Group Menus

$65 SET MENU

Mures Smoky Chowder
A creamy soup made with sauteed smoked trevally, Boks bacon and vegetables.

Mussels
Spring Bay mussels with chardonnay and saffron cream, Italian parsley and char grilled bread.

Oysters
Oysters natural served with mirin and soy.

Kingfish
Pan fried parmesan and panko crumbed kingfish with crushed pink eyes and lemon and herb butter, beans and gribiche sauce.

Eye Fillet
Longford eye fillet steak with parsnip and garlic puree, roasted pumpkin, beans and bordelaise sauce.

Panko Prawns and Scallops
Black tiger prawns and Tasmanian scallops, crumbed in panko and deep fried, served with aioli, chips, roquette, sunflower green and parmesan salad dressed with balsamic and olive oil.

Sticky Date Pudding
Warm sticky date pudding with butterscotch sauce and vanilla bean ice cream.

Crumble
Rhubarb and apple crumble with beetroot and raspberry ice cream.

Menu current 28th July 2010
Confirmation of guests numbers and menu is required 48 hours prior to function date and final account will be charged on confirmed numbers plus additional guests.

$75 SET MENU

Mures Smoky Chowder
A creamy soup made with sautéed smoked trevally, Boks bacon and vegetables.

Scallops
Tasmanian scallops grilled in the half shell with mascarpone, basil, blue cheese pangrattato and truffle vinaigrette.

Oyster Trio
Pacific oysters served with mirin and soy, Vietnamese dressing and Mures sauce.

Kingfish
Pan fried parmesan and panko crusted kingfish with crushed pinkeyes and lemon and herb butter, beans and gribiche sauce.

Eye Fillet
Longford eye fillet steak with parsnip and garlic puree, roasted pumpkin, beans and bordelaise sauce.

Panko Prawns and Scallops
Black tiger prawns and Tasmanian scallops, crumbed in panko and deep fried, served with aioli, chips, roquette, sunflower green and parmesan salad dressed with balsamic and olive oil.

Sticky Date Pudding
Warm sticky date pudding with butterscotch sauce and vanilla bean ice cream.

Crumble
Rhubarb and apple crumble with beetroot and raspberry ice cream.

Brulee
Vanilla crème brulee with chocolate mousse, hazelnut praline and strawberry compote.

Menu current 28th July 2010
Confirmation of guests numbers and menu is required 48 hours prior to function date and final account will be charged on confirmed numbers plus additional guests.