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

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Ilene Francis
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1 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 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 you wish to create with Head Chef Mark Mills,

The Plough Restaurant The Plough Marquee The Plough Stables RESTAURANT The Plough Restaurant has three separate areas available for events main dining room, courtyard and downstairs dining room.

MARQUEE The Plough Marquee is one large area with seating for up to 130 guests. There is a dance floor, fully equipped bar, service kitchen and toilets completely independent from the Restaurant.

The Stables itself is perfect for wedding ceremonies, corporate functions or intimate gatherings.

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 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, fully equipped bar, service 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 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. Your 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 $45 per head Starter Trio of dips with grilled ciabatta bread

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 pork shoulder with

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

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 $45 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 and 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 pork shoulder with kitchen-garden vegetables 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 $45 per head Our selection of Canapés Chicken ballantine en croute with tomato chutney Salmon tartare in crunchy cones Hanger

& pistachio terrine Assorted sushi rolls Natural oysters with shallot dressing Lamb fritters Char-grilled ciabatta with cured meats Moroccan lamb sliders with coriander & yoghurt

4 stables THE STABLES MENU PLANNING Cocktail Menu $45 per head Our selection of Canapés Chicken ballantine en croute with tomato chutney Salmon tartare in crunchy cones Hanger steak, rare-roasted, with onion jam Spicy pumpkin in crunchy cones Crispy fried chicken ribs Butterfish creviche with chilli & ginger Ratatouille with lemon aioli en croute Pork & pistachio terrine Assorted sushi rolls Natural oysters with shallot dressing Lamb fritters Char-grilled ciabatta with cured meats Moroccan lamb sliders with coriander & yoghurt Salt & pepper calamari Salmon sashimi with tetaki sauce THE STABLES BEVERAGE PACKAGE includes beer, wine, soft drinks The Stables set for an intimate dinner 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,

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 Slow-cooked rolled pork shoulder with kitchen-garden vegetables 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 Panko crumbed chicken breast filled with garlic butter, served with mashed potato & bok choy 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 Additional Course options: $10 per person Canapés (3 types) THE RESTAURANT BEVERAGE PACKAGE includes beer, wine, soft drinks Natural oysters (3 per person) with shallot & red wine vinegrette

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

lemon dressing Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas & mushrooms Slow-cooked rolled pork shoulder with kitchen-garden vegetables Slow-cooked rolled lamb

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 and 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 pork shoulder with kitchen-garden vegetables Slow-cooked rolled lamb shoulder with beans & roast carrots Salmon fillet with vanilla/cherry-tomato sauce Enjoy our open fireplaces throughout the restaurant THE RESTAURANT BEVERAGE PACKAGE includes beer, wine, soft drinks 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) Natural oysters (3 per person) with shallot & red wine vinegrette

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,

Pork & pistachio terrine Assorted sushi rolls Natural oysters with shallot dressing Lamb fritters Char-grilled ciabatta with cured meats Moroccan lamb sliders with

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 Spicy pumpkin in crunchy cones Crispy fried chicken ribs Butterfish creviche with chilli & ginger Ratatouille with lemon aioli en croute Pork & pistachio terrine Assorted sushi rolls Natural oysters with shallot dressing Lamb fritters Char-grilled ciabatta with cured meats Moroccan lamb sliders with coriander & yoghurt Salt & pepper calamari Salmon sashimi with tetaki sauce Salmon tartare in crunchy cones 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 Alternating Main Course (choose 2 dishes) 36-hour slow cooked blade steak with peas,

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

8 MARQUEE THE MARQUEE MENU PLANNING 3-Course Menu A $55 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 Charcuterie: a selection of cured meats, terrines & parfait Slow-cooked rolled pork shoulder with kitchen-garden vegetables 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 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 MARQUEE BEVERAGE PACKAGE includes beer, wine, peach daiquiri, soft drinks self-serve tea/coffee station available throughout your function Additional Course options: $10 per person Canapés (3 types) Natural oysters (3 per person) with shallot & red wine vinegrette

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

chicken ribs with sweet chilli & lemon dressing Main Course (choose 1 dish to share) 36-hour slow cooked blade steak with peas, mushrooms & bearnaise sauce Slow-cooked rolled pork shoulder with

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 Moroccan lamb fritters with tomato chutney & frisse 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 & bearnaise sauce Slow-cooked rolled pork shoulder with kitchen-garden vegetables 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) Natural oysters (3 per person) with shallot & red wine vinegrette

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

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

kitchen-garden vegetables 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

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 Moroccan lamb fritters with tomato chutney & frisse salad 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 pork shoulder with kitchen-garden vegetables 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) Natural oysters (3 per person) with shallot & red wine vinegrette

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 Spicy pumpkin in

Natural oysters with shallot dressing Lamb fritters Char-grilled ciabatta with cured meats Moroccan lamb sliders with coriander & yoghurt Salt & pepper calamari Salmon sashimi with tetaki sauce The

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 Spicy pumpkin in crunchy cones Crispy fried chicken ribs Butterfish creviche with chilli & ginger Ratatouille with lemon aioli en croute Pork & pistachio terrine Selection of canapés & wines Assorted sushi rolls Natural oysters with shallot dressing Lamb fritters Char-grilled ciabatta with cured meats Moroccan lamb sliders with coriander & yoghurt Salt & pepper calamari Salmon sashimi with tetaki sauce The Marquee prepared for a wedding reception 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)

12 The Myrniong 17 Main Street, Myrniong VIC 3341 (03) theplough.myrniong@gmail.com theplough.com.au OCTOBER 2017

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