Quattro Function Menu


Salt and pepper squid
Baby bok choy with balsamic sweet soya dressing.

Scallops on half shell
Lemon caper butter

Pan seared garlic prawns
On tomato bruschetta sourdough aioli

(V) Brown mushroom
Filled with ricotta and spinach and oven baked

Smoked salmon salad
With olive oil and dill dressing

Hickory house smoked chicken breast salad
With roma tomato and avocado

King prawn rice paper rolls
With a sweet soya chilli dressing

Prawn and avocado salad
With cherry tomatoes, cucumber ribbons and baby cos

Mini pork sliders on brioche
With slaw sticky BBQ vinaigrette

Carpaccio thinly sliced eye fillet
With shaved parmesan drizzled with olive oil

Thai beef salad
Succulent sirloin with Thai seasoning served on Asian Greens & finished with crispy noodles

(V) Asparagus and haloumi salad

(V) Beetroot and fetta salad
With mixed leaves red onion and snow peas



Pork Fillet
With orange and quince glace on kipfler potatoes and green beans

Honey Lacquered Duck Breast
With water chestnuts and potato dumplings

Snapper Fillet
With anchovy, tomato, caper vinaigrette fennel and orange salad

Lamb Two Ways
Lamb loin and lamb cutlet baba ganoush and sweet potato gallette

Atlantic Salmon
Lemon and lime crusted with vanilla beurre blanc, mango, tomato and mesculine salad

Veal Involtini
Veal Medallions filled with a parmesan, lime & nut mixture with polenta, red cabbage, red-wine jus

Roast Pork Cutlet
With fennel and ginger purée, fresh figs and port wine sauce

Fillet of Beef
With parsnips and macadamia purée dutch baby carrots, picked beetroot and red vinegar jus

Coated with a roasted almond crust, potatoes, tomato, avocado, onion and cucumber salad

Red Emperor & Seared Scallops
With a lemon caper cream, garnished with pancetta and asparagus

Swiss Chicken Roulade
Breast fillet filled with swiss cheese, red peppers & baby spinach served on jasmine rice with beurre blanc

Wagyu Beef Rolls
With a duxelle garnished with roasted onions served on fondant potato and fresh greens



Chocolate and Hazelnut Torte
With hazelnut soil with warm chocolate ganache

Vanilla Pannacotta
On short bread with marinated strawberries and blueberries

Sticky Date Pudding
Served warm with rich butterscotch sauce

Crème Brulee
Rich custard base flavoured with vanilla bean with a caramelised topping

Lemon Lime Tart
Fresh flavours with perfectly contrasting creamy and sharp profiles

New York Baked Cheese Cake
Creamy baked centre topped with fresh seasonal berries

All desserts garnished with fresh berry coulis Chantilly cream and garden fresh mint