61 Bateau Bay Rd, Bateau Bay

PH 4334 5155

2017-18 Function Menu

Along with this letter is the Function Menu that consists of an Antipasti, Entrée, Main and Dessert course.

How to create your menu

If you would like a 3 or 2 course traditional plated menu you choose 3 of the 7 dishes available in the Entrée, Main and Dessert pages. This will create the menu that your guests will order from at the function. If choosing a 2 course menu the entire function must have either Entrée and Main orMain and Dessert. Both the 3 and 2 course options also come with Roman bread, tea and coffee

  • A 2 course menu is $45.00 per person
  • A 3 course menu is $55.00 per person

The antipasti option

If you would like the Antipasti course as an entree all dishes on the Antipasti course will be delivered to all your guests at your tables banquet style.

Then you choose to have a Main making a 2 course menu or Main and Dessert for a 3 course menu for the entire function. You choose 3 of the 7 dishes available in the Main and Dessert pages that your guests will order from at the function.

  • A 2 course Antipasti menu is $45.00 per person
  • A 3 course Antipasti menu is $55.00 per person

For all group bookings we require

  • Final menu choices
  • Non refundable deposit of $10.00 per person as booking confirmation

Two weeks prior to function

Please note that without the $10 per head deposit your space at the restaurant is not guaranteed, and your deposit will be forfeited if you arrive with less guests than your booking without prior notice to Pordella

Sunday surcharge $3 p/pCackage $1.00 p/p

Anti Pasti

All items listed below served to your guests

Assortment of Homemade dips and relishes, including babaganoush, Olive tapenade, Sundried tomato and roasted capsicum dip and an Avocado and tomato salsa, served with grissini, and lavashcrips

Arugula salad of fresh wild rocket, sliced granny smith apple, shaved parmesan cheese, toasted pinenuts and a reduced balsamic dressing

Homemade frittata with crispy bacon, potato, red onion, capsicums and parmesan cheese

Crispy pizza slices with sundried tomato relish, baby bocconcinni cheese, anchovies, olives and green basil pesto

Tiger prawns sautéed in olive oil, butter, garlic,chilli and parsley, served with toasted Turkish bread.

Plated Menu

ENTREE

Flash fried arancini risotto balls filled with lobster meat thermidor style, melted mozzarella centre and shellfish reduction

Or

Housemade duck, peppercorn and brandy pate served with housemade tortilla crisps and fennel, radish and blood orange salad

Or

Fluffy potato gnocchi tossed in a rich cauliflower and gorgonzola sauce with seared sea scallops and curry oil vingrette

Or

Panfried chicken saltimbocca with fresh sage, prosciutto, garlic and olive oil served on garlic and parsley couscous

Or

Lamb meatballs filled with mozzarella cheese and baked in a tomato and basil sauce (GF)

Or

Pumpkin and ricotta filled ravioli served on a spiced pumpkin puree with panfried shitake mushrooms, Tuscan Cavelo Nero, pumpkin croutons and Hunter Valley goats cheese (V)

Or

Smoked salmon, tiger prawn and avocado salsa stack, served with lemon and saffron aioli (GF)

MAINS

Tender scallopines of veal covered in prosciutto ham, pan fried in butter and olive oil and served with fried potatoes, greens and a rich Marsala sauce (GF on request)

Or

Saltwater Barramundi fillet panfried and served with roasted butternut pumpkin puree, roast cherry tomato, steamed broccolini and tiger prawns (GF)

Or

Chicken breast involtini rolled with speck rashers, smoked cheddar, served on basil pea puree with butter sauce and roasted red pepper and tomato chutney (GF)

Or

Tasmanian Salmon fillet rolled with a scallop, prawn and barramundi mousse, wrapped in black forest ham, served on marscapone mash with a fresh sorrel sauce and crisp pear and rocket salad (GF)

Or

Crispy skinned slow cooked pork belly infused with fennel and sea salt served with Sambucca jus on mashed potato with char grilled Northern River prawns and zucchini(GF)

Or

Slow cooked beef brisket braised til tender in a rosemary and red wine jus with button mushrooms, bacon and eschallots served on creamy mash with green beans (GF)

Or

Homemade sour cream pastry filled with braised leeks, asparagus, peas and broccoli topped with a poached egg and smoked cheddar mornay (V)

DESSERT

Afogato with espresso shot, chocolate wafer and Baileys and Fig gelato

Or

Key lime tart topped with blueberries and mango sorbet

Or

Warm pecan pie served with salted caramel sauce and vanilla bean gelato

Or

Raspberry and mascarpone cheesecake with boysenberry twist ice cream

Or

Individual Banoffee tart served with hokey pokey ice cream

Or

Chocolate and cherry ganache cake served with death by chocolate ice cream

Or

Flourless chocolate torte served with berries and double cream (GF)