Weddings-Dinner Menu-Main Course


prices include service, crockery and cutlery

MAIN COURSES
Choice of 2 $32.00

Butter Chicken
>Marinated in yoghurt and spices served in Makhani & cream sauce

Organic Pork Scotch
>served with a quince glazed sauce
Organically grown at Furner
Supplied by The Free little Pigs Diamond Springs Pastoral

Scotch Fillet
> red wine and green peppercorn sauce
Scotch Fillet Mushroom Sauce
> red wine and Swiss mushrooms
Scotch Fillet Tapenade
> Topped with tapenade butter (olives, sun dried tomatoes, garlic, anchovies)
Chicken Breast filled with southern rock lobster
> topped with avocado & lemon myrtle cream sauce $2.00 extra
Chicken Breast filled with smoked salmon
> and baby spinach with lemon myrtle cream sauce
Chicken Breast topped with avocado
> & bush tomato cream sauce
Chicken Breast filled with spinach and camembert
> and baby spinach with lemon myrtle cream sauce
Pork Belly
> Twice cooked and served on potato & celeriac Mash
Pork Belly
> Twice cooked in Asian master stock with rice pilaf
Venison and Mushroom Pie
> with celeriac and mash red wine jus


Sharing Platters $28.50
2 Roast meats served on platter with roast potatoes

Bowls of vegetables include
>Cauliflower Mornay
>
Beans with garlic butter
>Carrots
>Roasted Pumpkin with onion& bacon
Condiments served on table


 

2 COURSE ROAST MEATS
with Soup $29.50 with Dessert $30.50
ROASTS ONLY $23.00

SCOTCH ROASTED WHOLE  $27.00
We normally do one meat plus chicken as meal & everyone gets the same

> Blade of Beef
> Boned Leg of Lamb
> Boned Leg of Pork
> Marinated boned Chicken Legs
> Served with home made gravy and various condiments
E.g. horseradish mustards cranberry
We will serve them with chat potatoes in the skins & mixture of vegetables, bread will be supplied within cost. Other main courses from our menu can be supplied, cost depends on ingredients
We produce everything on premises and are made fresh to order.

3 COURSE
Soup, Roast and Dessert $37.50


Slow Cooked Dishes $23.00 per head

Moroccan lamb
>
Marinated in ras al hanout spices and served with cous cous
Beef With Stout
>Blade of beef cooked with coopers Stout Dijon mustard and served with garlic mash
Beef Red & Mushroom
>
Blade of beef cooked with red wine, mushrooms and served
Chicken Tikka

>
noodles and pappadams Marinated with Tikka Masala paste finished with yoghurt
Chicken Red Curry
>Chicken cooked in coconut milk and red curry paste served with pilaf of rice and pappadams