CAPTAIN COOK III CAPTAINS MENU 
[Guest limit for this package | Minimum 108 guests | Maximum 180 guests]

PRE-SELECT

Set menu option – same choices to all guests
Alternate - 2 choices from each course to be served 50/50 drop
 
ENTREE

Australian smoked salmon, shaved fennel, dill, capers with black caviar dressing (gf)
Quinoa and pumpkin salad, with seasonal greens, roasted pine-nuts and citrus infused dressing (v)
Ravioloni pasta, filled with spinach and ricotta, salsa napolitana with grana padano cheese (v)
Warm lamb salad, baby greens, pumpkin, kalamata olives, quinoa, feta cheese with dijon
Honey mustard dressing
 
MAIN COURSE

Tasmanian grilled salmon fillet, accompanied by dutch carrots and asparagus, served with capers and lemon oil (gf)
Slow cooked duck confit, seasonal greens, sweet potato puree and rich berry jus australian southern highlands beef tenderloin fillet, sautéed mushrooms, served with seeded mustard jus
Chicken kale, marinated chicken breast, kale stuffing with blended herbs and onion served with chicken jus
Warm vegetable timbale with kumera, quinoa, sun dried tomatoes, cranberries, chickpeas and pumpkin seeds served with infused lime and dijon mustard (v, gf)
Accompanied by freshly baked bread rolls
 
DESSERT

Orange and chocolate flourless cake, chocolate orange indulgence served with butterscotch sauce (gf)
Coconut mousse, smooth coconut cream mousse on sponge base topped with toasted coconut chocolate hazelnut cloud, with a silky-smooth centre
Slow baked lemon and lime tart, soft citrus flavours served with a dollop of thickened mascarpone cream chocolate roche with raspberry coulis (gf)
Freshly brewed tea & coffee
 
Menu subject to seasonal variation.
Food allergens including peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy, wheat, royal jelly and sulphites are present in our menu items.
Allergens may also be present due to unintentional cross-contact during the preparation process and the use of processed ingredients.