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ORDER ONLINE HEREA la carte Function menuEntréeVegetarian Minestrone Soup with toasted herb croutons Smoked salmon, fresh goats cheese, and grilled asparagus between layers of crisp pastry on a creamy herb dressing Double baked spiced pork belly on a salad of soba noodles with pickled vegetable threads and plum sauce Hand made three cheese and herb large ravioli, in a roasted leek, zucchini and bacon sauce Traditional Caesar salad with tender slices of marinated chicken fillets, croutons and a poached free range egg Buffalo mozzarella, tomato and basil individual lasagna topped with melting Heidi gruyere Peking duck breast sliced over a zucchini and potato pancake with a light red curry coconut cream Chilli prawn and mango cups with oriental herb salad and an avocado salsa Tartlet of roasted cauliflower, green olives, and feta on a mustard sauce with seasonal salad A salad of red braised and BBQued quails on crispy fried noodles and an oriental coleslaw with a spiced sesame soy dressing Seafood Main CoursesBattered fish fillets of the day served with baked potato skins, seasonal salad and classic sauce tartare Orange roughy fillets baked with a crumb crust on a pumpkin and sweet potato mash with a green bean croquette and a lemon butter sauce Panfried blue eye fillets with a lemon and parsley risotto cake and slow roasted tomatoes and a herb vinaigrette Goujons of whiting fillet with a potato pumpkin flan, sugar snap peas and on a mustard mayonnaise Main CoursesSupreme of free range chicken with a mustard fresh herb crumb crust on a bed of smashed kipfler potatoes with a snow pea salad and tarragon jus Double cooked chicken with onions, olives and fresh herbs in a tomato sauce with steamed rice and buttered seasonal vegetables Chicken fillets filled with brie and gypsy ham on a parmesan and potato puree, green beans and almonds with rich herb chicken sauce Chicken saltimbocca with Italian flavours and a green pea risotto, tomato ratatouille sauce Baked lamb loin marinated Greek style in lemon, garlic and olive oil served with rosemary roasted carrots, spinach and feta pie and lamb jus Baked boneless lamb shanks filled with a mushroom mousse served on a walnut, celeriac and potato puree with the pan juices and seasonal vegetables Roasted four point rack of lamb with spinach and mushroom gnocchi and seasonal vegetables Veal and mushroom scaloppini rolls in a creamed fine herb sauce with a parcel of ratatouille and green pea risotto gateau Traditional roast duck a la orange, with braised red cabbage, potato croquettes, and green beans wrapped in proscuitto Eye fillet of beef, rubbed with schezuan pepper and accompanied by a red onion confit, sweet parsnip fritters and roasted garlic jus Panfried eye fillet medallions on a roasted tomato, garlic and chili sauce with cumin roasted kipfler potatoes, a parcel of green beans and carrots Roasted Mustard coated porterhouse of beef with crisp roast potatoes and pumpkin, green beans and a natural full flavoured beef jus Side ordersAjay's Classic Caesar Salad Seasonal green salad with avocado, tomato and olives Selection of buttered seasonal vegetables Green beans, almonds and toasted garlic Vegetarian optionsAll vegetarian options are available in entrée or main course portions Toasted walnut crepe filled with blue cheese, roasted pears, rocket and roasted pumpkin seated on a Mediterranean dressing Eggplant falafel on an avocado tabbouli salad with a lemon and roasted garlic babaganoush Baked semolina gnocchi with a ragout of char grilled peppers, shallots and cherry tomatoes Warm tofu and roasted vegetable stack between crisp pastry layers on a soy vinaigrette (vegan) Mushroom pie served on a mushroom veloute with seasonal vegetables Baked polenta gratinated with goats curd and slow roasted roma tomatoes Sweet potato, dried olive and leek tartlet served with a leafy seasonal salad and classic vinaigrette Croquettes of Feta and fine herbs on a risotto with red peppers, capers and zucchini Cajun spiced tofu pan-fried and seated on compote of peppers, shallots, cherry tomatoes and olives (vegan) DessertAjays selection of bite size mini desserts, including lemon meringue, chocolate fudge, strawberry tartlets and mini tiramisu Segmented seasonal fruit and Australian Farmhouse cheese and cracker platter Dark chocolate cup filled with chocolate mousse topped with marinated strawberries Individual lemon lime curd tartlets topped with fluffy Italian meringue on a light vanilla sauce Traditional crème brullee dotted with seasonal berries Baked rum and raisin cheesecake moistened with whisky anglaise and vanilla ice cream Chocolate marshmallow pie with a light vanilla cream Praline amaretto semi-freddo gateau served with a espresso fudge sauce Deep dish apple and blueberry pies with buttery sweet pastry and thick double cream Flourless chocolate cakes with a rich chocolate sauce and double chocolate ice cream Ginger and date “cupcakes” with a caramel sauce green apple ice cream Hand made chocolate liqueur truffles Entrée $17.50 Cheese and Fruit $11.50 |
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