Seasonal Set Menu/Buffet Menu

 

$55 a head for all or 24 hours for a quote.

MUST BE A WEEK IN ADVANCE

Entree

Fresh King Prawns with Lemon Butter

Oysters with Caviar, Creame Frachie & Dill

Tomato, Boccocini & Basil Skewers

Main

Honey & Rum Glazed Roast Pork

Herb & Mustard Roast Beef

Peri Peri Chicken

Lemon Pepper Barramundi

Vegetarian Lasagne

Mixed Green Salads

Seasonal Steamed Vegetables

Dessert

Spiced Rum Pannacotta with Mango Compote

Mini Apple Parfait

Seasonal Fruit Salad

Platter Menu

Hot platters only available during bistro hours 

  • SANDWICH PLATTER - $50

 

  • COLD PLATTER - $50

CHEESE, KABANA, GREENS, DIP, BISCUITS

 

  • PARTY PIE & SAUGAGE ROLL PLATTER - $55

 

  • HOT PLATTER - $60

SPRING ROLLS, DIM SIMS, WEDGES, CHICKEN BALLS,

PRAWN PARCELS, SWEET CHILLI SAUCE

 

  • HOT SEAFOOD PLATTER - $75

CRUMBED & BATTERED SEAFOOD

 

  • LARGE PRAWN PLATTER – PRICE ON APPLICATION

 

  • SMALL PRAWN PLATTER – PRICE ON APPLICATION

 

  • LARGE FRUIT PLATTER - $55

Please note that we do require at least 7 days notice for function bookings.

BBQ Menu

BBQ #1

$18.00 PER PERSON

 

SCOTCH FILLET STEAK

BEEF SAUSAGES

ONIONS

 

TOSSED SALAD

POTATO SALAD

COLESLAW

 

BREAD

CONDIMENTS

BBQ #1A

$21.00 PER PERSON

 

SCOTCH FILLET STEAK

BEEF SAUSAGES

ONIONS

 

TOSSED SALAD

POTATO SALAD

COLESLAW

 

BREAD

CONDIMENTS

 

PAVLOVA

FRUIT PLATTER

BBQ #2

$28.00 PER PERSON – MIN 20 PEOPLE

 

SCOTCH FILLET STEAK

BEEF SAUSAGES

LAMB LOIN CHOPS

CRUMBED BARRA

ONIONS

 

TOSSED SALAD

POTATO SALAD

COLESLAW

 

BREAD

CONDIMENTS

 

BBQ #2A

$30.50 PER PERSON – MIN 20 PEOPLE

 

SCOTCH FILLET STEAK

BEEF SAUSAGES

LAMB LOIN CHOPS

CRUMBED BARRA

ONIONS

 

TOSSED SALAD

POTATO SALAD

COLESLAW

 

BREAD

CONDIMENTS

 

PAVLOVA

FRUIT PLATTER

Ask our chef for personlised menu options

RESERVE

WE TAKE RESERVATIONS

EVERY DAY

(08) 89 721 276

CONTACT

EMAIL
PH: (08) 89 721 276

FAX: (08) 89 710 442

JOBS

WANT TO JOIN THE TEAM?

EMAIL US YOUR RESUME!

© 2017 Katherine Country Club Inc.

 

 

Director Information