BANQUET MENUS Monday to Thursday ( Single Drop) 2 Course
3 Course
Includes tea and coffee.
Entrée
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
Main
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 Creme Brulee Lenette - White Chocolate Mousse with Crispearl, Pear & Honey jelly set on top of a Chocolate Brownie Base Please note menu items are subject to seasonal change
Menus valid until 31 December 2013