EntréesSoupsMaincoursesDessertsTo Finish

Function Menus - 2009Degustation Summer - 2010Cocktail Function - 2009

Spring 2009

Summer 2010

As aperitif: A glass of Piper Heidsick Champagne $ 18.00

Or our house cocktail: Home-made elderflower syrup with sparkling wine 12.90

ENTRĖES

Roasted tiger prawns on pomegranate dressing with radish salad 22.90

Grilled scallops wrapped in smoked bacon on Black Russian tomatoes with fennel vinaigrette 21.90

Fresh figs stuffed with blue cheese and walnuts wrapped in prosciutto and oven baked 18.90

Home made buttermilk tortellini on roast pumpkin veloute with shaved truffle 21.90 (V)

Gingered blue swimmer-crab soufflé served with a watercress salad 22.90

Gratin of snails with paprika- herb and garlic butter 17.90

SOUPS

Blue swimmer crab bisque with a touch of Calvados 14.90

Consommé of beef with either Leberknödel or Fritatten 10.90

Buttered popcorn soup with hazelnut salt and chorizo 14.90

MAINCOURSES

Loin of Kangaroo on grilled polenta with eggplant puree and confit of leek 34.90

Aged Eye-fillet of beef with potato- and prosciutto terrine, onion jam and broad beans 36.90

Rack of lamb with parmesan crust on thyme glace, with ratatouille pudding and green beans 34.90

Pan-seared fillets of King George Whiting with zucchini blossoms, roasted capsicum and Kipfler
potatoes on olive oil emulsion 35.90

Roasted breast of duck and confit-leg served with pumpkin tart and spinach 35.90

Wiener Schnitzel (Veal) with herbed Kipfler potato and cranberry compote 29.90

SIDE ORDERS

Rösti 6.50

Salad of green beans with pine nuts and olives 12.90

Green salad with French dressing 6.50

Viennese cucumber salad with dill and garlic dressing 6.50

Austrian Kipfler potato salad 6.50

Creamed or steamed spinach or vegetable stir fry 6.50 each

DESSERTS

Affogatto: Espresso with a scoop of vanilla ice cream and a shot of Baileys Irish Cream 13.90

Apple tart “Tatin” with green apple sorbet 14.90

Compote of rhubarb with passion fruit curd and white chocolate sponge 13.90

Summer berries in chilled strawberry essence with yoghurt sorbet 15.90

Mango- pineapple- and passion fruit salad with sorbets 13.90

“Salzburger Nockerl”: Hot Austrian soufflé with hazelnuts and chocolate chips, served
with ice cream, fruit salad and hot chocolate sauce 15.90

Erich’s selection of cheeses with condiments 18.90

AS A SPECIAL TREAT TO FINISH:

N.V. Wilsons Zinfandel, Late picked, Clare Valley, per gl 80ml 10.00
The perfect match to chocolate desserts or with cheese

2005 Le Tetre du Lys d’Or, Sauternes per gl 80ml 15.50
A nose of “Pina Colada”, intensly flavoured and luscious, a real treat

2006 Kracher Beerenauslese Cuvee per gl 80ml 15.50
One of the top dessert wine producers in the world, nose of honey and dried apricot, long sensuous palate and a crisp clean finish

Irish coffee or Liqueur coffee (Grand Marnier or Kahlua or Benedictine)12.90

"Coffee Basics" of Castlemaine Tiger Blend Coffee or selection of teas 4.00

AVEDA 100% Organic caffeine free “Comforting herbal tea” 4.00

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Menus for Functions 2009

COCKTAIL FUNCTION from $ 60.00p.p. (For 2 1/2hrs Canapés & Drinks)

MENU 1 $ 65 p.p. (Alternating) please select 2 dishes in each course

Entrées

Pacific oysters’ served three ways

Prawns in garlic butter served on green beans and olives

Potato Gnocchi tossed with wild mushrooms, lemon and thyme (V)

Gingered Blue Swimmer-crab soufflé served with a watercress salad

Salad of oven baked Corella Pears topped with blue cheese and crisp prosciutto

Spice crusted boned quail, fried, served on lambs lettuce and chanterelle mushrooms

Quenelles of eggplant, pine nuts and pecorino on a cherry tomato sauce, snow peas (V)

Grilled scallops in smoked bacon on Black Russian tomatoes with fennel vinaigrette

Finely sliced smoked King Fish with horseradish cream, citrus salad and fresh herb

Snails on a bed of spinach with paprika- herb and garlic butter sauce, oven baked

Pistachio crumbed duck terrine served warm on a rocket and pear salad

Cream of Chestnut soup with Thyme and Black Pudding

Consommé of beef with either Leberknödel or Fritatten

Blue swimmer crab bisque with a touch of Calvados

Maincourse

Atlantic salmon in spicy herbs crust on potato salad with olives and aioli

Loin of Kangaroo wrapped in smoked bacon on beetroot with potato gratin

Roasted breast of duck and confit-leg served with pumpkin tart and spinach

Aged Eye-fillet of beef with Béarnaise sauce, fondant potato, and asparagus

Pan-fried fillets of John Dory on olive- tomato- caper- and garlic sauce with potato puffs

Rack of spring lamb with parmesan crust served on ratatouille, mashed potato and green beans

Fillets of Whiting layered with julienne vegetable, wrapped in zucchini, served on a saffron risotto

Corn fed chicken filled with spinach and pine nuts served with mashed potatoes, leek and peas

Desserts

 Rumtopf, macerated stone fruit served with pistachio ice cream and chestnut vermicelli

Kaiserschmarren, soufflėd pancake served warm with stewed apricot and ice cream

Citrus fruit jelly served with elderberry- and elderflower sorbets on mango coulis

Crepes Suzette flamed with Cointreau, served with vanilla bean ice cream

Fresh seasonal berries with pistachio parfait and cassis sabayon

Traditional Sacher or Linzer Torte served with ice cream

SAVOURIES: A selection of 4 hot & cold savouries per person $10.00p.p. Could be served in the
Fitzroy Gardens directly opposite the Restaurant (weather permitting)

DRINKS PACKAGE: Premium Victorian wines, beers and soft drinks up to 4 hours $ 35.00 p.p.
(Extension $ 5.00 p.p. 1/2hr)

CHEESE: A small serve as an extra course $ 9.90 p.p.

COFFEE / TEA:“COFFEE BASICS” of Castlemaine Espresso or Cappuccino or selection of tea $ 4.00 p.p.

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Degustation Menu $ 98.00 p.p.
(Minimum 2 people)

Buttered popcorn soup with hazelnut salt and chorizo

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Grilled scallops wrapped in smoked bacon on Black Russian tomatoes with fennel vinaigrette

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Fresh fig stuffed with blue cheese and walnuts wrapped in prosciutto and oven baked

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Aged Eye-fillet of beef with potato- and prosciutto terrine, onion jam and broad beans

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Erich’s selection of cheeses with condiments

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Compote of rhubarb with passion fruit curd and white chocolate sponge

COCKTAIL FUNCTION
from $ 60.00p.p. (For 2 1/2hrs Canapés & Drinks)

SAVOURIES

COLD
 Bloody Mary oyster shooter

Goat’s cheese and celeriac with tomato (V)

Tom Cooper smoked King Fish on a cucumber salsa

Smoked salmon served with horseradish crème

Sliced duck breast Margret on a duck liver pate

Mediterranean seafood salad

WARM

Alsace onion tart (V)

Oven baked oyster with pesto

Crab bisque shooter with a touch of Calvados

Goats cheese croquette on a fennel salad (V)

Duck spring rolls in a sweet chili sauce

Curried leek croissant (V)

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