Cauliflower & blue cheese croquettes, watercress cream, radicchio, pinenuts 2015 Hollick Estates Bond Road Chardonnay
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- Oscar Bruce Wheeler
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1 All tables served complimentary home breads, baked daily, butter & Nolans Road olive oil ENTRÉE Chef s board, Heidi Tilsit cheese, Hahndorf pancetta, chicken terrine, Upstairs at Hollick pickled vegetables, house made dip, local olives, charred bread gfo 2014 Hollick Estates Stock Route Shiraz Cabernet Sauvignon 28 Ox Tongue, char grilled brioche, sautéed baby corn, roasted capsicum, brandy jus 2015 Hollick Estates the Gondolier Barbera Cauliflower & blue cheese croquettes, watercress cream, radicchio, pinenuts 2015 Hollick Estates Bond Road Chardonnay Scallops, vanilla & cauliflower purée, crispy Meeks bacon gf 2016 Hollick Estates Sparkling Chardonnay Pinot Noir Pulled chicken, mango & avocado salad, chilli & lime dressing gf 2018 The Bard Sauvignon Blanc All menus are created by Head Chef Justin Williams & match the seasonal produce available. gfo suitable or can be adapted to suit a gluten free diet v vegetarian
2 MAIN Seafood board, chilli prawns, salt & cayenne pepper white bait, salmon rolls, horseradish cream, herb & garlic crouton, black garlic aioli, coriander pesto gfo 2016 Hollick Estates The Renegade Sangiovese Cabernet Sauvignon Seasonal fish of the day Please ask one of our friendly staff for today s matching South char-grilled eye fillet, roasted king oyster mushroom, parsnip and horseradish mash, sautéed broccolini, Ravenswood jus gf 201 Hollick Estates Shiraz Stuffed courgette flowers, leek & fetta, beetroot puree, roasted baby beets, toasted hazelnuts, quinoa salad gfv 2015 Hollick Estates Pinot Noir Pan seared kangaroo, butternut pumpkin puree, roasted purple carrots, sautéed spinach, raspberry balsamic syrup gf 2014 Hollick Estates Neilson s Block Merlot Twice cooked Beachport Berkshire pork belly, green mango slaw, fennel purée, caraway jus gf 2016 The Toreador Tempranillo SIDES Crumbed haloumi, tomato fritto Leafy green salad, cherry tomatoes, cucumber, red onion, capsicum, Greek fetta Smashed cocktail potatoes, rosemary aioli gf Wines listed with menus are our recommended pairings for each dish. Please inform wait staff of dietary requirements. Menu is subject to change
3 DESSERT Dessert Board, Jaffa mousse cake with orange caramel, mango ice cream, finger lime & lemon curd tarts, peanut butter ice cream 22 Peach & raspberry trifle, nectar jelly 2018 Hollick Estates The Rosada Rosé 16 Flourless orange cake, mascarpone & blood orange cream, nectar syrup, orange dust gf 16 CHEESE All cheese served with lavosh, house made local orchard preserves. Our selection of cheeses includes: La Peral (Spain) Semi-soft blue vein, buttery, caramel, mushroom, smooth, spicy & sweet Enterprize double brie (Victoria) Combines the earthy flavour of a traditional brie with the sweet, lactic & citric flavours of a cows milk cheese. Hand-made using traditional methods, without preservatives and using non-animal rennet. Queso traditional san simon (Galicia, Spain) Compact dense curd smoked over local hard wood before curing for 3 months. The flavour is milky & buttery with an underlying smoky aftertaste. Single
4 THE UPSTAIRS AT HOLLICK FEED ME MENU Can t make up your mind let our Chefs create a daily selection of plates to please the whole table. Just let your waiter know any dietary requirements $55 per person, wines not included. * Feed Me Menu entire table experience only
5 THE HOLLICK EXPERIENCE DEGUSTATION DINING 1st Course Scallops, vanilla & cauliflower purée, crispy Meeks bacon gf 2016 Hollick Estates Sparkling Chardonnay Pinot Noir 2 nd Course Pulled chicken, mango & avocado salad, chilli & lime dressing gf 2018 The Bard Sauvignon Blanc 3 rd Course Pan seared kangaroo, butternut pumpkin puree, roasted purple carrots, sautéed spinach, raspberry balsamic syrup gf 2014 Hollick Estates Neilson s Block Merlot Or South char-grilled eye fillet, roasted king oyster mushroom, parsnip & horseradish mash, sautéed broccolini, Ravenswood jus gf 2014 Hollick Estates Shiraz 4 th Course Flourless orange cake, mascarpone & blood orange cream, nectar syrup, orange dust $70 per person $90 per person with matching wine * The Hollick Experience entire table experience only
GARLIC BREAD focaccia bread (2) smothered in garlic butter, toasted in our
2017/18 SUMMER MENU The Largs Pier Hotel maintains its original grandeur and old-world character, revitalising the hotel s heyday of the 1920s. You ll be transported back to a time when life was fast,
MUSTARD Seasonal Menus Festive 2013
MUSTARD Seasonal Menus Festive Menu Key (v) vegetarian (may contain egg, dairy products and/or honey) (vg) vegan (contains no animal products) (gf) gluten-free product* (nf) nut-free product* *although
HOT CHOICES SIDES HOT & COLD BUFFET CHOICE OF 2 COLD & 2 HOT BUFFET ITEMS 3 SALADS & 2 SIDES ALL INCL BREAD BASKET W/ BUTTER
BUFFET TIER 1 COLD BUFFET CHOICE OF 3 COLD & 3 SALAD ITEMS HOT BUFFET CHOICE OF 3 HOT & 2 SIDE ITEMS COLD CHOICES Teriyaki Glazed Chicken Drum Sticks Sliced Roast Sirloin Shaved Leg Ham Assorted Continental
Set Menu. 2 course- $59 3 course- $72. Mains accompanied with your choice of side-mash/chips/salad/veg. Entrée
Set Menu 2 course- $59 3 course- $72 Mains accompanied with your choice of side-mash/chips/salad/veg Entrée Spicy Italian Sausage Farfelle Ragu w/ Baby Peas & Parmesan Confit Pork Belly & Seared Scallop
MENU WEEK 1 DELIVERED MEALS PROJECT PAGE 4
MENU WEEK 1 MONDAY 26 TH SEPTEMBER FRIDAY 30 th SEPTEMBER MONDAY 24 th OCTOBER FRIDAY 28 TH OCTOBER MONDAY 21 st NOVEMBER FRIDAY 25 TH NOVEMBER MONDAY 19 TH DECEMBER FRIDAY 23 RD DECEMBER! MONDAY MEAT:
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Entrée. House baked ciabatta herb and garlic butter 9. Pumpkin and sage tortellini goats curd, pecans, pumpkin veloute, parmesan crisp 20
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LUNCH & DINNER (V) Vegetarian (GF) Gluten Free All main ingredients for menu items are listed. Please advise your waiter of any dietary requirements or allergies. NO variation to menu during peak periods.
Set Menu - Bronze. We also cater for special dietary requirements.
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To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian
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Watershed; (noun) [S] an event or period in time that is important, representing a significant change in how we do or think about something
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GASTRO WEDDING MENU STARTERS
the hog & apple food co 2016 GASTRO WEDDING MENU STARTERS Start your meal with a bang. This first course will set the tone of the day. When the starter lands on your table, your guests will realise they
Dinner Menu. Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday. Saturday, Sunday & Public holidays. Lunch
Dinner Menu Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday 6.30am 11.00am Lunch 11.30am 3.00pm Saturday, Sunday & Public holidays Monday to Friday Dinner 5.30pm 10.00pm Monday to Sunday
Real Chefs Real Gourmet. Catering 2 to 2000 guests. Christmas Menu. T is the season to be Jolly
Real Chefs Real Gourmet Catering 2 to 2000 guests Christmas Menu T is the season to be Jolly Ala Carte Entrees Beet & Goats Curd Bindles, Peppers, Tapenade, Croutons Cured Salmon, Pickled Cucumber, Tortilla,
entree cheesy garlic bread gf free available add $1.50 $7.50 crusty warm bread garlic butter herbs gratinated tasty cheese
entree warm bread roll gf free available add $1.50 $1.50 garlic bread gf free available add $1.50 $6.50 crusty warm bread garlic butter herbs cheesy garlic bread gf free available add $1.50 $7.50 crusty
degustation lunch 80 / 110 with wines 100ml per glass
welcome OUR NEW MENU HAS BEEN CREATED TO ENABLE YOU TO EXPERIENCE EVERY FACET OF THE VERVE MENU. SELECT FROM AN ENTRÉE OR MAIN DISHES TO SATISFY YOUR PALATE AND APPETITE. our mission THROUGH ELEGANT AMBIENCE,
Garlic and Parmesan Damper - confit garlic and herb butter. $8.50
Breads Garlic and Parmesan Damper - confit garlic and herb butter. $8.50 Mixed Bread Plate - char grilled Turkish, ciabatta and herb loaf, drizzled with olive oil, hazelnut dukkha, balsamic oil and pesto.
House Menu Breakfast - Full Canapés - Cold Canapés - Hot Canapés - Dessert
House Menu Breakfast - Full Poached Kangaroo Island free range eggs, Monarto Swiss brown mushrooms, Glenunga smoked bacon and sour bread toast Open Omelette with smoked leg ham, cherry tomato, basil, mint
FORMAL LUNCH & DINNER MENU
FORMAL LUNCH & DINNER MENU ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled
Casalinga. $17 Green Rice Crumbed Prawns; crying tiger sauce, green mango, fragrant herbs, bean shoots & peanuts
SHARING Herb Garlic Bread (gf0) $6 House Sour Dough Bread; savoury granola dukkah, aged parmesan rind infused olive oil, house made dips (gf0) $12 Grazing Platter; kaffir lime & lemon grass cured salmon
Bistro Menu. Entrée Sharing Tapas. Soup of the day $7.5 With garlic bread (Ask one of our friendly staff.)
Entrée Sharing Tapas Soup of the day $7.5 With garlic bread (Ask one of our friendly staff.) Garlic Bread x4 $7 Toasted sliced Vienna with garlic butter & melted mozzarella cheese Bruschetta x3 $14 Toasted
CHIPS & GRAVY (v) $11 CHIPS & CHEESE (V) $11
rooftop menu OYSTERS - 3.5 EA, 18 HALF DOZ, 35 DOZ natural with lemon or red wine vinaigrette, pickled cucumber, lemon (gf) LOADED CHIPS 13 onion, bacon, cheese, spring onion, sour cream BEEF BRISKET NACHOS
Summer Menu / /
APPETISERS Mixed Queen Olives and Fresh Bread with a Truffle Butter(v, gf on request) Homemade Apple, Ale, & Chilli Scotch Egg Garlic Bread STARTERS Homemade Soup (v, gf on request) Homemade soup served
C A N A P É S CUISINE ON CUE
C A N A P É S C U I S I N E O N C U E /COLD Selection of 6 Canapés Minimum of 20 per selection Cold Canapes // $3.25 per piece Herbed macaron w pickled beetroot and fennel cream cheese (V) Buffalo mozzarella
RECEPTION PACKAGES. Seated Packages. Package 1 $125.00pp
Seated Packages Package 1 $125.00pp Five hours classic beverage Five hours venue hire Forty five minutes canapés on arrival Premium seated wedding package or Premium Feasting Menu choose 2 Entrees & 2
2 Hour Cocktail Package
2 Hour Cocktail Package (Minimum spends apply) 2 Hour Cocktail Package $80 PP Design your own cocktail menu from the canapé selection provided... Eight canapés of your choice Inclusions:-» Lectern and
trio of dips with Turkish bread, grissini sticks and seasoned flat bread Add antipasto selection 5.0 olives, semi-dried tomatoes and cured meats
Eat. Drink. Enjoy Perfect to Share Garlic Bread (V) 6.9 Pizza Add cheese (V) 1.0 Add bacon & cheese 2.0 Dips & Breads 8.9 trio of dips with Turkish bread, grissini sticks and seasoned flat bread Add antipasto
$23.00pp Min 30 People
$23.00pp Please select 3 cold & 5 hot canapés from the selection below G Denotes Gluten Free Options Hot -Satay Chicken Skewers -Vegetable Spring Rolls -Coconut Crumbed Prawn G -Potato Spun Prawn -Thai