We cater for groups of 10 through to 100 guests. We offer personal attention, you deal directly with the manager and head chef so you can be confi dent that every detail of your function or wedding has been taken care of and you own personal touches are catered for.
Wedding packages include table decorations, candles and fairy lights.

Full steward service is provided for all functions. Drinks packages are available to suit your budget with selected beers, wines and soft drinks.

Room hire may apply - Choose two dishes for each course. All meals are servbed alternately - Vegetarian meals are available with notice. The options of hot and cold canapes available for $6.00 per head. Tea and coffee, bread rolls included

Entrée
Five spice and sweet chilli sauteed prawns on thai crispy noodle salad
Peppered chicken, camembert and roast tomato stack wth lime mayonnaise
Sweet corn and exotic mushroom fritters with smoked tomato pesto
Potato and bacon chowder with coriander pesto and kumara crisps
Chicken, pine nut, bacon and fettuccini in parmesan pesto cream
Bruschetta with salsa of tomato, basil, Kalamata olive and danish fetta


Mains
Garlic, rosemary and lemon grilled chicken breast on roast pumpkin mash,
buttered vegetables with seeded mustard cream
Grain fed rib eye fillet oven finished with duo potato bake,
buttered vegetables with Dianne glaze
Grilled flathead fillet in lime, pepper and salt crust on tomato,
roquet Couscous with buttered vegetables
Whole roasted kangaroo loin filet mustard encased cooked medium
with duo potato bake and roast garlic jus
Creamy mushroom and shallot risotto with parmesan sail and warm tomato bread

Desserts
Passionfruit and vanilla bean brulee with vanilla ice cream and honey tuile
Homemade dark chocolate ice cream sundae with whipped cream,
warm chocolate fudge and roasted almonds
Fresh waffles with ice cream or whipped cream warm chocolate,
warm caramel or warm berry sauce
Hot chocolate fondant soft centred pudding with vanilla crème anglaise,
chocolate shard and vanilla ice cream
Bakes alaska with toasted meringure crust on a macadamia
nut biscuit base, filled with ice cream and caramel fudge