Option 1 Set Menu

2 Course (Entre & Main or Main & Dessert) Choice Set Menu Available Monday - Thursday ONLY $40pp 3 Course Choice Set Menu $50pp
PLEASE CHOOSE 3 ENTRES, 3 MAINCOURSE AND 3 DESSERTS FROM MENU BELOW, THOSE WILL THEN BE DISPLAYED TO YOUR GUESTS TO CHOOSE FROM ON THE DAY OF YOUR FUNCTION STARTER
A MIX OF GARLIC AND HERB BREAD

ENTRE FUNGHI RIPENI (V)

MUSHROOMS FILLED WITH A ROOT VEGETABLE MIXTURE, OVEN BAKED AND SERVED WITH A WORECESTERSHIRE AND WHITE WINE REDUCTION INSALATA DI RUGHETTA (V) (GF) FRESH ROCKET MARINATED WITH EXTRA VIRGIRN OLIVE OIL AND REDUCED BALSAMIC AND PARMESAN SHAVINGS GAMBERONI RIPIENI KING PRAWNS PEELED AND DEHEADED STUFFED WITH RICOTTA, SUN DRIED TOMATO AND SPINACH, IN A BEER SCENTED TEMPURA BATTER ICOTTA CRESPELLE DI RICOTTA E SPINACHI (V) FRESH SAUVORY CREPES FILLED WITH CREAM CHEESE FRESH RICOTTA AND HERBS OVEN BAKED

GNOCCHI AURORA HOME MADE POTATO DUMPLINGS WITH FRESH TOMATO, HERBS AND A TOUCH OF CREAM

MAIN COURSE SCALOPPINE TOSCANA

VEAL TOPPED WITH PECORINO CHEESE AND SMOKED HAM, COOKED IN DICED TOMATO AND WHITE WINE PESCE ALLA GRIGLIA NULLAMBHI ISLAND BARRAMUNDI FILLET GRILLED, SERVED WITH A LIGHT LEMON BUTTER SAUCE POLLO TORINESE CHICKEN BREAST FILLET PAN FRIED WITH MUSHROOM, BACON AND HERBS SERVED WITH A DRY VERMOUTH SAUCE SALMONE ATLANTIC SALMON FILLET GRILLED WITH A CAPER LEMON BUTTER SAUCE PENNE CON VERDURE (V) PENNE WITH ASSORTED VEGETABLES, DRY TOMATOES, BABY SPINACH COOKED IN TOMATO FRESH HERBSAND A TOUCH OF CHILLI RISOTTO (V) VEGETARIAN RISOTTO OF THE DAY SERVED GARDEN DISHES ES) (ALL MAIN COURSES ARE SERVED WITH FRESH GARDEN VEGETABLES, EXCLUDING PASTA DISHES)

DOLCE
STICKY DATE PUDDING
HOMEMADE DATE PUDDING TOPPED WITH WARM BUTTER SCOTCH SAUCE SERVED WITH ICE CREAM CHEFS CRME BRULEE CASSATA TRADITIONAL HANDMADE ICE CREAM LOG LAYERED WITH DRIED FRUIT & NUTS TORTA DI CHOCOLATA E MANDOLE

Option 2 Set Menu

3 Course Choice Set Menu $58pp
PLEASE CHOOSE 3 ENTRES, 3 MAINCOURSE AND 3 DESSERTS FROM MENU BELOW, THOSE WILL THEN BE DISPLAYED TO YOUR GUESTS TO CHOOSE FROM ON THE DAY OF YOUR FUNCTION

STARTER FRESH CIABIATA SERVED WITH WARM SPICY OLIVES ENTRE RAVIOLONI DI MARE
FRESH SQUARE CRAB AND PRAWN RAVIOLI SERVED WITH TOMATO, BASIL & TOUCH OF CREAM SAUCE INSALATA CESARE TRADITIONAL CAESAR SALAD OSTRICHE MISTO DOZEN SYDNEY ROCK OYSTERS SERVED AS KILPATRICK AND MORNAY PASTA SARDE HANDMADE SMALL SHELL PASTA TOSSED WITH CHEFS PORK SAUSAGE WITH AN OLIVE OIL BASED DRESSING WITH WILTERED FRESH TOMATO AND BABY SPINACH FIORE DI ZUCCHINI FRESH ZUCCHINI FLOWERS STUFFED WITH RICOTTA, SUNDRIED TOMATO AND SPINACH, IN A BEER SCENTED TEMPURA BATTER GNOCCHI ALLA CAMPAGNA HANDMADE POTATO GNOCCHI TOSSED WITH RED WINE FENNEL AND GOAT RAGU TOPPED WITH PARMESAN SHAVINGS MAIN COURSE AGNELLO ARROSTO TENDER BABY RACK OF LAMB WITH GARLIC ROSEMARY MINT AND BRANDY POLLO RIPIENO CHICKEN BREAST FILLET STUFFED WITH ASPARAGUS AND CREAM CHEESE WITH A SWEET SHERRY SAUCE FILLETTO CON FUNGHI BEEF EYE FILLET COOKED MEDIUM SERVED WITH A MUSHROOM SAUCE PESCE ALLA GRIGLIA NULLAMBHI ISLAND BARRAMUNDI FILLET GRILLED, SERVED WITH A LIGHT LEMON BUTTER SAUCE ANITRA AL BALSANO DOUBLE ROASTED DUCK, CRISP ON THE SKIN SERVED WITH A BALSAMIC AND HONEY REDUCTION GARDEN DISHES (ALL MAIN COURSES ARE SERVED WITH FRESH GARDEN VEGETABLES, EXCLUDING PASTA DISHES)

DOLCE STICKY DATE PUDDING

HOMEMADE DATE PUDDING TOPPED WITH WARM BUTTER SCOTCH SAUCE, WITH VANILLA BEAN ICE CREAM CHEFS CRME BRULEE CASSATA TRADITIONAL HANDMADE ICE CREAM LOG SEMI FREDDO HOME MADE VANILLA, ROASTED MACADAMIA NUT AND TOFFEE ICE CREAM

PROFITEROLES
HOMEMADE PROFITEROLES FILLED WITH GRANDMARNIER CUSTARD SERVED WITH WARM DARK CHOCOLATE SAUCE & HOMEMADE VANILLA BEAN ICE CREAM