FUNCTIONS MENU

SOUP SELECTION

Traditional Pumpkin

ENTREES

Dips platters - Houmas, Tzadziki & Guacamole with pita bread

Salt and pepper squid - seasoned curls of calamari, deep fried & served with a sweet chilli lime sauce

Roll Mops - A German tradition of pickled herring fillets, on top of pumpernickel bread discs with garlic blue vein dressing

Fettuccini with salami, chorizo, semidried tomatoes, red onion, olives
all tossed in a fresh napolitana sauce

Chicken and mushroom vol au vants

Beef Stroganoff with dill pickle, sour cream and rice

MAINS

Whole baked trout - fresh rainbow trout partly boned served with a lemon caper butter

Seafood Medley - combination of prawns, calamari and barramundi lightly crumbed served with tartare, chips and a lime aioli to compliment

West coast snapper - served on a broccolini & semi roasted roma tomato salad drizzled with lemon thyme vinaigrette and angel hair leek

Oven baked Barramundi - accompanied with wild mushroom & pine nut risotto, poached asparagus spears and a lemon hollandaise

Slow braised lamb shanks - presented on mash topped with a thick tomato vegetable broth

Thai lamb salad - chargrilled lamb back strap sliced on crisp green salad
finished with a lime chilli soy dressing

Roast leg of lamb - tenderly roasted served with vegetables and mint jelly

Roaster MSA Porterhouse - rested on baby potatoes,
poached broccolini complimented with a red wine beef glaze

Rump steak - chargrilled to your liking served on caramelized onion, potato mash then dressed with mushroom or pepper sauce, your choice

Beef Madras - a mild beef curry incorporating baby spinach, jasmine rice, fresh mango and chilli relish

Beef Schnitzel - served with your choice of mushroom, dianne, pepper of plain gravy with chips

Arms Roo - chargrilled medium style served on wilted asian greens complimented with a chilli plum sauce

Drunken Roo - fillet of kangaroo pocketed with port soaked fruit, chargrilled and served with zucchini ribbons, carrots and finished with a port beef stock glaze

Venison hot pot - tender meat and baby onions cooked with selected vegetables and red wine topped with a light golden brown puff pastry lid

Venison sausages - lightly grilled, rested on a sweet potato mash presented with caramelized baby beetroot and red wine beef glaze

Oven baked chicken breast - rested on a roast red pepper, zucchini & eggplant salad topped with a lemon thyme hollandaise

Grilled chicken breast - served upon a kiffler, mint and red onion salad drizzled with basil oil

Chicken Ceaser salad - traditional accompaniments including crisp coz lettuce, bacon, croutons and parmesan

Chicken camembert - pocketed with camembert cheese, roasted jap pumpkin
then baked and served on wilted bok choy with champagne cream sauce

Chicken breast schnitzel - lightly fried served with chips and your choice of mushroom, pepper, Dianne or plain gravy

Rindsrouladen(beef) - aged steak rolled & filled with smoked bacon, mustard, gherkin, onion, matured cheese then poached in stout and served on a bed of sauerkraut with rhine potatoes

Chicken Krakau - breast filled with smoked cheese, polish wurst wrapped in
smokey kanmantoo bacon napped with a rich cream sauce

Sauerbraten - A German classic; marinated pot-roasted sirloin beef accompanied by tomato, ginger, almond & honey served with roast vegetables

Trio of German Wurst - Grilled Bockwurst, Weisswurst and a Kransky presented on a bed of sauerkraut with Hahndorf Beerenberg mustard

Pork Hock - German specialty served on red cabbage, rhine potatoes with Beerenberg mustard and sauerkraut

Pork Schnitzel - crumbed with lemon pepper served with a apple & plum sauce and chips

Fettuccini topped with grana padana parmesan

A - salami, kalamata olives, sliced red onion, mushrooms, a hint of chilli & napolitana sauce

B - chicken, field mushrooms & pine nuts tossed with a baby spinach & white wine cream

Three mushroom risotto - field, Porte bellow and button mushrooms with asparagus,Toasted cashews and roasted Japanese pumpkin

Vegetable tower - selected hills vegetables chargrilled including zucchini, red capsicum, eggplant, mushrooms, baby broccolini finished with a herb butter dressing

DESSERTS

Mini Pavlova - topped with fresh fruit and cream

Chocolate Mousse - complimented with Chantilly cream & a chocolate shard

Traditional Hot Apple Strudel - baked and served with cream and ice-cream

White Chocolate & Vanilla panna cotta - completed with summer berry coulis

Brandy Snap Basket - filled with fresh fruit topped with chocolate ice-cream