Platinum Wedding Menu

Please choose two meals from each course

Entree Selection

Dukkah spiced roasted duck breast with mango and coriander salad
Chargrilled squid, fennel and fresh herb salad with mild chilli, mint and lemon dressing
Proscuitto wrapped king prawns served on fresh asparagus with salsa verde
Lemon mint and rosemary lamb cutlets on fresh tomato, basil and buffalo mozzeralla salad
Fresh Tasmanian oysters with a choice of either natural, Florentine or Kilpatrick
Veal Scallopine braised in mushroom and shallot cream, served in a pastry case with roasted tomato coulis

Traditional fillet mignon – eye fillet wrapped in bacon, baked medium and served on potato rosti with French green beans and cabernet sauvignon reduction
Veal medallions served on golden kipflers with beans and broccolini and forest mushroom, thyme and pancetta sauce
Pork fillet stuffed with brandied prunes, mascarpone and walnuts served on apple and leek risotto with port wine jus
Chicken breast filled with apricots, almonds and camembert in sweet honey, ginger and mustard sauce served on potato pancake with julienne of vegetables
Grilled market fresh fish served with chargrilled asparagus spears, grilled prawns and preserved lemon hollandaise
Lamb Cutlets on cassoulet of root vegetables and beans with crisp pancetta and red wine glaze

Chocolate meringue truffle cake served with vanilla bean marscapone and macerated strawberries
Morello cherry and almond strudel with cream anglaise and poached quinces
Homemade orange and pistachio ice cream with sweet Muscat syrup and almond bread
Strawberry éclair, choux pastry shells filled with strawberry mousse, liquer soaked strawberries and white chocolate sauce
Honey and vanilla bean pannacotta served with poached rubarb and cinnamon marscapone
Layered raspberry tiramasu with bitter chocolate espresso sauce

To make an enquiry or booking please call (03) 5334 1811 or email