Chef’s Selection of Canapés
Traditional Ceaser salad
Cos lettuce, poached egg, garlic croutons, crispy streaky bacon, semi sun dried tomato, with a creamy dressing and anchovies
Fresh Home Made Soup*
Soup of the day served with garlic and basil croutons
Pasta Bows*
Field Mushrooms and roasted pine nuts in a creamy pesto sauce
Smoked Chicken Salad
Smoked chicken served on a bed of mixed greens with lime aioli
Anti-pasta Plates
Assorted Greek and local favourites
Main Course
Chicken Ballotine
Chicken breast fillet stuffed with spinach, capsicum and fetta, with wok tossed vegetables and creamy mash
Catch of the Day
Pan fried New Zealand John Dory served on ratatouille with lemon wedges and lime caper tartar
Chicken or Veal Parmigiana
Crumbed chicken / veal topped with Virginian ham, mozzarella and Napoli. With chips and salad
Minted Roast Lamb
Tender boned and rolled spring lamb with assorted roast vegetables
Scotch Fillet
Medium Scotch served with mash and fresh greens with Shiraz jus
Fresh Fruit Flan
Seasonal fruit flan lightly glazed and served with king Island cream
Chocolate Mud Cake
Moist, rich and full of flavour, served with berries and cream
12 to 50 guests $59.00 per person
50 to 120 guests $55.00 per person
Room hire and staff rates apply

Chef’s Selection of Canapés
Smoked Trout
Smoked trout served on Asian coleslaw and fresh bread with lemon wedges and lime aioli
Chili Mussels
Chili Napoli with baby spinach and coriander
Goats Cheese and Roma Tomato Tart
Served with fresh asparagus and mango Bruschetta
Chef’s selection of chowders and broths
Lamb Salad
Warm Lamb back strap carved fine over a wild green salad with minted yogurt and pita bread
Roast Chicken Breast
Chicken stuffed with wild mushrooms, fetta, baby spinach and semi sundried tomato served with roast vegetables and sav blanc white sauce
Eye Filet Mignon
220g fillet wrapped in bacon-cooked medium with a red wine juz
Served on creamy mash with seasonal vegetables
Pork Chops
On a bed of mash with steamed vegetables and apple infused juz
Mixed Grill
Lamb Chop, Steak, Sausage, egg and onions barbequed to perfection
Seafood Basket
Fried fish, calamari, scallop, crab, prawns and chips
Served in a Cain basket with salad and lemon caper tartar
Char-grilled Sword Fish
Served on mash with asparagus and creamy white sauce
Coffee Cake or Chocolate Mud Cake
Both served with Double cream and strawberries
Seasonal Berries
Mixed available berries served with double cream
Fruit Tart
Individual fruit tarts served with double cream
12 to 50 guests $68.00 per person
50 to 120 guests $64.00 per person
Room hire and staff rates apply

Diced vine ripened tomatoes, avocado, fetta, mint, coriander and dill
Asian Gyoza, Har Gow and Sui Mai
All hand made and served with mushroom soy and sweet chili sauce
Smoked Chicken Salad
Emerald Hill Smoke House’s Chicken served on Wild Rocket and Mango with a sweet Hazelnut dressing
Char-grilled Quail
Boned Quail char-grilled and laid on a bed of wild long-grain rice with oyster mushrooms and water chestnuts in game sauce
Carpaccio of Beef
Finely sliced marinated Eye Fillet beef served with coral lettuce
Lamb Salad
Pan-fried rare lamb loin sliced over a tossed garden salad with an infused mint dressing
Pan-fried Tiger Prawn
Char-grilled prawns tossed in a sweet chili marinade served on wild rocket
Main Course
Char-grilled Eye Fillet
380g aged eye fillet char-grilled served with sweet potato mash and a Victorian Shiraz jus and fresh greens
Rack of Lamb
Roast rack of lamb encrusted in sweet pesto crumb served with mixed roast vegetables
Atlantic Salmon
Char-grilled Atlantic salmon served on mash with a lemon sauce and wok fried vegetables
Roasted Poussin
Baby Roast Chicken served with thick gravy and mixed roast vegetables
Peking Duck
Peking duck served on a bed of Asian vegetables including Bok Choy, Asian baby corn and water chestnuts
Greek Style Capsicum*
Greek style stuffed capsicum with mixed wok tossed vegetables
Bakery Fresh Dessert
Lemon Tart
Thick and creamy lemon tart served with berries and king Island cream
Pecan Pie
Fresh pecan nut pie served with berries and king Island cream
Sticky Date Pudding
Warm sticky date pudding with a rich toffee sauce and king Island cream
Chocolate Mud Cake
Rich mud cake with chocolate sauce, berries and cream
12 to 50 guests $82.00 per person
50 to 120 guests $76.00 per person
Room hire and staff rates apply

Salads by the bowl
- Mixed rocket salad with shaved parmesan cheese and balsamic dressing
- Traditional Greek salad with olives and feta
- Potato salad with a rich creamy mustard dressing
$14.50 per bowl
Vegetable bowls
- Steamed Asian vegetables with bok Choy
- Mixed Roast vegetables with rosemary
- Assorted mixed vegetables lightly pan fried
$14.50 per bowl
Cheese Platters
A fine selection of Victorian cheeses with dried fruits and water crackers
$11.00 per person