Situated in Harbour lights is a private function room which can seat up to 80 people for a seated meal or up to 120 for a fork or finger food event. Pre arrival canapés and drinks are also available for any function upon request.

Menu start from $47.50 per head with the choose of 3 Entree, Mains and Desserts

Entrees $00.00 Nett (including GST)

• Creamy seafood chowder
• Twice baked vintage cheddar cheese soufflé with quince syrup
• Semolina & parmesan crusted calamari with tom yum mayo
• Tomato and Basil Brushetta with sticky balsamic
• Gremolata crusted brie cheese with avocado and tomato salad and raspberry vincotta
• Chilled king prawns with shredded baby cos lettuce cherry tomatoes,
• Spanish onion and a Mary rose sauce
• Fresh shucked oysters natural with soy, ginger & lime dipping sauce
• Shredded roast duck & rice noddles spring rolls with chilli, lime & coriander dipping sauce

Mains $00.00 Nett (including GST)

• Chargrilled Sirloin with honey roast sweet potato, wilted spinach and red wine jus
• Pan seared wild Barramundi with honey and roast sweet potato,
• Bowen mango salsa and citrus Beurre blanc
• Baked Chicken breast pocketed with avocado and sundried tomato on creamy mashed potato, wild rocket and pesto cream sauce
• Ravioli pasta filled with spinach and ricotta cheese in a rich tomato sauce, drizzled with basil pesto
• Char grilled pork cutlet on creamy mashed potato apple sauce and red wine jus
• Sautéed tiger prawn’s tossed with chilli, garlic, white wine, rocket and
• Spaghettini in lemon and olive oil
• Field mushroom, sundried tomato and spinach risotto with crispy prosciutto and truffle oil
• Szechuan peppered kangaroo loin on honey roast sweet potato,
• wild rocket and crisp prosciutto, red wine jus and rosella jam

Desserts $00.00 Nett (including GST)

• Pavlova - marshmallow Pavlova with blue berry compote, passionfruit syrup & whipped cream
• Chocolate gelato - rich chocolate gelato in a dark chocolate cup with strawberry compote
• Tropical Fruit salad - macerated in lime and ginger sugar syrup with strawberry gelato
• Mango Brulee - velvet set custard with mango pieces and caramelized sugar
• Citrus meringue tartlet with raspberry compote
• Triple cream brie cheese plate with quince pasta, shaved apple and crisp lavosh