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ENTREE

FRESHLY MADE ITALIAN BRUSCHETTA SERVED ON GARLIC TOAST

SALT AND PEPPER SQUID SERVED WITH LEMON AND HOMEMADE TARTARE

COCKTAIL CHICKEN SKEWERS MARINATED IN SATAY SAUCE

ORIENTAL STYLE VIETNAMESE RICE PAPER ROLLS SERVED WITH CHILLI DIP

MAIN MEALS - ALTERNATE SERVE

ROASTED CHICKEN SUPREME SERVED ON BED OF CREAMY GARLIC MASH POTATO AND A MEDLEY OF SEASONAL VEGETABLES

SIRLOIN CUT OF STEAK TOPPED WITH RED WINE JUS, SERVED ON BED OF CREAMY GARLIC MASH POTATO AND A MEDLEY OF SEASONAL VEGETABLES

FILLET OF BARRAMUNDI COOKED IN LIME DILL BUTTER, SERVED ON BED OF RICE PILAF TOPPED WITH STEAMED ASPARAGUS AND SQUASH

DESSERT OPTIONS

OPTION 1: CHEESE PLATTERS TO CONSIST OF VINTAGE CHEDDAR, BLUE VEIN AND CAMEMBERT CHEESES GRAPES, STRAWBERRIES AND DRIED FRUIT TO ACCOMPANY WITH WATER CRACKERS

OPTION 2: ALTERNATE SERVING OF STICKY DATE PUDDING TOPPED WITH CARAMEL SAUCE AND MOIST MUDCAKE SERVED WITH WHIPPED CREAM AND STRAWBERRY.

Menu cost is $25.00 per head for One Course (1)

Menu cost is $35.00 per head for Two Course(2)

Menu cost is $50.00 per head for Three Courses (3)

**MAIN MEAL TO INCLUDE DINNER ROLL AND BUTTER**