SET MENU A $50 pp Starter Entrée Main *Vegetarian ... - The Coro
SET MENU A $50 pp Starter Entrée Main *Vegetarian ... - The Coro
SET MENU A $50 pp Starter Entrée Main *Vegetarian ... - The Coro
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<strong>SET</strong> <strong>MENU</strong> A<br />
(Guests choose from entrée & main)<br />
<strong>$50</strong> <strong>pp</strong><br />
<strong>Starter</strong><br />
Warm sourdough<br />
Entrée<br />
Masterstock braised pork belly<br />
crackling, kimchi, kewpie & lettuce<br />
Tempura watermark soft shell crab*<br />
chinese cabbage, carrot, chilli, coriander & lime mayonnaise<br />
Woodside goats curd & beetroot*<br />
toffee walnuts, roasted shallots, green a<strong>pp</strong>le, fig vincotto & baby mache<br />
<strong>Main</strong><br />
Pan roasted sna<strong>pp</strong>er<br />
sni<strong>pp</strong>ed mixed herbs, sour dough crumb, lemon oil *<br />
Rangers valley wagyu rump (M)<br />
potato mash, baby spinach and bordelaise sauce *<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
<strong>*Vegetarian</strong><br />
*Gluten Free<br />
Add on sides… $10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
Add on Dessert… $10 per person<br />
Pistachio crème cassonade<br />
baked custard, bakalava wafer<br />
Flour-less chocolate cake *<br />
berry compote, clotted cream<br />
Add a platter selection of<br />
- Australian & European cheese $10<strong>pp</strong> -Fresh fruit platter $5<strong>pp</strong><br />
Cakeage is charged at $2.50<strong>pp</strong>, add cream & berries $5.00<strong>pp</strong><br />
Menu designed for groups from 20 – 30 guests, if numbers exceed 30guests please pre select<br />
two dishes from entrée & main for alternate drop.
<strong>SET</strong> <strong>MENU</strong> B<br />
(Guests choose from entrée, main & dessert)<br />
$62 <strong>pp</strong><br />
(Guests choose from entrée, main & dessert)<br />
<strong>Starter</strong><br />
Warm sourdough<br />
Entrée<br />
Masterstock braised pork belly<br />
crackling, kimchi, kewpie & lettuce<br />
Tempura watermark soft shell crab*<br />
chinese cabbage, carrot, chilli, coriander & lime mayonnaise<br />
Charred Calamari<br />
chorizo, smoked tomato, aioli and sourdough<br />
Woodside goats curd & beetroot*<br />
toffee walnuts, roasted shallots, green a<strong>pp</strong>le, fig vincotto & baby mache<br />
<strong>Main</strong><br />
Pan roasted sna<strong>pp</strong>er<br />
sni<strong>pp</strong>ed mixed herbs, sour dough crumb, lemon oil *<br />
Rangers valley wagyu rump (M)<br />
potato mash, baby spinach and bordelaise sauce *<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
Glenloth chicken breast<br />
fondant potato, creamed leek, smoked bacon, morel mushrooms *<br />
Dessert<br />
Pistachio crème cassonade<br />
baked custard, bakalava wafer<br />
Flour-less chocolate cake *<br />
berry compote, clotted cream<br />
<strong>*Vegetarian</strong><br />
*Gluten Free<br />
Add on sides… $10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
Add a platter selection of<br />
- Australian & European cheese $10<strong>pp</strong> -Fresh fruit platter $5<strong>pp</strong><br />
Cakeage is charged at $2.50<strong>pp</strong>, add cream & berries $5<strong>pp</strong><br />
Menu designed for groups of 20 – 30 guests, if numbers exceed 30 guests please pre select two<br />
dishes from entrée & main for alternate drop.
<strong>SET</strong> <strong>MENU</strong> C<br />
(Guests choose from entrée, main & dessert)<br />
$70 <strong>pp</strong><br />
(Guests choose from entrée & main)<br />
<strong>Starter</strong><br />
Warm sourdough<br />
Entrée<br />
Masterstock braised pork belly<br />
crackling, kimchi, kewpie & lettuce<br />
Tempura watermark soft shell crab*<br />
chinese cabbage, carrot, chilli, coriander & lime mayonnaise<br />
Charred Calamari<br />
chorizo, smoked tomato, aioli and sourdough<br />
Woodside goats curd & beetroot*<br />
toffee walnuts, roasted shallots, green a<strong>pp</strong>le, fig vincotto & baby mache<br />
Duck confit salad<br />
beetroot, fresh beans, asparagus, verjuice dressing *<br />
<strong>Main</strong><br />
Nth Qld barramundi fillet & soft shell crab*<br />
cauliflower cream, peas, pancetta, jus gras<br />
Eye Fillet (M)<br />
potato dauphiniose, sautéed baby spinach, porcini cream *<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
Glenloth chicken breast<br />
fondant potato, creamed leek, smoked bacon, morel mushrooms *<br />
Dessert<br />
Pistachio crème cassonade - baked custard, baklava wafer<br />
Flour-less chocolate cake * -berry compote, clotted cream<br />
White chocolate cheese cake - shaved coconut, mango sorbet<br />
Two cheese - quince paste, crisp pear, honeycomb, walnut bread & lavosh<br />
<strong>*Vegetarian</strong><br />
*Gluten Free<br />
Add on sides… $10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
Add a platter selection of<br />
- Australian & European cheese $10<strong>pp</strong> -Fresh fruit platter $5 <strong>pp</strong><br />
Cakeage is charged at $2.50<strong>pp</strong>, add cream & berries $5 <strong>pp</strong><br />
Menu designed for groups of 20 – 30 guests, if numbers exceed 30 guests please pre select two<br />
dishes from entrée, main & dessert for alternate drop.
<strong>SET</strong> <strong>MENU</strong> D<br />
(Guests choose from main & dessert)<br />
$60 <strong>pp</strong><br />
<strong>Starter</strong><br />
Warm sourdough<br />
<strong>Main</strong><br />
Pan roasted sna<strong>pp</strong>er<br />
sni<strong>pp</strong>ed mixed herbs, sour dough crumb, lemon oil *<br />
Rangers valley wagyu rump (M)<br />
potato mash, baby spinach and bordelaise sauce *<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
Glenloth chicken breast<br />
fondant potato, creamed leek, smoked bacon, morel mushrooms *<br />
Dessert<br />
Pistachio crème cassonade<br />
baked custard, bakalava wafer<br />
Flour-less chocolate cake *<br />
berry compote, clotted cream<br />
Two cheese<br />
quince paste, crisp pear, honeycomb, walnut bread & lavosh<br />
Add on sides… $10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
<strong>*Vegetarian</strong><br />
*Gluten Free<br />
Add a platter selection of<br />
- Australian & European cheese $10<strong>pp</strong> -Fresh fruit platter $5<strong>pp</strong><br />
Cakeage is charged at $2.50<strong>pp</strong>, add cream & berries $5<strong>pp</strong><br />
Menu designed for groups of 20 – 30 guests, if numbers exceed 30 guests please pre select two<br />
dishes from entrée & main for alternate drop.
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