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Your perfect wedding venue Wednesday | Beef & Bevy Meal Deal $20.00 Thursday |The Great 8 special $8.00 Thursday | Pint Special $8.00 slider | outside view Monday & Tuesday | Pizza Special $9.90 Friday | Lunch Steak Special $19.50
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Function Menu

A minimum of 50 guests applies

Two course alternate drop
~$50.00 per person
Three course alternate drop
~$60.00 per person

Two course choice menu
~$55.00 per person
Three course choice menu
~$65.00 per person

Additional choice per course 
~$5.00 per person extra

Inclusions; fresh bread on arrival, 
coffee or tea with dessert option

ENTREE SELECTION – choose two

  • Grilled tiger prawns in garlic and herb butter, chorizo pepperonata, charred corn, chipotle aioli (GF)
  • Crispy pork belly in chilli caramel, apple and red cabbage slaw, coriander, chilli roast peanuts (GF)
  • Arancini, roast pumpkin, sage, Danish feta and toasted pinenuts, roast garlic aioli (V)
  • Salmon gravadlax, heirloom tomato, shallot, avocado, basil, chive creme fraiche (GF)
  • Moroccan lamb fillets, watermelon, Danish feta and mint, roquette, balsamic reduction (GF)
  • Filo pastries stuffed with artichoke, cheese, spinach and grilled corn, pumpkin puree and tabouli (V)
*Also available, share plates or charcuttri boards serve to share

MAIN COURSE SELECTION – choose two

  • Cider braised pork belly, parsnip puree, roquette, walnut, grape, blue cheese, parsnip crisp and pear salad, apple and sage compote
  • Grilled fish of the day, dauphinoise potato, beetroot, radish, carrot and toasted pepitas salad, basil pesto (GF)
  • Potato gnocchi, roast pumpkin, cherry tomato and spinach, tomato and basil sauce, grated pecorino, toasted pine nuts and fresh herbs (V)
  • Herb roasted chicken breast, baby potato, crispy pancetta, green beans and balsamic roast red onion, rich chicken gravy sweet potato crisps
  • Wild mushroom risotto, shaved Parmesan, spinach, baby herbs and truffle oil (V)
  • Garlic and rosemary lamb rack, creamy mash potato, honey roast carrots and port jus (GF)
  • Grilled Tasmanian salmon, saffron aioli, cucumber, bean sprout, orange, roquette and sugar snap salad, mustard and lemon vinaigrette (GF)
  • 250 gm Eye fillet steak, cooked medium, fondant potato, sauteed spinach and wild mushrooms, honey carrots and red wine jus (GF)

DESSERT SELECTION – choose two 

  • Belgian chocolate mousse, Oreo base, honeycomb, salted caramel
  • Eton mess, meringue, miced berries, Chantilly cream, pistachio, fruit, coulis
  • Baileys cream brulee, shortbread raspberry jam
  • Sticky date pudding, vanilla ice cream, salted caramel
  • Baked New York cheesecake, toffee shard, blueberry compote
  • Fruit bowl, honeycomb, Chantilly cream, fruit coulis

Dietary requirements


Special dietary requirements are able to be catered for on an individual basis, please choose your menu with the majority of your guests in mind.

Celebration cakes

You are welcome to provide your own cake in celebration of your special occasion. A $1.00 per person service fee applies for the cutting, plating and service of the cake to your guests. Alternatively you may personally look after the service of the cake which does not incur a service fee. Plates, cutlery and napkins are provided.