Solitary's Function Menu

For up to 60 guests.

Choose 2 options in each course to be served as alternates
Entrée
Cauliflower, porcini and forest mushroom soup with parmesan foam
Truss cherry tomato and olive mascarpone creme tartlet with fine herbs and basil oil
Gravlax of salmon with panne gruyere balls, avocado, shaved fennel and Pernod dresssing
Beef carpaccio with salted capers, fried garlic, parmesan and grilled spring onion
Chilled king prawns, tomato petal and cucumber salad with chilli fritters and gazpacho granita
Grilled quail wrapped in vine leaf, pickled onion and pomegranate salad
Goat's cheese raviolli with asparagus, confit eschallots, hazelnut and coddled egg
Main course
Seared eye fillet of beef, sauteed spinach and mushroom duxelle with grebiche butter and gorgonzola bread pudding
Chive crusted ocean trout fillet, confit potato, Spanish olive, tomato and caper berries
Braised lamb shank and fontina wrapped in prosciutto, celeriac mash, carrot crisps and peppronata
Confit duck pithivier with cured duck breast, savoy cabbage, roast garlic and potato puree
Glazed pork belly with carrot and sage tarte tatin, pumpkin puree and celeriac remoulade
Free range chicken breast, roast prosciutto, goat's chevre and twice baked leek souffle
Seared blue eye cod with squid ink angel hair pasta, black mussels and saffron broth
Dessert
Champagne jellies with fresh berries and pomegranate anglaise
Sauteed apples on ginger cake with cinnamon ice-cream and cider sauce
Lemon curd tart with pina colada sorbet and Hawaiin crunch
Traditional tiramisu with vanilla ice cream & marsala syrup
Pistachio and pecan Baklava with double cream and rose water syrup
Rhubarb and vanilla tarts with strawberry and cracked pepper sorbet
Sticky almond caramel puddings with Frangelico ice-cream and praline
Tea/coffee