Receive all the benefits of restaurant dining in the luxury and comfort of Hilltop on Tamborine guesthouse or marquee.
Select a two course or three course menu. As optional extras you can have a chef’s selection of canapes after the ceremony in the Chapel Garden and alternate drop.
Plated Dinner Menu is served in the guesthouse or in the marquee, depending on the guest numbers. You have a choice of the Plated Dinner menuto be served in the guesthouse for parties up to 32 guests or in the marquee for up to 70 guests.
Entree Selection
- Barramundi with Yellow Corn Grits and Red Wine Corn Sauce
- Acacia Infused Snapper with White Bean Puree and Mild green Chilli Glaze
- Exotic Mushroom Ragout with Prosciutto and Roasted Zucchini Jam
- Hot and Sour Shiitake Mushroom Soup with Prawn Dumplings
- Potato Soup with Crisp bacon
- Parma Ham with Pear and Caramelised Endive
Main Course Selection
- Lamb Loin Medallions with Olive Oil, Beetroot Confit and Red Wine Kalamata Olives
- Grilled Sweet Corn with Salmon, country style Roasted Potatoes, Wilted Greens and Shellfish Oil
- Chicken Breast Tower with Prosciutto, Fennel and Balsamic Cherry Sauce
- Lamb with Stir Fried Mizuna, Julienne Vegetables and Spiced Walnut Sauce
- Chicken Medallion with a Salad of Wilted Asian Greens, Fig jam and Goats Cheese
- Baked Perch with Green Curry Sauce, Roasted Onions and Scallions
- Prime Eye Fillet with Field Mushrooms, Roasted Potatoes, Wilted Greens and Cab Sav Glaze
Dessert Selection
- Apple and Raspberry Crème Brulee with Peppered Strawberry Sauce
- Chocolate Tart with Cherry and Burnt Orange Cream
- Mango Berry Chocolate Cup with Double Cream, Sugar Bark and Saffron and Vanilla Glaze
- Warm Raspberry Pudding with Lime and Ginger Cream
- Rhubarb and Strawberry Strudel with Berry Confit and Vanilla Anglaise
- Petite Pots De Crème D’aujord Hui – A very rich Chocolate Crème Dessert to suit any Chocoholic
- Midnight Macadamia Tart with Lime Saffron Glaze
Tea and Coffee (optional extra)