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Group Menus$45 Set MenuFish of the dayChar grilled,with steamed new potatoes, Upper Deck salad, fresh tomato salsa and char lemon butter
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Deep fried panko crumbed, with chips, Upper Deck salad and homemade tartare sauce.
Chicken BreastChar grilled chicken breast with roast garlic and rosemary potatoes, seasonal vegetables and homemade beetroot relish.
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Creme BruleeVanilla Creme Brulee served with seasonal fresh berries and double cream.
Coffee and Hazelnut Praline Semi FreddoA semi frozen parfait with salted caramel sauce and hazelnut shortbread.
Menu current 7th March 2013Confirmation of guests numbers and menu is required 48 hours prior to function date and final account
will be charged on confirmed numbers plus additional guests.
$60 Set MenuMures Smoky ChowderSmoky chowder with sauteed smoked trevally, bacon and vegetables.
Ceasar SaladDressed baby cos leaves with crisp streaky bacon, croutons, soft boiled egg, shaved parmesan and anchovies.
OystersOysters natural and Mures style.
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Fish of the dayFish of the day, topped with a macadamia nut crust, then oven baked, served with an Upper Deck salad, fresh tomato salsa and char lemon butter.
Chicken BreastChar grilled chicken breast with roast garlic and rosemary potatoes, seasonal vegetables and homemade beetroot relish.
Line caught Blue Eye TrevallaDeep fried panko crumbed Blue Eye with chips, tartare sauce and an Upper Deck salad.
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Creme BruleeVanilla Creme Brulee served with seasonal fresh berries and double cream.
Coffee and Hazelnut Praline Semi FreddoA semi frozen parfait with salted caramel sauce and hazelnut shortbread.
Menu current 7th March 2013Confirmation of guests numbers and menu is required 48 hours prior to function date and final account
will be charged on confirmed numbers plus additional guests.
$70 Set MenuMures Smoky ChowderSmoky chowder with sautéed smoked trevally, bacon and vegetables.
Trio of PrawnsWhole cooked crystal Bay prawns with remoulade, poached banana prawn and avocado stack, tempur prawn skewer with wasabi aioli.
Oyster SelectionA selection of Tasmanian Pacific oysters.
Natural, chilli dressing, Nori and Wasabi Caviar, Mures style.
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Line caught Blue Eye TrevallaBlue eye topped with a macadamia nut crust, then oven baked, served with an Upper Deck salad, fresh tomato salsa and char lemon butter.
Rib eye Fillet on the bone450 g Rib eye fillet steak on the bone with roast garlic and rosemary potatoes, seasonal vegetables, homemade beetroot relish.
Premium Fish and ChipsLine caught premium fish of the day deep fried either crumbed or battered with chips, tartare sauce and an Upper Deck salad.
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Chocolate Almond CakeA flourless chocolate almond cake with raspberry sauce and macadamia nut icecream.
Creme BruleeVanilla Creme Brulee served with seasonal fresh berries and double cream.
Coffee and Hazelnut Praline Semi FreddoA semi frozen parfait with salted caramel sauce and hazelnut shortbread.
Menu current 7th March 2013
Confirmation of guests numbers and menu is required 48 hours prior to function date and final account
will be charged on confirmed numbers plus additional guests. |
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We are proud of our strong committment to safety and hygiene. We believe that safe food and safe work practices are the foundation of a successful business. |
