Functions
Three Doors Up Restaurant
Minimum 45 people for exclusive booking
4th Door Lounge Bar. This can either be for set menu dinner or Canape Function
Minimum 20 people for exclusive dining (maximum 30)
Minimum 30 people for exclusive canapé function (maximum 60)
This number can be extended in Summer
The Restaurant is also available for private luncheons for minimum of 30 people.
SET MENU OPTIONS FOR DINING
Option 1
Set Menu for $65.00 per head
Nibbles
Selection of Bread and Dips to nibble on upon arrival
Mains
Medium Rare Scotch Fillet
Served with Garden Fresh Salad and Potato Gratin
Creamy Mushroom Sauce or Garlic Butter
Rolled Freedom Farm Pork Belly
Served on Potato and Onion Rosti, Portabello Mushroom, red wine infused cranberries
Cucumber Pickle and Balsamic Roasted Pear with pork jus and seasonal vegetables
Fresh Fish
Pan seared in lemon caper butter – depending on the season – Chef will have new creations
Chicken
Rolled, skinless thighs filled with paprika spinach mousse. Wrapped in bacon.
Served on creamy mash with rich ratatouille, baby spinach and Parmesan Cracker
Vegetarian and Special Dietary requirements can be discussed
Dessert
Affogato
Two scoops of Vanilla Bean Ice-Cream, with a Shot of espresso to pour over.
Chocolate Caramel Brownie
Drizzled in chocolate sauce and served with Vanilla Bean Ice-cream and cream
Option 2
Set menu for $70.00 per head
Canapé Selection
Smoked Salmon and Herbed Mascarpone Crostini
Mushroom vol a vents
Pork Croquettes and Aioli
Mains
Medium Rare Scotch Fillet
Served with Garden Fresh Salad and Potato Gratin
Creamy Mushroom Sauce or Garlic Butter
Rolled Freedom Farm Pork Belly
Served on Potato and Onion Rosti, Portabello Mushroom, red wine infused cranberries
Cucumber Pickle and Balsamic Roasted Pear with pork jus and seasonal vegetables
Fresh Fish
Pan seared in lemon caper butter – depending on the season – Chef will have new creations
Chicken
Rolled, skinless thighs filled with paprika spinach mousse. Wrapped in bacon.
Served on creamy mash with rich ratatouille, baby spinach and Parmesan Cracker
Vegetarian and Special Dietary requirements can be discussed
Dessert
Affogato
Two scoops of Vanilla Bean Ice-Cream, with a Shot of espresso to pour over.
Chocolate Caramel Brownie
Drizzled in chocolate sauce and served with Vanilla Bean Ice-cream and cream
Option 3
Set Menu for $75.00 per head
Entrees
Thai Beef Salad
Tender eye fillet tossed with ginger, garlic, sesame oil, lemon juice, soy sauce and chilli on a fresh garden salad and glass noodles, topped with roasted cashew nuts
Calamari
Lemon Pepper flavoured, served on salad greens
Mains
Angus Pure Eye Fillet
Served Medium-Rare on a potato and onion rosti, minted pea and spinach pesto. Yorkshire pudding, infused prunes and beetroot
crisps. With seasonal vegetables and a rich jus
Rolled Freedom Farm Pork Belly
Served on Potato and Onion Rosti, Portabello Mushroom, red wine infused cranberries
Cucumber Pickle and Balsamic Roasted Pear with pork jus and seasonal vegetables
Fresh Fish
Pan seared in lemon caper butter – depending on the season – Chef will have new creations
Chicken
Rolled, skinless thighs filled with paprika spinach mousse. Wrapped in bacon.
Served on creamy mash with rich ratatouille, baby spinach and Parmesan Cracker
Vegetarian and Special Dietary requirements can be discussed
Dessert
Affogato
Two scoops of Vanilla Bean Ice-Cream, with a Shot of espresso to pour over.
Chocolate Caramel Brownie
Drizzled in chocolate sauce and served with Vanilla Bean Ice-cream and cream
Lunch set menu – Sample Menu
Minimum 30 guests
$40.00 excluding Bread and Dips to begin
$45.00 including Bread and Dips to begin
MAIN
Rolled Freedom Farm Pork Belly
Served on Potato and Onion Rosti, Portabello Mushroom, red wine infused cranberries
Cucumber Pickle and Balsamic Roasted Pear with pork jus and seasonal vegetables
Crumbed Scallops
8 Freshly Crumbed Scallops served with Fresh Garden Salad and House-made fries
Fish of The Day
Pan seared in lemon caper butter with House-made fries and a Fresh Garden Salad
Angus Scotch Steak
Served Medium Rare with Creamy Mash Potatoes, Sherry Mushroom Sauce or Garlic Butter and Seasonal Vegetables
Chicken or Vegetarian Risotto
Turmeric infused with a hint of rich tomato, coriander and cumin flavours, mushrooms, red capsicums, baby spinach
and topped with Feta
DESSERT
Affogato
Two scoops Vanilla Bean Ice Cream with shot of Espresso
Chocolate Caramel Brownie
Drizzled in chocolate sauce and served with Vanilla Bean Ice-cream and cream