The Elizabethan Lodge

Reception Centre Incorporating Eliza's Restaurant

Chapel and Garden Ceremonies | Receptions | Wedding Menu
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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.

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

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.

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.

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)

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