Ed Food 04

Group Reduced Menu

Designed for groups up to 35 dining in the Café area

Spring 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 of Main Course

• ED House made butter chicken with steamed jasmine rice, pappadams, riata and mango chutney 
• Portobello mushroom and haloumi burger with rocket pesto, roasted capsicum and mixed greens V 
• Beef or Chicken parmigiana

Accompanied with bowls of hot chips and roasted vegetables V

 

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

Shared Plates

• ED House made butter chicken with steamed jasmine rice, pappadams, riata and mango chutney 
• Roasted Huon Atlantic Salmon with crispy potatoes, lemon, chive and tomato Riesling buerre blanc and buttered greens GF 
• Garlic and basil marinated chicken breast with crispy polenta, salsa verde and pepperonata 
• Sweet potato, pumpkin and squash Thai Green Curry with baby corn, bok choy, vegetable dumplings and fresh coriander. Steamed jasmine rice V Ve

Accompanied with bread and bowls of 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 of Main Course

• Roasted Huon Atlantic Salmon with crispy potatoes, lemon, chive and tomato Riesling buerre blanc and buttered greens GF 
• Garlic and basil marinated chicken breast with crispy polenta, salsa verde and pepperonata 
• Roasted 300gm Terra Rossa prime sirloin with dauphinoise potatoes, green beans and a red wine jus GF 
• Sweet potato, pumpkin and squash Thai Green Curry with baby corn, bok choy, vegetable dumplings and fresh coriander. Steamed jasmine rice V Ve

Accompanied with bowls of 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