GROUP FUNCTION MENU

Indulge your senses...

CA

NA

PES

Coral Trout Numus coconut, lime & chilli marinated coral troutTasmanian Salmon Pate salmon pate served on croute with lemonTempura Prawn Nori Roll pickled pink ginger & wasabi aioliSalmon Sushi Roll with avocado & salmon caviarMini Prawn Cocktail Marie Rose sauce, iceberg lettuce & cherry tomatoVietnamese Oyster South Australian oyster w/ Vietnamese style dressingSwimmer Crab crab mayo w/ green onion on croustiniBeef Tataki seared beef on wakame saladGazpacho chilled red pepper & cucumber spiced soupConfit Duck Wonton spiced duck led with soy in a crispy wonton

PRE FUNCTION CANAPES

Choose any 6 (total portions provided = number of guests x 4)

ENTR

EE

Oysters with lime & gin dressingSalmon Pate on croutonCrispy Australian Whitebait w/ garlic and chive aioli & lemon (g) Calamari shallow-fried w/ panko crumb & sweet ginger and lime dressingBarramundi Spring Roll w/ Thai dipping sauce & Asian herb saladReef Fish Morsels w/ toasted white sesame & soy lemongrass caramelSashimi of the Day w/ pink ginger, wasabi & soy (g - without soy) Malaysian Butter Prawns w/ fresh coriander & red chilli (g) Harvey Bay Scallops oven-baked w/ garlic butter & lemon (g) House-Made Hartley’s Creek Crocodile Sausage w/ tomato and red onion marmalade (g) Chicken Wings oven roasted Korean style w/ sticky spiced glazeCrispy Skinned Pork Belly twice cooked w/ sautéed bok choy & soy glaze Vegetable Tempura w/ bean sprout and snow pea salad & ponzu dressingHalloumi pan-fried w/ sun blushed cherry tomatoes, crispy basil & sticky balsamic (g)

Grazing Table Choose any 6 (total portions provided = number of guests x 4) Sitdown Share Entree Choose any 4 for share platter presentation in the middle of the table

GOURMET GRAZING EXPERIENCE

MA

INS

Standard Fish of the Day (Snapper, Reef Cod, etc) with pickled watermelon & cucumber salad with Asian herbs, chilli, bean sprouts & Nahm Jim dressing. (g) orwith sautéed asparagus spears, broccolini, & green beans with Kipfler potatoes and a champagne, shallot & cream sauce. (g)Yellow Fin Tuna pan seared & cooked medium-rare w/ a warm Mediterranean salad of bell pepper, zucchini, chorizo sausage & basil pesto. (g)Char Grilled Tiger Prawns with blackened lime & Asian herbs, drizzled with Malaysian butter sauce and served with lemongrass infused Jasmine rice.Black Lip Mussels steamed in white wine and garlic cream sauce w/ warm crusty bread (g - without bread)Braised Australian Lamb Shank cooked red wine, rosemary & thyme and served with truffled mashed potatoes, oven roasted carrots and finished with pan jus. (g)Duck Leg confit w/ sweet potato puree, spicy consumme & saute bok choy.Gnocchi house made w/ toasted pine nuts, beurre noisette, freshly shaved parmesan & basil pesto.

MAINS

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NG

Chocolate Truffle Cake with home-made white chocolate ice-cream & hazelnut pralineDaintree Vanilla Bean Crème Brulée glazed with sugar crystals & served with macadamia and orange shortbreadMisty Gem Passionfruit Cheesecake with Mareeba mango jelly, ginger biscuit base & candied gingerHome Baked Lemon Tart glazed with icing sugar & served with lemon sorbet & candied lemon

DESSERTS

DRI

NKS

2 Fish Restaurant maintains an extensive Wine List that is up-dated regularly by our in-house sommelier. Once your food menu has been established we will advise on a wine selection from our current wine list that is both paired with your food selections and meets your designated budget. We suggest you pre-select 2 white wines & 1 red wine. (charged on consumption)

COCKTAIL ON ARRIVAL BEERS

We stock an extensive selection of local & imported beers. To ensure we are carrying enough stock we suggest that you pre-select the beers you would like served. We suggest 3 or 4 choices. (charged on consumption).

REFRESHING Corona Peroni Nastro Assurro

BEERS FROM UP HEREBlue Sky Pilsner Cairns Gold (mid strength)

NOT SO COMMON… Kosciuszko Pale AlePikes Sparkling Ale

OLD FAVOURITESJames Squire Golden AleCrown Lager

NOT SO STRONGXXXX Gold FROM THE FRUIT TREESSomersby Apple

Pure Blonde Victoria Bitter

Great Northern Lager

Pikes Oakbank Pilsner

James Boag’s PremiumAsahi Super Dry

Boag’s Premium Light

Somersby Pear

WINES

Start the event with a specially designed cocktail ($15 per guest) Pomegranate & Aperol Mojito fresh pomegranate & mint leaves muddled & shaken w/ aperol, white rum & sugarcane juice Pomegranate is the oldest cultivated fruit and is strongly believed to be the fruit that Eve ate in the Garden of Eden Passionfruit & Mint Caprioska passionfruit pulp & mint muddled & shaken with vodka, lime juice & sugarcane juice Mango Daquiri fresh mango, white rum, mango liqueur, lime juice & sugarcane juice

MEN

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GES

3 COURSE MENU

Entreew/ share platter entree (4 dish selection) or w/ grazing table entree (6 dish selection)3 Choice MainsDessert (2 dish selection)

3 COURSE MENU Entreew/ share platter entree (4 dish selection) or w/ grazing table entree (6 dish selection) 3 Choice Mains (including Premium Fish selection - Coral Trout, Red Emperor) Dessert (2 dish selection)

4 COURSE MENU Standard Package w/ canapes on arrival (6 dish selections)

4 COURSE MENU

Silver Package w/ canapes on arrival (6 dish selections)

4 COURSE MENU

Super Silver Package w/ cocktail on arrival

STANDARD$75/pp

SILVER$85/pp

GOLD $95/pp

SUPER SILVER$105/pp

SUPER GOLD$120/pp

LOW SEASON November to March (excluding Christmas) SHOULDER SEASON April to June (excluding Easter)HIGH SEASON July to October (including Christmas & Easter)

FUNCTION SIZE Must be exclusive use for 50 or more guests or any number of guests if PA required for speeches and/or specific music is requested.

ARRIVAL TIMES Limited to 7.30pm or later if more than 20 guests and not exclusive use.

$5,500$7,000$8,500

EXCLUSIVE USE FEE minimum spend including food and venue fee cost