Group Reduced Menu
Designed for groups up to 35 dining in the Café area
Winter 2018
Reduced Café A $28 p/p
Max. of 25 people
To Start
Trio of daily made dips with toasted pita bread
Choice of Main Course
• Beef or Chicken parmigiana
• Vegan Winter Salad with walnuts, crisp polenta, roast pumpkin, red quinoa and broccolini and a roasted capsicum coulis
• House made buttermilk fried chicken burger with crisp cos, tangy cheddar and Big ED burger sauce
Accompanied with bowls of hot chips and buttered winter vegetables V
Reduced Café B $33 p/p
Max. of 25 people
Shared Plates
• Honey soy glazed chicken breast with spring onions, bok choy, baby corn and sugar snaps, fried vermicelli noodles and coriander
• Roasted NT Barramundi with Riesling beurre blanc, garlic mash, buttered greens and fresh herbs
• Slow braised Middle Eastern lamb curry with chick peas, dates and apricots, saffron rice, sumac and sesame yoghurt
• Spinach and potato gnocchi with tomato and garlic ragout, basil pesto and shaved parmesan
Reduced Café C $38 p/p
Max. of 35 people
To Start
Trio of daily made dips with toasted pita bread
Choice of Main Course
• Roasted 300gm Terra Rossa prime sirloin with duck fat confit kipfler potatoes, buttered winter vegetables and parsley butter
• Honey soy glazed chicken breast with spring onions, bok choy, baby corn and sugar snaps, fried vermicelli noodles and coriander
• Roasted NT Barramundi with Riesling beurre blanc, garlic mash, buttered greens and fresh herbs
• Spinach and potato gnocchi with tomato and garlic ragout, basil pesto and shaved parmesan
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