Set Menus

Set Menu One

Entrée

O’Connell Platter a shared combination plate of:

Toasted Pita Bread
Homemade Duck Liver Pate
Pan tossed Olives 
Grilled Kangaroo Island Haloumi
Crispy Pancetta
Marinated Octopus
Chilli & Poppyseed Squid

Main

Chargrilled Porterhouse with garlic mash, caramelised onions and red wine jus

Roasted 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 Pork cumin and salt rubbed rack served with garlic potato and a beure bosc pear and berry compote 

Flathead citrus zest coated South Australian flathead fillets stacked upon a mixed Italian style salad with a seeded mustard aioli 

Mushroom and Thyme Risotto  served with pecorino shards and aubergine

Salt and Pepper Scallops on a tomato and basil salad with a balsamic reduction and garlic aioli

All main courses served with chefs fresh salad greens

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 & Shadows of Blue with crackers

Two Course Menu:          $32.00 per person
Three Course Menu:       $38.00 per person

Please select up to four main course options and two dessert options.
Groups of 40+ are requested to select up to three main course options
Prices applicable from December 2005. 

Prices are inclusive of GST

Set Menu Two

Entrée

Soup of the Day

Chilli and Poppy Seed Crusted Squid lightly crusted and served with a lemon mayonnaise wild rocket salad

Mediterranean Salmon Salad 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

Roast Breast of Chicken pocketed with semi-sun-dried tomatoes and pancetta served on a ratatouille and seet potato stack with a rosemary glaze and crispy parmesan wafer

Rack of Pork cumin and salt rubbed rack served with garlic potato and beure bosc pear and berry compote

Mushroom and Thyme Risotto served with pecorino shards and aubergine

Chargrilled Fillet of Beef with roast portabello mushroom, sauteed baby spinach, shallots and a sweet potato frittata

Atlantic Salmon served on smashed kipfler potato with kalamata olives and vine ripened tomatoes and spring onions

Crispy Skin Duck Breast on sauteed baby potato and rocket with an orange and brandy glaze

All main courses served with chefs fresh salad greens

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 & Shadows of Blue with crackers

Two Course Menu:          $37.00 per person  Ent / Main  3:3, 
                                                               Main / Dessert 3:2
Three Course Menu:       $46.00 per person      3:3:2

Menu subject to seasonal availability 

Prices are inclusive of GST

Vegetarian Selections available on request which in most instances will not be included as a menu selection

Cocktail Menu

Taster Platter 1
$80
Potato Wedges with Sweet Chilli sauce & Sour Cream
Cocktail Dim Sims
Spring Rolls with soy dipping sauce
Duck Liver Pate & Pita
Cajun Meatballs

Taster Platter 2
$80
Potato Wedges with Sweet Chilli sauce & Sour Cream
Gourmet Pies & Sausage Rolls
Selection of Dips with crudite
Mini Quiche

Cocktail Menu #1
Potato Wedges with Sweet Chilli sauce & Sour cream
Mini spring rolls with soy dipping sauce
Cocktail Dim Sims
Vegetable Samosas
Cajun Meatballs
$8 per person

Cocktail Menu #2
Potato Wedges with Sweet Chilli sauce & Sour cream
Selection of Dips with crudite
Gourmet Pies
Cocktail Dim Sim
Mini Spring Rolls with soy dipping sauce
Tomato, Bocconcini & Basil Pita Stacks
$12 per head

Cocktail Menu #3
Mini Quiche
Gourmet Pie Selection
Selection of Dips with crudite
Chilli Marinated Squid
Cajun Meatballs
Chicken Skewers with Honey soy drizzle
$17 per person

Cocktail Menu #4
Selection of Dips with toasted pita
Housemade Duck Liver Pate
Chilli Marinated Squid
Spanakopita
Mushroom & Pecorino risotto balls
Chicken skewers with Honey Soy drizzle
Mini Open Beef Burgers
$22 per person

Cocktail Menu #5
Housemade Duck Liver Pate with toasted Pita
Tomato, Bocconcini & Basil Pita Stack
Chargrilled Pita with smoked salmon and creme fraiche
Variety of Mini Quiche
Gourmet Pies
Salt n Pepper Squid
Lamb Koftas Shaslik with lime and mint yoghurt
$25 per person


Cocktail Menu Options
Level A
Cajun Meatballs
Gourmet Pies
Mini Spring Rolls with asian dipping sauce
Cocktail Dim Sims with asian dipping sauce
Trio of Dips with pita
Cold Meat platter with olives, fetta and sour dough bread
Chilli marinated squid
Fried risotto balls filled with pecorino & mushroom
Variety of mini quiche
Spanakopita (cheese & spinach in filo pastry)
Tomato, Bocconcini & Basil Pita Stack
Housemade Duck Liver Pate
Cheese and Fresh Fruit Platter

Level B
Chargrilled pita with smoked salmon and crème fraiche
Salt and pepper squid
Natural Oysters with wasabi mayonnaise
Baby potato topped with crème fraiche and yarra valley caviar
Chargrilled prawns with honey soy dipping sauce
Fried risotto balls filled with prawn and morton bay bug
Tartlet of rare beef salsa
Lamb Koftas Shaslik with lime & mint KI Yoghurt
Chicken Skewer with honey soy drizzle
Mini Open Beef Burgers
Citrus crusted Flathead Goujons

(g) denotes gluten free

If you have a special request or would like to tailor a cocktail package for your special occasion, then talk to us at The Daniel O'Connell Hotel.