All of the options below are available if you are choosing to use the Barocca Atrium to hold your dinner function. A minimum of 15 guests is required. If you have less than 15 guests you are welcome to choose your menu from our alacarte menu.
Dinner options available for external functions depend on the facilities available at the event. Please contact us to discuss how we can cater for you.
Dinner Packages
$30.00 Package - choose a soup or mezze plate, pasta or risotto &
dessert
$40.00 Package - one entree , choice of two main course, & dessert
$50.00 Package - choose two entrees, two main course (including fish
option),
& dessert
65.00 -2 canapés(our choice), a choice of two entrees, three main course
(including fish option) cheese & 2 desserts
Please note - we are happy to discuss alternate arrangements not offered above.
Bread, salads, vegetables, tea, coffee & chocolates are not included in these prices & will be charged upon request
-We also offer exclusive menus upon request
-Buffet & Banquet menus are available upon request
-Seafood options are available,talk to us about what you like costs will vary with the current market price
Entree Selections
This & that plate, chefs selection of savoury morsels
Field mushroom grilled with garlic butter,flat leaf parsley,fresh
Breadcrumbs on rocket & pinenut salad
Caesar salad (traditionally or with dukkah spiced chicken)
Salt, chilli calamari with white bean salad, tomato, garlic, tahini lemon & parsley dressing
Mini bruschetta with tomato, olives, bulgarian fetta & basil pesto dressing
5 spice chicken,roast pear,rocket & parmesan salad with balsamic
dressing
Roast pumpkin & Persian fetta rotollo with nut brown sage butter
Potato pancake with smoked salmon, saffron & creamed spinach
Red roast duck,shallot & radish salad with coconut & lime
Thai beef salad with vermicelli noodles & roast peanut dressing
Tempura flathead nori rolls on wilted spinach & bisque sauce
Seared veal fillet salad with green olives,roast
escallots, caperberries, grainmustard dressing & crisp eggplant chips
Twice cooked Cheese Soufflé with roast capsicum & basil sauce
Thai prawn & fish cakes, mint, coriander, glass noodles, hot & sourdressing
Soups & risottos are also part of the entrée selection available
SOUPS
Minestrone
Traditional French onion
Cream of wild mushroom
Chicken broth with rissoni & shallots
Roast tomato, lime & basil
Smoked cod chowder
Potato leek & bacon
Traditional pea & ham
MEZZE
Tapenade, rilletes, duck liver pate, caperberries &
charred chorizo
sausage with freshly baked housebread
3 dips, we make yummy ones, talk to us about what you like
with freshly baked housebread
Marinated bocconcini, proscuitto, chargrilled vegetables,tempura
crumbed parmesan polenta, kalamatta olives, mushroom risotto balls
withcrusty italian bread
Main Selections
RISOTTO
Beetroot, spinach, walnut & bocconcini
Chicken, bacon & leek
Smoked salmon & asparagus
Wild mushroom, garlic & truffle oil
Prawn, garlic & parsley
Roast pumpkin with pinenuts & fetta
PASTA
(with penne or linguini)
Field mushroom,roast capsicum,pesto,rocket & parmesan
Artichoke,garlic, mint & chilli
Black mussels,charred chorizo & smoked paprika
Bacon,onion,mushroom & cream
Chicken, semi dried tomato,fetta,olives & pesto
Squid with coriander pesto
CHICKEN
Par boned spatchcock with preserved lemon, cumin, pistachio nut
stuffing & garam marsala jus
Chilli chicken stuffed with sticky black rice on macadamia nut , snake bean, baby corn sautee
Par boned 1/2 roast spring chicken with boc choy,parsnip puree & soy buerre blanc
Chicken breast with basil & sun dried tomato mousseline on soft polenta& creamed spinach
Chargrilled chicken breast with panzanella & rocket pesto dressing
creole spiced chicken breast on creamed cauliflower,baby leeks,crispsweet
potato chips & rich chicken glaze
BEEF & VEAL
Charred angus sirloin with garlic potato mash,tempura onions &
balsamic jus
Morrocan spiced veal on tatsoi, buckwheat noodle pancake, Yoghurt &
parmesan dressing & jus
Prime fillet of beef stuffed with sundried tomato & fetta spatzle with
basil & parmesan crisps
Prime fillet of beef wrapped in bacon on celeriac & rosemary cake,
potato crisps & rocket jus
Panfried Veal loin,roast pumpkin marsala cake,silverbeet,field mushroom
ragout and crisp sage
Hot & sour beef fillet on tempura kipfler potato wedges, waterspinach
& shitake mushrooms
Veal scallopine on warm chat potato,bacon, onion,sundried tomato salad
with grain mustard sauce
LAMB
Ovenbaked boned lamb leg stuffed with olives with spinach
custards,crisp parsnip & smoked tomato jus
Rack of lamb on hummus with wilted spinach & roast red pepper sauce
Lamb cutlets panfried in sumac & poppyseed breadcrumbs with
wildrocket,semi dried tomato & haloumi salad
Chargrilled lamb loin on tempura polenta chips with tabouli & tahini
dressing
Lamb shank on skordalia,escallots,dutch carrots,broad beans & jus
Lamb tenderloins with Indian spices on red lentil dahl lime pickle,greek
style yoghurt & saffron glaze
Slow roast lamb rump gorgonzola & potato fondue ,bitter chocolate jus
PORK
Red roast bbq pork & chorizo , boc choy ,baby leeks,crisp noodles hot
& sour dressing
Fillet of pork wrapped in proscuitto on parsnip puree with baby spinach
& grain mustard sauce
Cajun pork cutlets with roast pear,snap pea & ginger salad , balsamic
& lime dressing
Confit of pork cheek with potato gnocchi,green olive,braised fennel,crisp
leeks and basil jus
Pork fillet filled with prawn mousseline on celeriac puree, water spinach
& bisque sauce
Roast suckling pig with fennel seed,fig & walnut stuffing topped with crackling (minimum of 20 guests)
DUCK
Confit of duck on buckwheat noodle pancake,pak choi,shiso
& apple balsamic jus
Slow roast duck with sticky black rice,tatsoi,orange & cardoman glaze
Duck & scallop raviolo with shallot & shithake mushroom jus
Tea smoked duck on Tunisian eggplant,baby spinach & preserved lemon glaze
FISH & SEAFOOD
(WE WILL ALWAYS DO OUR BEST TO OBTAIN THE FISH YOU DESIRE . UNFORTUNATELY
THE SEA DOES NOT GIVE US ALL THE FISH ALL THETIME. IN THIS SITUATION WE
WILL SOURCE THE BEST AND FRESHEST SUBSTITUTE FOR THE DISH YOU HAVE CHOSEN)
Tempura flathead fillets on crème fraiche risotto & bisque sauce
Atlantic salmon fillet with salsa verde, parsnip puree & hot lemon butter sauce
Whiting fillet,smoked salmon,avocado & snopea tendril wanton stack with
champagne & lime buerre blanc
Tuna steak wrapped in vine leaves on green olive risotto with poached
seedless grape & gremolata dressing
Poached baby salmon fillets in tomato,basil & fennel broth with
tempura asparagus
Tea smoked salmon fillet on asian greens, coriander soba noodles &
lime aoli
Barramundi, eggplant, roast capsicum,citrus sauce & crisp rice noodles
Swordfish baked with preserved lemon & olive oil on garlic chive
risotto
Dukkah spiced tuna on gazpacho salsa with bloody mary dressing
Seared scampi with,palm heart & celeriac braise salad, salmon roe
&white truffle cream
(PRICE VARIES ON MARKET VALUE)
Dessert Selections
Coconut pannacotta with banana & palm sugar wanton
& mango glaze
Lime Jelly with lychee sorbet & starfruit
Very rich flourless chocolate cake & double cream
Preserved lemon sorbet in katafi pastry with pomegranite syrup &
crushed pistachios
Baked marscapone tart with vanilla poached peaches
Walnut meringe tower with rhubarb compote & double cream
Tangerine & lemon curd tart with raspberry curd
Fig and Walnut tart with star anise anglaise
Orange panacotta with kaffir lime syrup & chocolate jaffa sauce
selection of boutiqe cheese with Persian figs,apple,celery & crackers
Banana dumplings with butterscotch sauce & clotted cream
sticky peach & macadamia pudding with toffee sauce & crème fraiche
Green tea Pannacotta with ginger syrup and sugared wantons
passionfruit mousse with maple syrup wafer
Chargrilled balsamic fig with honeyed marscapone & heartshaped
shortbreads
Callebut chocolate brulee with cinnamon crust,chocolate jaffa sauce &
vanilla bean icecream
IF YOU WOULD PREFER A CAKE FOR DESSERT WE ARE HAPPY TO
MAKE IT FOR YOU INHOUSE (b.y.o. will attract a surcharge of 50 cents per
guest)