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 day. |
|
| Format 1 (One Course) ~ Breads – Main | 40.00 |
| Format 2 (Two Courses) ~ Breads – Main – Dessert | 55.00 |
| Format 3 (Two Courses) ~ Breads – Entrée – Main | 60.00 |
| Format 4 (Three Courses) ~ Breads – Entrée – 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 BREADS
| Focaccia served warm with a trio of spreads |
ENTRÉE
| 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 | |
| San Choy Bow (gf): Braised Chinese BBQ pork, sautéed with a sticky soy ginger and garlic glaze, snow peas, carrot, mint, coriander and peanuts, served in baby cos leaves | |
| Arancini (gf): Roasted capsicum, rocket and pine nut arancini, rolled in polenta with a sriracha chilli and tomato emulsion | |
| Salad of Tea Smoked Salmon (gf): Atlantic salmon fillet lightly smoked, served with a salad of ruby grapefruit, mint, coriander, peanuts, coconut and cos lettuce with a chilli coconut soy dressing |
MAIN
| Spanish Style Salmon (gf): Pan fried salmon fillet, served on a lemon and zucchini baked rice with toasted almond and preserved lemon drizzle | |
| Creole Smoked Chicken (gf): Breast of chicken baked with a mild smoky creole marinade , served with sweet potato puree and red pepper salsa | |
| Lamb Rump (gf): Dukkah encrusted lamb rump served on a potato and chive rosti, wilted baby spinach and pomegranate molasses | |
| Roasted Field Mushroom (gf option): Served on a bed of English spinach filled with kumera and roasted red capsicum, dukkah encrusted labna and focaccia points | |
| Chinese BBQ Pork (gf): Char Sui braised pork on wok fried bok choy, pickled green papaya and sweet Asian BBQ glaze |
DESSERT
| Strawberries and Cream Parfait: Moscato poached strawberries, strawberry ice cream and chantilly cream layered with shortbread soil | |
| Chocolate Pudding (gf): Soft centred dark chocolate pudding, cooked to order and served with honey comb ice cream | |
| Sticky Date Deep Pan Pancake: Cooked to order served with butterscotch sauce and vanilla ice cream | |
| Aged Cheddar and Triple Cream Brie (gf option): Served with port poached figs, dried apricots and fresh pears | |
| Affogato (gf): Double shot of coffee served with vanilla ice cream |
VEGAN/VEGETARIAN MENU
| Sticky Sesame Cauliflower (gf/vegan): Cauliflower florets fried in a light batter, tossed with a sticky sesame sauce ~ ENTRÉE | |
| Sweet Corn and Fetta Fritters: Sweet corn and fetta fritters with smashed avocado, grilled tomato and baby rocket leaves and tomato chutney ~ENTRÉE | |
| Potato Gnocchi (gf/vegan): Potato gnocchi, roasted red peppers, portobello mushrooms, Spanish onion, baby spinach and toasted pine nuts ~MAIN |
|
| Sweet Chilli Tofu: (gf/vegan): Wok fried tofu with Asian vegetables in an Indonesian sweet chilli sauce and served with black sesame rice ~MAIN | |
| Cauliflower and Chickpea Coconut Curry (gf/vegan): Mild Aromatic coconut curry with chickpeas, cauliflower selected vegetables and black sesame rice ~MAIN |