Group Reduced Menu
Designed for groups up to 35 dining in the Café area
Summer 2017
Reduced Café A $28 p/p
Max. of 25 people
Reduced Café A
$28 p/p - Max. 25 people
To Start
Trio of daily made dips with toasted pita bread
Choice of Main Course
• Chicken Burrito with grilled chicken breast, guacamole, Spanish onion, semi-dried tomatoes & a smoked chilli mayo
• 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 Greek salad V
Reduced Café B $33 p/p
Max. of 25 people
Shared Plates
• Harissa chicken breast salad with pea hommus, lebanese cucumbers, baby cos, roasted Spanish onion and crispy flatbread
• Roasted N.T. Barramundi with red curry sauce, bok choy, jasmine rice and prawn dumplings
• Ed Thai beef salad with marinated beef fillet, mint, garlic, green chilli, ginger and coriander, crispy broad beans, cucumber and carrot, Asian greens. Lime & cashew dressing.
• Pumpkin, lentil and zuchinni spaghetti with tomato and olive salsa, balsamic and E.V.O.O. V Ve
Accompanied with bread and bowls of Greek salad V
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 N.T. Barramundi with red curry sauce, bok choy, jasmine rice and prawn dumplings
• Garlic and basil marinated chicken breast with crispy polenta, salsa verde and pepperonata
• Roasted 300gm Terra Rossa prime sirloin with rosemary and fennel garlic kiphlers, heirloom tomato and Kalamata olive salad and Chimmchurri GF
• Pumpkin, lentil and zuchinni spaghetti with tomato and olive salsa, balsamic and E.V.O.O. V Ve
Accompanied with bowls of Greek salad 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