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Fine Dining Menu

Please select one option for each course.

Minimum booking 8 guests

**For groups of 14 or more you may select two main courses to be served alternately**

Entrées

  • Roast Tomato, Basil and Goats Cheese Tart served with a rocket salad
  • Zucchini and Corn Fritters served with a lime sour cream and a chilli watercress salad
  • Confit Salmon served with a nicoise salad
  • Pea and Ham Soup served with house baked sourdough

Mains

  • Crispy Pork belly and Braised Baby Octopus served with a tomato, chickpea, smoked paprika and an oregano salsa.
  • Aromatic Goat Tagine served with pearl cous cous, green beans, toasted almonds, date Chutney and yoghurt.
  • Slow roasted Lamb Saddle served with kale, mushrooms, confit garlic pommes puree and a basil pesto.
  • Homemade Fettucine served with artichokes, olives, cherry tomatoes, baby spinach, chilli and lemon

Deserts

  • Spiced Pistachio and Honey Cake served with a rosewater and saffron ice cream (Gluten Free)
  • Steamed Chocolate Pudding served with a vanilla bean ice cream (Gluten Free)
  • Baked Lemon Tart served with double cream and a raspberry coulis
  • Caramel Popcorn Panacotta served with a glass biscuit (Gluten Free)

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Chef Cooked BBQ Menu

Minimum booking 8 guests

  • Locally made Lamb and Rosemary Sausages
  • Chicken Skewers with Chermoula Herbs and Spices
  • Garlic and Rosemary Marinated Rump with flavoured butters
  • Aubergine Parcels (Vegetarian)
  • Chat Potato Salad with a smoked paprika dressing, rocket, parmesan and pine nuts
  • Cherry Tomato, Pickled Fennel, Mixed Leaves, Cucumber and Balsamic Dressing
  • Roasted Beetroot, Quinoa, Danish Fetta, Coriander dressing and Dukkah
  • Lily’s Pad Fresh Baked Bread Rolls
  • Lilys Pad House Made Spiced Tomato Chutney

 

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