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, with an option of alternate drop. The Plated Dinner Menu includes a chef’s selection of canapes after the ceremony in the Chapel Garden.
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