City Hall Plated Lunch & Dinner Menus

Download the Plated Lunch & Dinner Menu

PLATED LUNCH & DINNER

Minimum 20 guests, valid Monday to Saturday. Sunday surcharges apply

Harvest Platinum
Chef selection of two arrival canapes - $6.00 per person
Two course dinner - $60.00 per person
Add petit four platters - $9.50 per person
Three course - $72.00 per person
 
Menu Items
Served to the table basket of Papa Al's locally baked fresh sourdough rolls
 
Entrée (please select two dishes – these will be served alternately)
Available during Spring & Summer
  • Chilled New England lamb salad with mint leaves, beans, fire peppers & Spanish onion in a lemon pepper dressing (gluten free, dairy free)
  • Gravlax of ocean trout with rocket, avocado puree, caper berries & in house pickled cucumber (dairy free, gluten free)
  • Mushroom & Binnore goats cheese bruschetta splashed with truffle oil (veg)
  • Lobster, prawn & shallot arancini with a Galliano cream sauce
  • Duck pistachio & orange terrine wrapped in prosciutto with cumquat marmalade (gluten free, dairy free)
  • Smoked Manning Valley beef fillet with roasted balsamic beetroot puree, baby capers & wild elk leaf (gluten free,dairy free)
  • Grilled haloumi with panzanella salad (veg)
Available during Autumn & Winter
  • Tsukune chicken meatball kebab with salted edamame beans & sweet roasted ginkgo nut
  • Slow braised Hunter Valley beef cheek with chilli gremolata & polenta puree (gluten free)
  • Three sake steamed Port Stephens oysters, served with kimchi puree, fine ground daikon radish & baby shiso (gluten free, dairy free)
  • Lobster, prawn & shallot arancini with a Galliano cream sauce
  • Duck pistachio & orange terrine wrapped in prosciutto with marinated figs (gluten free)
Main Course (please select two dishes – these will be served alternately)
Available during Spring & Summer
  • New England lamb cutlets dusted in sumac & cumin served with falafel pattie & crisp broccolini (dairy free)
  • Manning Valley beef fillet with layered potato, beans with almonds & a wild mushroom jus (gluten free)
  • Truffle scented wild mushroom mille feuille topped with a gruyere crisp & smoked almond & rocket salad (veg)
  • Char grilled Hunter Valley beef sirloin with lemon pepper roasted chats, portobello mushroom, crisp pancetta, grilled asparagus & horseradish jus (gluten free)
  • Spicy dry rubbed BBQ pork fillet, bourbon BBQ sauce, lemon herbed chats with a celeriac & apple slaw (gluten free, dairy free)
  • Oven roasted salmon fillet with wholegrain mustard mash, steamed greens & a tomato dill buerre blanc (gluten free)
  • Oven roasted chicken supreme with smashed chat potatoes, steamed greens with a wild mushroom & cognac sauce (gluten free)
  • Chicken breast with dauphinoise potato, ribbon vegetables & a tarragon & Hunter Valley Semillon veloute (gluten free)
  • Manning Valley beef fillet with garlic & herb roasted chats, honey glazed Dutch carrots & a juniper berry jus. (gluten free)
Available during Autumn & Winter
  • Grilled vegetable & polenta stack with roasted cherry truss tomatoes & basil pine nut pesto (gluten free, veg)
  • New England lamb backstrap wellington with spinach & mushroom duxelles served with buttered asparagus & a balsamic enhanced jus
  • Manning Valley beef fillet with layered potato, beans with almonds & a wild mushroom jus
  • Char grilled pork cutlet with potato & chive rosti, fruity cabbage compote & redcurrant & sumac jus (gluten free)
  • Oven roasted pork knuckle with German style potato salad, steamed green beans & apple cider jus (gluten free)
  • Oven roasted salmon fillet with wholegrain mustard mash, steamed greens & tomato dill buerre blanc (gluten free)
  • Ocean trout fillet wellington filled with spinach dill & cream cheese, served with glazed Dutch carrots & braised fennel
  • Oven roasted chicken supreme, smashed chat potatoes, steamed greens with a mushroom & cognac sauce (gluten free)
  • Grilled chicken supreme with peppercorn chicken jus, sweet potato puree & buttered greens (gluten free)     
Main Meal Upgrades-locally sourced premium produce
  • Organic grass fed 5 star Manning Valley beef fillet, add $10 per person
  • Organic free-range pork, add $6 per person
  • Organic free range Lilly Dale chicken, add $8 per person
Desserts (please select two dishes – these will be served alternately)
Available during Spring & Summer
  • Summer fruit terrine with vegan meringue (gluten free, vegan)
  • Choc honeycomb mess with meringue, honeycomb cream & blueberries (gluten free)
  • Black sesame crème brulee with green tea shortbread & poached stone fruit
  • White chocolate, saffron & raspberry torte
  • Choc nemesis with Chantilly cream & a strawberry & mint jus (gluten free)
  • Chef Selection of petit fours with mini tarts & macarons
Available during Autumn & Winter
  • Choc fondant with orange gel almond tuille
  • Orange poppy seed crème brulee with almond biscotti
  • Steamed red wine poached pear & dark chocolate pudding with red wine syrup
  • Warm coconut panna cotta with peaches (vegan)
  • Chef selection of petit fours with mini tarts & macarons
To Finish 
Freshly brewed Newcastle Sprocket Roasters coffee & specialty 'The Tea Collective' tea, served buffet style

Harvest Gold
Chef selection of two arrival canapes - $6.00per person
Two course dinner - $48.00per person
Add petit four platters - $9.50per person
Three course - $59.00perperson

Menu Items
Served to the table basket of Papa Al's locally baked fresh sourdough rolls
 
Entrée (please select two dishes – these will be served alternately)
Available during Spring & Summer
  • Hunter Valley rare beef tataki salad, purple onion slivers, baby spinach with a crisp garlic, citrus & soy dressing (gluten free, dairy free)
  • Smoked chicken salad with julienne vegetables kale & cranberries with a seeded mustard aioli (gluten free, dairy free)
  • Salad of roasted hazelnuts with leafy greens, Hunter Belle Labna, kumera crisps & a berry balsamic vinaigrette (veg, gluten free)
  • Salt & pepper squid with mango salad & nam jim style dressing (dairy free)
  • Beef & pork kebapi with Balkan inspired slaw, flatbread & crumbled marinated upper Hunter Valley fetabelle
  • Binnorie goats cheese & semi dried tomato tart with pressed basil infused Hunter Valley olive oil, pine nuts & baby herbs (veg)
  • Salmon & baby caper rillette wrapped in smoked salmon with melba toast, then splashed with a cinnamon & preserved lime dressing
Available during Autumn & Winter
  • Salt & pepper squid with a salad of parmesan, semi dried tomato & rocket dressed with lime aioli
  • Gruyere & polenta cake with tomato basil coulis, white anchovies, black olive crumble & fried capers (gluten free)
  • New England lamb fatayer served with a tabbouleh salad then dressed with a mint & cumin scented yoghurt
  • Binnore Goats cheese & semi dried tomato tart with pressed basil infused Hunter Valley olive oil, pine nuts & baby herbs (veg)
  • Beef & pork kebapi with Balkan inspired slaw, flatbread & crumbled marinated upper Hunter Valley fetabelle
Main Course (please select two dishes – these will be served alternately)
Available during Spring & Summer
  • Dry rubbed slow cooked Hunter Valley beef brisket, mustard & pickled red onion potato salad, honey dijon slaw & Texan BBQ sauce (gluten free)
  • Char grilled Hunter Valley beef sirloin on a bacon & potato rosti with beer battered onion rings & a bourbon BBQ jus 
  • Harissa spiced upper Hunter Valley lamb rump with north African inspired couscous, fresh tabbouleh & a preserved lemon & coriander yoghurt
  • Twice cooked pork belly with steamed Asian greens, fragrant jasmine rice & a sweet plum & ginger sauce (gluten free, dairy free)
  • Macadamia & lime crusted Daintree barramundi fillet with steamed asparagus & lemon thyme & chilli roasted baby potatoes (gluten free)
  • Sundried tomato & Hunter Belle camembelle stuffed chicken breast with sautéed chats & spinach dressed with rocket & basil pesto (gluten free)
  • Grilled chicken supreme with a peppercorn chicken jus, sweet potato puree & buttered greens (gluten free
  • Chipotle spiced black bean & lentil patty served with wild rice, kale, avocado salsa & Pico de Gallo (gluten free, vegan)
Available during Autumn & Winter
  • Sundried tomato & Hunter Belle camembelle stuffed chicken breast with sautéed chats & spinach dressed with rocket basil pesto (gluten free)
  • Sicilian roasted lemon chicken Maryland with herb potatoes, roasted cherry tomatoes, Sicilian olives with lemon & oregano veloute
  • Grilled Hunter Valley beef sirloin on a bed of seeded mustard mash, wilted spinach & rich shiraz jus (gluten free)
  • Slow cooked Manning Valley beef osso-bucco cooked in a tomato red wine & root vegetable jus on a bed of herbed polenta
  • Sundried tomato crusted Upper Hunter lamb rump served on a truffle scented pea mash with roasted Dutch carrots & rosemary jus
  • Slow cooked New England lamb shank in a rich rosemary jus served with duo of mash potato & mint enhanced peas
  • Chipotle spiced black bean & lentil patty served with wild rice, kale, avocado salsa & Pico de Gallo (gluten free, vegan)
  • Oven roasted barramundi fillet served on a lemon scented risotto with a citrus butter sauce (gluten free)
Main Meal Upgrades-locally sourced premium produce
  • Organic grass fed 5 star Manning Valley beef fillet, add $10 per person
  • Organic free-range pork, add $6 per person
  • Organic free range Lillydale chicken, add $8 per person
Desserts (please select two dishes – these will be served alternately)
Available during Spring & Summer
  • Coconut panna-cotta with cherry compote & Persian fairy floss (gluten free, vegan)
  • Mango & lime tart with gingerbread soil & coconut mousse
  • Vanilla bean crème brulee with crumbly butter shortbread & macerated strawberries
  • Passionfruit panna-cotta with blueberries & white chocolate shards (gluten free)
  • Frangelico crème caramel with hazelnut tuille & praline shards
  • Mascarpone cold set cheesecake topped with wild berry jelly & Cointreau marinated strawberries
  • Chef selection of petit fours with mini tarts & macarons
Autumn & Winter
  • Apple & rhubarb crumble with vanilla chantilly
  • Mixed berry frangipane with strawberry sauce & crème diplomat
  • Warm double choc brownie with berry compote & cream chantilly
  • Sticky date pudding with butterscotch sauce & honeycomb
  • Chef selection of petit fours with mini tarts & macarons
To Finish
Freshly brewed Newcastle Sprocket Roasters coffee & specialty 'The Tea Collective' tea, served buffet style