Table D'Hôte Menu

Ideal for groups, work functions or parties we offer a number of Table D'Hôte options ranging in price and meal selection.
Please note these Table D'Hôte Menus are not available for weddings.

Table D'Hôte menus are available for groups ranging in size from 12 to 40 guests

Groups under 12 should either pre order from one of the Table D Hote menus or choose from the A La Carte menu and groups over 40 must either pre order or choose 2 meals from each course for an alternative serve.

When booking you must nominate if your group would like 2 courses (entrée and main or main and dessert) or the full 3 course menu.

If you have guests with special menu requirements eg: gluten free/vegetarian, please advise us when booking and we will happily let you know the meals that are available.

Table D'Hôte Menu 1

◊ $30.00 Per Person - 2 Courses
◊ $35.00 Per Person - 3 Courses

	Entrées
	◊	Spring Rolls - Served with sweet chilli sauce.

	◊	Vegetable Mornay Vol Au Vents - Puff pastry shell filled with seasonal vegetables in a creamy mornay sauce.

	◊	Soup - Roast pumpkin & sage served with toasted buttered french stick.

	Mains
	◊	Herb Crumbed Barramundi & Chips - Herb crumbed barramundi fillets with crisp salad, tartare sauce ane fresh lemon.

	◊	Chicken Schnitzel - Crumbed and fried breast fillet served with mash, peas and gravy.

	◊	Roast Pork - Served with roast potatoes, steamed greens, pumpkin, gravy and crackling.

	Desserts
	◊	Sticky Toffee Pudding - Served with hot butterscotch sauce & ice cream.

	◊	Flourless Chocolate & Pecan Cake - Served with ganache and double cream.

	◊	White Chocolate Cheesecake - Served with triple berry coulis and cream.

	Extras (if entire group ordering)
	◊	Garlic & Herb Bread - $1.00 per person

	◊	Tea or Coffee - $1.00 per person

	◊	Cakeage - $1.00 per person

Table D'Hôte Menu 2

◊ $35.00 Per Person - 2 Courses
◊ $40.00 Per Person - 3 Courses

	Entrées
	◊	Risotto Cakes - Crumbed and fried, filled with a rich bolognese sauce on rocket leaf.

	◊	Salt & Pepper Squid - Served with lime mayo & salad greens.

	◊	Spinach & Ricotta Crepes - Filled with baby spinach, ricotta, sage and a buerre blanc sauce.

	Mains
	◊	Lamb Rump - on pumpkin and potato rosti with snow peas and red wine jus.

	◊	Neptune Chicken - Breast supreme with smoked salmon and fresh herbs in a garlic and white wine cream sauce with roast potatoes and salad.

	◊	Herb Crumbed Barramundi - Served with chips, salad, tartare and lemon.

	Desserts
	◊	Rhubarb Crumble - with hazlenut crust served with ice cream.

	◊	Warm Poached Pear & Almond Tart - Served with double cream.

	◊	White Chocolate Cheesecake - Served with triple berry coulis and ice cream.

	Extras (if entire group ordering)
	◊	Garlic & Herb Bread - $1.00 per person

	◊	Tea or Coffee - $1.00 per person

	◊	Cakeage - $1.00 per person

Table D'Hôte Menu 3

◊ $40.00 Per Person - 2 Courses
◊ $45.00 Per Person - 3 Courses

	Entrées
	◊	Wild Mushroom Tart - with fetta, roast beetroot and fennel on rocket.

	◊	Prawn & Avocado Plate - With crisp iceberg lettuce, fresh lemon and roast tomato aioli.

	◊	Seared Scallops - on lemon and basil risotto.

	Mains
	◊	Atlantic Salmon - Crispy skin salmon fillet on sweet potato batons with asparagus spears and lemon beurre blanc.

	◊	Veal Schnitzel - on creamy mash, ratatouille, snow peas, and red wine jus.

	◊	Rib Eye Cutlet (med) - on mustard baked potato cake, prosciutto and spinach cream.

	Desserts
	◊	Meringue Mousse - Layers of raspberry and chocolate mousse in between hazlenut meringue, rolled in chocolate flakes.

	◊	Espresso Syrup cake - Warm mocha flavoured delight with espresso syrup and double cream.

	◊	White Chocolate Cheesecake - Creamy white chocolate cheesecake on a crunchy biscuit base served with triple berry coulis & cream.

	Extras (if entire group ordering)
	◊	Garlic & Herb Bread - $1.00 per person

	◊	Tea or Coffee - $1.00 per person

	◊	Cakeage - $1.00 per person

Table D'Hôte Menu 4

◊ $45.00 Per Person - 2 Courses
◊ $50.00 Per Person - 3 Courses

	Entrées
	◊	Filled Field Mushrooms - With fetta, rosast capsicums, fresh herbs and served with toasted bread.

	◊	Smoked Salmon Fondant - On golden potato with asparagus and a beurre blanc sauce.

	◊	Mustard Lamb - Crumbed cutlets on mixed leaves with Mediterranean vegetable stack.

	Mains
	◊	Ocean Trout - Filled with mushroom duxelle, wrapped in puff pastry with hollandaise sauce..

	◊	Veal Osso Bucco - Veal shank slowly braised with tomatoes, red wine and rosemary on celeriac mash.

	◊	Fillet Mignon (med) - Wrapped in bacon on creamed potato cake with mushrooms, oven roasted tomatoes and red wine jus.

	Desserts
	◊	Triple Berry Crepe Cake - Layers of crepes in between vanilla custard with berries and served with passionfruit syrup.

	◊	Cognac Tart - Baked custard with macerated dates in a flaky pastry shell.

	◊	White Chocolate Cheesecake - served with triple berry coulis and cream.

	Extras (if entire group ordering)
	◊	Garlic & Herb Bread - $1.00 per person

	◊	Tea or Coffee - $1.00 per person

	◊	Cakeage - $1.00 per person