PAYMASTERS SET MENU OPTIONS A OR B
OPTION A: ALTERNATE DROP SET MENU Select desired number of courses as below and nominate 2-3 options for each course to be placed alternately on the table. | |
| Format 1 (One Course) ~ Breads – Main | 40.00 |
| Format 2 (Two Courses) ~ Breads – Main – Dessert | 55.00 |
| Format 3 (Two Courses) ~ Breads – Entrées – Main | 60.00 |
| Format 4 (Three Courses) ~ Breads – Entrées – Main – Dessert | 75.00 |
OPTION B: A’ LA CARTE SET MENU Select desired number of courses as below. A’ la Carte Set Menu to be offered on the day. | |
| Format 5 (One Course) ~ Breads – Main | 45.00 |
| Format 6 (Two Courses) ~ Breads – Main – Dessert | 60.00 |
| Format 7 (Two Courses) ~ Bread – Entrées – Main | 65.00 |
| Format 8 (Three Courses) ~ Breads – Entrées – Main – Dessert | 80.00 |
| When booking please inform us of any dietary requirements. |
APPETIZER BREAD
| Focaccia served warm with a trio of spreads |
ENTRÉES
Garlic Prawns (gf option): Sautéed king prawns, creamy garlic sauce, served spilling out of a filo pastry basket with crispy prosciutto ~ ENTRÉE OR MAIN | |
| Baked Camembert: Baked Camembert cheese in puff pastry, served with caramelised onion jam and a red wine toffee sauce | |
| Memphis Spiced Pork Tacos(gf): Braised Southern American spiced pork, sautéed with red onion, capsicum and sweet corn served on tortillas with tomato & cucumber salsa and guacamole sauce | |
Roasted Root Vegetable Salad (gf): Roasted root vegetables tossed with Danish feta, baby spinach leaves and drizzled with a caramelised balsamic glaze. ~ENTREE OR MAIN | |
| Arancini (gf): Porcini mushroom and thyme arancini rolled in polenta with a tomato and mild chilli concasse |
MAINS
| Atlantic Salmon (gf): Pan fried salmon fillet served with a sun-dried tomato and basil risotto and roasted zucchini batons | |
| Duck & Lychee Curry (gf): Braised duck Maryland served in an aromatic red curry sauce with lychees and Asian greens | |
| Roasted Breast of Chicken (gf): Breast of chicken stuffed with roasted butternut pumpkin, sage and cheese, served on a creamy garlic and spinach rissoni | |
| Cauliflower and Chickpea Coconut Curry (gf/v): Mild aromatic coconut curry with chickpeas, cauliflower, selected vegetables and black sesame rice | |
| Lamb Rump (gf): Lemon and rosemary marinated lamb rump, served on roasted sweet potato and feta mash with steamed broccolini |
DESSERTS
| Kaffir Lime & Lemongrass Panna Cotta (gf): Served with a tropical fruit coulis and watermelon granita | |
| Steamed Caramel and Banana Pudding: Slightly warmed and served with chantilly cream | |
| Chocolate Pudding (gf): Soft centred dark chocolate pudding cooked to order and served with honeycomb ice cream | |
| Affogato: Double shot of coffee served with vanilla ice cream | |
| Aged Cheddar and Triple Cream Brie (gf option): Served with port poached figs, dried apricots and fresh pears |
EXTRA VEGETARIAN CHOICES – all dishes available as vegan on request
| Roasted Field Mushroom (gf option): Roasted field mushroom served on a bed of English spinach filled with a kumera and roasted red capsicum mash, dukkah encrusted labna and focaccia points ~ ENTRÉE | |
| Sweet Corn and Fetta Fritters: Sweet corn and fetta fritters served with smashed avocado, grilled tomato and baby rocket leaves and tomato chutney ~ENTRÉE | |
| Sun-dried Tomato Risotto (gf/v): Tomato risotto, roasted red peppers, Portobello mushrooms, Spanish onion, baby spinach and roasted pinenuts ~MAIN | |
| Roasted Tomato Puttanesca: Roasted Roma tomatoes tossed with red onion, confit garlic, chilli, olives and capers with linguine ~MAIN | |