Set Menus

Augustine’s has created a beautiful selection of 8 different set menus. See “Private function” tab for conditions of booking. Menus are subject to seasonal change.

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Set menu 1 $45.50 p/p

Selection of bread w Butter

 Main

Hungarian Beef Goulash with Paris mash GF

Confit Duck legs with broccolini and macerated cherry GF

Dessert

Belgium dark chocolate mousse with berries and curled chocolate

Crème Caramel custard with melon parisienne GF

 Alternative drop

 

Set menu 2  $50.50 p/p

 Selection of bread Butter

 Entrée

 Savoury Thai Fish cakes with Thai curry dip

 Roasted baby capsicums filled with ricotta, beetroot, Spanish onion and mesclun  GF V

Main

Hungarian Beef Goulash with Paris mash GF

 Confit Duck legs with broccolini and macerated cherry   GF

Alternative drop

 

Set menu 3 $60p/p

Selection of bread w Butter

 Entrée

Roasted baby capsicums filled with ricotta, beetroot, Spanish onion and mesclun GF V

 Savoury Thai Fish cake with creamy curry dips

 Main

 Confit Duck legs w broccolini and macerated cherry GF

 Roast lamb Cutlets served medium with pan fried potato seasonal vegetables and port jus GF

Dessert

Crème Caramel custard with melon parisienne GF

Chocolate crepe with spiced apple and sabayon gratin

Alternative drop

 

 Set menu 4 $63p/p

Canapés

Thai fish cake – Mini quiche Lorraine – Prawn wonton

Selection of bread w Butter

 Main

Pork belly – scallops with sweet potato mash, wilted spinach GF

Confit Duck legs w broccolini and macerated cherry   GF

Roast Barramundi fillet with Paris  mash, prawns and lemon butter sauce GF

Timbale of mushroom risotto and zucchini slices with field mushrooms and pesto GF V

Dessert

 Belgium dark chocolate mousse with berries and curled chocolate

Crème Caramel custard with melon parisienne GF

Pecan and Maple syrup pudding w salted caramel sauce and popcorn ice cream

Guests Choice

 

 Set menu 5 $67p/p

Selection of bread Butter

Entrée

Pork belly – scallops with sweet potato mash, wilted spinach GF

Pan fried Quail fillet in Quail San Choy bau,  Pinot noir jus GF

Pumpkin soup with bruschetta V

Main

Roast Barramundi fillet w Paris mash, prawns and lemon butter sauce GF

Confit Duck legs w broccolini and macerated cherry   GF

Roast lamb Cutlets served medium with pan fried potato seasonal vegetables and port jus GF

Timbale of mushroom risotto and zucchini slices with field mushrooms and pesto GF V

Dessert

Crème Caramel custard with melon parisienne GF

Pecan and Maple syrup pudding w salted caramel sauce and popcorn ice cream

Affogato vanilla ice-cream, Frangelico liquor, espresso shot GF

 Flat white, long black or Tea

Guest choice

 

Set menu 6 $75p/p

Canapés

Vietnamese vegetable Roll – Thai fish cake

Selection of bread Butter

Entrée

Pan fried Prawn cutlets on garlic butter and saffron risotto

Pan fried Quail fillet in Quail San Choy bau with Pinot noir jus GF

Pumpkin soup with bruschetta V

Main

Roast lamb Cutlets served medium with pan fried potato seasonal vegetables and port jus GF

Confit Duck legs w broccolini and macerated cherry   GF

Roast Barramundi fillet w Paris mash, prawns lemon sauce GF

Timbale of mushroom risotto and zucchini slices with field mushrooms and pesto GF

Dessert

Belgium dark chocolate mousse with berries and curled chocolate

Crème Caramel custard with melon parisienne GF

Pecan and Maple syrup pudding w salted caramel sauce and popcorn ice cream

Flat white, Long Black or tea

Guests Choice

 

Set menu 7 $85p/p

Canapés

Prawn cutlets – Mini Quiche

Selection of bread w Butter

Entrée

Pan fried Quail fillet in Quail San Choy bau with Pinot noir jus GF

Pumpkin soup with bruschetta V

Pan fried Moreton Bay Bug and leek on tartlet with extra virgin olive oil and Truffle dressing

Main

Wagyu porterhouse steak 200g served medium well with black pepper jus, roast beetroot, and potato croquette

Roast Barramundi fillet w Paris mash, prawns lemon sauce GF

Confit Duck legs w broccolini and macerated cherry   GF

Timbale of mushroom risotto and zucchini slices with field mushrooms and pesto GF V

Dessert

Individual cheese platter

Belgium dark chocolate mousse with berries and curled chocolate

Crème Caramel custard with melon parisienne GF

Affogato Vanilla Ice cream, Frangelico liquor, espresso shot GF

 Flat white, Long Black or Tea

Guests Choice

 

Set menu 8 $95p/p

Canapés

Seared Seascallop, Mini quiches, Spanish meatballs

Selection of bread w Butter

Entrée

Ten Oysters Natural with Cocktail sauce and lime GF

Pan fried Prawn cutlets, garlic butter on saffron fused risotto

Pork belly – scallops with sweet potato mash, wilted spinach GF

Pan fried Quail fillet in Quail San Choy bau with Pinot noir jus GF

Roasted baby capsicums filled with ricotta, beetroot, Spanish onion and mesclun GF V

Main

Wagyu porterhouse steak 200g served medium well with black pepper jus, roast beetroot, and potato croquette

Confit Duck legs w broccolini and macerated cherry   GF

Roast Barramundi fillet w Paris mash, prawns lemon sauce GF

Moreton Bay Bugs, Prawn, Scallops on sauce meuniere and braised fennel GF

Timbale of mushroom risotto and zucchini slices with field mushrooms and pesto GF V

Dessert

Individual cheese platter

Crème Caramel custard with melon parisienne GF

Chocolate crepe with spiced apple and sabayon gratin

Passion fruit Soufflé with coulis and pistachio ice cream GF

Affogato Vanilla Ice cream, Frangelico liquor, espresso shot GF

Flat white, Long Black or Tea

Guests Choice