Rivers function menus cover 3 function types - 3-Course, Buffet, and Cocktail. Within these selections there are four different menus for you to choose from - Bronze (least expensive), Silver, Gold, and Platinum (top of the range). • Silver Buffet • Gold Buffet • Platinum Buffet

Silver 3-Course Menu

Entrée

Pumpkin and Potato Gnocchi, tossed with Spinach and a Napoli Sauce
A salad of Rare Roast Beef with green beans and capsicum salsa
Penne Pasta tossed with grilled Chicken and Baby Peas, in a White Wine Cream sauce
Risotto of Smoked Tomato, Bacon and Chives, topped with shaved Parmesan
A Terrine of Chicken and mirepoix of Vegetable, with a Spinach Leaf salad
Baked Galette of Ham and Pumpkin, with wild Rocket Leaves

Main

Roasted Porterhouse on Roesti Potato, with a Garlic Jus <view>
Thyme marinated Chicken Breast with scented oil on a Mediterranean Polenta
Fish of the Day with Lemon & Thyme Risotto and Caramelized Onion
Slow Braised Leg of Lamb on Parsnip Mash with a Rosemary Jus
Pork Cutlet, baked with Spanish Onions and served with a Potato crush
Seared Chicken Breast on a Tomato and Olive Risotto

Dessert

Flourless Orange & Poppy Seed Cake with Orange syrup and pure cream
Il Baci Cake with Raspberry Coulis
Baked Chocolate Cheesecake with Crème Anglaise
Individual Black Forest Gateaux, with a sour Cherry sauce
Steamed Mocha Pudding with a warm Chocolate Kahlua sauce
Vanilla Panna Cotta, with Roasted Mango and Coconut

Gold 3-Course Menu

Entrée

Pumpkin and Parmesan Cannelloni, with a Basil Napoli sauce
Duo Of Oysters - Half served Bloody Mary style, the other half topped with a Green Papaya and Coriander Salsa <view>
English Spinach and Ricotta filled Ravioli, tossed in a Basil Pesto Cream Sauce <view>
Thai Chicken and watercress Salad with Pickled Cucumber and a Lime Yoghurt dressing
Risotto of Seared Chicken, Tomato and Sage topped with shavings of Parmesan
Salad of Cured Salmon with Curly Endive and fried Capers

Main

Beef fillet on Crushed Potatoes with Gorgonzola Butter
Chicken Breast filled with Goats cheese and Thyme on Roasted Parsnip Mash with a herb Jus
Herb and Grana Encrusted Beef Tenderloin on Spinach and Potato napped with a Cabernet Jus
Sticky Spiced Veal Cutlet with a Roasted Kipfler Fritatta and Milawa Port Jus <view>
Seared Salmon Fillet on a Lemon Risotto with a Lime Beurre Blanc sauce <view>
Lamb Rump, with garden herbs and citrus flavours on baked Spanish Onions and Potatoes, with a fortified wine Reduction

Dessert

Banana and Chocolate Pudding with warm Chocolate Sauce
Lemon & Lime Tart with Berry and Cointreau Coulis
Warm Chocolate and Macadamia Brownie with a White Chocolate Sauce
Bread and Butter Brioche with Vanilla Bean Anglaise
Chocolate Basket filled with scoops of Cinnamon Ice-cream

Platinum 3-Course Menu

Entrée

Salmon Gravlax Palmiers served with Wild Rocket and Dill Crème Fraiche
Duo of oysters both Devilled and Mornay style
A Crab and Coriander Cake with a mirin dressing on Vietnamese Slaw
A cold Terrine of Pork and Pear with tiny Tatsoi Leaves and home made chutney
A Modern Prawn Cocktail with Avocado and a Brandy spiked Dill Mayonnaise
Warm Salad of Cured Salmon with watercress and a Kafir Lime Mayonnaise
Smoked Breast of Chicken with a Timbale of Avocado, Chilli and Paw Paw
Peppered Beef Carpaccio with a Mediterranean Olive and Sun Dried Tomato Salad

Main

Whole Fried Baby Snapper with a Soy Mirin Dressing and Lemon Thyme Risotto <view>
Fillet Mignon on a golden Potato Roesti with a Porcini Mushroom Jus <view>
Prosciutto wrapped Baby Spatchcock with Roasted Kipflers and Caramelised Spanish Onion
Rosemary and Honey Glazed Lamb Rack with Lyonnaise Potato and a Calvados Reduction
Twice Cooked Duck with egg noodles and Wild Gippsland Mushrooms in a Morris’s Muscat Jus <view>
Seared Salmon on a Lime and Dill Pilaf with Palm Sugar and Mango Salsa
Whole 500gm Lobster, prepared in the style of Mornay or Thermidor. (Please add $20 per person for this selection).

Dessert

Toblerone Cheesecake with King Island Cream <view>
Warm Pear tart with a Pistachio Sabayon
Petite Pavlova with Macerated Cherries
Individual Lemon Meringue Pies with Running Cream
White Chocolate Truffle Cake with Drunken Berries
Hazlenut and Double Chocolate Pudding with Kahula Cream Sauce

Optional Items

Supper

Selection of Australian cheeses served with dried fruits, nuts and assorted crackers
Platter of fresh prawns (2 per person)
Seasonal Fresh Fruit platters
Rivers seafood platter with Californian rolls, shelled prawns and fresh Tasmanian Oysters (3 items per guest)
European mixed grill comprising a selection of marinated and grilled meats, chicken, continental sausages and calamari
Antipasto platter

Academic 3-Course Menu

Entrée

Spiced Sweet Potato and Pumpkin soup
Thai Chicken Cake, with Ginger and Coriander Slaw <view>
Prosciutto and Sage Fritatta, with aged Balsamic and Olive Oil
Risotto of Mushrooms and Pinenuts, topped with shaved Parmesan <view>
Roasted Tomato and Chorizo Soup, with a little Rocket Pesto

Main

Medallions of Pork with apple balsamic and Potato mash
Seared Chicken Breast on Potato Ecrasse with olive oil, roasted Spanish onions and Thyme Jus <view>
Mustard Crusted Sirloin of Beef on Lyonnaise potato with Milawa Port Jus
Grilled fish of the day on crushed peas and potato, with a Saffron Cream sauce <view>
Honey drizzled Lamb Shank de boned with Sweet Potato and braise reduction <view>
Veal Scaloppini, braised in White Wine, Garlic and Cream, with roasted potato Frittata

Dessert

Passionfruit Cheesecake with fruit Coulis and fresh Cream
Dark Chocolate mousse Gateaux
Individual sorbet terrine, with marinated Berries
Steamed Date and Nut Pudding with Caramel sauce
Apple Crumble with a Rhubarb Sugar Syrup