The Prom Restaurant - Waratah Park Country House

- Waratah Bay (Overlooking Wilsons Promontory National Park)

Sample Dinner Menus

MENUS BELOW ARE SUBJECT TO CHANGE WITHOUT NOTICE DUE TO SEASONALITY AND AVAILABILITY OF PRODUCE

THE PROM RESTAURANT AT WARATAH PARK COUNTRY HOUSE, Waratah Bay,  uses only the best fresh local produce and everything is produced in our kitchens. Should you have any special dietary requirements please advise us - we will formulate a menu for your stay which suits your dietary requirement, but we do need adequate notice!

Charges are as follows:-

Appetiser (complimentary) plus and extra 2 courses  $38 head. This means you can have....

• Appetiser Plus Entree and Main Course plus Tea and Coffee and House-made Chocolates

OR

• Appletiser Plus Main Course and Dessert plus Tea and Coffee and House-made Chocolates

OR

• Appetiser Plus Entree and Dessert plus Tea and Coffee and House-made Chocolates

Appetiser (complimentary) plus and extra 3 courses $48 head. This means you can have....

• Appetiser, Plus Entree, Main Course and Dessert plus Tea and Coffee and House-made Chocolates

ALL DINNERS ARE SERVED WITH HOUSE-MADE CHOCOLATES/TRUFFLES, PLUNGER COFFEE AND TEA (INCLUDING HERBAL) AND COMPLIMENTARY PORT (OPTIONAL).

SAMPLE DINNER MENU  (as served 19th May, 2007)

APPETISER  

Brie and Caramelised Balsamic Pear Crostini - garlic crostini topped with King Island Brie and caramelised balsamic pear.  Baked and Served hot.

ENTREES

Creamy Celery Soup - house-grown celery in a creamy soup topped with a melted King Island Bass Strait Blue cheese crouton (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....

Caesar Salad - house-grown lettuce topped with chicken (optional), anchovies (optional), grilled bacon, garlic croutons and drizzled with Paula's special Caesar dressing topped with parmesan.

Sampler Plate - A selection of house-made tidbits including smoked salmon filled baked wontons, Jindi brie and pear past topped crackers, croutons topped with chicken liver pate and black olive paste topped croutons topped with char-grilled capsicum.

Goats Cheese Pomegranate Salad - Faudel goats cheese, capsicum and pomegranate salad flavoured with cumin and mustard seeds and drizzled with pomegranate juice.

 MAIN COURSES (Served with vegetables and salad)

Porterhouse Steak - Local grass-fed porterhouse steak char-grilled to your taste and served with any of the following:

• English Mustard/Seeded Mustard/Dijon Mustard

• Creamy Brandy Peppercorn Sauce

• House-made Tomato Onion Relish

• House-made Peach and Mango Chutney

Seafood Pot Pie -Atlantic Salmon, Prawns and Scallops flavoured with garlic and herbs and topped with puff pastry.

Proscuitto Wrapped Pork Fillet -Pork fillet wrapped in proscuitto, baked and served with caramelised plum and apples wedges.

Parmesan Gremolata Lamb Rack -Lamb rack coated in a parmesan, garlic, parsley and lemon gremolat, baked and served with a Thai chilli and parsley flavoured couscous.

Mediterranean Chicken -Chicken fillet stuffed with fetta, kalamata olives and sun-dried tomatoes and served atop a herbed couscous drizzled with house-made sun-dried tomato and cashew pesto and basil pinenut pesto. 

DESSERTS

Dessert Sampler Plate (for 2people) -A "taste" of the dessert. 

Rhubarb and Apple "Crumble" -House-grown rhubarb and apples with a crumble topping.  Served hot. 

Passionfruit Almond and Coconut Tart -creamy passionfruit coconut and almond tart served with cream (optional).

Chocolate Pear and Walnut Pudding -Rich chocolate, pear and walnut pudding with its own sauce and cream (optional). 

SAMPLE DINNER MENU  (as served 6th January, 2008)

APPETISER  

Roast Beef Encroute - Roast fillet steak sliced and served atop a garlic crouton topped with lemon flavoured horseradish cream. Served hot.

ENTREES

Japanese Corn Soup - Japanese style sweetcorn soup with egg white "threads".

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, house-made chicken liver pate and warm turkish bread....

Caesar Salad - house-grown lettuce topped with hard-boiled free-range egg (optional), anchovies (optional), grilled bacon, garlic croutons and drizzled with Paula's special Caesar dressing topped with parmesan.

Salt and Pepper Squid - Fresh squid rings coated in breadcrumbs, deep-fried and served atop a coss leaf salad with creamy honey mustard sauce and lemon wedges.

BLT Salad - Coss lettuce topped with pan-fried bacon, grilled house-grown cherry tomatoes, Faudell marinated goats fetta cheese, pine nuts and garlic croutons, topped with a tangy mayonnaise, mustard and lemon dressing.

 MAIN COURSES (Served with vegetables and salad)

Porterhouse Steak - Local grass-fed porterhouse steak char-grilled to your taste and served with any of the following:

• English Mustard/Seeded Mustard/Dijon Mustard

• Creamy Brandy Peppercorn Sauce

• House-made Rhubarb Onion Relish

• House-made Garlic and Chilli Butter

• Aussie style Tomato and Mountain Pepper Sauce

Atlantic Salmon Encroute -Atlantic Salmon grilled and served atop a puff pastry crouton with stir-fried asparagus, snow pea and carrot strips and served with a creamy dill hollandaise sauce and lemon wedges.

Proscuitto Wrapped Pork Fillet -Pork fillet wrapped in proscuitto, baked and served with a fresh plum sauce.

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

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

Warm Grilled Haloumi Tomato Pomegranite Salad -Grilled haloumi cheese and house-grown baby tomatoes served atop mesclun salad drizzled with a capsicum salsa and a caper, lemon and mustard dressing. 

DESSERTS

Cheese and Fruit Plate-Features a selection of fresh local Gippsland and Tasmanian cheese served with house-made fruit paste, tablewater biscuits/wafers and fresh seasonal fruit. 

Panforte -House-made Italian style chocolate, macadamia nut, almond, hazelnut, apricot, pear and date panforte.   Served with a icecream/cream. 

Boysenberry Chantilly -House-grown boysenberries steeped in a honey syrup and layered with chantilly cream.   Topped with slivered almonds.

Plum Pudding -Traditional house-made plum pudding with brandy butter and custard sauce.

Berry Shortcake -Traditional house-made Scottish shortbread served with house-grown strawberries and boysenberries and a dollop of cream.

 RATES QUOTED ABOVE INCLUDE GST - BEVERAGES OTHER THAN TEA/COFFEE EXTRA

 RATES QUOTED ABOVE INCLUDE GST - BEVERAGES OTHER THAN TEA/COFFEE EXTRA

MENU KEY

You will find symbols adjacent certain menu items on menus handed to guests.  The following describe items that may be of interest to you.  Most menu items will have a number of symbols describing how the item is made, what it contains (which may cause allergic reactions in some people e.g. eggs, nuts etc) and who the item is suitable for (e.g. diabetic, coeliacs, vegetarians, vegans)

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