Group Reduced Menu

Designed for groups up to 35 dining in the Café area

Winter 2017

 

Reduced Café A  $28 p/p
Max. of 25 people

$28 p/p - Max. 25 people 
To Start 
Trio of daily made dips served with toasted pita bread 

Choice Main Course 
• Slow braised shoulder of lamb with rosemary,
red wine and tomato fettucine ragu, shaved parmesan 
• Crumbed eggplant burger with harissa, bocconcini, rocket and tomato served on a sour dough bun
with chips and aioli V 
• Beef or Chicken parmigiana Accompanied with hot chips and roasted vegetables V

 

Reduced Café B $33 p/p
Max. of 25 people

Shared Plates 
• Slow braised shoulder of lamb with rosemary, red wine and tomato fettucine ragu, shaved parmesan 
• Roasted Huon Atlantic Salmon with garlic mash, lemon, chive and tomato Riesling buerre blanc and buttered greens GF 
• Garlic and mint marinated chicken breast with brussel sprouts, pancetta and shallots, pea pesto GF 
• Lemongrass, cauliflower and potato South Eastern Asian curry with coriander, kaffir lime. Served with coconut rice and pineapple pickle V Ve GF 

Accompanied with bread and roasted vegetables V

 

Reduced Café C $38 p/p

Max. of 35 people

To Start 
Trio of house made dips served with toasted pita bread 

Choice Main Course 
• Roasted Huon Atlantic Salmon with garlic mash, lemon, chive and tomato Riesling buerre blanc
and buttered greens GF 
• Garlic and mint marinated chicken breast,
brussel sprouts, pancetta and shallots, pea pesto GF 
• Roasted 300gm Terra Rossa prime sirloin, onion jam, filled Yorkshire pudding, dauphinoise potatoes
and red wine jus 
• Lemongrass, cauliflower and potato South Eastern Asian curry, coriander, kaffir lime. Served with coconut rice & pineapple pickle V Ve GF 

Accompanied with roasted vegetables V 

 

Dessert choices (select one) $7 p/p

• Bread and Butter Pudding with a crème anglaise and vanilla ice cream 
• Sticky date pudding with a butterscotch sauce 
• Gluten free orange and almond cake with orange syrup and cream 
• Vanilla pannacotta with biscotti 
• White chocolate and dark chocolate mousse cake • Baked lemon curd tart 

You may provide your own cake as the dessert, it will incur one of the following charges: 
• $1 p/p for the organiser to cut and serve, the hotel will provide cutlery and crockery 
• $4 p/p for the hotel chefs to cut and serve with cream and coulis

 

Menu additions

• Canapes to start (2ea) $6 p/p 
• ED shared platters $10 p/p 
• Soup of the Day (Winter only) $10 p/p 
• Trio of house made dips served with toasted pita bread $5 p/p 
• Cheese platters to finish $10 p/p 
• Shared Individual cocktail desserts $3.50ea 
• Filtered coffee & tea $3 p/p

 

V = Vegetarian     Ve = Vegan   GF = Gluten Free    DF = Dairy Free

NOTE: We are only able to offer the full a la carte menu to groups under 20 guests. 
7 High Street Mitcham | 08 8373 2700 | www.edinburgh.com.au