Function Menus

• All beverage on consumption
  
  
• Canapés on arrival
  
  
• Choice of two entrée
  
  
• Choice of two main courses
  
  
• Set dessert

• Hainle Estates Deep Creek Sauvignon Blanc
  
  
• Hainle Estates Chardonnay
  
  
• Z3 Reserve
  
  
• Okanagan Ciders
  
  
• Juice and soft drinks
  
  
• Tea and coffee
  
  

Food:

• Canapes on arrival
  
  
• Choice of two entrée
  
  
• Choice of two main courses
  
  
• Set dessert

A set six-course degustation dinner with Hainle wines to match

Please Note:

• The prices above are based on a minimum of forty-five guests.
  
  
• Minimum food and beverage spends apply on Friday and Saturday nights and Sunday lunch.

• Duck, lentils with cranberry
  
  
• Mini Sheppard’s Pie
  
  
• Mushroom, pine nut and spinach

Tartlets:

• Blue cheese and caramelized onion
  
  
• Pumpkin and fetta
  
  
• Tomato and buffalo mozzarella
  
  
• Salmon and dill

Cumin wafers:

• Pesto chicken and aioli
  
  
• Spicy lamb and coriander yoghurt
  
  
• Rare beef and wine-jelly
  
  
• Satay chicken and mango chutney

Blini:

• Smoked Salmon parfait
  
  
• Ratatouille and rocket pesto
  
  
• Chicken with guacamole
  
  
• Quail egg with hollandaise

Crostini:

• Duck breast with pear chutney
  
  
• Goats cheese with cherry tomato confit
  
  
• Beef tartare with capers and Parmesan
  
  
• Salmon tartare with chives and shallots

Spring rolls:

• BBQ pork spring rolls with sweet chilli sauce
  
  
• Tasmanian Salmon and preserved lemon spring rolls
  
  
• Teriyaki noodle and vegetable spring rolls

Seafood:

• Grilled prawn mousse with sugar cane
  
  
• Crab and Parmesan crisp
  
  
• Crab and coriander on brioche toast

Cornets:

• Sesame cornets with shredded duck and cherries
  
  
• Sesame cornets with scrambled egg and chives
  
  
• Citrus cornets with salmon tartare

Vegetarian:

• Fried brie with caramelised onion triangles
  
  
• Asparagus and Gruyere strudel
  
  
• Caramelized onion foccacia, raisin tapenade
  
  
• Saffron cauliflower fritters with herb aioli

Fresh spring rolls:

• Salmon and avocado
  
  
• Chicken and snow pea sprouts
  
  
• Teriyaki beef and ginger
  
  
• Lemongrass beef with cucumber

Mini croissant:

• Avocado and chicken
  
  
• Gruyere and tomato
  
  
• Salmon and chive

Salad leaves:

• Mini Caesar in baby cos
  
  
• Fetta and tomato in baby cos
  
  
• Duck and hazelnut salad in baby cos

Entree Selection

• Thyme confit of Salmon with grapedust, crème fraiche, cucumber and vine-leave salad and fried capers
  
  
• Roast beetroot and Goat’s cheese tart with rocket and walnut salad
  
  
• Prosciutto wrapped figs with Goat’s cheese and watercress salad
  
  
• Sugar cured beef with grilled artichokes, rocket and Parmesan
  
  
• Parmesan crusted whiting, baby cos, avocado, garlic croutons and orange sesame dressing
  
  
• Crisp fried pork belly with grilled scallops, tatsoi and apple blackcurrant glaze
  
  
• Grilled prawns with pesto and confit tomato tart
  
  
• Smoked trout salad with red onions, crisp capers, cornichons and crème fraiche cucumbers
  
  
• Veal capriccio with shaved Parmesan, baby capers and Lemon Colonna
  
  
• Scallop risotto with fresh peas and mint, crisp leek and orange
  
  
• Duck salad, pear, mint and rocket with duck prosciutto
  
  
• Cherry tomato and bocconcini tart tatin with cucumber salad
  
  
• Confit duck terrine with port figs, watercress and olive croutons
  
  
• Pork rillette, apple confit, garlic croutons and watercress

Fresh Pasta:

• Goats cheese ravioli with caramelized pumpkin
  
  
• Oxtail ravioli with horseradish sauce
  
  
• Pumpkin ravioli with pine nut and cabernet brown butter and fried basil
  
  
• Prawn and crab ravioli with shellfish essence

Poultry:

• Confit duck with caramelized onion and mascarpone risotto
  
  
• Z3 duck with sweet potato mash, beans and sour Okanagan cherries
  
  
• Braised duck with fresh greens and cinnamon infused grapes
  
  
• Roast chicken with soft blue cheese polenta, sugar snaps and jus
  
  
• Roast chicken with buffalo mozzarella lasagna, roast capsicum and spinach
  
  
• Tarragon chicken with sweet corn risotto and crisp pancetta
  
  
• Prosciutto wrapped chicken with fennel roasted pumpkin, beans and mustard aioli
  
  
• Grilled Spatchcock, warm shallot and potato salad and warm grapes
  
  
• Roast spatchcock with wild rice and mushroom risotto
  
  
• Free range chicken with sweet potato gratin, sugar snaps and pan jus
  
  
• Roast chicken breast with prawn potato cake, rocket pesto
  
  
• Confit duck, beetroot and mascarpone risotto with rocket and Parmesan
  
  
• Confit duck with green lentils and grape jus
  
  
• Duck breast with butter braised cabbage and caramelized pears
  
  
• Orange and port duck leg with spring onion mash and crispy leeks

Lamb:

• Lamb rack with buttermilk mash, crisp pancetta and rosemary jus
  
  
• Lamb rack with warm chorizo, potato and shallot salad with roast peppers and jus
  
  
• Roast shoulder of lamb, stuffed with peppers and porcini mushrooms, mash and jus
  
  
• Braised lamb shank with rocket and basil risotto and rosemary jus
  
  
• Slow roast lamb saddle, olive oil mash and rosemary jus
  
  
• Rack of lamb, caramelized pumpkin and snow peas
  
  
• Mushroom stuffed lamb leg, wilted spinach and roast sweet potatoes
  
  
• Olive crusted lamb loin, roast pepperonata and jus
  
  
• Lamb shank, caramelized onion risotto with apricots and grape seeds

Beef:

• Beef fillet with tomato and olive tart, sautéed greens and Pinot jus
  
  
• Beef fillet, chorizo and white bean cassoulette with beetroot remoulade
  
  
• Beef fillet, shitake and oyster mushroom ragu, Parmesan crisp and eggplant marmalade
  
  
• Beef fillet, garlic mash, sautéed greens and caramelized onions
  
  
• Beef fillet, beetroot and anchovy tart, broccolini, Pinot jus
  
  
• Braised beef cheeks, mash and Shiraz braised shallots
  
  
• Beef fillet, onion marmalade tart, broccolini and olive tapenade
  
  
• Beef fillet, truffled mash, brussel sprouts and oxtail sauce
  
  
• Beef fillet, roast root vegetables with confit tomatoes and cabernet jus
  
  
• Beef fillet, caramelized onion rosti, field mushroom and jus

Fish:

• Crispy skinned Salmon, marinated pumpkin and pine nut salad, apple balsamic
  
  
• Grilled Salmon with crushed pea mash, wilted lettuce and salsa verde
  
  
• Grilled Snapper with lentils, pesto vegetables and soft herb salad
  
  
• Grilled Snapper with new potatoes, asparagus, and romesco sauce
  
  
• Snapper with spring onion potato cake and slow roasted cherry tomatoes
  
  
• Grilled fish, lemon and chive risotto cake with tomato and almond salsa
  
  
• Salmon with preserved lemon potatoes, soft herb salad and Colonna
  
  
• Steamed snapper with confit cherry tomatoes
  
  
• Roast fish with prawn and chive risotto, rocket and parmesan

Veal:

• With braised shitake mushroom, grilled brussel sprouts and apples
  
  
• Veal cutlet with chorizo sausage cassoulet, peppers and spinach
  
  
• Veal saltimbocca with thyme potatoes and fried sage
  
  
• Veal loin with cauliflower fritters, green beans and port jus

Pork:

• Pork cutlet, apple and potato gratin and port jus
  
  
• Whole roast pork rack with Irish colcannon
  
  
• Roast pork loin, mustard potatoes and radish remoulade
  
  
• Apple and walnut stuffed pork with parsnip mash
  
  
• All menu items are subject to season availability of produce

Desert Selection:

• Steamed vanilla cake with warm berry marmalade and vanilla mascarpone
  
  
• Crème brulee with poached fruits and biscotti
  
  
• Buttermilk pannacotta and citrus and saffron salad
  
  
• Valrhona praline chocolate tart with mascarpone cream and berry compote
  
  
• Warm chocolate cake, cream Anglaise and bourbon ice-cream
  
  
• Brioche and chocolate bread pudding with toffee ice-cream
  
  
• Slow roasted pears with pistachio cream and orange caramel sauce
  
  
• Chocolate oblivion with mascarpone and poached strawberries

Exclusive Use - ANY TIME

CONFIRMATION OF BOOKINGS

The Vine Yard Restaurant and Cookery School will tentatively hold a booking for a period of fourteen days. Confirmation of the booking is verified when The Vine Yard receives a $750 non-refundable deposit.

GUARANTEED NUMBERS

A minimum guaranteed number of guests is required seven working days prior to the function. This number is the minimum number billed. Final numbers may increase one day prior.

CANCELLATION

Please provide The Vine Yard with written notice of cancellation.

PRICING AND MENUS

At the time of print, the prices quoted on our brochure are correct. All prices and menus are subject to change and may be changed without notice. Prices quoted will not alter once the booking is confirmed.

DAMAGE TO PROPERTY

The Vine Yard does not accept the responsibility for the damage or loss to any client's property left on the premises prior to, during or after an event. Organisers are financially responsible for the damage to fittings, property or equipment by guests or outside contractors. Nothing is to be nailed, screwed, stapled or adhered to any wall, door or other surface of the building unless approved by the manager. Any damage will be billed accordingly.

LAWS & REGULATIONS

At no time will the client commit any act or permit its employees, agents or invitees to commit and act that is illegal, noise some or offensive or is in breach of any statues, by laws, regulations, or any other provisions having the force of law, included but not limited to the Liquor License and Fire Regulations.

PAYMENTS

Corporate events will be sent an invoice via mail. All private events must be paid in full prior the event.

All wines are subject to availability and change without notice.  If changes are required, every attempt will be made to keep it as close as possible to the original selection.

All cocktail packages are to be for a minimum of two hours. In line with our policy for Responsible Service of Alcohol, all cocktail functions for three hours or more will be served substantial canapés. If more substantial canapés are required they are $5.50 per person, per choice.