FUNCTION MENUS Head Chef Mark Mills will discuss the requirements and expectations for your function.

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FUNCTION MENUS 2019 These menus are proposed as guidelines only and, as such, they have been designed for special events and specific functions held in our Restaurant, Stables and

1 FUNCTION MENUS 2019 These menus are proposed as guidelines only and, as such, they have been designed for special events and specific functions held in our Restaurant, Stables and Marquee. Head Chef Mark Mills will discuss the requirements and expectations for your function. We look forward to working with you to ensure a successful event for you and your guests.

The Plough @ Myrniong offers various areas to cater for your function depending on many things including the number of guests invited, the style of menu

The Plough Restaurant The Plough Marquee (photo by Avellino Photography) The Plough Stables RESTAURANT The Plough Restaurant has three separate areas

Depending on the number of guests will indicate which area best suits your function.

MARQUEE The Plough Marquee is one large area with seating for up to 130 guests.

The Marquee event hosts it own entrance and outside area. Specific menu options are available for The Plough Marquee.

However, combined with the terrace and shearing boards along the side of The Stables, this venue is perfect for a cocktail party for up to 100 guests, a

2 The Myrniong offers various areas to cater for your function depending on many things including the number of guests invited, the style of menu you wish to create with Head Chef Mark Mills, and the nature of your event. The Plough Restaurant The Plough Marquee (photo by Avellino Photography) The Plough Stables RESTAURANT The Plough Restaurant has three separate areas available for events main dining room, courtyard and downstairs dining room. Depending on the number of guests will indicate which area best suits your function. Set-menu options ensure your function in The Plough Restaurant is successful for you and your guests. MARQUEE The Plough Marquee is one large area with seating for up to 130 guests. There is a dance floor area, fully equipped bar, kitchen and toilets completely independent from the Restaurant. The Marquee event hosts it own entrance and outside area. Specific menu options are available for The Plough Marquee. STABLES The Plough Stables is unique. The Stables itself is perfect for wedding ceremonies, corporate functions or intimate gatherings. However, combined with the terrace and shearing boards along the side of The Stables, this venue is perfect for a cocktail party for up to 100 guests, a sit-down dinner for up to 60 guests, or anything in between. Your imagination is the only limitation. The Stables entrance is adjacent to The Plough Restaurant. Menu options that best suit The Stables are Sharing Platters and Cocktail Menu visit us and you will see why! ACCOMMODATION The Plough Accommodation consists of studio rooms with a queen-size bed and separate bathroom. The convenience of these rooms provides the perfect way to complete an evening at The Plough. A fully-cooked breakfast the following morning in the Restaurant is also available. The Plough Accommodation

stables The Stables ready for a wedding with the bar set up in the glorious sunshine THE STABLES MENU PLANNING 4-Course Sharing Platters $55 per head Starter Trio of dips with grilled

calamari with Thai salad Crispy fried chicken ribs with sweet chilli & lemon dressing Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas & mushrooms

$orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share Additional Course options: $10 per$

3 stables The Stables ready for a wedding with the bar set up in the glorious sunshine THE STABLES MENU PLANNING 4-Course Sharing Platters $55 per head Starter Trio of dips with grilled ciabatta bread Entrée Course (choose 1 dish to share) Salt and pepper calamari with Thai salad Roast beetroot, walnut & Meredith goats feta salad, topped with a beet sorbet Salt & pepper calamari with Thai salad Crispy fried chicken ribs with sweet chilli & lemon dressing Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas & mushrooms Slow-cooked rolled lamb shoulder with beans & roast carrots Confit duck leg with braised red cabbage & orange-infused sauce Salmon fillet with vanilla/cherry-tomato sauce Dessert (choose 1 dish, individually served) The Stables set for dinner THE STABLES BEVERAGE PACKAGE includes beer, wine, soft drinks THE STABLES HIRE FEE: $350 Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share Additional Course options: $10 per person Canapés (3 types)

stables THE STABLES MENU PLANNING Cocktail Menu $55 per head Our selection of Canapés Chicken

chicken ribs Butterfish ceviche with chilli & ginger Ratatouille with lemon aioli en croute Pork &

Char-grilled ciabatta with cured meats Salt & pepper calamari House-baked salmon pastries and other

4 stables THE STABLES MENU PLANNING Cocktail Menu $55 per head Our selection of Canapés Chicken ballantine en croute with tomato chutney Hanger steak, rare-roasted, with onion jam Crispy fried chicken ribs Butterfish ceviche with chilli & ginger Ratatouille with lemon aioli en croute Pork & pistachio terrine Beef & red wine fritters with mustard aioli Pork sliders Assorted sushi rolls Char-grilled ciabatta with cured meats Salt & pepper calamari House-baked salmon pastries and other tastes from our kitchen THE STABLES BEVERAGE PACKAGE includes beer, wine, soft drinks THE STABLES HIRE FEE: $350

THE RESTAURANT MENU PLANNING 3-Course Set Menu $45 per head Starter Trio of dips with grilled ciabatta bread Alternating Main Course (choose 2 dishes) 36-hour slow cooked blade steak with peas,

$pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share THE RESTAURANT BEVERAGE$

5 THE RESTAURANT MENU PLANNING 3-Course Set Menu $45 per head Starter Trio of dips with grilled ciabatta bread Alternating Main Course (choose 2 dishes) 36-hour slow cooked blade steak with peas, mushrooms & red wine sauce Panko crumbed chicken breast filled with garlic butter, served with mashed potato & bok choy Slow-cooked rolled lamb shoulder with beans & roast carrots Panko crumbed chicken breast filled with garlic butter, served with mashed potato & bok choy Baked barramundi fillet with bok choy, oyster sauce & asian herbs Alternating Dessert (choose 2 dishes) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share THE RESTAURANT BEVERAGE PACKAGE includes beer, wine, soft drinks Additional Course options: $10 per person Canapés (3 types)

THE RESTAURANT MENU PLANNING 4-Course Sharing Platters Menu $45 per head Starter Trio of dips with grilled ciabatta bread 36-hour slow-cooked blade steak with peas, mushrooms & red wine sauce Entrée

$vanilla/cherry-tomato sauce Dessert (choose 1 dish, individually served) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue$

6 THE RESTAURANT MENU PLANNING 4-Course Sharing Platters Menu $45 per head Starter Trio of dips with grilled ciabatta bread 36-hour slow-cooked blade steak with peas, mushrooms & red wine sauce Entrée Course (choose 1 dish to share) Roast beetroot, walnut & Meredith goats feta salad, topped with a beet sorbet Salt & pepper calamari with lemon aioli Crispy fried chicken ribs with sweet chilli & lemon dressing Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas & mushrooms Slow-cooked rolled lamb shoulder with beans & roast carrots Salmon fillet with vanilla/cherry-tomato sauce Dessert (choose 1 dish, individually served) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share THE RESTAURANT BEVERAGE PACKAGE includes beer, wine, soft drinks Additional Course options: $10 per person Canapés (3 types)

Selection of canapés THE RESTAURANT MENU PLANNING Cocktail Menu $45 per head Our selection of Canapés

mustard aioli Pork sliders Assorted sushi rolls Char-grilled ciabatta with cured meats Salt & pepper

7 Selection of canapés THE RESTAURANT MENU PLANNING Cocktail Menu $45 per head Our selection of Canapés Chicken ballantine en croute with tomato chutney Hanger steak, rare-roasted, with onion jam Crispy fried chicken ribs Butterfish ceviche with chilli & ginger Ratatouille with lemon aioli en croute Pork & pistachio terrine Enjoy our open fireplaces throughout the restaurant Beef & red wine fritters with mustard aioli Pork sliders Assorted sushi rolls Char-grilled ciabatta with cured meats Salt & pepper calamari House-baked salmon pastries and other tastes from our kitchen THE RESTAURANT BEVERAGE PACKAGE includes beer, wine, soft drinks

MARQUEE THE MARQUEE MENU PLANNING 3-Course Menu A $55 per head Starter Trio of dips with grilled ciabatta bread Charcuterie: a selection of cured meats, terrines & parfait Alternating Main Course

orange-infused sauce Panko crumbed chicken breast filled with garlic butter, served with mashed potato & bok choy Baked barramundi fillet with bok choy, oyster sauce & asian herbs Alternating

8 MARQUEE THE MARQUEE MENU PLANNING 3-Course Menu A $55 per head Starter Trio of dips with grilled ciabatta bread Charcuterie: a selection of cured meats, terrines & parfait Alternating Main Course (choose 2 dishes) 36-hour slow cooked blade steak with peas, mushrooms & red wine sauce Slow-cooked rolled lamb shoulder with beans & roast carrots Confit duck leg with braised red cabbage & orange-infused sauce Panko crumbed chicken breast filled with garlic butter, served with mashed potato & bok choy Baked barramundi fillet with bok choy, oyster sauce & asian herbs Alternating Desserts (choose 2 dishes) Our wide range of wines available THE MARQUEE BEVERAGE PACKAGE includes beer, wine, peach daiquiri, soft drinks self-serve tea/coffee station available throughout your function BRIDAL TABLE SETUP: $200 (if required) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share Additional Course options: $10 per person Canapés (3 types)

MARQUEE THE MARQUEE MENU PLANNING 4-Course Sharing Platters Menu $55 per head Starter Trio of dips with grilled ciabatta bread Panko crumbed chicken parcel, tomato & zucchini ragu served with chive

red wine fritters with mustard aioli Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas, mushrooms & bearnaise sauce Confit duck leg with braised red cabbage &

9 MARQUEE THE MARQUEE MENU PLANNING 4-Course Sharing Platters Menu $55 per head Starter Trio of dips with grilled ciabatta bread Panko crumbed chicken parcel, tomato & zucchini ragu served with chive cream sauce Entrée Course (choose 1 dish to share) Roast beetroot, walnut & Meredith goats feta salad, topped with a beet sorbet Crispy fried chicken ribs with sweet chilli & lemon dressing Beef & red wine fritters with mustard aioli Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas, mushrooms & bearnaise sauce Confit duck leg with braised red cabbage & orange-infused sauce Slow-cooked rolled lamb shoulder with beans & roast carrots Salmon fillet with vanilla/cherry-tomato sauce Roast beetroot, walnut & Meredith goats feta salad, topped with a beet sorbet THE MARQUEE BEVERAGE PACKAGE includes beer, wine, peach daiquiri, soft drinks self-serve tea/coffee station available throughout your function BRIDAL TABLE SETUP: $200 (if required) Dessert (choose 1 dish, individually served) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share Additional Course options: $10 per person Canapés (3 types)

MARQUEE THE MARQUEE MENU PLANNING 3-Course Set Menu B $65 per head Alternating First Course (choose 2 dishes) Roast beetroot, walnut & Meredith goats feta salad, topped with a beet sorbet Panko

Awards Night The Marquee set for a special birthday THE MARQUEE BEVERAGE PACKAGE includes beer, wine, peach daiquiri, soft drinks self-serve tea/coffee station available throughout your function

$bok choy, oyster sauce & asian herbs Alternating Desserts (choose 2 dishes) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue$

10 MARQUEE THE MARQUEE MENU PLANNING 3-Course Set Menu B $65 per head Alternating First Course (choose 2 dishes) Roast beetroot, walnut & Meredith goats feta salad, topped with a beet sorbet Panko crumbed chicken parcel filled with garlic butter, served with chive sauce Beef & red wine fritters with mustard aioli Baked Atlantic salmon with vanilla cherry-tomato sauce The Marquee set for an Awards Night The Marquee set for a special birthday THE MARQUEE BEVERAGE PACKAGE includes beer, wine, peach daiquiri, soft drinks self-serve tea/coffee station available throughout your function BRIDAL TABLE SETUP: $200 (if required) Alternating Main Course (choose 2 dishes) 36-hour slow cooked blade steak with peas, mushrooms & bearnaise sauce Slow-cooked rolled lamb shoulder with beans & roast carrots Panko crumbed chicken breast filled with garlic butter, served with mashed potato & bok choy Confit duck leg with braised red cabbage & orange-infused sauce Baked barramundi fillet with bok choy, oyster sauce & asian herbs Alternating Desserts (choose 2 dishes) Baked chocolate pot with mandarine & orange blossom fairy floss Vanilla panna cotta with berries & fractured meringue Chocolate & berry trifle with vanilla cream Cheese platters to share Additional Course options: $10 per person Canapés (3 types)

MARQUEE THE MARQUEE MENU PLANNING Cocktail Menu $55 per head Our selection of Canapés Chicken ballantine en croute with tomato chutney Hanger steak, rare-roasted, with onion jam

fritters with mustard aioli Pork sliders Assorted sushi rolls Char-grilled ciabatta with cured meats Salt & pepper calamari House-baked salmon pastries and other tastes from our

11 MARQUEE THE MARQUEE MENU PLANNING Cocktail Menu $55 per head Our selection of Canapés Chicken ballantine en croute with tomato chutney Hanger steak, rare-roasted, with onion jam Crispy fried chicken ribs Butterfish ceviche with chilli & ginger Ratatouille with lemon aioli en croute Pork & pistachio terrine Selection of canapés & wines Beef & red wine fritters with mustard aioli Pork sliders Assorted sushi rolls Char-grilled ciabatta with cured meats Salt & pepper calamari House-baked salmon pastries and other tastes from our kitchen THE MARQUEE BEVERAGE PACKAGE includes beer, wine, peach daiquiri, soft drinks self-serve tea/coffee station available throughout your function BRIDAL TABLE SETUP: $200 (if required)

The Plough @ Myrniong 17 Main Street, Myrniong VIC 3341 (03) 5368 7173

12 The Myrniong 17 Main Street, Myrniong VIC 3341 (03) theplough.myrniong@gmail.com theplough.com.au the plough bistro myrniong JANUARY 2019

FUNCTION MENUS. Head Chef Mark Mills will discuss the requirements and expectations for your function.

FUNCTION MENUS. Head Chef Mark Mills will discuss the requirements and expectations for your function. FUNCTION MENUS These menus are proposed as guidelines only and, as such, they have been designed for special events and specific functions held in our Restaurant, Stables and Marquee. Head Chef Mark Mills