• Soup of the day
• Prawn and nectarine salad with chilli, lime dressing
• Grilled vegetable stack, topped with shaved beef fillet drizzled with aioli
• Lemon peppered squid with caramalised lemon
• Tomato, goats cheese and basil bruchetta with lemon pressed extra virgin olive oil
• Warm Thai chicken salad and spiced avocado
• Springs smoked salmon with watercress, Spanish onion and caper mayonnaise
• Eggplant involtini filled with bocconcini and semi dried tomatoes topped with crispy pancetta and caper basil sauce
• Parmesan polenta stacked with cinnamon eggplant, fire roasted capsicum, topped with tomato sugo

Mains

• Confit of duck leg with oven roasted apples and beetroot, finished with hazelnut dressing
• Corn fed chicken supreme on a warm salad of roast pumpkin, balsamic red onions, baby spinach, parmesan shavings and slow roasted tomatoes
• Pork fillet rolled with asparagus spears and prawns topped with hollandaise sauce. Roast baby potatoes and seasonal veg
• Muggletons bangers and mash, garlic and rosemary sausages on creamy mashed potato drizzled with red wine jus and poachers hot chutney
• Homemade spring lamb and shallot pie braised in cabernet, sided with roast pumpkin, potatoes and minted peas
• Charred kangaroo fillet with native pepper berry glaze, sweet potato rostis and buttered beans
• Northern territory barramundi fillet, crusted with macadamia nut, Romano cheese and parsley with nut brown butter on ribbons of cucumber and rocket dressed with lemon myrtle
• Atlantic salmon wrapped in proscuitto, on a salad nicoise
• Barbecued whiting wrapped in vine leaves, caramalised lemon and fresh herb and tomato salsa
• Crispy skinned duck breast with burnt orange glaze and a salad of sour cherries and roast pumpkin
• Chicken breast pocketed with apricots and brie cheese with roasted baby potatoes and seasonal veg
• Grain fed scotch fillet, topped with blue cheese and walnut butter, with roast baby potatoes and seasonal veg
• Mustard crusted veal fillet on a salad of toasted almonds, baby spinach, cherry tomatoes and shaved parmesan
• Slow cooked lamb shanks with zucchini and tomato pastry pinwheels and a minted jus
• Squid ink tagliatelle tossed with fresh prawns, mussels and flathead in a rich tomato and per nod sauce, topped with shaved parmesan

Dessert choices

• Sticky date pudding with butterscotch sauce and ice cream
• Rich chocolate mud fudge cake with chocolate sauce and ice cream
• Apple and berry crumble with ice cream
• Lavender panna cotta with berry coulis and wildflower honey syrup
• Raspberry and mascarpone cheese sandwiched between flakey pastry topped with berry coulis and nougat
• Individual cheese plates with Woodside Edith cheese, dried fruit and toasted Turkish bread
• Mixed fruits poached in champagne and orange juice served with greek yoghurt
• Muggletons homemade ice cream (ask for the flavours of the moment)
• Raspberry parfait
• Orange and almond syrup cake with orange syrup and double cream (gluten free)

Additional dishes can be added to any course for $5.00 per choice

A chef’s selection of hot and cold canapés is available for the half an hour prior to your function official start time at a cost of $5.00 per person.
These can be served in our heated courtyard or alternatively, in our beautiful retail area.

Children’s meals are available for children up to12 years old at $15.00 per head and includes a kids meal, ice cream and non-alcoholic beverages.