MENU SEATED BANQUET
For a structured Three-course meal, select from the following menu options for guests to be served at your pre-arranged service time.
For time-sensitive events, a pre-set cold entre can be ready at the table as guests are seated, potentially saving several minutes for an event with a full itinerary.
By selecting one Entrée option for all – the menu cost per person can be kept low, preparing and serving 50:50 alternate drop would increase the per person cost by $2.
Pre-notification of guests with a dietary request would not impact the cost, please liaise with our Event Manager to coordinate a menu option to meet their specific needs.
Crisp Calamari Salad
Tender calamari strips lightly dusted with sea salt & cracked black pepper, served on a salad of wild rocket with finely sliced red capsicum with a lemon, yoghurt dressing
Confit Duck Agnolotti
House-made pasta filled with slow roasted shredded duck, served with reduced braising liquid, segmented orange & toasted parsnip chards
Smoked Atlantic Salmon
Tasmanian salmon served on a piece of natural honeycomb, with a salad of fresh mixed leaves, dressed with lemon, baby capers & extra virgin olive oil with a thin slice of toasted French bread
Roasted Pork Belly
Tender slow roasted tender pork belly with a crisp top layer, served with a spiced pear puree & thick port wine reduction
Filled with roasted butternut pumpkin flavoured with sage & almond butter, dressed with toasted pumpkin seeds, biscotti crumb & extra virgin olive oil
Thai Calamari Salad
Thinly sliced calamari, marinated in lime and coconut & served Asian-inspired salad of petite julienne vegetables & a lightly spiced Thai dressing
Classic Prawn Cocktail
Fresh Tiger prawns tossed through a brandy cocktail cream & served on a salad of crisp iceberg lettuce, with vine-ripened cherry tomatoes
Fresh Tasmanian Oysters (6)
Freshly shucked oysters served with lemon wedge & a dressing of red wine & shallots *(add $5pp)
Tasmanian oysters prepared with smoked bacon & baked with tomato *(add $5pp) & Worcestershire sauce
SEATED BANQUET MENU
Main Course Items
Main Course service at BMYS can be a selected main course dish that is presented to everyone (aside from pre-notified dietary requests), or by selecting two for a 50:50 alternate drop.
Each meal below will be plated and served table by table with a share-bowl of roasted potatoes and either a fresh garden salad, or roasted vegetables at your request. Guests have responded very well to this concept as they prefer to add sides to their meals in the quantity that so desire.
Condiments and/or a selected gravy or sauce can also be placed on the tables for guests to add to their meal to their specific tastes.
Macadamia Crusted Chicken
Chicken breast topped with a mix of chopped macadamias & mixed herbs, served on crushed kipfler potatoes & dressed with coconut scented cream sauce
Slow roasted duck Maryland served with Dauphinoise potato, a petite salad of pear & segmented orange and rich jus scented with Cointreau
Chef’s Selected Market Fish (white fillet)
Oven baked boneless fillet served on crushed roasted pumpkin with seasoned tomato concasse & cream-thickened Hollandaise sauce
Crispy Skin Salmon
An oven baked fillet of Tasmanian salmon, served with a warm snow pea salad, dressed with a lemon and dill scented buerre blanc
Organic, free range chicken baked with a gorgonzola crumb, served with crisp pancetta & house-made Tarragon Jus
Seared Lamb Rump
Served medium (slightly pink within) on a green pea & mint puree, with flash fried onion & pan juices reduced with Mornington Peninsula pinot noir
220gm Prime fillet of Cape Grim beef served on a crumbed pumpkin croquette, *(300gm steak
topped with caramelised onion jam & shiraz flavoured jus add $5pp)
Slow roasted Scotch fillet of Cape Otway pork with cauliflower puree, house-made apple sauce, crispy crackling & a braising liquid reduction flavoured with pear cider
220gm Eye fillet steak, wrapped in prosciutto & served sweet potato, *(this option & pumpkin roesti with mushroom duxelles & peppercorn cream add $5pp)
SEATED BANQUET MENU
Dessert Menu Items
Dessert service can either be a single selected option to be presented to everyone (aside from pre-notified dietary requests), or by selecting two options for a 50:50 alternate drop.
For events with tight time schedules, ask our Event manager about the option of assorted petite desserts served to the tables discreetly during a presentation in share-platter form, for a simplified sweet ending to the meal.
White Chocolate Mousse
Callebaut white chocolate & Baileys scented mousse, served in a crisp pastry shell & served with mixed berry compote
Sticky Date Pudding
A piping hot baked date pudding scented with vanilla, served with house-made butterscotch sauce
& double cream
Stonefruit & Passionfruit Trifle
With sherry soaked shortbread, vanilla-scented custard, diced peaches & pears, passionfruit drizzle fresh cream & macaron crumb
Warm Chocolate Fondant
Baked chocolate pudding with a warm liquid chocolate centre, served with vanilla bean ice cream & crisp almond biscotti
New York Cheesecake
Baked vanilla-scented cheesecake with buttery biscuit base, served with fresh thickened cream and sour cherry compote
Triple Chocolate Mousse Stack
White chocolate, milk chocolate & dark chocolate mousse on a biscuit crumb, served with fresh cream & strawberries macerated in balsamic vinegar
Baked Lemon Tart
Tangy lemon curd filling set in a buttery pastry shell, served with raspberry coulis & thick double cream
Tea / Coffee Station
Freshly percolated coffee and assorted tea selection with full cream and skim milk.
For an additional $3.50 per person, the tea/coffee station will be prepared once main course is cleared for guests to have at their leisure