FUNCTIONS MENU
Set Menu Options (October 2008 – January 2009)
Set Menu Options (October 2008 – January 2009)
| Courses | Alternate Drop | 3 Choices Per Course |
| 2 course menu (main and dessert) | 42.50 | 45.00 |
| 2 course menu (entrée & main) | 46.00 | 48.50 |
| 3 course menu | 57.50 | 60.00 |
| canapes on arrival (main & dessert) | 50.00 | 52.50 |
| birthday cake options to replace dessert available on request | ||
| (Each side serves approx 3-4 people) | ||
| bread of the day (served with olive tapenade) | 8.00 | |
| pugliese (salad of mixed greens, mozzarella, cherry tomatoes, anchovies, oregano) | 8.00 | |
| roasted organic Nicola potatoes with chorizo, olives and parsley | 8.00 | |
| tossed mixed greens with cherry tomatoes, herbs and hollandaise | 8.00 |
*Pistou – dressing made of basil, flat leaf parsley and olive oil
*Gremoulata – parsley, lemon zest, crushed garlic and anchovy
*Spatzlie – german fried noodle flavoured with garlic and herbs
*Salsa Verde – basil, parsley, garlic, capers, anchovy, Dijon mustard, red wine vinegar and olive oil
*Cannoli – Italian sweet pastry
*Amarula – similar to an Irish Cream made from the fruit from the Marula tree
*Pangrattato – fried bread crumbs in garlic and chili oil
*Gremoulata – parsley, lemon zest, crushed garlic and anchovy
*Spatzlie – german fried noodle flavoured with garlic and herbs
*Salsa Verde – basil, parsley, garlic, capers, anchovy, Dijon mustard, red wine vinegar and olive oil
*Cannoli – Italian sweet pastry
*Amarula – similar to an Irish Cream made from the fruit from the Marula tree
*Pangrattato – fried bread crumbs in garlic and chili oil
Click to download complete Function Menu