Blues Point Hotel

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A la Carte

Two Course - $ 50 per head
Three Course - $ 60 per head
Each price includes 3 Sides of your choice

Entree

1. Baby Calamari stuffed with Vietnamese Style Pork Mince on a Bed of Chorizo Sausage Risotto
2. Roasted Duck Breast on a Spinach & Walnut Salad w/ a Sumac Dressing
3. Seared Queensland Scallops w/ Snow Peas, Sweet Corn & Coriander, Drizzled w/ a Light Oyster Dressing
4. King Prawns in a Fennel & Tomato Tart w/ Confit Garlic & Tarragon
5. Grilled Quail on a Thin Kipfler Gratin w/ Crispy Sweet Potato & Endive
6. Salad & Honey Soy Mustard Dressing

Main

1. Roasted Lamb Rump w/ a Mixed Bean Ragu
2. Twice Cooled Pork Belly w/ a Modern Eggplant Caponata & Red Wine Jus
3. Spatchcock Marinated in a Coriander Pesto served w/ Crushed Cocktail Potatoes & Broccolini
4. Grass Fed Rib Eye Fillet w/ Horseradish & Chive Compound Butter w/ a Watercress & Fennel Salad
5. Barramundi Fillets w/ Olive, Garlic & White Wine on a Bed of Choy Sum

Dessert

1. Banana Crème Brulee w/ Mixed Seasonal Fruits
2. Chocolate Fondant w/ Vanilla Bean Ice Cream
3. Lemon Lime Tart w/ Lemon Sorbet
4. A Trio of Cheeses w/ Dried Muscatel Grapes & Lavosh Crisp Bread
5. Classic Tiramisu
6. Sticky Date Pudding w/ Butterscotch Sauce

Sides

1. Rocket, Pear & Parmesan Salad w/ Balsamic Dressing
2. Beer Battered Diamond Cut Chips
3. Steamed Mixed Summer Vegetables
4. Green Beans w/ Crispy Prosciutto & Crushed Pine Nuts
5. Spinach, Beetroot, Goats Cheese, Walnut Pom Gratin Salad w/ Chardonnay Dressing
6. Creamy Mashed Potato w/ Fresh Chives

Choose 3 selections from each course for your function