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 – macadamia oil and native dukka

Entrée
Twice cooked pork belly and seared Queensland scallops – Davidson plum jam and cauliflower puree
or
Tempura bugs on lemongrass – palm heart and mango salad – sweet chilli lemon myrtle
or
Rocket Gnocchi – pepperleaf cream sauce, lemon aspen salsa verde – parmesan wafer

Main Course
Wild barramundi, crab omelette – steamed in banana leaf – lemon grass beurre blanc – brocollini
or
Lamb fillet – marinated and grilled – panzanella salad – bush tomato aioli
or
Rocky Creek beef tenderloin – parnsip croquette, caramelised red onion, kale – red wine and bush tomato jus

All served with spiced fries and garden salad with macadamia dressing

Dessert
Sunrise Lime tart – basil ice cream
or
Lemon myrtle panacotta – rosella flower jelly
or
Wattle Seed Pavlova – Blood Orange Sorbet – Macadamia Biscotti


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 46

2 course $50.00 pp
3 course $65.00 pp

View the Printable 2 or 3 Course Dinner Menu 46

Bread
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 pure
Tempura Bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle
Rocket Gnocchi – pepper leaf cream sauce, lemon aspen salsa verde – parmesan crisp

Main course

Wild barramundi, crab omelette – steamed in banan leaf – lemongrass beurre blanc – broccolini
Roast duck breast – tempura sushi – shitaki, water chestnuts, mandarin – davidson plum and ginger sauce
Morganbury beef tenderloin – parsnip croquette, caramelized red onion, kale – red wine and bush tomato jus
Mains served with spiced fries

Dessert

Quandong crème brulee – Hazelnut tuille
Lemon myrtle panna cotta – rosella flower jelly
Wattle seed pavlova – blood orange sorbet – macadamia biscotti


2 or 3 course Group Lunch menu 46

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 46

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

Entree
Chicken san choi bow spring rolls – soya mirin sauce – vietnamese pickles
Salt and spice calamari skewers – green papaya salad – sweet chilli lemon myrtle sauce
Rocket gnocchi – pepper leaf cream sauce – lemon aspen salsa verde – parmesan wafer

Main course

Baked Barramundi – lemon grass beurre blanc – broccolini
Morganbury pork fillet, macadamia crumbed – poached pear, rocket and fennel salad – riberry mayo
Grilled chicken supreme – crisp prosciutto, rocket and roast capsicum salad
Mains served with spiced fries

Dessert

Wattle seed Pavlova – blood orange sorbet – macadamia biscotti
Lemon myrtle panna cotta – rosella flower jelly
Quandong crème brulee – Davidson plum tuille