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 • Optional Items

Silver Buffet Menu

Salads
(Please select 2 items)

Rivers own Caesar Salad <view>
Fresh Coleslaw with tangy dressing
Green leaf garden salad with French dressing
New potato with mustard mayonnaise <view>

Cold Platters
(Please select 2 items)

Platters of seasonal grilled vegetables, bocconcini, marinated chicken wings and Mortadella <view 1> - <view 2>
Charred baby octopus in balsamic <view>
Roasted leg of pork with apple and mango chutney
Lime and chilli mussels
Marinated grilled calamari

Hot Dishes 1
(Please select 2 items)

Asian rice pilaf
Chef’s selection of seasonal vegetables

Hot Dishes 2
(Please select 3 items)

Lamb, bean and pimento ragout
Rainbow trout fillets with lemon and dill batter
Thai seafood curry with fish, mussels and calamari
Beef and mushroom stroganoff
Traditional beef lasagna with shaved grana
Cajun spiced chicken pieces
Penne pasta tossed with Napoli and fresh baby spinach

Dessert
(Select 1. Plated and served alternately at the table)

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 Cota, with Roasted Mango and Coconut

Gold Buffet Menu

Salads
(Please select 3 items)

Pontiac potatoes bound with basil pesto mayonnaise
Salad of rocket, pear and shaved parmesan
Baby spinach and tomato salad with aged balsamic
Marinated bean and capsicum with walnuts
Green leaves tossed with French dressing
Rivers own Caesar with pancetta wafers

Cold Platters
(Please select 2 items)

Fresh shucked oysters with lemon
Platters of cured and roasted meats to include beef and Virginian ham with relish and home made chutney
House baked vegetarian frittata
Platters of marinated Victorian seafood, including mussels, calamari and baby octopus
Platters of cured salmon with crème fraiche

Hot Dishes 1
(Please select 2 items)

Jasmine rice pilaf
Chef’s choice of seasonal vegetables tossed with olive oil and poppy seeds
Roasted baby potatoes with fresh garlic and olive oil

Hot Dishes 2
(Please select 3 items)

Cous cous coated chicken thighs with spiced yoghurt
Coffee dusted sirloin of beef with red wine jus
Rare roasted porterhouse with a Dijon herb crust
Thyme marinated chicken
Lamb and rosemary skewers
Rainbow trout with lime butter sauce
Salmon tossed with penne, dill, and a white wine cream sauce
Wok tossed Beef with Asian vegetables, chilli, coriander and ginger

Dessert
(Select 1. Plated and served alternately at the table)

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

Salads
(Please select 3 items)

Caesar salad with roasted chicken fillets <view>
Bocconcini, vine ripened tomatoes and torn basil
Smoked salmon, dill and caper mayonnaise pasta salad <view>
Asian hokkien noodles with barbequed pork
Salad of rockling pieces, spinach and lemon vinaigrette
Mediterranean vegetable salad with rocket <view>

Cold Platters
(Please select 3 items)

Rosemary marinated lamb cutlets
Tandoori chicken terrine <view>
Freshly cooked king prawns with a variety of dips <view>
Herbed salmon gravlax with fried capers and peppered crème fraiche <view>
Gourmet tapas platter <view>
Platters of house smoked chicken with avocado

Hot Dishes 1
(Please select 2 items)

Saffron and green vegetable Jasmine rice pilaf
Seasonal vegetables tossed with butter and almonds
Baby whole potatoes roasted in duck fat and garlic

Hot Dishes 2
(Please select 4 items)

Veal, mushroom and white wine scaloppini
Whole snapper with Moroccan spices and fresh limes
Roasted whole eye fillet with a coffee crust and red wine jus
Charred and sliced breast of chicken
Braised lamb Rogan Josh with yoghurt and shredded coconut
Seared marlin steaks with a soy and balsamic reduction
Turkey breast with apricot and pistachio stuffing

Dessert
(Select 2. Plated and served alternately at the table)

Toblerone Cheesecake with King Island Cream
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
Hazelnut and Double Chocolate Pudding with Kahula Cream Sauce

Academic Buffet Menu

Baked dinner rolls from the basket

Main
(Please select 3)

Mustard crusted sirloin of beef and red wine jus
Thyme and honey seasoned chicken
Roasted leg of pork with baked apple
Spinach and ricotta filled ravioli bound with a roasted tomato napoli

Sides

Roasted chat potatoes with garlic and rosemary
Steamed green vegetables drizzled with olive oil

Salads
(Please select 3)

New potato with mustard mayonnaise
Penne pasta salad with basil pesto
Rice salad with fresh coriander and Vietnamese mint
Fresh garden salad
Range of condiments and sauces

Desserts
(Please select 1 - plated to the table)

Warm sticky date pudding with caramel sauce
Lemon tart with pure cream
Double chocolate gateau with white chocolate ganache
Fresh fruit platter

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

(Menu subject to change without notice)