Entrees

Soup of your choice served with a freshly baked bread roll
Smoked Salmon & baby caper roulade
Antipasto Cake – pagnotta loaves filled with pastrami, copa,
salami, roasted capsicum and oven roasted tomatoes and goat
cheese, drizzled with aged balsamic vinegar (vegetarian
alternative is also available)
Smoked Salmon & Avocado Stack served with snow peas &
truffle oil
Trio of Fresh Linguini with prawns, basil, tomato & olive oil
Jarrah Smoked Chicken Breast on a bed of green salad with
tropical fruit dressing
Coconut Chicken Skewers served with jasmin rice & mango salsa
Mini Burritos – beef or chicken served with our chefs special
salsa & sour cream
Prawns in Filo Pastry with ginger – soy dipping sauce
Mini Potato Pancakes topped with smoked salmon mousse
Golden Baked Caramelised Goats Cheese and Pumpkin Tartlet
Thai Beef Salad

Classic Prawn Cocktail with our specialty sauce
Gourmet Seafood Tasting Plate:
Mini Tandoori Prawns With Chilli Sauce,
Oysters With Coriander & Lime Salsa,
Thai Fish Cakes With Lemon Myrtle Mayonnaise
Seafood Crepes drizzled with a citrus cream sauce
Filo Parcels filled with a trio of oyster, field & straw mushrooms
Goujons of Nor-West Snapper nestled on an Asian salad
Tika, Vietnamese Rice Rolls and Thai Scallops
Lamb Fillet with a grilled Mediterranean vegetable salad

 

Main Courses

Pork Schnitzel with sage & bocconcini
Chicken Breast filled with smoked salmon & fetta mousse
Chefs Gourmet Game Pie with guinness jus
Darne of Tasmanian Salmon with watercress & chive berblanc
Peppered Beef FIllet with caramelised onions
on a pumpkin & potato cake
The Seasons Freshest Fish – Red Emperor, Blue Spotted Cod
or Barramundi served on a panche of season vegetables
South West Wattle Seed encrusted Lamb with a compote of
baby vegetables and topped with a mint jus
Harvey Beef Fillet served on a zucchini fritter,
rosti potato with a bernaise sauce
Supreme of Chicken filled with north west tiger prawns
and topped with a crème vermouth sauce
Asian Marinated Sirloin Steak with jasmin rice & Asian greens
Filo Parcels filled with chicken, peach & brie
drizzled with a mango salsa
Chicken Wellington filled with mushrooms

West Australian Cold Seafood Platter – Geraldton Cray Tails,
Bremner Bay Scallops, Beverly Yabbies, Sweet & Sour Baby
Octopus, King Prawns, Fremantle Sardines served with fresh
garden salad and lime aioli
Whole Chicken Breast resting on a char grilled vegetarian stack
of eggplant, tomatoes, zucchini, feta and capsicum, topped with
an Australian olive tapinade
Golden Baked Caramelised Goat Cheese Pumpkin Tartlet
Beef Fillet rolled in pancetta, wild mushrooms and puff pastry
served with a cabernet jus
Loin of Lamb served with a honey orange and mint glaze over
rosemary potatoes and baby vegetables
Veal Tenderloin filled with prosciutto & lemon topped by a fresh
tomato sauce
Grilled Breast of Chicken with wild rissotto rice & fruit chutney
Barramundi Fillet grilled and served with vegetable julienne &
lemon Balsamic butter

 

Choose your accompanying:

Salads

Desserts

Vegetarian