Waratah Park Country House - Menu List for Functions/Conferences/Meetings

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WARATAH PARK COUNTRY HOUSE - Waratah Bay

Overlooking Wilsons Promontory National Park

MENU LIST FOR FUNCTIONS, CONFERENCES AND MEETINGS

APPETISER

Below is a sample of the appetisers which may be available.

Garlic Crostini - topped with pesto, bocconcini, sun-dried tomatoes and fresh basil.

Guacamole Salsa - Mexican style avocado and sweet chilli salsa served with rice crackers.

Pear Proscuitto - pear wrapped in proscuitto, baked and served hot.

Cheese, Celery and Walnut Parcels - fillo pastry parcels filled with ricotta cheese, celery and walnut pieces. Served hot.

Spanikopita - Greek style fillo parcel filled with a creamy spinach, pinenut and fetta filling, baked and served hot.

Fetta, Olive and Tomato Skewers - served with a house made basil, parmesan and pinenut pesto.

Mascarpone Pate with Sweet Chilli Sauce - house made with Paula's special sweet chilli sauce.

Onion marmalade and semi-dried tomato garlic bruschetta -topped with fresh sage.

Capsicum sweetcorn and chilli muffins stuffed with tepanade and mascarpone and fresh basil leaves.

Char-grilled polenta and parmesan wedges with home-made basil pesto, bocconcini, cherry tomatoes and fresh basil.

Parsley and sage pikelets topped with chives, fresh pear and Gippsland Blue cheese.

SOUP (Served with home-made bread rolls)

Below is a sample of the soups which may be available.

Parmentier Soup - fresh seasonal vegetables in a naturally "creamy" soup served topped with fried proscuitto.

Spicy Carrot and Cummin Soup - topped with a dollop of Tzatzki.

Japanese Style Sweetcorn Soup with egg white "threads" - topped with carrot ribbons.

Zucchini and Potato Soup - topped with sour cream and chives.

Creamy Spicy Pumpkin Soup - topped with creme fraiche and chives.

Creamy Vegetable Chowder - a meal in itself that's ideal for a cold winter day!

Vegetable Noodle Broth - Japanese style miso soup with udo noodles topped with fresh herbs.

Mulligatawny Soup - a hearty old Scottish style favourite with lentils, carrot and a touch of apple.

Minestrone Soup - and old Italian style favourite topped with parmesan.

Two Tone Potato and Sweet Potato Soup - topped with creme fraiche.

Carrot and Orange Soup - topped with a carrot "ribbons" and fresh herbs.

Creamy Zucchini Soup - served with a dollop of Tzatzki and fresh mint.

Berlotti Bean, Potato and Spinach Soup - a hearty soup, topped with fresh herbs.

French Onion Soup - an old French favourite, served with cheesy croutons.

ENTREE

Below is a sample of the entrees which may be available.

Chicken Spinach and Sun-dried Tomato Roulade - Using local free-range eggs, this spinach and herb roulade is filled with creamy chicken, sun-dried tomato, fresh herb and lime filling. Served with mesclun salad dressed with Paula's special creamy dressing.
California Sushi Rolls - Toasted yaki-nori sheets (dried seaweed) filled with sushi rice, cucumber, avocado, capsicum, Tasmanian Atlantic smoked salmon (or chicken) etc. Served with soy and wasabi.
Caesar Salad - Cos lettuce topped with garlic croutons, grilled bacon, hard-boiled (local free-range) eggs, Caesar dressing and shaved parmesan, with anchovies (optional) and chicken (optional).
Antipasto Platter - may include marinated onions, cauliflower, capsicum and carrot strips, char-grilled capsicum, sun-dried tomatoes, selection of marinated olives, melon wrapped in proscuitto, smoked salmon, marinated fetta, vegetable lasagne, Cajun chicken wings with creamy sauce, dip of the day....
Rissotto Balls with Sweet Chilli Sauce - House-made pumpkin, mushroom and pinenut risotto balls deep fried and served with Paula's special sweet chilli sauce.
Thai Seafood "Cakes" - Thai style flathead and prawn "cakes" deep-fried and served with a sweet chilli cucumber sauce and lemon/lime wedges.
Smoked Trout Pear and Goats Cheese Salad - Noojee smoked trout, fresh pear and Faudell goats cheese salad, topped with pine-nuts and served with a creamy buttermilk dressing.
Goats Cheese, Fig and Prosuitto Salad - Faudell goats cheese, fresh fig and proscuitto salad served with a balsamic dressing.
Oriental Sesame Crumbed Chicken Tenderloins - East meats West with Chicken fillet strips coated in sesame and breadcrumbs, deep-fried and served with a oriental style soy, cashew nut and a touch of "Aussie" bush honey.
Caramelised Onion and Blue Cheese Tart - caramelised onion and King Island Bass Strait Blue cheese fillo pastry tart. Served with Paula's own house made mango and peach chutney.
Chicken Satay Sticks - chicken thigh fillets marinated and char-grilled. Served with Paula's (peanut based) satay sauce.
Trio of Dips - may included roast capsicum, smoked salmon, tzatsiki, sun-dried tomato, olive capsicum, avocado, corn and capsicum, hommus, beetroot or sweet chilli) served with garlic/herb foccaccia, rice crackers or wafers and crudits.
Tomato Parmesan and Anchovy Tart - Home-made shortcrust pastry filled with herbed tomato parmesan and caramelised onion filling with finely chopped anchovies. Served with mesclun salad dressed with Paula's special creamy dressing.
Chicken Preserved Lemon and Marinated Artichoke Salad - Mesclun salad topped with roast chicken, blanched green beans, home-made preserved lemon, home-made marinated artichokes, and fresh herbs with a sultana, olive oil, lemon and vinegar dressing.
Kumara Avocado and Bacon Roulade - Local (free-range) egg, kumara (sweet potato) and parmesan cheese roulade filled with an avocado, bacon and rice filled flavoured with fresh herbs. Served with mesclun salad dressed with Paula's special creamy dressing.
Seafood Laksa - Thai style laksa using fresh local Flathead Tail Fillets and prawns with noodles and an array of Asian style vegetables in a creamy coconut milk sauce topped with fresh coriander.
Roasted Capsicum Goat Cheese and Walnut Salad - local Faudel goats cheese, mixed with char-grilled capsicums, toasted walnuts, pasta and fresh basil leaves with a red wine vinegar, olive oil garlic and mustard dressing.
Tropical Turkey Kebabs with Mango Cream - pineapple, lime and peppercorn marinated turkey skewered with banana, pineapple and mango pieces. Char-grilled and served sprinkled with coconut and ground almonds with a mango and herb sour cream sauce.
Tagliatelle and Chorizo Sausage with Creamy Mushroom Sauce - Spicy Chorizo Sausages and tagliatelle served with a garlic, white wine (local Lyrebird Hill Sauvignon Blanc) and herb based creamy sauce.
Grilled Herb Polenta Semi-dried Tomato and Olive Salad - Grilled parmesan and herb polenta wedges topped with mesclun salad, marinated sun-dried tomatoes, and black olives topped with a creamy spiced mayonnaise dressing.
"Buffalo" Wings - Cajun spice marinated chicken wings deep fried and served with Paula's special creamy sauce.
Spanikopita - Greek style fillo pastry parcels filled with fetta cheese, spinach and pinenuts in a cheese sauce.

MAIN COURSES (served for dinner with vegetables and salad - served for lunch with salad - except open sandwiches)

Below is a sample of the main courses which may be available.

Marinated Char-grilled Eggplant Capsicum and Roast Beef Fillet Salad - local grass fed prime fillet steak marinated in fresh herbs baked and sliced and served with char-grilled eggplant and capsicum on a bed of mesclun salad dressed with a creamy capsicum mayonnaise.

Tahitian Flathead Tail Salad - (also known as Poisson Cru) local Corner Inlet Flathead Tail fillet pieces marinated in lime juice and served on a bed of char-grilled kumara slices, sliced avocado, and cucumber topped with a coconut milk and coriander dressing with just a touch of chilli.

Char-grilled Vegetarian Lasagne - topped with a cheese sauce and parmesan and served piping hot.

Flathead Tails Fillets with Mango Salsa -Fresh local Flathead tail fillets char-grilled and served with a baby spinach leaf, mango, onion, parmesan and sweet chilli salsa.

Atlantic Salmon Encroute - Fresh Atlantic Salmon fillets grilled and served atop a puff-pastry crouton with stir-fried asparagus, celery and carrot, creamy dill sauce and lemon wedges.

Vegetable Pastie with Mango Peach Chutney -Home-made vegetable pastie baked and served with mango peach chutney.

Atlantic Salmon Bearnaise -Fresh local Atlantic salmon fillet char-grilled and served with a béarnaise sauce and lemon wedges.

Spicy Squid Salad - Fresh local squid marinated in macadamia nut oil, lemon grass, lemon juice and sweet chilli sauce, char-grilled and served atop home-grown organic mesclun salad.

Flathead Tails with Prawn Sauce -Fresh local flathead tail fillets char-grilled and served with a creamy dill and garlic flavoured prawn sauce.

Bacon Wrapped Pork Fillet -Pork fillet wrapped in bacon, baked and served with grilled caramelized apple and plum wedges.

Balsamic Orange Lamb Salad - Balsamic, orange and garlic marinated lamb backstrap char-grilled and served with a house-grown cherry tomato and fetta cheese salad.

Rosemary Garlic Marinated Spiced Lamb -Lamb backstrap marinated in garlic and rosemary, coated in a spicy coating, char-grilled and served with baked house-grown cherry tomatoes and pureed cannelloni beans.

Pumpkin, Mushroom and Pinenut Risotto -House-made pumpkin mushroom and pinenut risotto served hot with pappadams.

Pork Fillet with Parmesan Garlic Crust and Avocado, Cherry Tomato and Cucumber Salsa -Pork fillet coated in parmesan garlic crumbs, pan-fried and served with an avocado, cherry tomato and cucumber salsa.

Lamb Rack with Mushroom Sauce -Lamb rack coated in mustard and peppercorn laced crumbs, baked, served with a creamy mushroom Grand Marnier sauce.

Spinach Fetta and Proscuitto Wrapped Lamb -Grilled lamb backstrap wrapped in spinach fetta and proscuitto. Served with house-made sun-dried tomato macadamia nut pesto and basil pinenut pesto.

Middle Eastern Lamb with Couscous -Lamb backstrap marinated in middle-easterns spices, char-grilled and served with a herbed couscous and spicy yoghurt sauce.

Liqueur Chilli Rack of Lamb -Lamb rack baked and served with a Grand Marnier, orange and sweet chilli sauceSpinach and Ricotta Cannelloni -Italian style spinach and ricotta cannelloni.

Liqueur Prune Pork Fillet -Pork fillet stuffed with sherry marinated prunes, baked and served with a creamy sherry sauce.

Camembert Chicken with Cranberry Sauce -Jindi camembert stuffed chicken fillet served with a cranberry sauce.

Thai Massaman Chicken Curry -Fragrant (mild) Thai style chicken macadamia nut curry flavoured with coconut milk, soy, desire potatoes and kaffir lime leaves. Served with fluffy rice.

Thai Yellow Chicken Curry -Fragrant yellow Thai style curry, flavoured with coconut milk, House-grown pumpkin, desire potatoes and kaffir lime leaves. Served with fluffy rice.

Malaysian Style Satay Chicken Kebabs -Chicken kebabs served with fluffy jasmine rice and house-made peanut and coconut cream based satay sauce.

Thai Green Chicken Curry -Fragrant green Thai style curry, flavoured with coconut milk, capsicum, snow peas and fresh basil. Served with fluffy rice.

Chicken and Prawn Laksa -Fragrant red curry of chicken and prawns with vegetables and noodles in a creamy coconut milk sauce.

Balsamic Orange Lamb -Grilled balsamic orange and garlic marinated lamb backstrap served with a grilled paneer cheese and tomato salad.

Lamb Shanks with Herbed Couscous -Lamb shanks slowly cooked in a rich sauce and served with a herbed couscous and its own jus.

Boysenberry Pork Fillet -Pork fillet baked and served with a savoury boysenberry sauce.

Beef and Cabernet Sauvignon “Pot” Pie -Beef, mushrooms and onions slowly cooked in a Lyrebird Hill Cab. Served in a pot covered with puff pastry.

Char-grilled Vegetable Lentil Stack -Balsamic lentils topped with spinach leaves, char-grilled vegetables (tomatoes, eggplant, capsicum) and drizzled with balsamic dressing.

Osso Bucco -Slow cooked osso bucco served with its own jus and herbed couscous.

Beef Almond and Prune Tagine -Moroccan style beef, almond and prune tagine served with couscous or steamed rice.

Fillet Steak - Local grass-fed prime fillet steak baked whole and served with a home-made green tomato and capsicum salsa or creamy black peppercorn and brandy sauce.

Warm Sweet Soy Chicken Drumettes and Black Bean Salad - marinated baked chicken drumettes served with a baby spinach leaf, capsicum, black turtle bean and corn salad dressed with a chilli and lime dressing.

Rigatoni with creamy spinach ricotta and Gippsland Blue cheese sauce and balsamic baked cherry tomatoes.Pork Biriani - Pork fillet marinated in Indian seasoning flavoured with tomatoes and sour cream and topped with coconut cream rice.

Open Sandwiches - preservative free multrigrain/wholemeal bread topped with avocado butter and a range of toppings which may include:-

Roast Beef with house-made tomato relish

Smoked Salmon with sour cream and capers

Roast Turkey with cranberry sauce

Caesar Salad with garlic croutons, chicken, grilled bacon, parmesan and caesar dressing

Free Range Egg Lettuce and Mayonnaise topped with chives

Champagne Ham topped with seeded mustard

Roast Pork topped with sliced plums or nectarines

Tart Selection - a selection of house-made tarts which may include:-
- Roast Vegetable Frittata (gluten free)

DESSERTS

Below is a sample of the desserts which may be available.

Italian-style Tiramisu -flavoured with Marsala and topped with coffee cream.
Home-baked pavlova -topped with fresh seasonal fruit with whipped cream.
Macadamia nut tart - with King Island cream.
Brandy Snap Fruit Salad Basket - seasonal fruit

Anzac Tart -With a base of house-made Anzac biscuits this tart has a creamy caramel style filling and is served with shards of macadamia praline.

Orange and Almond Cake -Completely fat free! Whole orange and almond cake served with whipped cream (optional).

Profiteroles with Chocolate Sauce -Light profiteroles stuffed with cream and served with a chocolate liqueur sauce.

Spiced Pear and Peach Cake -Cinnamon spiced pear and peach cake. Served with your choice of icecream or cream.

Passionfruit Lemon Mousse -Light and luscious fresh passionfruit and lemon mousse with almond snap curls.

Black Forest Cake -Decadent coffee/chocolate cake drizzled with cherry brandy layered with cream and black cherries and topped with grated chocolate.

Nectarine Frangipani Tart -Home-made tart topped with frangipani (almond meal) topping and fresh nectarines. Baked and served chilled with cream (optional).

Apple Strudel -Fillo pastry filled with spiced apple, apricot, and dates.

Tiramisu -Italian style dessert made from coffee and Baileys Irish Cream dipped sponge topped with Baileys laced Mascarpone. Chilled and topped with grated chocolate.

Blueberry Sponge Roulade -House-made sponge roulade filled with local Gippsland double cream and blueberries.

Lime and Passionfruit Cheesecake -House-made lime and passionfruit baked cheesecake.

Brandy Poached Cherries -Fresh brandy poached cherries served with tiny meringues.

Fruity Pavlova -House-made pavlova topped with whipped cream and fresh.

Sticky Date Pudding with Caramel Sauce -House-made sticky date puddings with rich caramel sauce served with icecream/soy icecream

Fruit Flan -Home-made pastry filled with crème patissiere and topped with glazed fruit. Served chilled.

Boysenberries Chantilly -Boysenberries steeped in a Grand Marnier syrup and served dolloped with Chantilly cream.

Caramelised Pear Galette -Caramelised pear baked atop a puff pastry “galette” served with custard.

Honey Cinnamon Cheesecake with Praline Crust -House-made honey cinnamon cheesecake with almond praline crust.

Lemon Meringue Tart -House-made creamy lemon meringue tart.

Pear Tart Tartin -Caramelised pear on a base of butter puff pastry.

Orange Almond Friand -Light orange almond meal friand served with a orange toffee syrup.

Passionfruit Tart -Rich and creamy baked passionfruit tart.

Tiramisu -Sponge fingers dipped in liqueur and layered with coffee and chocolate flavoured mascarpone, topped with grated chocolate.

Caramel Cheesecake -Home-made caramel cheesecake topped with almond toffee pieces

Lemon Tart -Tangy lemon tart served with cream.

Rum and Raisin Tart -Baked cheesecake style rum and raisin tart.

Mango and Passionfruit Charlotte -Savoirdi Biscuit surrounded mango and passionfruit cheesecake.

Flourless Chocolate Almond Cake -with King Island cream.

Home-made Lemon Meringue Pie -with pouring cream.

Layered Fresh Berry and Ricotta Meringue "Trifle".

Chocolate Mud Cake topped with chocolate frosting and served with pouring cream.

Gourmet Carrot and Walnut Cake with cream cheese frosting.

Chocolate Macadamia Nut Friands served with King Island Cream.

Cheese and Seasonal Fruit Platter served with tablewater biscuits, gluten free crackers (optional) and rice crackers (optional)t salad in house-made brandy snap basket.