SIGNATURE DISHES MENU

2018 SPRING MENU

11 - 20 Guests (4 choices per course + vegetarian option)
21 - 39 Guests (3 choices per course + vegetarian option)
40 - 50 Guests (Set or alternate entrée, choice of 2 mains, + vegetarian options, set or alternate dessert)

Entrée

Catalina house smoked Mount Cook salmon, salmon mousse and roe, quail egg, horseradish creme fraiche, salsa verde and brioche toast (nf)
                                           Pan seared sea scallops,sauteed squid, chargrilled sweetcorn, chipotle and romesco crumb                                     Pan fried quail, "scotch egg", citrus ricotta, butternut pumpkin, hazelnuts and baby beetroots
                               Burrata, heirloom and organic tomatoes, pepitas, pine nuts, mustard leaves and white balsamic vinegar (v, gf)                    


Main 
Pan fried snapper fillet with potato and garlic mash; lemon caper butter
Mt Cook Saikou salmon, seasonal peas, pickled shallots, San Daniele prosciutto and baby cos leaves (gf, nf)  
Oven roasted Junee lamb rack, baba ganoush, zucchini, pickled cauliflower, labneh and zaatar (gf, nf)  
Pan fried grasslands premium beef tenderloin (mbs + 2), potato fondant, baby turnips, heirloom carrot, pancetta and red wine jus (gf, nf) 
(served medium rare) 

Vegetarian option of the day

chips
mixed leaf salads


Dessert 

Warm sticky date pudding, poached pears and stilton ice cream (nf)
Espresso dark chocolate mousse, chestnut cream with hazelnut ice cream
Classic lemon tart, fresh raspberries, lemon mascarpone cream (nf)
Carrot cake, cream cheese bavarois, walnut crumble and walnut ice cream
Cheese and fruit

Alternatively for special occasions, you may like a Catalina Celebration cake in lieu of our signature desserts.
Please request this at the time of your booking.


Coffee or tea and petits fours


Prices include 3 courses, bread, sides, coffee/tea, petits fours, GST. Menus may change without notice. Please allow for seasonal menu variations. (GF) denotes gluten free; (DF) denotes dairy free; (V) denotes vegetarian; (NF) denotes nut free

Cost for 2 course semi set menu with choice throughout (available Monday – Thursday lunch and dinner)
Not available in November/December/January): $110 per person

Cost for 3 course semi set menu with choice throughout: $130.00 per person
Sundays and Public holidays: $142.00 per person (includes Sunday and Public Holiday surcharge)

Cost for 3 course semi set menu with choice throughout in December:
$140 per person
$153 per person on Sundays and Public Holidays (factors in Sunday and Public Holiday surcharge which applies to both a la carte diners and function groups).

Please enquire about other available menu formats if the above does not satisfy your requirements

Contact details for bookings: Phone: (02) 9371 0555

Email: [email protected]