Entrée Selections


Fresh Roma tomato with wild basil, Spanish onion and a drizzle of olive oil on bruschetta

Fettuccine al fungi

Roasted Mediterranean vegetables on mesculin with a garlic infused olive oil


Poached escallop upon an apple and water crest salad with a splash of Mareeba vine ripened puree

Salt and pepper squid with garlic aioli upon a watercress salad

Szechuan prawn served on a bed of angel hair pasta

BBQ King Prawns resting on jasmine rice with palm sugar chilli glaze

Poultry & Game

Peking duck accompanied buy cucumber and sweet crepe

Freshly made duck spring rolls with chilli plum sauce

Succulent chicken tender loins with roast pumpkin coulis


Szechuan beef on Asian fried rice

Beef and basil on hokkien noodle

Beef taquitos on saffron rice, salsa and mozzarella


Butternut pumpkin with dollop of cream and chives

Chicken and sweet corn

Traditional minestrone’

Tomato, basil and roasted capsicum



Organic chicken breast with cilantro and pistachio nut farce’ on chargrilled butternut pumpkin with roast capsicum coulis

Sundried tomato, basil and pinenut chicken roulade on fluffy cous cous

Chicken and mushroom fettuccine

Chicken mignon on bok choy with rosemary chats and bourbon sauce

Tender duck breast with cherry glaze


Red wine and rosemary roasted lamb rack upon a pumpkin and chive rosti

Lamb rump with scotch influenced pepper sauce on rosemary and garlic chats

Lamb vindaloo


Tender roasted pork on the bone with truffled mash and triple poached pear accompanied by béarnaise sauce

Honey glazed pork medallions on mash potato


Roasted pumpkin cannelloni with napoli sauce

Mediterranean vegetable stack with garlic infused olive oil

Eggplant steaks topped with rich tomato sauce and grilled ricotta

Baby spinach, pine nut and riccota ravioli in tomato jam and crème fraiche


Shellfish broth with Italian parsley

Seafood marinara

Salmon chargrilled with sweet potato hash and blueberry balsamic

Fresh rab meat and perch ravioli and garlic cream sauce

Grilled barramundi with lemon pepper sauce and fresh English spinach


Tender eye fillet with kipfler potato and green pepper sauce

Traditional beef Wellington with mushroom jus

Red beef curry with yellow rice

Veal tenderloins wrapped in prosciutto on double whipped mash and demi glaze

Fillet mignon on potato rosti with red wine jus


Sticky date pudding with butterscotch sauce and vanilla bean ice cream
Lemon meringue pie
New York baked cheesecake with raspberry coulis
Individual tiramisu
Mini Pavlova with blueberry, strawberry and passionfruit sauce
Honeycomb and butterscotch cheesecake
Bread and Butter pudding with custard
Chocolate mouse in dark chocolate baskets
Wild berry French cream cheesecake
Shortbread stack with double cream and strawberry


Australian and imported cheeses and a chef’s selection of seasonal fruits
Freshly brewed tea and coffee buffet
A selection of hand made petite fours
Assorted biscuit platter: -caramel and white chocolate
-chocolate chip
-pistachio and cranberry
-fig and almond