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We are more than happy
to tailor a package to suit your requirements
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Corporate Package
Please select one dish
from each of the following courses
Entrée
Mediterranean Mezze
plate - Greek salad, felafel and stuffed vine leaves, hommos and Turkish bread
Salad of chickpeas, fried cauliflower and eggplant pickle
Tasmanian ocean trout gravlax with a parsley and coriander vinaigrette
Ravioli of cauliflower, mascarpone and sage with freshly ground pepper
Crumbed Atlantic salmon cakes with dill cream
Salad of potato, preserved tomato, watercress and crisp prosciutto
Wild mushroom risotto with fresh parmesan
Glass noodle salad of chicken and squid with lime and chilli dressing
Flathead mousseline with lemon and champagne sauce
Salad of Tasmanian mussels and calamari tossed with sorrel, tomato and champagne
vinegar dressing
Indian spiced potato cakes with fresh basil and tomato chutney
Salad of seared beef served warm with lime, lemongrass and Thai herbs
Main course
Fillet of beef with seeded mustard butter sauce
Fillet of beef with rustic Provencal ratatouille and sautéed eschalot potatoes *
Grilled lamb fillet with Yarra Valley fetta and olives on a bed of rocket
Chilli jam marinated loin of lamb with homemade potato salad *
Pan-fried veal fillets rolled with spinach and pine nuts, served on rocket with
lemon juice and parsley
Duck confit with green beans, kipfler potatoes, preserved tomatoes and black
olives *
Seared corn-fed chicken breast with braised green lentils and witlof
Roasted corn-fed chicken with bread sauce, roast potatoes and old-fashioned
gravy *
Atlantic salmon, spinach and mushrooms baked in puff pastry with beurre blanc
Grilled salmon with red capsicum, sugar snap peas and Chinese black vinegar
Individual fish and baby vegetable pie
Pan-fried fillet of blue eye cod with salad of chickpeas, parsley, tomato,
Spanish onion and lemon juice
To accompany the main
course
Steamed chat potatoes
with fresh herbs * unless a starch is otherwise stated in the dish
Steamed vegetables
Green salad
Sour dough bread roll
Dessert and cheese
French Brie and vintage
Australian cheddar plate with dried fruit and water crackers
Layers of puff pastry, caramelised pear and crème chiboust
Fresh fruit trifle of liqueur sponge cake, berries, cream and homemade jelly
Passionfruit tart in sweet almond pastry with strawberry and mint salad
Cinnamon pannacotta with cherry granita
Terrine of Grand Marnier soaked chocolate mud cake and vanilla ice cream with
raspberry coulis
Zabaglione with fresh strawberries and balsamic vinegar
Floating island with orange caramel sauce and crème anglaise
Steamed double chocolate pudding with warm chocolate sauce
Rich treacle and pecan tart
Cherry and almond frangipan tart sprinkled with kirsch and fresh mint
Apple and rhubarb crumble, served warm with vanilla bean custard
Coffee and selection of tea with biscotti
Beverage
4.5 hour duration
Bennetts Lane NV Brut
Scotchmans Hill Swan Bay Sauvignon Blanc Semillon
Scotchmans Hill Swan Bay Shiraz
Local beer and light beer
Orange juice, soft drinks and mineral water
This package held at the MCA or Paddington Town Hall
$136.50 per person
This package held at Wharf 8, The Overseas passenger terminal or
Lindesay House
$139.50 per person
This package held at
The Gap Bluff
$123.50 per person
This package held at
The Scientia
$119.20 per person
Package price includes:
Menu and beverages as listed
Waitstaff and chefs for a 4½ hour function
Hire of crockery, cutlery, glassware, linen, kitchen and bar equipment
10% GST
Package extension past 4½ hours - $8.40 per person per hour
Under 120 guests - a staff charge of $284.90 applies
Sunday surcharge of 3% This package does not
include room hire |
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Gastronomy Premium
Dinner Package 1
Chef's selection of
canapés on arrival
30 minute duration
Please select one dish from each course
Entrée
Salad of blue swimmer
crab with witlof, tomato julienne, baby spinach and Banyuls vinaigrette
Avocado, chargrilled capsicum and eggplant salad with gazpacho
Cerviche of tuna and kingfish with kalamata olive and orange vinaigrette
Salad of shredded fresh artichoke and fennel with lemon, olive oil and parmesan
Lemongrass squid with sorrel and green papaya
Marinated rare beef tossed with roasted ginger, cucumber, coriander and peanuts
Atlantic salmon set in champagne jelly with a sauce of lemon zest, crème fraiche
and fine herbs
Prosciutto and poached pear with rocket and salsa verde
Terrine of Harvey Bay scallops, baby leeks and saffron with walnut oil and
champagne vinaigrette
($4.40pp surcharge)
Salt and pepper silken beancurd with steamed baby bok choy and palm sugar and
chilli sauce
Fillet of barramundi steamed in banana leaf with Balinese curry and lime
Steamed asparagus with tomato, olives and aioli
Cauliflower custard garnished with poached oysters and salmon roe
Goats cheese, toasted pine nuts and rocket raviolo with fresh tomato and basil
sauce
Grilled quail with tomato and mint compote, yoghurt and Harissa sauce
Live rock lobster with homemade jungle curry sauce (market price)
Main course
Please select one dish
Crispy-skinned salmon
with white beans, chargrilled capsicum, olives and artichokes
Atlantic salmon baked in paper with fresh herbs and julienne of leek and carrot
Whiting fillets rolled in toasted seaweed and stuffed with crab and shitake
mushrooms with mirin and
soy dressing
Seared fillet of tuna with tomato confit, basil and almond dressing
Roasted jewfish fillet with pine nuts, capers, chickpeas, preserved lemon and
olive oil
Seared John Dory with tomato saffron sauce and chermoula
Grilled confit of corn-fed chicken on a bed of tabouleh with tahini yoghurt
Chicken breast poached in white wine and eschalots with a ragout of four
mushrooms
Duck galantine with spiced spinach stuffing and citrus jus
Salad of roasted pheasant with mixed leaves, cabernet vinaigrette and potato
crisps
Crumbed pork chop with sage jus and roasted pumpkin puree
Beef tenderloin with cepes mushroom dumpling and sherry vinaigrette
300-day grain-fed sirloin with anchovy and caper butter
Fillet of grain-fed beef with confit eschalots, spinach puree and merlot sauce
Roasted rib of veal, on the bone, with parmesan polenta and Madeira jus
Roasted lamb rump with broad beans, roasted tomatoes and green olives
Our chef will select
accompaniments to best compliment your main course, such as:
Potato and parsnip gratin
Steamed chat potatoes with fresh herbs
Pan-fried turned potatoes
Steamed jasmine rice
Green salad with apple cider vinegar, Dijon mustard and olive oil dressing
Salad of Asian greens with soy, lime and sesame seed oil dressing
Seasonal vegetables
Sour dough bread
Cheese and dessert
Please select one dish
Selection of premier
cheese with dried muscatels and figs, pear and lavoshe - platter for each table
or
individual plates
Terrine of goats cheese with tomato and baby leek, walnut oil dressing
Fresh nectarine and frangipan tart with vanilla bean icecream
Coeur a la crème with raspberry coulis and fresh berries
Chocolate “Louis XV” with pistachio crème anglaise
Hazelnut zuppa inglese – hazelnut sponge, Frangelico cream and candied hazelnuts
Individual pavlova with passionfruit and pineapple confit
Summer pudding with crème anglaise
Moroccan orange cake with cardamom ice cream
Fresh mango, strawberry and peach on pannettone with boxwood honey and Amaretto
drizzle
Coffee and selection of tea with biscotti and Darren's hand-made chocolates
Gastronomy Premium
Dinner Package 2
Travelling entrée
Substantial canapés
for 1 hour duration
Please select option 1
or 2
Option 1
Salt and chilli squid
Three mushroom ragout tartlet
Grilled swordfish with salsa verde on mini toast
Mini bocconcini with olive, basil and dried tomato
Mini lamb burger with tzatziki
Pink grapefruit, cashew and toasted coconut salad
Deep-fried quail with garlic and peppercorns
Option 2
Peking duck pancake
Butterflied king prawn with lime and chermoula
Baby pea and cherry tomato arancini with napolitana sauce
Atlantic salmon carpaccio with preserved lemon and lavoshe
Yoghurt bread topped with Persian fetta and beetroot relish
Mini chicken Tikka skewer with mango chutney
Marinated artichoke fried with parmesan, sage and rosemary crust
Main course
Please select one dish
Crispy-skinned salmon
with white beans, chargrilled capsicum, olives and artichokes
Atlantic salmon baked in paper with fresh herbs and julienne of leek and carrot
Whiting fillets rolled in toasted seaweed and stuffed with crab and shitake
mushrooms with mirin and
soy dressing
Seared fillet of tuna with tomato confit, basil and almond dressing
Roasted jewfish fillet with pine nuts, capers, chickpeas, preserved lemon and
olive oil
Seared John Dory with tomato saffron sauce and chermoula
Grilled confit of corn-fed chicken on a bed of tabouleh with tahini yoghurt
Chicken breast poached in white wine and eschalots with a ragout of four
mushrooms
Duck galantine with spiced spinach stuffing and citrus jus
Salad of roasted pheasant with mixed leaves, cabernet vinaigrette and potato
crisps
Crumbed pork chop with sage jus and roasted pumpkin puree
Beef tenderloin with cepes mushroom dumpling and sherry vinaigrette
300-day grain-fed sirloin with anchovy and caper butter
Fillet of grain-fed beef with confit eschalots, spinach puree and merlot sauce
Roasted rib of veal, on the bone, with parmesan polenta and Madeira jus
Roasted lamb rump with broad beans, roasted tomatoes and green olives
Our chef will select
accompaniments to best compliment your main course, such as:
Potato and parsnip gratin
Steamed chat potatoes with fresh herbs
Pan-fried turned potatoes
Steamed jasmine rice
Green salad with apple cider vinegar, Dijon mustard and olive oil dressing
Salad of Asian greens with soy, lime and sesame seed oil dressing
Seasonal vegetables
Sour dough bread
Travelling dessert
Bite-size desserts on large platters
Platters placed on each table and/or trayed around by waiters to standing guests
Please select 4 items
Mini caramel and walnut tartlet
Gelato such as lime and lychee, pistachio, vanilla bean in tiny teabowls
Seasonal fresh fruit skewer with warm Belgian chocolate dip
Mini lemon meringue tartlet
Baby rum baba with passionfruit coulis
Almond and sour cherry slice scented with ginger
Medjool date stuffed with marzipan
Mini custard tart
Rich Belgian chocolate mousse in mini parfait glasses
Vanilla profiterole with caramel
Mini fresh berry tartlet
Tira mi su in mini parfait glasses
Florentine of hand roasted nuts and dates, apricots and pears bound with Belgian
chocolate
Pear and frangipan galette, served warm with crème patissiere
Darren's hand-made chocolates
Coffee and selection of tea with biscotti
Beverage
4.5 hour duration
Champagne cocktail on
arrival - please select one:
Bellini - sparkling wine, peach schnapps and peach nectar
Velvet rose - blackberry liqueur, cranberry juice and lemon juice, topped with
sparkling wine
The Traditional - sugar cube soaked in Angostura bitters, doused in sparkling
wine
Bennetts Lane NV Brut
Scotchmans Hill Swan Bay Sauvignon Blanc Semillon
Scotchmans Hill Swan Bay Shiraz
Local beer and light beer
Orange juice, soft drinks and mineral water
This package held at
the MCA or Paddington Town Hall
$169.00 per person
This package held at Wharf 8, The Overseas passenger terminal or
Lindesay House
$169.50 per person
This package held at
The Gap Bluff
$152.50 per person
This package held at
The Scientia
$146.25 per person
Package price includes:
Menu and beverages as listed
Waitstaff and chefs for a 4½ hour function
Hire of crockery, cutlery, glassware, linen, kitchen and bar equipment
10% GST
Package extension past 4½ hours - $8.40 per person per hour
Under 90 guests - a staff charge of $181.50 applies
Sunday surcharge of 3%
This package does not
include room hire |
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