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

Sherbrooke Dining Package

Traditional Alternating Meal Service

Sit down dining available for luncheon or dinner with traditional alternating meal service comprising:

  • 1 hour of pre-lunch / dinner canapés (our Head Chef’s selection of hot and cold finger food)
  • A traditional three course sit down meal with 1 entrée, 2 mains & 2 desserts – mains & desserts served alternately
  • Beverages including continual service of house wines, heavy & light beer, cider & non-alcoholic drinks
  • 6 hour event including one hour for your ceremony
  • All our other usual inclusions

DOWNLOAD YOUR WEDDING
INFORMATION PACK

We are delighted you are considering Marybrooke Manor for your special day.
DOWNLOAD NOW

Entree
  • Roast pumpkin and sweet potato soup served with sour cream, croutons and tomato dust
  • Roast chicken and cream of cauliflower soup garnished with micro herbs
  • Potato and leek soup garnished with crispy bacon and chives
  • Chicken Caesar salad served with crispy bacon and shaved grana Padano
  • Beetroot bruschetta served with Danish feta, rocket and Italian glazed balsamic
  • Panko crumbed prawns with garden salad and aioli
  • Pumpkin and sun-dried tomato and feta arancini with tomato chutney and salad
  • Seared scallops served on pea puree and garden salad
  • Dukkah crusted pork belly, with minted carrot puree and apple and celeriac remoulade
  • Wild mushrooms seared in garlic and thyme, served on a crispy baguette with ricotta
  • Pulled beef cheek on potato rosti with horseradish cream and micro salad
  • Anti-pasto platter with a selection of cured meats, cheeses, olives, pickled vegetables and dips accompanied with crusty bread
  • Tri coloured gnocchi in a basil and pine nut pesto cream sauce with sundried tomatoes and shaved grana pandano
  • Ricotta and spinach ravioli served in a creamy Napoli sauce with shaved parmesan
  • Tree fungi ravioli served with sage, burnt butter and pine nuts
  • Chipotle and ‘slaw fish tacos in soft flour tortillas
Main Course
  • Whole chicken breast with crumbed camembert and red onion jam served on Paris mash with carrots, spinach and green beans
  • Panko crumb chicken breast stuffed with herb butter served with Paris mash, carrots, broccoli and grilled cauliflower with a saffron cream sauce
  • Eye fillet mignon cooked medium on creamy mashed potato with green beans, roast pumpkin and carrots with your choice of red wine, mushroom, peppercorn jus or garlic butter
  • Deconstructed beef wellington eye fillet with mushroom pate and puff pastry served on smashed new potato with carrots, artichokes and green beans with wild mushroom jus
  • Slow cooked pork belly served on sweet potato and spinach mash with sautéed cabbage and bacon, fennel, green beans, buttered carrots and apple cider jus
  • 10 hr slow cooked beef cheek served on parsnip puree with broccoli, squash and butter carrots and a red wine jus
  • Braised lamb shank served on sweet potato puree with roast parsnip, green beans, zucchini and a red wine jus
  • Lamb rump slow cooked on scalloped potato with a salad of roasted sundried tomato, spinach, red onion and crispy pita triangles
  • Herb crusted barramundi served on garlic mash with carrots, broccoli and lemon butter sauce
  • Poached snapper in chilli, coriander and coconut sauce served on jasmine rice with snow peas, capsicum and bok choy
  • Grilled pork chops finished in a bourbon and apple sauce with a potato, spinach, bell pepper and bacon hash
  • Crispy skinned salmon served with cauliflower skordalia, steamed broccolini and salad of orange, fennel and semi sundried tomatoes
  • Chicken and wild mushroom risotto roulade wrapped in prosciutto, served on a bed of sautéed seasonal greens and topped off with a buttery garlic and herb sauce and sweet potato birds nest
Dessert
  • Linz Belgian chocolate tart with mixed berry coulis and double cream
  • Warm apple pecan pie with strawberry, passionfruit crush and double cream
  • Sticky date pudding with butterscotch sauce and double cream
  • Dark chocolate cheesecake with citrus compote
  • Chocolate lava cake with double cream and chocolate garnish
  • Vanilla bean pannacotta garnished with toffee shards
  • Creamy cheesecake with blackberry sauce and double cream
  • Waffle basket with wild berries, Chantilly cream and salted caramel
  • Banana and caramel banoffee with rich caramel sauce and nut praline
  • Lemon curd tart with soft meringue garnished with berry syrup
  • Semi frozen chocolate roulade with mocha mousse and berry compote
  • Manor’s cheese plate. A selection of Australian and New Zealand cheeses with dried fruits, nuts and crackers