Set Menus

Set Menu 1

ENTRÉE

O’CONNELL PLATTER
A shared combination plate of;

        Toasted Pita Bread
        Dolmades                                                                                                       Pan tossed Chilli Olives
         Crispy Proscuitto                                                                                    Chilli and Poppy Seed Squid
Marinated Prawns
MAIN

  • Char-grilled Porterhouse cooked medium or well done 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
  • Barramundi fillet on a warm potato, caper, dill and rocket salad
  • Rack of Pork cumin and salt rubbed rack served with garlic potato and beur bosc pear and berry compote
  • Vegetarian, baked capsicum filled with rice, basil pesto and pine nuts with roasted fennel and spicey tomato sauce
  • Beef and Guinness Stew, braised beef, onions and mushrooms in a guinness gravey served with champ
  • DESSERT
  • Chocolate and guinness cake with hazelnut ice-cream and chocolate sauce
  • Warm Pear Pudding with whiskey caramel sauce and vanilla ice-cream
  • Cheese Plate Cream Brie and Shadows of Blue with crackers


Two Course Menu             $36.00 per person
Three Course Menu          $42.00 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


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Set Menu 2

ENTRÉE

  • Soup of the Day
  • Chilli and Poppy Seed Crusted Squid  with herb salad and tangy lime aioli
  • Dublin Coddle, a sausage, bacon and onion broth
  • Tasmanian Atlantic Salmon Croquettes with dill and lemon dipping sauce
  • Pesto filled Capsicum served with salad

MAIN

  • Char-grilled Fillet of Beef cooked medium or well done with roast portabello mushrooms, sautéed baby spinach,shallots and a sweet potato frittata
  • Roast Breast of Chicken wrapped in proscuitto on a parsnip puree with wilted spinach and taragon butter
  • Rack of Pork 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
  • Dukkah Spiced Kangaroo fillet served medium on a roasted apple, beetroot and hazelnut salad
  • DESSERT
  • Chocolate and guinness cake with hazelnut ice-cream and chocolate sauce
  • Warm Pear Pudding with whiskey caramel sauce and vanilla ice cream 
  • Cheese Plate Cream Brie and Shadows of Blue with crackers

Two Course Menu             $41.00 per person
Three Course Menu          $50.00 per person

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


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