puree, steamed green asparagus and sauce verge House made duck and pistachio terrine with sugar cured duck breast, pickled cocktail onions, celeriac remoulade, Melba toast and tarragon mustard Carpaccio of Angus eye fillet with pickled shimiji mushrooms, ligurian olives, shallot rings, watercress and hand rolled grissini sticks Vietnamese style salad of king prawns, green mango, papaya, fragrant herbs, rice noodle and young coconut dressed with a sweet nuoc nam dressing


Main Course Fresh Herb and pinenut crusted barramundi served on a slow roasted tomato and basil risotto Crisp skinned New Zealand king salmon on a pumpkin and cardamom puree, saffron and crab tortellini, white asparagus and fennel veloute Pan roasted rockling on mughrabi cous-cous with raisin, parsley, honey and light coriander and tomato infused broth Black Angus beef fillet topped with café de Paris butter braised cavolo Nero, potato fondant and red wine jus Pot roasted Gippsland lamb with sage gnocchi, green peas, bacon lardons and salsa Verde Oven roasted lamb wellington served with wilted spinach confit of shallots and port wine jus Twice cooked pork belly on braised lentils topped with cottechino sausage, watercress and pan fried quail egg Free range chicken breast filled with buffalo mozzarella and wrapped in prosciutto, oven baked and served with a scillian braise of stewed peppers, salted capers and cannellini beans Crispy skinned corn fed chicken breast, pumpkin puree, wilted spinach, bread sauce and chicken jus Roasted pumpkin and spinach tortellini with sage nut butter, toasted pinenuts steamed asparagus and shaved truffled pecorino Sharing dishES Please select 1 of the following for the table Oven roasted sweet potato, and Japanese pumpkin topped yoghurt and dukka Creamy mashed potato Herb roasted seasonal vegetables Garden salad with champagne dressing Roasted kipfler potatoes with garlic confit and rosemary Steamed green vegetables with French butter and toasted almonds Macaroni and cheese DESSERT TRIO Please select 3 of the following Dark chocolate terrine with roasted strawberries Vanilla panna cotta with poached mandarins Flowerless orange cake with orange curd Baked cheesecake with blueberry jam Lemon tart with vanilla ice cream White chocolate pot du crème with raspberry jelly Ginger brulee with orange and mint salad LARGER DESSERT OPTION Sticky date pudding with poached dried fruits and vanilla ice cream Flowerless chocolate pudding with roasted strawberries and vanilla ice cream Baked cheesecake served with blueberry jam and vanilla ice cream Warm orange cake served with orange curd and an orange and mint salad Petit four Something to finish off the meal Additional $3.00 p/p A selection of delicate sweets – chef’s choice to the table, served with coffee/tea


LUNCH/DINNER MENU TWO Begin your lunch/dinner with a selection of mouth-watering canapés Available when ordered as an accompaniment to a lunch or dinner menu Please select from either the hot or cold canapés below Cold canapés Vietnamese rice paper rolls served with nam prik sauce Cherry tomato & bocconcini skewers with basil pesto Savory cone filled with crab & coriander salad Crustless chicken & cucumber finger sandwiches Chicken liver parfait on crout with a red onion mint jam Peking duck rolls with cucumber & coriander served with hoisin dipping sauce 20pax Minimum Canapés 3 Canapés Per Person $12.00 per person 3 hot or cold food items 4 Canapés Per Person $15.00 per person 4 hot or cold food items LUNCH OPTIONS 2 Courses $65.00 Per Person 3 Courses $75.00 Per Person

Hot canapés Gourmet mini pies with house made tomato relish Prawn twisters, with soy & chilli dipping sauce Beef empanadas with tomato salsa Chicken & coriander spring rolls served with nam jim dipping sauce Tandoori chicken skewers with mint raita Spinach & feta tartlets topped watercress & shaved pear Entrée Fresh Yarra Valley Persian feta cigar with beetroot relish and a salad of roasted heirloom vegetables, watercress, grilled artichokes and candied walnuts Tortellini filled with blue swimmer crab and prawn mousse, light crab bisque, vegetable spaghetti and salmon caviar Gravlax of New Zealand Atlantic salmon served with cream fraich, watercress, pickled baby cucumbers and Melba toast Pan seared coffin bay scallops parsnip puree, chorizo sausages, salmon caviar and young celery

DINNER OPTIONS 2 Courses $70.00 Per Person 3 Courses $80.00 Per Person

Game terrine with piccalilli, balsamic onions, cornichons and toasted sourdough Raviolo of chicken and porcini mushroom with green pea puree and topped with a salad of watercress, crisp pancetta and toasted hazelnuts Apple cider braised pork belly topped with a salad of wild rocket, pear and guanchalli and crackling Vittelo tonnato, poached veal with tuna mayonnaise and a salad of watercress, Spanish white anchovies roasted artichokes and baby salted capers


Main Course Herb crusted veal cutlet served with saffron gnocchi and a fricassee of green peas and oyster mushrooms Oven roasted lamb rack with braised shoulder pitivier, tarragon jus, wilted spinach and white asparagus Twice roasted duckling with potato fondant, sautéed cavalo Nero and a sour morrelo cherry sauce Oven roasted eye fillet wrapped in bacon served with potato gratin, confit shallots and chargrilled asparagus Oven roasted kingfish with saffron angel hair pasta, lentil ragu chargrilled king prawn and a light champagne buree blanc Ballantine of free range chicken filled with chicken and thyme mousse, ravioli of porcini mushrooms with roasted Brussels sprouts, bacon lardons and fresh thyme finished with a light chicken jus Crisp skinned ocean trout herbed pappardelle, chickpeas, wilted spinach and spinach and horseradish veloute Tortellini of potato, rocket and mint served with tomato braised cavolo Nero and truffled pecorino Sharing dish Please select 1 of the following for the table Oven roasted sweet potato and Japanese pumpkin topped with yoghurt and dukka Creamy mashed potato Herb roasted seasonal vegetables Garden salad with champagne dressing Roasted kipfler potatoes with garlic confit and rosemary Steamed green vegetables with French butter and toasted almonds Macaroni and cheese DESSERT TRIO Please select 3 of the following Dark chocolate terrine with roasted strawberries Vanilla panna cotta with poached mandarins Flowerless orange cake with orange curd Baked cheesecake with blueberry jam Lemon tart with vanilla ice cream White chocolate pot du crème with raspberry jelly Ginger brulee with orange and mint salad LARGER DESSERT OPTION Sticky date pudding with poached dried fruits and vanilla ice cream Flowerless chocolate pudding with roasted strawberries and vanilla ice cream Baked cheesecake served with blueberry jam and vanilla ice cream Warm orange cake served with orange curd and orange and mint salad Petit four Something to finish off the meal Additional $3.00 p/p A selection of delicate sweets – chef’s choice to the table, served with coffee/tea


LUNCH & DINNER BUFFET MENU Entrée Selections Gravlax of ocean trout with horseradish cream, capers & pickled red onion Antipasto platters with cured & smoked meats, seafood, pickled vegetables & olives Selection of seasonal dips, served with toasted flat breads & dukkah Zucchini, watercress & goat’s curd frittata, topped with red onion jam Gourmet sushi & sashimi with wasabi, pickled ginger & soy Salad Selections Served with Entrées Smoked chicken, apple, walnut & celery salad, with champagne dressing Russian potato salad with spring onions & coddled egg Traditional Greek salad with Yarra Valley Persian Fetta 30pax Minimum 3 Course BUFFET $60.00 per person Premium Buffet Add $12.50 per person

Strozzapetti pasta salad with slow roasted cherry tomatoes, asparagus & peppered Boursin cheese Main Selections Herb crusted Atlantic salmon with tomato braised green beans Traditional butter chicken with pappadums & mango pickle Slow cooked lamb & vegetable navarin Herb & potato gnocchi with roasted cherry tomato sauce, Ligurian olives & fresh ricotta Herb & horseradish crusted Gippsland grain fed porterhouse Selection of steamed green vegetables Saffron basmati rice with fried shallots DESSERT Selections Selection of cakes, slices & pastries, served with mixed berry coulis & mascarpone cream Seasonal fresh fruit platter Tea and coffee served with chocolate mints


PREMIUM BUFFET SELECTION Choose an additional 3 items Seafood platters with fresh oysters, prawns, mussels, crabs & bugs, with traditional condiments Whole baked salmon filled with fresh herbs, fennel & lemon, served with lemon beurre blanc Herb baked snapper fillets with crushed potatoes, fresh herbs, tomato & lemon Roasted & boned leg of lamb, seasoned with garlic & rosemary, served with mint jam Grain fed eye fillet of beef wrapped in herbs & prosciutto, roasted & served with red wine jus


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Lunch & Dinner Menu  

Lunch & Dinner Menu

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