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| PORT MACQUARIE COCKTAIL MENUS
PORT MACQUARIE COCKTAIL MENUS
OPTION 1 - $30 PER HEAD
-Moroccan meatballs with tomato relish
-Rare roast beef on sourdough with Dijon mustard & rocket
-Thai fishcakes with lime and chilli dipping sauce
-Malaysian satay chicken skewers
-NOODLE BOX - penne Carbonara creamy garlic & parmesan cream sauce with bacon & mushrooms topped with fresh parmesan
OPTION 2 - $35 PER HEAD
-Baby spinach & fetta filo triangles
-Smoked salmon on flatbread with herbed crème fraiche
-Moroccan meatballs with tomato relish
-Thai fishcakes with lime and chilli dipping sauce
-Individual quiches. Homemade with assorted fillings
-NOODLE BOXES – Spiral pasta tossed with homemade basil pesto, chicken breast & mushrooms finished with white wine cream topped with parmesan
OPTION 3 - $45 PER HEAD
-Mini gourmet burgers with mesculin & house made tomato relish – a selection of prime beef & vegan
-Arancini. Risotto encased in breadcrumbs with wild, organic mushrooms, served with a tomato & crushed olive dipping sauce
-Vietnamese ricepaper rolls filled with local, organic fresh vege & rice noodles. Served with a chilli jam dipping sauce
-Ciabatta – grilled, topped with maple & onion marmalade & Ricardo’s salsa cruda
-Sesame crusted calamari – with wasabi aioli, chilli jam
-NOODLE BOXES - Thai green curry with eggplant, kumera, broccoli, snake beans, mushrooms, zucchini & chicken served with jasmine rice
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| PORT MACQUARIE SET MENU A
Port Macquarie Village
SET MENU A*
CANAPES
TURKISH BREAD served with a selection of house-made dips
CHEESE PLATTER- Local & Australian cheeses with fruit & watercrackers
SATAY SKEWERS- Chicken breast skewers with Malaysian peanut sauce
ENTREE
SESAME CRUSTED CALAMARI- Calamari rings coated in herb &
sesame seeds served with a wasabi aioli and sweet chilli dipping sauce
ANTIPASTO SALAD – Mixed leaf salad with marinated vegetables, basil & mustard seed vinaigrette
MAINS
CHICKEN BREAST- Pan seared & oven roasted, served on potato,
steamed greens & mushroom cream sauce.
RIB EYE STEAK FRITES- Thick cut steak char grilled. Served with
shoestring fries, mesculin salad & garlic sauce
SALMON LINGUINE- Tossed with smoked salmon, fresh dill, button
mushroom, green beans, cream & topped with parmesan
DESSERT
CHOCOLATE FUDGE CAKE- served with warm chocolate sauce
STICKY DATE PUDDING, Served warm, covered in butterscotch sauce
2 COURSE $30
(Main course plus Canape, Entree OR Dessert)
3 COURSE $35
(Main course plus 2 additional courses)
4 COURSE $40
(Main course plus 3 additional courses)
*Due to using seasonal produce, Village café reserve the right to change menu items or prices without prior notice
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| PORT MACQUARIE SET MENU B
Port Macquarie Village
SET MENU B*
CANAPES
SATAY SKEWERS- Chicken breast skewers with malaysian peanut sauce
CHEESE PLATTER- Local & Australian cheeses with fruit & watercrackers
MOROCCAN MEATBALLS- Mild spice, served with warm tomato relish
ENTREE
THAI STYLE FISH CAKES- Made with fresh seafood & aromatic herbs, pan fried and served with a lime wedge and soy dipping sauce
CARBONARA LINGUINE- With bacon, mushroom & cream sauce
MAIN COURSE
CHICKEN BREAST - Topped with parma ham, warm tomato salsa & melted cheese served with potato & buttered beans
SCOTCH FILLET STEAK- Chargrilled and served on potato, steamed seasonal
greens and topped with our own Dianne sauce
MARKET FRESH FISH FILLET- Grilled with lime and olive oil, served with shoestring fries mesculin salad & homemade aioli
DESSERT
MORTAL SIN CHEESECAKE- Layered vanilla and chocolate cheesecake, with
fresh cream & coulis
CITRUS TART- Shortcrust pastry filled with zesty lemon curd, served with icecream
2 COURSE $35
(Main course plus Canapes OR Entree OR Dessert)
3 COURSE $40
(Main Course plus any 2 additional courses)
4 COURSE $45
*Due to using seasonal produce, Village café reserve the right to change menu items or prices without prior notice
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| PORT MACQUARIE SET MENU C
Port Macquarie Village
SET MENU C*
CANAPES
SMOKED SALMON- Served on blini with herb cream cheese
SATAY SKEWERS- Chicken breast skewers with malaysian peanut sauce
CHEESE PLATTER- Local & Australian cheeses with fruit & watercrackers
MOROCCAN MEATBALLS- Mild spice, served with warm tomato relish
ENTREE
CHAR GRILLED CHICKEN- Chicken breast thinly sliced on a baby cos, crisp bacon
& parmesan salad. Drizzled with a lime aioli
GARLIC PRAWNS- King prawns pan fried with a white wine cream sauce, served
with steamed Jasmine rice.
MAIN COURSE
ATLANTIC SALMON- Fresh salmon fillet, grilled & served on a bed of linguine tossed with mushrooms, dill cream sauce and lemon wedge
CHICKEN BREAST- Filled with camembert, fresh asparagus on potato & finished with mushroom sauce
FILLET MIGNON, Rib eye steak wrapped in bacon, served with potato, Hollandaise sauce & buttered beans
DESSERT
MANGO CHEESECAKE- Homebaked with a mango top, served with cream
DEATH BY CHOCOLATE- Rich chocolate fudgecake with warm chocolate sauce & chocolate mousse quennelle.
2 COURSE $40
(Main course plus Canapes OR Entree OR Dessert)
3 COURSE $45
(Main Course plus any 2 additional courses)
4 COURSE $50
*Due to using seasonal produce, Village café reserve the right to change menu items or prices without prior notice
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| SET MENU A
SET MENU A
ENTREE
SESAME CRUSTED CALAMARI- Calamari rings coated in herb and
sesame seeds served with a wasabi aioli and sweet chilli dipping sauce
GRILLED ASPARAGUS - Fresh asparagus, chargrilled in virgin olive oil,
sea salt and lemon, topped with hollandaise and mesculin salad
MAINS
CHICKEN BREAST- Pan seared and oven roasted, served on potato,
steamed greens and mushroom cream sauce.
RIB EYE STEAK FRITES- Thick cut steak char grilled. Served with
shoestring fries, mesclun salad and dijon mustard
SAFFRON FETTUCINE- Tossed with smoked salmon, fresh dill, button
mushroom, green beans, cream and topped with parmesan
DESSERT
CHOCOLATE FUDGE CAKE- served with warm chocolate sauce
STICKY DATE PUDDING, Served warm, covered in butterscotch sauce
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| SET MENU B- (check with your nearest restaurant for pricing)
SET MENU B
CANAPES
SATAY SKEWERS- Chicken breast skewers with malaysian peanut sauce
GREEK TRIANGLES- Handmade filo pastry with spinach and fetta filling
CHEESE PLATTER- Local and Australian cheeses with fruit and watercrackers
MOROCCAN MEATBALLS- Mild spice, served with warm tomato relish
ENTREE
THAI STYLE FISH CAKES- Made with fresh seafood and aromatic herbs,
pan fried and served with a lime wedge and soy dipping sauce
SAFFRON FETTUCINE- With chicken breast, mushroom and cream sauce
MAIN COURSE
CHICKEN BREAST - Topped with parma ham, warm tomato salsa and melted cheese
served with potato and buttered beans
SCOTCH FILLET STEAK- Chargrilled and served on potato, steamed seasonal
greens and topped with our own Dianne sauce
SNAPPER FILLET- Grilled with lime and olive oil, served with shoestring fries
Mesclun salad and homemade aioli
DESSERT
MORTAL SIN CHEESECAKE- Layered vanilla and chocolate cheesecake, with
fresh cream and coulis
CITRUS TART- Shortcrust pastry filled with zesty lemon curd, served with icecream
2 COURSE (Main course plus Canapes OR Entree OR Dessert)
3 COURSE (Main Course plus any 2 additional courses)
4 COURSE ( All the courses listed) |
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| SET MENU C- (check with your nearest restaurant for pricing)
SET MENU C
CANAPES
SMOKED SALMON- Served on toasted flatbread and herb cream cheese
SATAY SKEWERS- Chicken breast skewers with malaysian peanut sauce
CHEESE PLATTER- Local and Australian cheeses with fruit and watercrackers
SPRING ROLLS- Hand rolled with chicken and vermicelli filling
ENTREE
CHAR GRILLED CHICKEN- Chicken breast thinly sliced on a baby cos, crisp bacon
and parmesan salad. Drizzled with a lime aioli
GARLIC PRAWNS- King prawns pan fried with a white wine cream sauce, served
with steamed Jasmine rice.
MAIN COURSE
ATLANTIC SALMON- Fresh salmon fillet, grilled and served on a bed of saffron fettucine tossed with mushrooms, dill cream sauce and lemon wedge
CHICKEN BREAST- Filled with camembert, fresh asparagus on potato and finished with mushroom sauce
FILLET MIGNON, Rib eye steak, wrapped in bacon, served with potato, Hollandaise sauce and buttered beans
DESSERT
MANGO CHEESECAKE- Homebaked with a mango top, served with cream
DEATH BY CHOCOLATE- Rich chocolate fudgecake with warm chocolate sauce and chocolate mousse quennelle.
2 COURSE (Main course plus Canapes OR Entree OR Dessert)
3 COURSE (Main Course plus any 2 additional courses)
4 COURSE (All courses listed) |
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| Wedding Menu
2 course $40, 3 course $50, 4 course $58
Price is for 2 choices per course (entree, main, dessert), alternate drop.
Canape course includes all 4 selections.
All prices include unlimited filtered tea and coffee.
Canapes
CHICKEN SKEWERS with malaysian peanut sauce
INDIVIDUAL QUICHE, with assorted fillings
CRISPY WON TON filled with peking duck
CHEESE AND FRUIT PLATTER with watercrackers
Entree
CHAR GRILLED CALAMARI on mixed leaves, baby roma tomato, herbs and lime aioli
HOMEMADE POTATO GNOCCHI, tossed in virgin olive oil, basil, and shaved parmesan
SHREDDED DUCK SALAD, with asian salad, mesculin and sesame dressing
Mains
CHICKEN BREAST- Farm fresh Chicken.Filled with local Comboyne camembert. Served on potato, demi glace, and seasonal greens
FILLET MIGNON- Eye fillet steak wrapped in bacon and char grilled. Topped with hollandaise, whole roasted vine tomato and steamed greens BARRAMUNDI FILLET, grilled in olive oil and lime, served on greek salad, roasted new potatoes and dill sauce
Dessert
MORTAL SIN CHEESECAKE, layered chocolate and vanilla bean MUDCAKE, with chocolate ganash, icecream and strawberries.
STICKY DATE PUDDING, topped with butterscotch sauce and icecream.
STRAWBERRIES ROMANOFF, Macerated in cointreau, topped with
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| Photo No. 1-8 (out of 8 photos hit) | |
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Functions & Set Menus
