Cairns

Group Set Menus

Restaurant set menu 1 and 2 suit large corporate and conference groups
(minimum 30 pax)

Restaurant Set Menu  1 $ 65  pp

Bread
Wattle seed damper loaf – peanut oil and native dukka

Entrée
Salt and pepper prawns – Vietnamese pickles – lemon aspen sambal
or
Potato and rocket gnocchi – pepper leaf cream sauce, sundried tomato tapenade
or
Warm five spice duck, green papaya and fresh coconut salad – hoi sin

Main Course
Grilled Beef Tenderloin – Potato and herb rosti – 3 mushroom cream sauce
or
Seared Ocean Trout fillet – avoado and tomato salsa – saffron aioli
or
Roast chicken surpreme – watercress, orange and caramelised onion – black bean chilli sauce

All served with spiced fries and garden salad with macadamia dressing

Dessert
Wattle seed Pavlova – macadamia biscotti and mango coulis
or
Lemon myrtle panacotta – mango coulis and  tuille

Coffee and Treats


Restaurant set menu 2 $ 80 pp

Canapés on Arrival
Prawn and wild spice wraps
Tuna Sushi roll
Duck spring rolls

Bread
Basket of breads with pesto, olive oil and dukka

Entree
Australian Antipasto plate
Smoked Kangaroo – bush tomato relish, Lemon aspen sugar cured ocean trout, Ochre Pate, crocodile wonton & omelette and roast capsicum roll
or
Smoked Salmon, snow pea and mango salad – Asian salad greens, crisp noodles and coriander chilli dressing

Main Course
Roast Lamb Short loin with chermoula crust – roast garlic glaze – cous cous
or
Baked Barramundi fillet – Scallop and ginger Beurre Blanc – Bok Choy
or
Blackened Chicken Supreme – smoked tomato salsa and corn bread

Served with Mesclun salad with roast capsicum, feta, olives and basil dressing

Dessert
Flourless Chocolate fudge cake with wild berry coulis and Tablelands cream
or
Lemon myrtle panacotta – macadamia toast
or
Premium Australian cheese – fig chutney and lavosh

Coffee and Treats


2 or 3 course dinner and lunch menus suit smaller domestic groups
(no minimum pax)

2 or 3 course Group Dinner menu 47

2 course $50.00 pp
3 course $65.00 pp

View the Printable 2 or 3 Course Dinner Menu 46

Focaccia – rocket and macadamia pesto, sundried tomato tapenade, balsamic olive oil

Entree

Twice cooked pork belly and seared Queensland scallops – Davidson plum jam and cauliflower puree

Tempura bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle

Chicken and macadamia terrine – sunrise lime chutney, crisp prosciutto and fennel salad

Main course

Wild barramundi, crab omelette – steamed in banana leaf – mango and desert lime salsa, taro chips

Lamb fillet – marinated and grilled – panzanella salad, bush tomato aioli

Rocky Creek beef tenderloin – smoked potato mash, kale, onion jam – wattle seed and Daintree vanilla sauce

Mains served with spiced fries

Dessert

Wattle seed Pavlova – blood orange sorbet – macadamia biscotti

Pandanus panacotta – native tamarind coulis, macadamia tuille

Tropical trifle – mango jelly, lemon myrtle mousse, seasonal fruits, biscuit and galangal sorbet

 


2 or 3 course Group Lunch menu 47

2 course $35.00 pp
3 course $48.00 pp
Add $5.00 pp for house beer or wine

View the Printable 2 or 3 Course Lunch Menu 47

Bread
Focaccia – rocket and macadamia pesto, sundried tomato tapenade, balsamic and olive oil

Entree

Barramundi spring rolls – soya mirin sauce – Vietnamese pickles

Salt and spice calamari skewers – green papaya salad – sweet chilli lemon myrtle sauce

Chicken and macadamia terrine – sunrise lime chutney, crisp prosciutto and fennel salad

Main course

Baked Barramundi – mango and desert lime salsa – taro chips

Lamb fillet – marinated and grilled – panzanella salad, bush tomato aioli

Rocky Creek beef tenderloin – smoked potato mash, kale, onion jam – wattle seed and Daintree vanilla sauce
Mains served with spiced fries

Dessert

Wattle seed Pavlova – blood orange sorbet – macadamia biscotti

Pandanus panacotta – native tamarind coulis – tuille

Summer fruits and sorbet’s