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Reception Centre Incorporating Eliza's Restaurant

Chapel and Garden Ceremonies | Receptions | Wedding Menu
Special Packages | Photo Opportunities | Request a quote

Our Wedding Menu Selection has been carefully created by our team of experienced and dedicated Chefs allowing you the flexibility to create a special menu for you wedding. If you prefer something a little different, for example a menu featuring cuisine from various cultures or counties, or perhaps a Buffet or Cocktail style menu. Our Chefs will be only too happy to tailor make a menu personally for you. Upon Arrival, your guests are treated to a tantalising selection of Hot & Cold Canapes.

SOUPS

All soups are homemade using fresh market ingredients 

Cream of Pumpkin Chicken and Corn
Spice Lentil & Celery Creamed Mushroom
Potato & Leek Split Pea & Ham
Broccoli & Bacon  
Tomato & Roasted Red Capsicum  

ENTREES

Smoked Salmon Salad
Leafy greens, tomato, onion, avocado, cucumber & fried capers in a light balsamic vinaigrette. Topped with smoked salmon.

 

Classic Caesar Salad
Cos lettuce, crisp bacon, croutons, parmesan, egg & anchovies bound in homemade dressing.

Warm Asian Beef Salad
Crisp lettuce, bean shoots, spanish onion, cherry tomato & capsicum under marinated eye fillet strips with a chilli soy lime dressing.



Ocean Trout Gravalax
Cured side thinly sliced with a pickled vegetable salad, baby capers & quality extra virgin olive oil.
(* $2.00 surcharge per person)

Goats Cheese Tart
Goats cheese and house dried roma tomato tart, served with a tomato & caramelised onion relish.

(* $2.00 surcharge per person)

 

Blue Cheese Soufflé
Twice baked blue cheese soufflé. Mildly flavoured and served with a roquette & parmesan salad.


Sesame Chicken
Crumbed tenderloins on garden salad with sweet chilli dressing.

Pumpkin Ravioli
Pumpkin ravioli served in a rich creamy sauce of roasted pumpkin, cheese & toasted pinenuts, finished with grana padano.

 

Veal Tortellini
Veal tortellini served in a herbed cream sauce with sautéed button mushrooms.

Red Thai Chicken Curry
Served with asian vegetables, steamed jasmine rice and coriander yoghurt.

 

Tandoori Lamb Cutlets
Served on tabouleh salad with a pappadum.
(* $2.00 surcharge per person)

Chicken Liver Pate
Peppered chicken liver and port pate served with lavosh.

 

MAIN COURSE

 Herbed Chicken Breast
 Marinated in fresh herbs and served with a muscat jus.

Tarragon Chicken
 Tender chicken thigh, wrapped in prosciutto and set on a wild mushroom risotto with a tarragon butter sauce.


Juniper Chicken Breast
Semi cured breast flavoured with juniper berries, fresh herbs, tomato & basil coulis.

 

Cajun Spiced Pork Fillet
Served over soft polenta with an orange and fennel seed glaze.

Fresh Atlantic Salmon Fillet
Served with a tomato, maple & lime glaze.
(*$3.00 surcharge per person)

 

Dijon Crusted Roast Sirloin
Served with a seeded mustard & rosemary jus.

Sweet Braised Lamb Shank
Slowly braised with tomato, red wine, select vegetables and herbs, with a hint of honey served with mash.
(*$2.00 surcharge per person)

 

Lamb Loin
Flavoured with garlic and rosemary served with a roasted garlic jus.

Rack Of Lamb
Infused in basil pesto, wrapped in puff pastry and roasted. Served with a mint jus.
(*$4.00 surcharge per person)

Confit Of Duck Breast
Succulent breast served with creamy mash, baby bok choy and an apricot and ginger glaze.
(*$5.00 surcharge per person)

 

Prime Eye Fillet Steak
Served with mixed vegetables, a potato & bacon gallette & béarnaise sauce.
(*$4.00 surcharge per person)

Marinated Venison Fillet
Hoi-Sin marinated venison fillet, served medium rare, sliced over sweet potato mash with parsnip spears.
(*$8.00 surcharge per person)

All main meals are served with Potato and seasonal vegetables unless specified otherwise.

 

DESSERT

Citrus Tart
Served with cream and strawberries.


Dark Or White Chocolate Delice
Rich mousse served with berry coulis, double cream and Italian biscotti.


Apple, Berry & Cointreau Crumble
Served with vanilla ice cream & cream.

Sticky Date Pudding
Accompanied by butterscotch sauce and vanilla ice cream.


Baked Cheesecake
Gently baked cheesecake with coulis and cream.

Freshly Baked Meringue Basket
Filled with baileys cream & fresh fruit.


Rum & Vanilla Bean Panna Cotta
Served with coffee anglaise & cream.

Traditional French Vanilla Slice
Sandwiched between sweet hazelnut filo biscuit and served with pure cream.
(* $3.00 surcharge per person)


Australian Cheese Plate
Selection of fine regional blue, brie & aged cheddar cheeses with lavosh & a fig and shiraz paste.
(* $3.00 surcharge per person)

 

 

OPTIONAL EXTRAS

Prawn Platters
Fresh tiger prawns on a bed of lettuce served with a tangy home made dressing and lemon and lime wedges
$60.00 per table

Seafood Platters
A selection of fresh seafood including king prawns, oysters, scallops and smoked salmon with dipping sauces and lemon.
$60.00 per table


Antipasto Platters
A selection of cured meats, marinated roasted vegetables, kalamata olives, bocconcini cheese and pickled vegetables, served with pasta dura bread
$40.00 per table



Greek Salad
Mixed lettuce, olives, greek feta, tomatoes and continental cucumber tossed with lemon juice and virgin olive oil
$15.00 per table

French Salad
Cos lettuce, Spanish onion and chopped parsley tossed with grain mustard and olive oil
$15.00 per table

Mixed Salad
Mixed lettuce, Spanish onion, tomatoes, avocado, and cucumber tossed with a balsamic vinegar
$15.00 per table