Menus & Wine List

Wedding Cocktail Party Package (Sample Only)

4 hour duration - minimum 80 guests
Venue Hire
Australian Sparkling Wine For Toast
Microphone/Lectern For Speeches
Dressed Tables for Wedding Cake & Gifts

Cocktail Menu

Cold
Thai Style Cold Rolls
Prosciutto, Melon & Olive Bruschetta
Smoked Salmon Nori Rolls
Mango & Chicken salad on a Wonton Base

Hot
Tomato & Bocconcini Pizzette
Wontons
Vegetable Spring Rolls
Thai Fish Cakes
Smoked Chicken Mini Quiche

Platters
Chef's Antipasto Selection

Beverage Selection
Wolf Blass Bilyara Sparkling
Annies Lane Riesling
Wolf Blass Bilyara Chardonnay
Annies Lane Cabernet Merlot
Wolf Blass Bilyara Shiraz
Heavy & Light Draught Beer
A selection of Soft Drinks & Juices

Sample Dinner / Lunch Menu (Select from Items Below)

Soups

Roasted Sweet Potato & Caramelised Fennel
Asian Chicken Broth with coriander, bok choy & bean shoots
Butternut Pumpkin with a hint of nutmeg & chive cream, served with grissini
Potato & Smokey Bacon topped with parmesan & paprika straws
Vegetable Medley & Red Bean Consommé

Entrées

Spice Blackened Flathead with an avocado & brown lentil salsa
Chilli, Ginger & Lime Fish Cakes served on a snow pea sprout & mint salad with a palm sugar glaze
Caramelised Onion & Ricotta Tart served with roast pepper salsa & basil oil
Smoked Salmon & Bagel Crisp Stack with crème fraiche, rocket & caperberries
Salad of Smoked Kangaroo with watercress, walnuts, semi-dried tomatoes & a McLaren Vale red wine vinegar dressing
Honey Soy Marinated Chicken thigh fillet accompanied by a crisp Asian salad with toasted sesame seeds in a wonton bowl
Smoked Trout & Smoked Salmon accompanied by a salad of avocado, pear, parmesan & pinenuts, dressed with lemon verjuice
Open Tart of Braised Lamb Shank served with caramelised onion & bocconcini, enhanced with basil pesto
Linguine tossed with broccolini, pinenuts, goat fetta, basil & almond topped with oven dried baby tomatoes
Rare Roasted Beef & Soba Noodle Salad with crispy shallots & tamari soy ginger dressing, garnished with snow pea tendrils

Mains

Roasted Chicken Breast served on leek & mushroom risotto cake with bacon chasseur sauce, topped with crisp fried leek
Saltimbocca of Chicken Breast wrapped with prosciutto & sage, served on basil rissini & oven dried tomatoes, finished with veal jus
Roasted Lamb Rack with herb & mustard crust on pumpkin gratin, with Hunter Valley Shiraz & mustard seed glaze
South Australian Snapper Fillet with chickpea & coriander puree, accompanied by roasted red pepper, garlic & roma tomato coulis
Atlantic Salmon served with garlic & rosemary kipfler potatoes, julienne of snow peas & finished with a sweet & sour tomato & chive salsa
Roasted Eye Fillet of Beef served with sea salt & vinegar baked potatoes, finished with Yarra Valley Cabernet glaze & rosemary Yorkshire pudding
Peppercorn Crusted Scotch Fillet served on caramelised onion mash potato with a rich field mushroom demi glace
Dukkah Crusted Turkey Tenderloin on orange & clove cous cous with spicy tomato kasundi
Grilled Vegetable Stack with sticky balsamic syrup
Aubergine & Fetta Roulades served with soft polenta & basil pesto
Slow Roasted Sirloin of Beef nested on sweet potato mash & garnished with crisp leek & asparagus, finished with a veal jus
Twice Cooked Duck Leg with baby green lentils, grilled eggplant & caramelised pear dressing

Desserts

Warm Lemon Curd Tart topped with candied citrus & accompanied by a spiced orange glaze
New York Baked Cheesecake with blackberry coulis & double whipped cream
Steamed Apple & Almond Pudding with cinnamon anglaise topped with a shard of praline
Bread & Butter Pudding served with fresh cream & Bundaberg rum butter
Baked Chocolate Tart with coffee syrup, tarago river double cream & mandarin confit
Chocolate & Raspberry Torte with caramelised raspberry sauce & vanilla mascarpone
Orange & Vanilla Rhubarb Brulée with sable biscuits

Additional Options

Pre Dinner Canapés
Chef's selection of Canapés with Pre Dinner Drinks

Wedding cake
Served as dessert (served in place of Dessert)
Deduct $2.50 from any package price
(served with Raspberry Coulis & Cream)

Port with Coffee
1 glass per person

Cheese Platters
Chef's selection of fine SA cheeses 2 per table, serves 10

Antipasto Platters
2 per table, serves 10

Platter per table
Chef's selection of fine SA cheeses
served with Riverland Muscatels, a selection of lavosh & grissini & quince paste

Coffee, tea & our own petit fours
Inclusive with all 3 course lunch & dinner menus

Pre Dinner Canapés
Chefs selection of 3 cold Canapés
Half hour duration (served with dinner menu only)

Banquet Wine List (Sample Only)