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