Set Menu 1
Set Menu 2

Set Menus

Set Menu 1

ENTRÉE

O’CONNELL PLATTER
A shared combination plate of;

        Toasted Pita Bread
        Home-made Duck Liver Pate
        Pan tossed Chilli Olives
        Grilled Haloumi
        Crispy Pancetta
        Marinated Octopus
        Chilli and Poppy Seed Squid

MAIN

Char-grilled Porterhouse with garlic mash, caramelized onions and red wine jus
Roast Breast of Chicken pocketed with semi-sun-dried tomatoes and pancetta served on a ratatouille and sweet potato stack with a rosemary glaze and crispy parmesan wafer
Flathead citrus zest coated South Australian flathead fillets stacked upon a mixed Italian style salad with a seeded mustard aioli
Rack of Pork cumin and salt rubbed rack served with garlic potato and beur bosc pear and berry compote
Mushroom and Thyme Risotto served with pecorino shards and aubergine
Crispy Skin Duck Breast on a walnut and artichoke croquet with an orange and brandy glaze
DESSERT
Almond Tuile with chocolate ice-cream, mixed berry compote and fresh strawberries
Chocolate Hazelnut Pudding with warm chocolate sauce, chocolate ice-cream and fresh cut strawberries
Cheese Plate Cream Brie and Shadows of Blue with crackers

Two Course Menu $34.00 per person
Three Course Menu $40.00 per person

Please pre-select up to four main course options and two dessert options.
Groups of 40 plus please pre-select up to three main course options

Set Menu 2

ENTRÉE

Soup of the Day
Chilli and Poppy Seed Crusted Squid lightly crusted and served with lemon mayonnaise and wild rocket salad
Mediterranean Vegetable Stack char-grilled and served on a bed of oven backed cous cous with aubergine
Smoked Salmon Salad with Spanish onions, capers, tomato slithers in a rocket salad with garlic aioli
Seafood Risotto prawns, scallops, and fish with Arborio rice in a light tomato sauce

MAIN

Char-grilled Fillet of Beef with roast portabello mushrooms, sautéed baby spinach,shallots and a sweet potato frittata
Roast Breast of Chicken pocketed with semi-sun-dried tomatoes and pancetta served on a ratatouille and sweet potato stack with a rosemary glaze and crispy parmesan wafer
Rack of Port cumin and salt rubbed rack served with garlic poato and beure bosc pear and berry compote
Atlantic Salmon served on smashed kipfler potato with kalamata olives, vine ripened tomatoes and spring onions
Mushroom and Thyme Risotto served with pecorino shards and aubergine
Crispy Duck Breast on sautéed baby potato and rocket with an orange and brandy glaze

DESSERT

Almond Tuile with chocolate ice-cream, mixed berry compote and fresh strawberries
Chocolate Hazelnut Pudding with warm chocolate sauce, chocolate ice-cream and fresh cut strawberries
Cheese Plate Cream Brie and Shadows of Blue with crackers

Two Course Menu $39.00 per person
Three Course Menu $48.00 per person

Please pre-select up to three entrees, three main course options and two dessert options