Cairns

Group Set Menus

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

Restaurant Set Menu  1 $ 55  pp

Bread
Wattle seed damper loaf – peanut oil and native dukka

Entrée
Salt and pepper prawns – Vietnamese pickles – lemon aspen sambal
or
Porcini mushroom risotto – rocket – salsa verde and pecorino
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 – avocado and tomato salsa – saffron aioli
or
Roast chicken supreme – 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 $ 70 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 – 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 44

2 course $45.00 pp
3 course $58.00 pp

View the Printable 2 or 3 Course Dinner Menu 44

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

Entree
Twice cooked pork belly, seared Queensland scallops – Davidson plum jam, cauliflower pure
Crispy-spiced quail – beetroot, rocket and goats cheese salad – sunrise lime and orange dressing
Gulf Bugs with banana prawn mousseline – soba noodles – lemon grass butter sauce

Main course
Wild barramundi fillet – miso buerre blanc – trio of mushrooms and Asian greens
Lamb short loin – bush tomato rub – caramalised onion cous cous – smoked eggplant pickle and tomato jelly
Morganbury beef tenderloin – potato gallette – crisp prosciutto – braised red cabbage, fresh green pepper sauce
Mains served with spiced fries

Dessert
Sticky date and macadamia pudding – basil ice cream and wild lime butterscotch
Honey Mousse – coconut crumble – strawberry mint and balsamic
Wattle seed pavlova – mango coulis – macadamia biscotti

2 or 3 course Group Lunch menu 44

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 44

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

Entree
Barramundi spring rolls – ginger and lime sauce – Vietnamese pickles
Salt and spice calamari skewers – green papaya salad – sweet chilli lemon myrtle sauce
Banana peppers with herb and riberry quinoa – watermelon rind and wild lime salsa

Main course
Wild barramundi fillet – miso buerre blanc – trio of mushrooms and Asian greens
Chicken breast blackened – smoked tomato and avocado salsa – corn fritter
Morganbury pork fillet – cider glaze – apple and riberry pin wheel – fennel salad
Mains served with spiced fries

Dessert
Sticky date and macadamia pudding – basil ice cream and wild lime butterscotch
Honey Mousse – coconut crumble – strawberry mint and balsamic
Wattle seed pavlova – mango coulis – macadamia biscotti