Main Course- 

Lamb Back strap, cooked medium rare and sliced to serve

Portuguese chicken, sliced thin to serve 

Garlic and rosemary roasted potatoes

Steamed Greens, broccoli, peas – fetta and lemon

Green leaf salad, cucumber, tomato, lemon vinaigrette 

Dinner bread rolls, butter

Main Course- 

Portuguese chicken, sliced thin to serve 

Beef tri tip, roasted in paprika, garlic and onion with soy glaze then sliced to
serve served with salsa verde (upgrade to Eye-fillet - $8.50pp)

Cous cous, sundried tomato, roast pumpkin,
cucumber, sultanas, lemon oil

Potato salad, egg mayonnaise, garlic, bacon,
shallots

Brocollini, lemon oil, parmesan

Dinner bread rolls + butter 

Dessert-

Caramel slice

Mars bar slice

Entrée Banquet

Hervey Bay Scallops – roasted tomato, wakame and café de Paris
butter 

Sydney Rock Oysters – orange and chardonnay dressing 

Salmon Rillette – red onion jam, cornichons, toasted brioche 

Main Banquet

Whole deboned Portuguese chicken, served sliced with red wine jus

36 hours Slow Cooked Beef Short Rib, served sliced with red wine
jus

Crispy potatoes - roasted in garlic butter and rosemary 

Roasted Broccolini – labna, almonds, lemon 

Ceaser salad, crispy cos lettuce, ceaser dressing, crotuons, bacon

Bean salad, peach, almonds and sherry vinegar dressing 

Dessert Banquet (choose 2)

Cheese board - brie, cheddar cheese, quince paste, dried fruit,
crackers

Fruit platter - watermelon, rockmelon, grapes

Assorted slices -  caramel
slice, raspberry cheesecake slice, mars bar slice

Entrée Banquet

Spiced ginger butter prawns, shallots 

Grilled octopus, hummus, romesco with a fennel and black olive
salad

Oysters, lemon, lime, ginger dressing

Main Banquet

Salmon, baked with olives, tomatoes, rocket  

Pumpkin ravioli, blue swimmer crab, roasted tomatoes, caramelised
onion, brown butter

Grilled kale ceaser salad, parmesan, bacon, ceaser dressing 

Roasted Broccolini – labna, almonds, lemon 

Sliced warm fresh baguette, herbal butter.