sit down menus

Posted by Clare Hamilton on April 05, 2015

Selection available:

All menu prices include waiting staff to ensure your function runs smoothly.  A two-course meal provides staff for three hours. A three-course meal provides staff for four hours.  If your function will run over these allocated times, we are happy to provide the staff at an extra charge. Optional extras are also inclusive of staff for the duration. Travel time for staff may be an additional cost if you are hosting your event outside of Geelong. The Affordable menu is designed for venues with tables, chairs, crockery, cutlery and glass ware. Meals are served alternately.

See Menu Prices for two and three course meals.  

V - Vegetarian options | GF - Gluten Free options

Entrée Meals - Choice of any two mains alternate drop.

Chicken salad with spiced figs, prosciutto, and rocket leaves and baby mozzarella

Chilli jam rubbed Beef fillet roasted medium rare and dressed with a palm sugar lime dressing. (NEW)

Haloumi, pomegranate and rocket salad topped with toasted walnuts and a honey pomegranate lemon dressing. (NEW)

Salt & pepper calamari on baby salad drizzled with yogurt and dill dressing

Roasted Beetroot with Frisee leaves, blue cheese and sweet and spicy pecans. (NEW)

Sesame seared tuna with a crispy ginger, radish, orange and wasabi mayo salad

Polenta crumbed risotto ball with a salsa verde

Smoked salmon atop a wasabi pancake and watercress salad

Cauliflower soup with mustard and Gruyère croûtons

Butternut pumpkin, leek and sage soup. (NEW)


Main Meals - Choice of any two mains alternate drop.

Roasted Eye Fillet with almond buttered beans, gratin potatoes and a rich red wine jus

Cheese and pesto – stuffed chicken breast with lemon potatoes. (NEW)

Crispy pork belly on fennel pear and figs topped with a horseradish cream. (NEW)

Wasabi crusted Beef tenderloin steak with Asian greens and Teriyaki sauce.  (NEW)

Oven roasted lamb rack splashed with harissa accompanied by feta, mint and orange salad. (NEW)

Dukkah roasted chicken breast with a couscous, capsicum and cucumber salad drizzled with a tahini yoghurt. (NEW)

Sumac Veal cutlet with a warm cauliflower, almond and rasin salad. (NEW)

Crispy skinned lemon chicken with pearl couscous, roasted cherry tomatoes and a pesto dressing. (NEW)

Char-grilled Salmon fillet, crispy baby salad, creamy goats curd and a beetroot and almond puree.

Roast rack of Lamb with a honey and soy glaze on potato rosti and green beans.

Prosciutto wrapped Filet Mignon, baby vegetable, red wine jus and potato crisp. (NEW)

Asian infused crispy skinned chicken breast served on a bed of wombok and capsicum noodles, drizzled with a sweet slightly spicy soy sauce.

Wild Barramundi on beetroot risotto tipped with a leek and mint salad.

Moroccan spiced lamb fillet atop a fetta, cherry tomato and baby salad bed, splashed with a garlic aioli and a twist of lime.

Barbecued beef fillet with figs, lettuce, red onion jam, sweet potato and swede rosti.

Main meals that have no vegetable / salad component come with a seasonal item. 


Dessert - Choice of any two mains alternate drop.

Chocolate Fondant; with a rich decadent gooey centre and Raspberry cream (NEW)

Refreshing berry and white chocolate tart served with a dark chocolate net.

Grand manier chocolate mousse cake in a luxurious liqueur flavoured mousse on a foundation of chocolate genoise served with a dollop of double cream. (NEW)

Black forest Eton mess – kirsch chocolate cherry sauce, cherries, soft meringue and whipped cream.  (NEW)

Citrus meringue with basil, strawberries and a dollop of double cream.

Triple Chocolate praline tart with orange and strawberry salsa and double cream.

Strawberry and vanilla layered jelly squares with raspberry moose and fresh berries.

Pear and frangipane tart with maple syrup and ice cream.

Baked Cheesecake served with a berry salad, coulis and double cream.

Cheese and fruit tasting plate - Brie, tasty, quince paste, fresh seasonal fruit & crackers.

Individual mini Pavlova with fresh summer berries vanilla double cream and a dollop of tangy lemon curd.

Tiramisu, biscuits in a rich coffee and brandy syrup, layered with mascarpone and shaved chocolate.

Steamed sticky date pudding with butterscotch sauce, coconut custard and toasted pecans.


Children’s Meals (12 and under)

Children’s menus can be discussed with you upon request

sit down


Sit down Menu Prices.

  • - 1 course $42 pp
  • - 2 course $74 pp
  • - 3 course $98 pp

Minimum 50 guests. Alternate drop. Includes bread rolls, butter, percolated coffee, tea and petit fours.

Price per head for Banqueted style service.

  • - 1 course $44 pp
  • - 2 course $77 pp
  • - 3 course $101 pp

Minimum 50 guests. Includes bread rolls, butter, percolated coffee, tea and petit fours.

Optional extras

  • - Chefs selection of 6 roaming canapés $23.95 pp.

Start your event with roaming savoury canapés, served to your guests for 45 minutes.

  • - Shared bowls $6.75 pp – all (v) (gf).
    • Summer vegetable medley, basil butter.
    • Roast root vegetables with wild garlic and rosemary.
    • Gourmet green salad Persian fetta with citrus vinaigrette.


    Kitchen hire if required – not including marquee hire.
    Hot box, BBQ, $ Gas burners, 6 Trestle tables with extenders $470.
    Cool room hire – for venues without refrigeration. $280.
    Crockery and cutlery hire 50-90cents per piece.

Please contact us directly to discuss further our sit-down menus.

Geelong - Winchlesea - Torquay - Curlewis - Bells Beach - Little river - Gisborne - Newtown - Grovedale - Bancoora - Highton - Ocean Grove - Apollo Bay - Lorne - Fairhaven - Anglesea



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