Your selection of two dishes from each course (as per your package inclusions) to be served alternately.
Optional extra: Dinner roll with butter +$2.00pp
Entrée
(menu option 2, additional +$5pp)
Italian meatballs on creamy polenta and finished with house-made Napoli
Crispy skinned pork belly on parsnip puree, braised apples in cider and micro greens GF
Coconut crumbed prawns served on avocado, coriander, mango puree and lime aioli GF, DF
Ginger and soy braised pork belly on paw paw chutney and served with pickled carrot, daikon, bean shoot and herb salad GF, DF
Trio of local oysters- ver-jus and apple mignonette, champagne vinaigrette with finger lime caviar and baked with chorizo butter
Crispy duck salad with watercress, mixed greens, orange segments, fried noodles, cucumber ribbons and finished with a beetroot vinaigrette GF, DF
Smoked chicken breast salad with shredded cabbage, baby rocket, avocado, cherry tomatoes, candied walnuts finished with lemon vinaigrette and edible flowers GF, DF
Pan seared scallops served on white bean puree, pancetta and roast capsicum salsa, finished with macadamia bread crumbs and truffle oil
Wild mushroom and mozzarella arancini balls on truffle aioli and served with micro greens salad V
Chimichurri chicken tenderloins, served on rocket, toasted ciabatta bread, chutney and finished with avocado aioli.
Quinoa, sweet potato, rocket, pomegranate, pumpkin seed and fresh mint salad finished with pomegranate molasses and lime dressing V, DF, GF
Miso glazed eggplant served on soba noodle, coriander, radish, citrus salad and finished with a sesame, chili and sweet soy dressing V, DF, GF
Mains
(included in our standard seated reception package)
Chicken Breast
Spinach, ricotta and cream cheese stuffed served with roasted chat potatoes, green beans and vine ripened tomatoes finished with smoked garlic sauce GF
Prosciutto wrapped and served with a sweet potato gratin, green beans, roasted Dutch carrots and finished with red wine jus GF
Crispy skin, with roast potatoes, broccolini and finished with a blackberry and balsamic reduction GF DF
Mediterranean filled and served with potato rosti, asparagus, char-grilled capsicum puree and topped with tempura pumpkin flower GF
Eye Fillet Steak
Cauliflower puree, broccolini, Dutch carrots, caramelised leek, red wine jus GF
Wild mushroom, fondant potato, green beans, creamy jus GF
Paris mash, buttered beans, baby honey carrots, red wine reduction GF
Coffee-rubbed, broccolini, buttered chat potatoes, vine ripened tomatoes, red wine jus GF
Alternatives
Miso glazed salmon on chargrilled bok choy, crispy potatoes and finished with chilli and soy marinade GF DF
Crispy skin snapper on green beans, kipfler potatoes, blistered cherry tomatoes and finished with beurre blanc GF
Pancetta, sage and pine nut stuffed pork fillet served with caramelised pumpkin puree, shaved fennel and pear salad, finished with crispy sage and pork crackle crisp GF
Pistachio, apricot, lemon and sage crusted lamb rack served on smoked parmesan and parsnip puree, grilled zucchini, finished with labneh and zaatar GF
Please note most of our meals can be altered slightly to suit dietary requirements on request
Vegetarian options
Fire roasted vegetable tower, salad greens and smoked capsicum puree
Wild mushroom risotto, finished with truffle oil, parmesan and micro herbs
Marinated tofu steak, char-grilled and served on roasted chat potatoes, broccolini and baby carrots
Other vegetarian/vegan options available after correspondence with our head chef
Dessert (additional +$10pp)
Lemon meringue pie served with candied pistachio crumble and raspberries in syrup
Deconstructed pavlova served with seasonal fruits, Summergrove mango puree and passionfruit cream GF
Flourless chocolate cake served with a gold chocolate truffle, Cointreau soaked orange segments, vanilla ice cream GF
Cinnamon coated mini doughnuts, served with macerated strawberries, double cream and house made strawberry jam
Matcha (green tea) cheese cake served with a blueberry coulis, chocolate soil and violet flower crystal
Vanilla bean creme brulee, served in a chocolate tart shell, finished with mixed berry compote and pistachio fairy floss
V- Vegetarian GF- Gluten Free DF- Dairy Free
Please note most meals can be slightly altered to suit dietary requirements on request
Please see our Sit Down Menu Options at www.bellingdale.com.au/menus/ for information on additional menu options
