(03) 9755-2755 | enq@marybrooke.com.au  
 

Function Menus

Function Menus

You can download our Function Information Pack here.

 

SIT DOWN Evening or Luncheon Menus…

Guests are provided with an entree followed by alternating mains & desserts Weekdays $55 Weekends $60
(For a two course option deduct $5 per guest)

Entrée

Roast pumpkin soup with croutons and sour cream

Cream of cauliflower soup

Potato and leek soup garnished with crispy bacon & chives

Panko crumbed prawns with rocket salad

Tri coloured gnocchi in pesto cream sauce

The Manor’s chicken Caesar salad with bacon and grano padano

Pulled beef on potato rosti with tomato relish & micro salad

Beetroot and feta bruschetta

Pumpkin, feta & sun-dried tomato arancini

Mains

Creamy chicken, leek and fennel vol au vents with Paris mash, greens and maple glazed carrots

Panko crumbed chicken breast stuffed with herb butter served with saffron cream sauce

Slow cooked beef cheek with smashed new potatoes, greens, roast pumpkin and red wine jus

Slow cooked pork belly with pumpkin puree, greens and apple cider jus

Crispy cajun salmon on jasmine rice with stir fried mixed seasonal greens and fresh lemon butter sauce

Braised lamb shank with spinach and sweet potato mash, greens and Mediterranean sauce

Herb crusted barramundi served on garlic mash with carrots, broccoli and lemon butter sauce

Seasoned beef scotch fillet with greens, roast chats, carrots and red wine jus

Desserts

Linz Belgian chocolate tart with berry salsa

Warm apple pecan pie with double cream and maple syrup

Creamy cheese cake with black cherry sauce

Sticky date pudding with butterscotch sauce and double cream

Vanilla panna cotta with toffee shards

Banana & caramel banoffee with rich caramel sauce and nut praline

 

BREAKFAST Menus…

Continental Buffet – a Selection of cereals, variety of breads with jams & spreads, chilled fruit juices, freshly brewed tea & coffee all available from a self-serve buffet

Weekdays $15 Weekends $20 Children aged under 12 years are $15.

Plated – scrambled, fried or poached eggs on toast with bacon, grilled tomato and mushrooms, chilled fruit juices, freshly brewed tea & coffee

Weekdays $20 Weekends $25 Children aged under 12 years are $15.

Full buffet – Scrambled & poached eggs, bacon, sausages, grilled tomato, mushrooms, selection of cereals, variety of breads with jams & spreads, variety of pastries, chilled fruit juices, freshly brewed tea & coffee – all available from a self-serve buffet

Weekdays $25 Weekends $25 Children aged under 12 years are $15.

SENIORS’ Menu…

A traditional 3 course menu with alternating mains and desserts is $40 (deduct $2 per guest for no soup)

Soups (select one)

Cream of butternut pumpkin

Roasted tomato and basil

Roast chicken & vegetable sauce

Potato and leek soup garnished with crispy bacon

Roasts (select two)

Rolled leg of lamb with rosemary

Scotch fillet of beef with mustard crust

Pork shoulder with crackle and apple sauce

Turkey breast with cranberry sauce

All served with an assortment of roasted vegetables, pan gravy and condiments

Desserts (select two)

Warm apple and walnut pie with double cream and maple glaze

Sticky date pudding with butterscotch sauce

Chocolate lava cake with double cream

Individual plum pudding with warm custard

 

CHRISTMAS Menu…

Enjoy a delicious and hearty three-course meal with merry carols, christmas bon bons and christmas cheer for $45

Creamy Pumpkin Soup

Succulent turkey & ham duo with all of the roasted trimmings, cranberry sauce & gravy

Traditional Plum Pudding with a Brandy custard

 

School Graduation MENU

A two course menu with mains & desserts including soft drink & juices is $50 per person.

Children’s meals (one main and one dessert for everyone) can be preselected from the options below, while any adults (ie. teachers / parents) attending will receive a more ‘adult-friendly’ meal selected by our Chef from our wedding menu.

Main Course (select 1)
Chicken Parmagiana with chips and vegetables

Lasagne with chips and vegetables

Fish & Chips with vegetables

Dessert (select 1)
Ice cream with topping

Chocolate Mousse

A minimum of 30 people is required for the upstairs Sherbrooke Room, while a minimum of 50 people is required for the larger downstairs Grendon Room.

Use of the Chapel for presentations incurs an additional $300 fee (note no AV or music equipment will be provided other than a screen and cordless mic).