SAMPLE 2 COURSE MENU

$75 per head

ENTREES

CALAMARI FRITTI, ROCKET, CRISPY SHALLOT, LEMON VINAIGRETTE

CHEF’S SELECTION ANTIPASTO PLATE

RICOTTA GNOCCHI, TOMATO SUGO

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

FISH FILLET OF THE DAY, SEASONAL VEGETABLES, SAUCE VIERGE

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

ACCOMPANIMENTS FOR THE TABLE

GARLIC AND ROSEMARY POTATOES

PIER FARM GARDEN SALAD

SAMPLE 3 COURSE MENU

$95 per head

ENTREES

CALAMARI FRITTI, ROCKET, CRISPY SHALLOT, LEMON VINAIGRETTE

CHEF’S SELECTION ANTIPASTO PLATE

RICOTTA GNOCCHI, TOMATO SUGO

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

FISH FILLET OF THE DAY, SEASONAL VEGETABLES, SAUCE VIERGE

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

ACCOMPANIMENTS FOR THE TABLE

SLOW ROASTED POTATOES, ROSEMARY, GARLIC

PIER FARM GARDEN SALAD

DESSERT

PAVLOVA, SEASONAL FRUIT, CHANTILLY CREAM

TIRAMISU

SELECTION OF CHEESE

VEGETARIAN OPTIONS

ENTREE: YARRA VALLEY ROASTED CAULIFLOWER

MAIN: RICOTTA GNOCCHI, TOMATO SUGO

DESSERT: SELECTION OF SORBET