River Room Wedding Menu Platinum Package

$185 per head

Package includes

  • Four Course Plated Platinum Menu – including
  • Pre-Dinner Hot & Cold Hors Oeuvre’s – Chefs Choice
  • Tapas Entrée Platters to table includes quality seafood selection with oysters, squid, prawns and other non-seafood items
  • Choice of Main Courses by guests
  • Plated Dessert or Buffet selection
  • International Cheeseboard
  • Tea, Coffee, Chocolates & Nougat
  • Platinum Beverage Package – 6hrs
  • DJ – 5 hours
  • Table Skirts to Bridal, Cake and Present Tables. Full length tablecloths

Menu

Hot & Cold Hors Oeuvres on Arrival

Chef’s selection of Four Different items, Nuts and Olives served with pre dinner drinks

Tapas Entrée Platters to tables

Includes Fresh Rock Oysters, Prawns, Sauteed Squid, Anti Pasta Meats and Saffron & Leek Arancini

Main Course Dishes  – choose two

  • Chicken Breast stuffed with asparagus & brie, wrapped in prosciutto, roasted gourmet potatoes and red wine jus (GF)
  • Grilled Beef fillet on a field mushroom topped with Café de Paris Butter – dauphinoise potato, shiraz jus (GF)
  • Grilled Fresh Market Fish Fillet with tomato salsa, artichokes and olives (GF)
  • Roast Veal Sirloin, Osso Bucco, gremolata, kipfler potatoes, cabernet jus (GF)
  • Seafood Risotto with Prawns, Calamari &, Mussels topped with Barramundi – roasted tomatoes with basil and shaved parmesan (GF)
  • 3 Rib Rack of Lamb (Med) with macadamia farce, seeded mustard mash, caponata & caramelized rosemary jus (GF)
  • Grilled Barramundi Fillet, asparagus and semi dried tomatoes, dauphinoise potatoes and lime butter sauce
  • Beef Combo – Roast Sirloin & slow cooked Argentinian Beef Rib with chimichurri spice topped with a tomato, lime, garlic, chilli and oregano salsa (GF)
  • Slow cooked Lamb Leg with Moroccan spices & cinnamon, served with Israeli cous cous tossed with butternut and spinach (GF)
  • Grilled Salmon on Leek & Pinenut Risotto – basil tomatoes, chive butter sauce GF)
  • Chicken Breast filled with macadamia & apricot on saffron risotto laced with champagne cream &, rock melon sauce

Vegetarian Options  choose one

  • Chickpea, zucchini & potato fritters served with spicy marsala sauce (V)
  • Three Mushroom Risotto with roasted pumpkin & shaved parmesan (V)

All main course dishes served with a crusty hot dinner roll, bowl of fresh vegetables and tossed garden salad for every table

Desserts – choose one

  • Strawberry tart filled with pastry cream, served with raspberry coulis and tarago double cream
  • Death by chocolate cake, Pistachio, violet crumble and orange double cream, raspberry coulis
  • Passionfruit cheesecake with meringue seasonal berries and coulis
  • Glazed Creme brûlée and cherry tart with marinated strawberries
  • Hot Sticky banana pudding served with butterscotch sauce, vanilla bean ice cream and berry coulis
  • Vanilla bean Panacotta served with seasonal fruits and sweetened balsamic
  • Lemon Tart with berry compote, brandy snap shard and berry coulis

Or

Dessert Buffet

  • Fresh Fruit Platter in season
  • Chef’s selection of Quality Gateaux (3 varieties) with Crème Chantilly

Served with

International Cheeseboard with Crackers and dried fruit

Percolated Coffee & Tea with Chocolates & Nougat

self-service till late

Download Menu
PDF | Word

Prices correct 13 May 2017