Premium Functions Menu
Entrée
Potato and leek soup with a char grilled scallop, smoked salmon and cream fraiche
Hot smoked Atlantic salmon with prawn and tomato salsa, white asparagus
and garnished with baby herbs and lemon oil
Tempura battered soft shell crab served with a Thai herb salad and a dressing of sweet soy and lime
Oven roasted quail resting on a salad of watercress and mustard fruits with honey and Dijon dressing
Crab lasagne with avocado mousse, crispy wanton sheets and roasted roma tomato and basil oil
Seared fillet of Southern Ocean blue fin tuna with wasabi mayonnaise resting on a salad of
cucumber spaghetti, rice noodles and pickled ginger
Jumbo agnolotti filled with spinach and ricotta garnished with wild rocket and shaved Grana Padano
and rich Napoli sauce
Caramelized onion and wild mushroom ragout on char grilled polenta with baby rocket
and vino cotto dressing
Chilled South Australian king prawns resting on fennel and orange salad with citrus fruit vinaigrette
Main Course
Confit of duck leg on mixed roasted root vegetables, potato fondant and a spiced orange glaze
Peking marinated duck breast on wok tossed Asian vegetables with a port and plum sauce
Chicken fillet with olive tapenade and fetta cheese on roasted eggplant, zucchini and capsicum with
oven roasted Kipfler potatoes and a rich ratatouille sauce
Slow roasted lamb rack with gremolata rub served with gratin potatoes, green peas, garlic wilted spinach
and a rosemary jus
Grilled tenderloin of Gippsland beef on a roasted field mushroom served with onion jam,
sweet potato mash, pancetta crisps and red wine jus
Roasted chicken fillet wrapped in prosciutto on a casserole of vine ripened tomatoes,
cannellini beans and chorizo sausage with Tuscan style potatoes and broccolini
Roasted Otway pork fillet medallion on oven roasted baby vegetables and new season baby potatoes
with a white wine and honey mustard sauce
Grilled Northern Territory barramundi fillet with sundried tomato pesto on a duo of green
and yellow French beans with saffron and lemon oil dressing
Oven baked fillet of Bass Strait blue eye served with braised fennel, snow peas and dressed
with salsa verde
Roasted salmon fillet on steamed green asparagus with blistered truss tomatoes and dressed
with lemon, tarragon and garlic sauce
Additional dishes
Oven roasted kipfler potatoes $15.00 per table
Creamy Desiree mash $15.00 per table
Dutch cream potatoes Tuscan style $15.00 per table
Panche of mixed vegetables $15.00 per table
Rocket, Grana Padano and vino cotto $14.00 per table
Radicchio and orange salad $14.00 per table
Baby Cos, parma ham and lemon oil $14.00 per table
Garden salad $13.00 per table
Dessert
Baked vanilla cheese cake with mixed berry compote and King Island double cream
Rich chocolate mousse served in a martini glass with fresh cream, minted strawberries
and a chocolate cigarillo
Caramelized lemon tart with passionfruit sorbet and mint syrup
Belgian chocolate tart with macerated mixed berries and Chantilly cream
The Kew Golf Club's soft centered dark chocolate pudding with callebaut chocolate ice cream
and vanilla syrup
Caramelized lemon tart with passionfruit sorbet and mint syrup
Vanilla panna cotta with mango coulis, almond biscotti and Iranian pistachio fairy floss
Selection of Australia's finest cheeses with crisp breads & fruits (per table)
Two courses $50.00
Three courses $59.00
Alternating surcharge $5.00 per person