Culinary Jewels Offering stylish contemporary cuisine which blends the best regional produce with leading Australian suppliers, Lure has produced a menu which inspires, delights and above all sets a standard unmatched on the Whitsunday Coast. COCKTAIL Turquoise - choice of any 8 items Sapphire - choice of any 10 items Diamond - choice of any 12 items BEVERAGES Our beverage package is based on 3 hours. Drinks can be charged on a consumption basis or alternatively via a bar tab to a specific value. BANQUET Choose one dish from each of the 7 courses. PLATED DELIGHTS Any 2 choices of entrée and mains. Upgrade to include delicious desserts. Vendors menus available on request. All dietary requirements can be accommodated.
Cocktail TURQUOISE select 8 items SAPPHIRE select 10 items DIAMOND select 12 items Petite smoked salmon quiche w/ baby capers & rocket oil Toasted rye bread baguette topped with chilli spiked guacamole and chorizo Crispy prawn wrapped won tons with Japanese mayonnaise Truffle and wild mushroom risotto boats w/ shaved parmesan Prosciutto wrapped asparagus spears with tarragon scented hollandaise sauce (GF) Peking duck pancakes with cucumber, spring onion and hoisin Fillet mignon brochette with bush pepper chutney (GF) Popcorn shrimp with jalapeño chilli and corn aioli Lamb kofta ball on a spiced tomato and mint ragout Spanish onion and king island blue cheese petite pie Half shell Hervey Bay scallops on green pea puree w/ pancetta crumbs and micro herbs (GF) Natural Coffin Bay oysters on a bed of Japanese wakame, topped with wasabi pearl and pickled ginger (GF) Goat cheese and roasted beetroot tartlet (V) Down on the pier local battered fish and chip cone with a drizzle of baby caper tartare Chorizo and prawn skewers with smoky harissa dressing Slow cooked beef and Guinness pies with aged cheddar mash top Crab and avocado sandwich fingers scented with lemon myrtle and wild lime Dukkhah spiced chicken sticks with orange blossom remoulade Salt & pepper calamari w/ house-made tartare and lemon wedges (GF)
Plated Delights Alternate drop ENTRÉE select 2 items Slow roasted tomato, onion & goat cheese tarte tatin w/ micro herb salad and balsamic reduction (V) Deconstructed mini caesar salad w/ soft poached quail egg (V) Pan seared Tasmanian scallops on pea puree with pancetta crumbs Warm salad of char grilled tiger prawns, avocado, heirloom tomatoes and chervil w/ basil oil dressing (GF) Roasted fresh fig and goats cheese with crispy pancetta wafer Eight hour roasted pork shoulder and spiced apple tartlet finished with crispy crackling (GF) Caprese salad of layered buffalo mozzarella, roma tomato, garnished with crisp pancetta drizzled with market basil vinaigrette (GF) Tempura bay buy on a green pawpaw, chilli and mint salad w/ nam jim dressing MAIN COURSE select 2 items Grilled coral trout fillet w/ basil infused olive oil emulsion, duck fat potatoes and kale (GF) Char grilled prime eye fillet of beef w/ fondant potatoes, snow peas and green peppercorn butter (GF) Prosciutto wrapped chicken breast filled with prawn mousse and served over wilted spinach and roasted baby potatoes w/ garlic & chive chardonnay sauce (GF) Oven roasted pork cutlet on green puy lentils and savoy cabbage with cinnamon and apple cider reduction (GF) Crispy skin fillet of Tasmanian salmon on kipfler potato mash w/ a trio of vegetables, beetroot, spinach & carrot, finished with a dill & lime hollandaise sauce (GF) Pan seared wild barramundi with tempura leader prawn, smoked tomato and saffron chutney and crushed primavera potato Eight hour braised beef cheeks w/ baby onions, truffle mash & thyme wafer.
Plated Delights Alternate drop MAIN COURSE continued Slow cooked confit duck, fondant potatoes and glazed baby vegetable selection (GF) Four point pistachio crusted lamb rack on white bean cassoulet, roasted carrot spears and classic jus Fettuccine with burnt sage butter, selection of wild mushrooms, garlic finished with shaved pecorino Romano (V) Wild mushroom risotto scented with truffle oil and shaved parmesan UPGRADE - DESSERT select 2 items Petit pavlova with mixed seasonal berries, Chantilly cream and macadamia praline wafer Poached cinnamon peaches with house made vanilla bean ice cream and raspberry coulis (GF) Warm sticky date pudding w/ butterscotch sauce & King Island double cream CHILDREN MENU Oven baked mini chicken drummers w/ salad Battered or grilled local fish and chips w/ tartare sauce Golden fried calamari w/ chips and tartare sauce Crunchy chicken nuggets and chips Complimentary - your wedding cake plated with berry coulis and King Island double cream.
The Banquet COURSE 1 Choice of 3 canapes from our Cocktail Menu COURSE 2 select 1 item Tempura tiger prawn brochette drizzled with sweet ponzu sauce Grilled mackerel en papillote infused with smoked paprika, tomato and kalamata olive salsa (GF) Prosciutto wrapped roasted chicken on the bone with a green pea cream sauce (GF) COURSE 3 select 1 item Rosemary and garlic studded lamb cutlets drizzled with beurre rouge sauce (GF) Herb crusted pan seared yellow fin tuna served rare on a bed of ratatouille finished with a saffron rouille Roast fillet of beef with merlot glaze (GF) COURSE 4 select 2 items Open free form baby cos caesar salad (V) (GF) Rocket, pear and shaved parmesan salad with ranch cream dressing (V) (GF) Baby spinach, toasted pinenuts and currant salad with white balsamic dressing (V) (GF) Duck fat and rosemary roasted potatoes (GF) Traditional caprese salad of Bowen tomatoes & mozzarella drizzled with basil oil (V) (GF) Farmers market vegetable selection sautéed in salted butter (V) (GF)
The Banquet COURSE 5 select 1 item Pappardelle pasta served with slow braised beef cheek ragout finished with shaved pecorino Prawn, green pea and myer lemon risotto (GF) Linguine with roasted chicken, sundried tomato and basil pesto Wild mushroom risotto scented with truffle oil (GF) COURSE 6 select 1 item Beer battered goujons of local fish with shoestring fries and whole egg tartare South Australia black mussels in a garlic, chilli and white wine butter (GF) Roast porchetta with cider braised apples (GF) Pan seared medallions of veal with a mushroom, sage and black pepper cream sauce (GF) COURSE 7 select 1 item Selection of cheese and fresh fruit platter (V) Complimentary - your wedding cake plated with berry coulis and King Island double cream.
Beverages WINES Tatachilla Sparkling, McLaren Vale SA Tatachilla Semillon Sauvignon Blanc, McLaren Vale SA Tatachilla Chardonnay, McLaren Vale SA Tatachilla Shiraz Cabernet, McLaren Vale SA BEERS Cascade Light, XXXX Gold, Tooheys Extra Dry, Hahn Super Dry, Crown Lager, Corona CIDER Magnums Irish Cider SOFT DRINK Coke, Sprite, Lift, Soda Water and Juices Upgrade - French Champagne (Veuve Clicquot) for the bridal table or all guests.