3 Course Diamond Menu served on an alternate basis

Terracotta pots of homemade warm bread with olive oil and herb garlic bread

4½ hour Gold beverage package including French Champagne, one red and two white wines, beers on tap, juices and soft drinks unlimited for the function

Tea & Coffee Station

White linen table cloths

Tea-light candles with glass holders and surrounding rose petals

Personalised Wedding Menus

Gift and Cake table and cake cutting knife

In-house sound system and complimentary cordless microphones

Dressed bar islands & bar stools for arrival drinks on the deck

Plasma TV

Staff (function preparation, duration and clean-up)

All cleaning costs

Entrees
Fresh King Prawns on an Avocado Timbale with Roasted Red Capsicum and Fresh Lime

Crispy Pork Belly with a Balsamic Apple Reduction on a bed of Rocket and Sun-dried Tomatoes

Thai Chicken and Lime Salad of Green Mango and Coriander Leaf

Sugar-cured Salmon served with a Rocket and Balsamic Salad

Poached Balmain Bugs with Sweet Chilli and Lime Dressing

Sydney Rock Oysters served with Champagne and a Vodka and Lemon Sorbet

Handmade Spinach and Ricotta Gnocchi with Basil Concasse and Burnt Sage Butter

Peking Duck, Seas Scallops and Shitake Mushrooms served with Hoi Sin Spiced Rocket

Thai-spiced Rice Paper Parcels with Green Prawns, Scallops and Creamed Coconut

Crispy Wonton Stack with Fresh Prawns, Mustard Chives and Lemon Crème Fraiche

Char-grilled Vegetable Stack with Rocket, Parmesan Crisps and Pumpkin Seed Vinaigrette

Sugar Seared Tuna on Vine Ripened Tomatoes and Orange Oiled Greens

Mains
Flambé King Island Beef Fillet on a Black Field Mushroom and Juniper Mash with Tarragon Béarnaise

Crusted Veal Cutlet with Wild Lime and Lemon Buerre Blanc

Baked Lamb Rump with Kipfler Potatoes, Spanish Onion and Tzatziki

Roasted Blue-eyed Cod on Asian Leaf with Lemon Myrtle Mash and Pancetta Crisps

Creamed Tandoori of Pork Fillet on a bed of Coconut Rice with Cucumber Raita and Mango Salsa

King Island Beef Fillet 'Diane' with Worcester, Garlic and Cream

Duck Breast with Kaffir Lime and Ginger Dressing served with Asian Noodles and Bok Choy

Roasted Ocean Trout served with Rocket and Tomato Salsa accompanied by Cavolo Nero

Free Range Chicken under a Seeded Mustard Crust and Smoky Mozzarella Pilaff

Kaffir Lime Atlantic Salmon on a bed of Prawn and Potato Mash with Lemon and Olive Oil served with Asian Greens

3 Course Pearl Menu served on an alternate basis

4½ hour Silver beverage package including one sparkling wine, one red and two white wines, beers on tap, juices and soft drinks unlimited for the function

Tea & Coffee Station

White linen table cloths

Tea-light candles with glass holders

Personalised Wedding Menus

Gift and Cake table and cake cutting knife

In-house sound system and complimentary cordless microphones

Dressed bar islands & bar stools for arrival drinks on the deck

Plasma TV

Staff (function preparation, duration and clean-up)

All cleaning costs

Entree
Seared Scallops with Shredded Snow Peas and Ponzu Sauce on an Avocado Stack

Spring Rolls of Barramundi served with Soy Fusion Sauce

Salad of Cajun Chicken with Baby Cos Leaf, Shaved Parmesan and Garlic Croutons

Duck Liver Parfait with Cardamom infused Pear Chutney and Pepper Cracked Bruschetta

Sydney Rock Oysters with Cucumber and Lime Salsa

Vegetarian Frittata with Shallots, Coriander, Water Chestnuts and Oyster Sauce

Salad of Fresh King Prawns with Chiffonade of Lettuce and Horse Radish Cream Sauce

Haloumi and Asparagus Salad with Salsa Verde

Spring Rolls of Peking Duck served with Spicy Plum Sauce

Green Tailed Prawns on Vietnamese infused Mango with Sweet and Sour Vinaigrette

Blue Swimmer Crab and Sweet Corn Fritta served with Lime, Chilli and Coriander Dressing

Mains
Crumbed Veal Medallions with Lemon Thyme Crumbs with Roasted Tomato Compot and Mushroom Risotto Balls

Penne with Spinach, Basil and Roasted Capsicum served with Walnut Pesto and Cream

Nicoise Style Salad with fresh Char-grilled Salmon, Rocket and Balsamic Dressing

Parmesan and Herb Crusted Chicken Breast with Chermoula Dressing served with Mediterranean Cous Cous and Roasted Red Peppers

Four Cheese Ravioli with Burnt Butter with fresh Sage

Slow-roasted Greek Lamb with Lemon, Oregano and Garlic, served with Tzatziki, Greek Salad and Pita Crisps

Roast King Island Beef with a Red Wine Burgundy Jus, Dutch Carrots and Baby Onions

Supreme Chicken Breast with Baby Spinach and Ricotta Pine Nut Farce and Lemon Thyme Jus

Grilled Blue Eye Cod with Lemon and Sweet Potato Hash

Cherry Tomato and Bocconcini Tartlets with Crisp Basil

Warm Salad of Grilled Quail with Witlof, Currants and Pine Nuts