Wedding Summer Plated Menu

Select two entrées, two main courses and two desserts at $80.00 per person for April and October

Select two entrées, two main courses and two desserts at $90.00 per person November through March

* The Eye Fillet Steak (if chosen) will have a $2.50 surcharge across all guests.

All menus include freshly baked breads and dips. Dilmah herbal teas and filter coffee are offered alongside your wedding cake.


  • Citrus Cured Salmon with Shaved Fennel, Cucumber and Orange Salad and Lemon Dressing
  • Harissa Spiced Lamb Ribs with Cauliflower Tabbouleh and Tahini Sauce
  • Prawn Salad with Avocado, Tomato, Cucumber and Mango Lime Dressing
  • Seared Venison Carpaccio with Spiced Beetroot, Horseradish Crème Fraiche and Balsamic Glaze
  • Crispy Skin Pork Salad with Peanut Slaw, Rice Noodles, Crispy Shallots and Sweet Chilli dressing

Main Courses

  • Seared Savannah Eye Fillet* with Smokey Potato Puree, Flat Mushrooms, Crispy Pancetta and Green Beans
  • Roasted Lamb Rump with Goats Cheese Mash, Eggplant and Courgette with a Tomato and Basil Sauce
  • Pan-Fried Prosciutto Wrapped Chicken with Mozzarella, Baby Garlic Potatoes and Cherry Tomato Salsa
  • Rolled Pork Belly with Fennel and Sage, Kumara Mash, Cider Apple Slaw and Roasted Carrots
  • Pan Fried Snapper with Warm Salad of Potato, Chorizo, Calamari and Prawns; Romesco Sauce


  • Salted Caramel and Chocolate Tart with Crème Fraiche Ice Cream and Almond Praline
  • Soft Pavlova Roulade with Mascarpone Cream, Tropical Fruit and Passion Fruit Sauce
  • Raspberry and White Chocolate Mousse Cake with Raspberry Sauce and White Chocolate Shard
  • Vanilla Bean Crème Brulee with Summerberry Compote and Pistachio Biscuit
  • Tiramisu – Espresso Coffee Sponge, Marsala Mascarpone Mousse and Grated Dark Chocolate


Please note that Menus are subject to change without notice