Wedding Menu Selections

4 course $95.00 pp (3 and 2 course available)



Sourdough bread and selection of infused oils


Entrée (Pick 2 50/50)

 Roast Pumpkin Soup  Lemon Pepper Calamari basil aioli & rocket
 Peking Style Duck Asian salad fried shallots served with hoi sin plum sauce
 Chicken, lime, coconut, and toasted almond salad serve with coriander pesto and roast capsicum coulis
 Eggplant Involtini 3 cheese, sultanas, pinenuts & basil rolled in sliced eggplant served with Napoli, rocket & parmesan
 Smoked Salmon Salad served with capers and Yarra Valley Salmon Roe
 Pork Hock Terrine, cornichons and house made chutney served with Braised red cabbage


Main (Pick 2 50/50)
Chicken Breast filled with asparagus & brie wrapped in filo pastry served with a pinot Gris & chive sauce

Honey Bourbon Chicken Breast marinated chicken breast, roast pumpkin puree, broccolini and a bourbon glaze

Beef Wellington Seared Eye Fillet accompanied with a port pate baked in puff pastry served alongside glazed baby carrots, steamed greens and a rich mushroom jus

Pork Belly Sweet potato & chorizo smash poached pear braised red cabbage and snow peas

Angus Beef Porterhouse served with creamy scallop potatoes and a mélange of roast vegetables

Vegetarian Tart Slow roasted tomato, fresh basil, fetta in shortcrust pastry served with dressed rocket leafs and pesto oil


Dessert: (Pick 2 50/50)
White Chocolate Raspberry Bombe
Berry Trifle Jar cake Mars Attacks Chocolate Addiction
Raspberry Almond Tort

(Other Desserts also available)