Chef Jojy Vattoly

 Dinner menu

 

BREADS

 

Bread Roll                            $1.50

Traditional sour dough roll served with butter

 

Toasted Ciabatta               $6

With cold pressed olive oil, roasted garlic and sun blushed tomato pesto

 

 Garlic Baguette

Freshly toasted French baguette with garlic and herb butter

 

ENTRÉE

 

Soup of the day

 

Pacific Oysters                  $18

Six large oysters served natural with lemon or with shallot and red wine vinaigrette

 

Oysters in bloodymary shots

Oyster , diced capsicum onion and bloodymary in a short glasses

 

Smoked chicken breast and avocado tian

With mango salsa

Yamba Prawn & Crab Salad                        $18

Marinated in lemon, served with baby herbs and citrus mayo

 

 

Caesar Salad                     

Baby cos, soft boiled egg, crisp pancetta, garlic crouton

               

 

Grilled double lamb cutlet

with  babaganoush cibatta toast minted yogurt  dressing

 

Roasted Pumpkin and Goat Cheese Ravioli                         

With Alfredo sauce and wilted baby spinach

Small

Large

 

Seared Scallops and chorizo with green peas puree

 Scallops and chorizo served with green peas puree

 

Parsley ,thyme and zesty orange marinated b.b.q quail                   

Served with carmalized onion, small salad and Melba toast

 

 

 Fresh Salmon (poached and flake)rilette with berry capers, small salad with citrus mayo dressing

 Fresh Salmon poached capers, dill onion, and sour cream  

 

 

 

 

 

MAINS COURSE

 

Pan Fried  ocean trout fish fillet 

Served with Kumara  fontant ,  melon salad and lemon jam

 

Crispy Skin Cone Bay Barramundi Fillet                                $27

Fresh saltwater Barramundi from pristine water of Cone Bay in North West Australia,

Served with pearl barley risotto cake, new season asparagus, Gremolata sauce

 

Fresh Fish of the Day

Please check with your waiter for day’s fresh catch, cooked to you liking on grill, marinated simply with sea salt, fresh lemon and pepper, served with tossed salad, and chips

 

Beer Battered Flathead                  $21

Served with tossed salad, chips and tartare sauce

 

 

 

Char Grilled Lemon and Thyme Marinated Chicken Breast          

Potato  and green peas croquette, steamed brocolini and mushroom broth

 

 

 Black berry and honey Duck breast         $30

Free range Dutton Park duck breast served with , roasted root vegetables, and apple cider sauce.

 

 

Surf & Turf                         $32

Grain fed veal tenderloin fillet, herb & garlic marinated prawn, Parisian mash and tarragon béarnaise sauce

 

Sweet Ginger and Soya Marinated & Twice Cooked Byron Bay Berkshire Pork TENDERLOIN                    

Slow roasted and served with champ, honey glazed carrot batton

 

White Pyrenees’ Arabic marinated Lamb rump

Served with potato and spinach torte, roasted honey glazed carrot batons dates jus

 

Cape Grim Sirloin (250gms)                         $26

Sirloin of naturally grown grass-fed beef from Tasmania, served with Kipfler potatoes, brocolini,

Red wine jus

 

Milk fed veal cutlet   withj cauliflower gratin , watercress salad, and green pepper corn sauce .

 

 

 

Linguini Marinara                           $26

Fresh prawns, mussels, scallop and baby octopus tossed with linguini pasta and spicy napolitana sauce

 

 

 

 Wild Mushroom Risotto                                $20

Served with toasted pine nuts and freshly shaved grana padano parmesan cheese

 

Fettucini carbonara

Fettucini tossed in white wine ,bacon ,onion and cream sauce served with freshly shaved Grana Padano parmesan cheese

 

 

.SIDES

 

                                                                                                                                

Fresh Garden Salad                        $7

With French vinaigrette

 

Cobb Salad

Iceberg lettuce, tomato, crisp bacon, avocado, boiled egg, tomato, cruton, blue cheese dressing

 

 Roasted Pumpkin, feta and walnut salad

 

Sautéed Seasonal Vegetable                       $7

 

Chips                    $7

With sea salt

 

 

 

Children’s Meal

 

 

Battered Fish      $11

With salad & chips

 

Chicken Tenderloin (grilled or fried)        $11

With salad and chips

 

Sirloin steak                       $12.50

With salad and chips

 

Pasta Bolognaise              $11

 

Pasta in Creamy Cheese Sauce   $11

 

 

 

 

 

 

 

 

 

 

 

DESSERTS

 

Mango Cheese Cake      

With pistachio biscotti

 

Rich Chocolate and Hazelnut Terrine      $11

With Frangelico anglaise, whipped cream

 

 

Sticky Date Pudding with honey comb ice cream                               

Toasted walnut and salte caramel sauce

 

House Made Trio of Gelato          $11

Please check with your waiter for flavours

 

 Cappuccino Cream Brulee                           $11

With horse shoe short bread

 

Affogato                               $11

Vanilla ice cream served with Tuaca liqueur and short black

 

 New season Strawberry frozen parfait  

With berry compote

 

Seasonal Australian Artisan Cheese Platter (for Two)                       $20

Please check with your waiter for seasonal cheeses, served with lavosh and muscatel.

 

 

 

Valentine Day

Entrée

Marinated Yamba prawn and salmon Carpaccio

With Raisin and walnut vinaigrette

Smocked Seared quail breast with papaya and cucumber salad

Five spice glaze

 

Mains

 

Twice cooked Moroccan lamb rump with Kipfler gal let and oven roasted thrush tomatoes, port vine and rosemary jus.

Slow over night cooked sirloin of beef with creamy parsnip mash and speck wrap beans and asparagus

  Dessert

 

Strawberry and lemon cheese cake with raspberry compote and cream

Baked chocolate Tart with wild berry bailey Cream

 

 

 

Wine dinner menu.

 

-x-

ENTREE

THE FIRST ELEMENT

Overnight Soaked simply seared Holy Basil Quail Breast

With Saffron Poached Pear, shitake froth and Delicate Leaves

SORBET

(Tongue Twister)

Avocado Sorbet

-x-

THE MAIN ELEMENTS

 

Twice Cooked Saddle of lamb with Purple Artichoke purée, Pulled Oxtail Duxele

Sugar snaps Glazed Dutch Carrots & Mushroom crisp

-x-

CHEESE

 

Maffra Cheddar, Tara go River Gipsland Blue and Rustique Brie Cheese with

Quince Paste Crackers. & Prune and Walnut Log.

 

 

 

 THE FINAL ELEMENTS

 

Fig and Macadamia nut Tart with Maple glaze

 

Breakfasts

 

Continental Buffet Breakfast

• Chilled fruit juices

• Platter freshly baked danishes and croissants

• Platter of sliced seasonal fruit

• Selection of cereals

• Plain and fruit yoghurt

• Selection of toast

• Freshly brewed coffee and a selection of tea

 

Full Buffet Breakfast

• Chilled fruit juices

• Platter freshly baked danishes and croissants

• Platter of sliced seasonal fruit

• Selection of cereals

• Plain and fruit yoghurt

• Selection of toast

• Grilled Tomato

• Bacon Rashers

• Sauteed Mushrooms

• Hashbrowns

• Chipolate Sausages

• Scrambled Eggs

• Freshly brewed coffee and a selection of tea

 

Plated Breakfast – With chilled fruit juices and freshly brewed tea and coffee

• Scrambled eggs, bacon, grilled tomato, hasbrown, sautéed mushrooms and toast

• Home Made Frittata  with rocket (Spinach and Asparagus or Chorizo and Mushroom)

 

Finger Buffet Breakfast

• Breakfast Burritos (bacon, cheese and spinach wrapped in flour tortilla with BBQ sauce)

• Egg and bacon baguettes

• Sausage and egg English muffins

• Tomato and cheese croissants

• Chilled fruit juices

• Freshly brewed coffee and a selection of tea

 

Premier Breakfast Buffet

• Chilled fruit juices

• Chilled sparkling wine

• Platter freshly baked danishes and croissants

• Platter of sliced seasonal fruit

• Freshly baked mini muffins

• Smoked salmon platter with capers

• Scrambled eggs with chives

• Chipolata sausages

• Grilled tomato

• Sauteed mushrooms

• Freshly brewed coffee and a selection of tea

 

 

 

Ploughman’s Buffet Menu

 

Selection of bread, lavosh & crostini

 

Leg Ham with asparagus

 

Rare Roasted Beef with mustards

 

Antipasto Platter with prosciutto, salami, leg ham, cheddar cheese, olives, pickles & marinated vegetables

 

Tandoori Chicken Pieces with cucumber ribbons & raita

 

Garden Salad

 

Potato Salad with bacon, shallots & sour cream

 

Traditional Coleslaw with parsley & mayonaise

 

Penne Pasta Salad with tomato, roasted red peppers & shallots

 

Dessert

 

Selection of cakes, tarts, slices & individual desserts

 

Platter of sliced seasonal fruit

 

Freshly brewed coffee & a selection of tea

 

Hot Roast Buffet

 

Bread rolls & butter

 

Oven Roasted Chicken

 

Leg of Lamb with mint sauce

 

Roast Potato

 

Roast Pumpkin

 

Steamed Vegetables

 

Gravy

 

Garden Salad

 

Potato Salad with bacon, schallots & sour cream

 

Traditional Coleslaw with parsley & mayonnaise

 

Penne Pasta Salad with tomato, roasted red peppers & shallots

 

Dessert

 

Selection of cakes, tarts, slices & individual desserts

 

Platter of sliced seasonal fruit

 

Freshly brewed coffee & a selection of tea

 

Hot and Cold Buffet Menu

 

Hot

 

Spinach & Ricotta Ravioli with alfredo sauce

 

Tuscan Lamb Stew

 

Pan Seared Rump with teriyaki sauce

 

Butter Chicken Curry

 

Pilaf Rice with green peas & corn

 

Cold

 

Garden Salad

 

Traditional coleslaw with parsley & mayonnaise

 

Penne Pasta Salad with tomato, roasted red peppers & shallots

 

Potato Salad with bacon, schallots & sour cream

 

Dessert

 

Selection of cakes, tarts, slices & individual desserts

 

Platter of sliced seasonal fruit

 

Freshly brewed coffee & a selection of tea

 

BBQ Buffet

 

Bread rolls & butter

 

BBQ Rump Steak

 

Sausages with grilled onion

 

Lemon marinated prawn skewers

BBQ marinated chicken thigh

 

Corn on the cob

 

Gravy

 

Caesar salad

 

Garden salad

 

Penne Pasta Salad with tomato, roasted red peppers & shallots

 

Potato Salad with bacon, schallots & sour cream

 

Pumpkin, spinach, pine nut & fetta salad

 

Dessert

 

Selection of cakes, tarts, slices & individual desserts

 

Platter of sliced seasonal fruit

 

Freshly brewed coffee & a selection of tea

 

 

 

 

 

Cocktail Menu 1

 

Cold

• Spiced Avocado Guacamole on Melba Toast with shrimp

• Smoked Chicken and Mango in Wonton Crisps

• Sweet Potato, Leek and Spanish Onion Frittata with Chilli Jam

• Cured Salmon Gravlax on Cucumber with Dill Sour Cream

• Rare Roasted Beef, Caramelised Onion and Herb Mayonnaise

• Tomato, Basil, and Spanish Onion Bruschetta with Fetta

• Mini Smoked Salmon and Herb Crepe

 

Hot

• Vegetarian Cocktail Spring Rolls with Sweet Chilli Sauce

• Tandoori Chicken Skewers with Raita

• Semi Dried Tomato Arancini Balls with tomato dipping sauce

• Mini Gourmet Pies

• Moroccan Spiced lamb Skewers with Cumin and Coriander Yoghurt

• Oven Roasted Tomato and Aged Cheddar Tartlet with fresh basil

• Panko Crusted Prawns with lime aioli

 

Cocktail Menu 2

 

Cold

• Salmon Tartare with lemon aioli

• Chicken Liver Pate with Redcurrant Jelly

• Cherry Tomato and Bocconcini Skewers with basil pesto

• Potato and Sweet Potato Duphinoise with Tomato Chilli Chutney

• Seared Tuna on Potato Rosti with Wasabi Mayonaise

• Tatiyaki of Beef with Asparagus on lime aioli

• Smoked Chicken and Leek Tart

 

Hot

• Honey Glazed Duck Breast with apple puree

• Seared Scallops on Chorizo topped with green pea puree

• Five Spiced Pork Belly with apple jus glaze

• Steak and Chips with béarnaise sauce

• Lamb Kofta Skewer with minted yoghurt

• Tumeric Tempura Battered Oyster with lime aioli

• Port Wine Mushroom Ragout Tartlet

• Tri Coloured Vegetable Tempura

 

Substantial Canapé Optional Add On:

Choose 1 selection @ $???pp

Choose 2 selections @ $pp

Choose 3 selections @ $pp

 

Cold

• Singapore Noodles with Shrimp

• Thai Beef Salad

• Caesar Salad

• Tandoori Chicken and Salad Wraps

 

Hot

• Vegetable Biryani

• Salt and Pepper Squid with Chips and a Lemon Wedge

• Lamb Rogan Josh with Jasmine Rice

• Butter Chicken with Rice Pilaf

 

 

 

Cocktail Menu 1

 

Cold

• Spiced Avocado Guacamole on Melba Toast with shrimp

• Smoked Chicken and Mango in Wonton Crisps

• Sweet Potato, Leek and Spanish Onion Frittata with Chilli Jam

• Cured Salmon Gravlax on Cucumber with Dill Sour Cream

• Rare Roasted Beef, Caramelised Onion and Herb Mayonnaise

• Tomato, Basil, and Spanish Onion Bruschetta with Fetta

• Mini Smoked Salmon and Herb Crepe

 

Hot

• Vegetarian Cocktail Spring Rolls with Sweet Chilli Sauce

• Tandoori Chicken Skewers with Raita

• Semi Dried Tomato Arancini Balls with tomato dipping sauce

• Mini Gourmet Pies

• Moroccan Spiced lamb Skewers with Cumin and Coriander Yoghurt

• Oven Roasted Tomato and Aged Cheddar Tartlet with fresh basil

• Panko Crusted Prawns with lime aioli

 

Cocktail Menu 2

 

Cold

• Salmon Tartare with lemon aioli

• Chicken Liver Pate with Redcurrant Jelly

• Cherry Tomato and Bocconcini Skewers with basil pesto

• Potato and Sweet Potato Duphinoise with Tomato Chilli Chutney

• Seared Tuna on Potato Rosti with Wasabi Mayonaise

• Tatiyaki of Beef with Asparagus on lime aioli

• Smoked Chicken and Leek Tart

 

Hot

• Honey Glazed Duck Breast with apple puree

• Seared Scallops on Chorizo topped with green pea puree

• Five Spiced Pork Belly with apple jus glaze

• Steak and Chips with béarnaise sauce

• Lamb Kofta Skewer with minted yoghurt

• Tumeric Tempura Battered Oyster with lime aioli

• Port Wine Mushroom Ragout Tartlet

• Tri Coloured Vegetable Tempura

 

Substantial Canapé Optional Add On:

Choose 1 selection @ $???pp

Choose 2 selections @ $pp

Choose 3 selections @ $pp

 

Cold

• Singapore Noodles with Shrimp

• Thai Beef Salad

• Caesar Salad

• Tandoori Chicken and Salad Wraps

 

Hot

• Vegetable Biryani

• Salt and Pepper Squid with Chips and a Lemon Wedge

• Lamb Rogan Josh with Jasmine Rice

• Butter Chicken with Rice Pilaf

 

 

 

 

ENTREE

 

 

 

Smoke chicken thigh fillet with kipfler potato, semi dry tomato, kalamata olive & plum vinaigrette.

 

 

OR

 

 

Shredded romaine lettuce with snowy rainbow trout, bacon strips, shaved parmesan, and boiled egg herb garlic foccacia.

 

 

MAIN

 

 

Slow roasted peppered lamb rump with mash potato &seasonal veg.

OR

 

 

Twice cooked  Tasmanian salmon with sweet potato mash & grain mustard sauce.

 

DESSERT

 

Lime Tart with blue berry couli and cream

 

OR

 

Tiramisu with chocolate sauce & double whip cream.

 

 

 

 

 

 

Set menu option 1 - 2 or 3 courses (Please select 2 choices to be served alternate)

 

Entrée

 

Citrus Cured Salmon Rillette

with baby capers, crème fraiche, dill, saffron aioli & baby capers

 

Coconut & Lime Marinated Prawns

with fine salad of cucumber, coriander, Spanish onion & daikon

 

Moroccan Lamb Strips

with baba ganoush & tabouli

 

Satay Chicken Skewers

With jasmince rice & peanut sauce

 

Smoked Trout & Avocado Salad

with dill mayonnaise & baby cres

 

Antipasto

Prosciutto, leg ham, salami, char-grilled vegertables, cheese & kalamata olives

 

Warm Tartlet of Mushroom & Leek

with mixed leaf salad & balsamic glaze

 

Main

 

Cajun Spiced Rib Eye Fillet

slow roasted & served with chilli lime mayonnaise

 

Grilled Grain Fed Sirloin Steak

served on creamy potato torte with buttered asparagus & creamy green peppercorn sauce

 

Crispy Skinned Salmon Fillet

set on garlic mash with steamed broccolini & dill aioli

 

Pork Cutlet

with pumpkin puree, baby carrots, broccolini & red pepper beurre blanc

 

Pan Seared Chicken Breast

served on soft polenta with green beans & warm tomato & corn salsa

 

Prosciutto Wrapped Chicken Breast

filled with bocconcini & semi-dried tomatoes served with potato torte & creamy tomato & basil sauce

 

Dessert

 

Baked Blueberry Cheesecake with berry compote & cream

 

Flourless Orange & Almont Cake with coulis & cream

 

White Chocolate Tart

 

Apple & Blueberry Crumble

 

Milk Chocolate Mousse with sauce & cream

 

 

Set menu option 2 - 2 or 3 courses (Please select 2 choices to be served alternate)

Entrée

 

Mushroom Brulee

with a mushroom cappuccino

 

Blue Swimmer Crab & Celeriac Tian

with an avocado panna cotta & virgin mary shot

 

Pressed Orange Marinated Pork Belly Terrine

with a blueberry glaze on celeriac & apple puree

 

Confit of Duck Leg

with an Asian style vegetable cannelloni

 

Seared Scallops

with truffle infused cauliflower puree & a caviar cream sauce

 

Red & Black Keta Caviar

with traditional condiments of chopped chives, egg white, egg yolk & house made melba toast

 

Frois Gras Terrine

with port wine jelly, gourmet herbs & mushroom foam

 

Pacific Oysters

with bloody mary shots

 

Pressed Tomato Terrine

with tomato jam, tomato & basil water & gourmet herbs

 

Main

 

Blueberry Glazed Duck Breast

with parsnip mash, glazed root vegetables & fig compote

 

Veal Tenderloin, Mushroom & Port Wine Ragu

served on roasted field mushroom with poached asparagus, goats cheese & potato cake

 

Wagu Rump Steak

set on a sweet potato & potato fondants, glazed baby carrots & sauce bordelaise

 

Grain Fed Angus Oxtail Ravioli

with a glazed eschallot jus & asparagus

 

Loin of Venison

served on a cauliflower gratin with buttered broccolini & red wine beetroot reduction

 

Tumeric Rubbed Corn Fed Chicken Breast

stuffed with prawns on a cumin infused kipfler potato gallette with a mushroom broth

 

Pan Seared John Dory Fillet

served with saffron mashed potato, poached young leeks & a tarragon caviar cream sauce

 

Crispy Red Snapper with poached bug

on roasted baby courgettes with a clam & potato emulsion

 

Twice Cooked Pork Tenderloin with potato and sweet potato torte, glazed asparagus and red wine jus

 

 

 

Dessert

  

Red Wine Poached Pear with cinnamon coated vanilla icecream

  

Mango Parfait in a heart shaped chocolate shell

 

Cappucino Crème Brulee

 

Apple & Sticky Date Pudding with a vanilla anglaise

 

Australian Farm House Cheese Platter with assorted nuts, dried fruit & biscuits

 

Additions

 

Trio of dips & bread platters

 

Australian Farmhouse Cheese platters with dried fruits, nuts & biscuits

 

Chips, nuts and olives platters

 

Seafood platters with oysters, prawns, smoked salmon & squid with lemon wedges

 

Antipasto platters with grilled marinated vegetables, leg ham & salami

 

Whole Prawn Platters with cocktail sauce & lemon wedges

 

Market Fresh Oyster Platters with lemon wedges

 

Shared Fresh Seasonal Fruit Platters

 

Bowl of Rocket, Pear & Parmesan Salad with almonds

 

Bowl of steamed seasonal vegetables

 

Chef’s Selection of 2 Hot and 2 Cold Canapés for half hour service

 

Cakeage

 

Cut and served on platters per table @ $2 per person

 

Individually plated with coulis and cream @ $4 per person

 

Kids Meals - $15 per person

 

Chicken tenders with chips & salad

 

Battered fish with chips & salad

 

Rump steak with chips & salad

 

Pasta Bologanise

 

Creamy Cheese Pasta