sit down menus

 

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.

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

Roasted beetroot and smoked chicken salad with walnuts and watercress. GF

Grilled Haloumi with crispy pancetta candied pecans, rocket.  GF

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

Beef carpaccio with beetroot jam and goats cheese. GF.

Polenta crumbed risotto ball with a salsa verde. GFV

Kingfish miso ceviche with potato straws GF

 

salmon

 


Main Meals - Choice of any two mains alternate drop.

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

Crispy pork belly on fennel pear and figs topped with a horseradish cream.  GF

Beef tenderloin steak with Asian greens and Teriyaki sauce.  GF

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

Dukkah crusted chicken breast with roasted baby beets, pickled baby carrots and a tahini yoghurt. GF

Salmon fillet with a macadamia crust, on saffron pearl couscous, broccolini and carrot puree.

Prosciutto wrapped Filet Mignon, baby vegetable, red wine jus and potato crisp. GF

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

beef

Dessert - Choice of any two mains alternate drop.

Pear and fennel torte with meringue, pear puree, and fennel crisps.

Layered Strawberry tiramisu with chocolate flakes

Chocolate brownie with caramel sauce and salt peanut butter whipped cream

Honey, thyme and lemon parfait with honeycomb and seasonal fruits

Coconut syrup cake with lemon curd drops, roasted coconut flakes

Tangerine chocolate semifreddo, orange segments, chocolate crumb

 

cheese


Prices

Please Note:- There is a $4,000 Total minimum spend for weekend events from October to April.

Sit down Menu Prices.

  • - 1 course $52 pp
  • - 2 course $74 pp
  • - 3 course $96 pp

Minimum 50 guests. Alternate drop. Includes bread rolls, butter, crockery and cutlery.

Price per head for Banqueted style service.

  • - Main course $58 pp

Minimum 50 guests. Includes bread rolls, butter, crockery and cutlery.

Optional extras

  • - Chefs selection of 7 roaming canapés $26.00 pp.

Start your event with roaming savoury canapés, served to your guests for 1hour.

    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. $300.
    Crockery and cutlery hire 50-90 cents per piece.

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

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