Beef Ragout - Diced beef steak and mushroom ragout in a rich red wine sauce with jasmine rice (gf,df)

Roast Pork - Sliced pork scotch with cracked pepper, roasted apple puree and crackling (gf, df)

Chicken Fricassee - Golden chicken pieces with leeks, thyme & bacon in a seeded mustard and white wine cream sauce

Coconut Thai fish - Trevally with lemongrass, coconut, lime, ginger and steamed rice (gf,df)

Roast leg of lamb - Tender slow roasted lamb with sea salt and Rosemary rub (gf,df)

Pumpkin and chickpea casserole with cumin and coriander (v,vg,df.gf)

Chargrilled Chicken - Tender thigh pieces with a pesto cream sauce (gf)

Italian Style Meatballs with fresh potato gnocchi

Tandoori Butter Chicken pieces in a rich butter sauce and served with steamed Jasmine rice (gf)

Moroccan Lamb Tagine - Served with saffron infused rice (gf,df)

Chargrilled Mediterranean Vegetable Lasagne - can be made gluten free, please let us know (v)

Pumpkin ravioli with spinach and pesto cream Roasted breast of turkey served with cranberry sauce

Baked glazed ham on the bone (df,gf)

*Additional vegetarian & vegan mains are available on request

Roast Potatoes - Bush spiced roasted new potatoes (gf, v, vg,df)

Roasted Pumpkin -Crispy skin butternut pumpkin with nutmeg (gf, df,v,vg)

Steamed Vegetables - Hot fresh seasonal vegetables (gf, v)

Garlic creamed potatoes - Sliced potatoes slow cooked with fresh herbs (gf,v)

Cauliflower cheese - Baked with a white wine and cream sauce (v)

Ratatouille - Braised mediterranean vegetables in a tomato ragout (gf, v, df, vg)

Steamed Corn - With Duck River butter (gf,v)

Roasted Root Vegetables - Medley of Carrots, Parsnips, Swedes, Turnips with roasted spices(gf, v, df,vg)

Mediterranean vegetable pasta salad Penne pasta with a pesto mayonnaise (v)

Pumpkin, rocket and pepita seed salad - With lime dressing and cracked pepper (gf,v)

Caesar salad with crispy bacon and shaved parmesan

Cous-cous tabouli salad - Moroccan spiced cous-cous with mint, lemon juice and capsicum (v,df)

Classic potato salad with Dijon mustard mayonnaise and fresh parsley (gf, v, df)

Tossed garden salad with apple balsamic dressing (gf, df,vg,v)

Crisp coleslaw - Shredded cabbage coleslaw with egg mayonnaise (gf, v, df)

Tomato and mozzarella salad with pesto and balsamic dressing (v, gf)

Sticky date pudding with butterscotch sauce and king island cream (v)

Freshly baked pavlova with pistachio, fresh fruit and whipped cream (gf,v)

Tangy citrus tart with berry coulis and king island cream (gf, v)

Trio of cheesecakes - Our chefs’ selection of fresh seasonal fillings (v)

Tasmanian apple and rhubarb tart with dollop cream (v)

Fresh fruit platter (gf, vg,v, df)

Individual Irish Cream Panna cotta (gf, v)

Main Courses

Chargrilled Chicken pieces a garlic cream sauce (gf)

Beef Lasagne - Layered with a rich meat sauce and a creamy parmesan white sauce and mozzarella
cheese

Mini Chicken Schnitzel Parmigiana served with rich tomato and melted cheese

Vegetables/Sides

Roasted new potatoes or Seasoned Chips (gf,v)

Steamed Hot fresh seasonal vegetables (gf,v,vg)

Salads

Classic potato salad with Dijon mustard mayonnaise and fresh parsley (gf,v)

Tossed garden salad with balsamic dressing (gf,v,vg)

Crisp Coleslaw- Shredded cabbage with creamy salad dressing (gf,v)

Desserts

Valhalla Ice cream station

Lolly Buffet