Manly1

EVENTS & FUNCTIONS

 

Event & Function Choice Menu from 10 persons to 30 persons

All menus are subject to market availability & you are welcome to make any changes on the menus prior to your event. Please note many of our dishes may contain nuts or traces of nuts, ensure you advise your event sales manager of your guests’ food allergies or intolerances, for dairy or gluten free alternatives or if you have any other queries about the menu.

Crispy mini baguette w cultured butter & olive tapenade

Choice of entrée

Calamari salt & cracked pepper w rocket & lemon aioli

Petuna Ocean trout house cured, dill cream, pancake blinis, olive oil & lime dressing
King prawns cutlets w crispy lettuce, avocado & roasted tomato salsa

Warm tomato, caramelised onion & goat cheese tart, taggiashe olive puree


Choice of mains

Grilled king snapper w soft basil & parmesan polenta, mixed peas & lemon butter sauce

Grain fed beef tenderloin w mushroom sauce, potato anna & asparagus

Slow roasted rosemary marinated chicken breast w sauteed butternut & beanettes, sherry jus


Choice of dessert

Crème brûlée w vanilla bean & caramelised banana

Warm chocolate tart w pistachio ice cream & salted caramel sauce

Two farmhouse cheeses w lavosh & walnut bread, fig & apricot compote
Selection of teas & coffee

The menu is chosen from today’s a la carte menu, the dishes above are only a guideline
The chef will finalise the menu 48 hours prior the function: Seafood entrees & a vegetarian option, Tenderloin, today’s fish & chicken on main course.

Menu Price:
2 courses entrée/main $ 64.00
2 courses main /dessert $ 57.00
3 courses $ 74.00


Event & Function Menu

All menus are subject to market availability & you are welcome to make any changes on the menus prior to your event. Please note many of our dishes may contain nuts or traces of nuts, ensure you advise your event sales manager of your guests’ food allergies or intolerances, for dairy or gluten free alternatives or if you have any other queries about the menu. Please choose your menu from the followings

Crispy mini baguette w butter


Entrées

Salt & pepper dusted calamari w mediterranean vegetable, rocket & lime aioli

Fresh spanner crab, crispy lettuce & avocado salad w tomato & lemon vinaigrette

Coconut battered king prawns w coriander, mint & green paw-paw salad, sweet chilli dressing

Famous sandcrab lasagne w a creamy crustacean sauce

Crispy king prawns fritters w mediterranean vegetables & rouille sauce

Salad of serrano jamon w slow roasted tomatoes, beanettes, basil jelly, balsamic cream

Chicken ballotine w middle eastern spices, tabouleh & minted yoghurt dressing

Moroccan fillet of lamb w chickpea & red peppers, micro herbs & tomato jus

Ragout of sautéed lemon thyme marinated quail, lentils & celery salad, truffle jus

 


Vegetarian options

Entrees

Couscous tian w hummus, capsicum gazpacho, rocket

Butternut pumpkin & leek soup, croutons & rocket pesto

Warm tomato, caramelised onion & goat cheese tart, taggiashe olive puree

Entrées & mains size

Buffalo mozzarella tortellini w sweet & sour eggplant ragout, rocket & parmesan

Sweet corn & basil cake w ragout of porcini & button mushroom, tomato confit & baby spinach

Ricotta & spinach ravioli, young carrots and citrus butter sauce

Add an extra $5 to your menu if you chose one of the following entrees

Sautéed Moreton bay bug tail w potato gnocchi, chestnuts, fresh peas & sage

Grilled moreton bay bug tail, vegetable caponata & warm aioli

Wilson’s seafood platter: fresh prawns, bug tail, oysters & house cured ocean trout


Mains

Fish dishes

Grilled Queensland barramundi, braised bintje potato fondant & beanettes, lemon butter sauce

Wilson’s panko crumbed sand whiting w chips & crispy mixed salad, house made tartare sauce 28.0

Grilled king snapper w fork crushed desire potato & lemon, roasted red peppers, snow pea, warm aioli

Grilled tasmanian salmon w creamed parmesan & basil polenta, young carrots & citrus salsa

Grilled tasmanian salmon w shitake, Asian greens & coriander, lemongrass & chilli infusion, shallot cake


Meat dishes

Grain fed signature beef tenderloin w french lentils & beanettes, crispy potato anna, black pepper jus

Grain fed beef tenderloin w mushroom ragout & peas, fork crushed bintje potato & shallot sauce

Barbecued braised Australian wagyu shortribs w red wine jus, beanettes & fork crushed bintje potato

Oven roasted northern rivers veal fillet w potato anna, baby spinach & peas, shallot sauce

Pimentos dusted grain fed lamb sirloin w white bean & Greek vegetable, thyme jus

Slow roasted rosemary marinated chicken breast w tortellino, spinach & mushroom ragout, truffled jus

Slow roasted lemon marinated chicken breast, pepper & cumin spiced butternut, beanettes & pickled onion

Crispy duck confit & house made veal sausage w white bean cassoulet, citrus jus


Add an extra $5 to your menu if you chose one of the following mains

Grilled coral trout w soft polenta, baby spinach, crushed macadamia & lemon butter sauce

Free range crispy duck breast w truffle potato mash, asparagus & peas, tarragon jus

Loin of venison w sweet potato mash, mustard fruits & sauteed truffled savoy, Marsala jus


Desserts

Crème brûlée w tahiti vanilla bean & crispy pastry

Chocolate tart w pistachio ice cream, salted caramel sauce

Warm sticky date toffee pudding, butterscotch sauce, vanilla bean ice cream

Coconut & lemongrass panna cotta, poached pineapple & passion fruit sauce

Traditional tiramisu w layered mascarpone & coffee sponge, espresso sauce

Warm apple tart, caramel ice cream & calvados sauce

Tropical fruit plate, passion fruit sauce & mango sorbet

Cheese selection french & Australian w lavosh & sourdough, muscatels & fig compote


Coffee & tea

Selection of teas & freshly brewed coffee

For a Christmas functions add to your choices:

Roasted turkey breast & smoked ham w cranberries chutney, mixed peas & fork crushed potato, port wine jus

House made Christmas pudding w caramelised macadamia ice cream & vanilla sauce


Menu prices

Sole use of Wilson’s Restaurant

Friday lunch/dinner, Saturday lunch/ dinner & Sunday lunch minimum charge $12,000.00

2 courses set: main & dessert $52.0

2 courses set: entrée & main $58.0

3 courses set : entrée, main & dessert $68.0

For alternate drop add a $4.0 surcharge on the menu

 

 



Wilson’s Seafood Buffet Menu


Crusty Breads with butter and dips

 

Cold selection:
Vegetarian sushi rolls
Vietnamese style crab rice paper wrap
House cured Tasmanian Salmon Gravalax

Fresh sand crab
Tasmanian oysters
Moreton Bay bugs
Aioli, cocktail sauce and lemon
Selection of Continental Charcuterie:
Cold smoked Ham, Sopressa salami, Prosciutto,
Smoked chicken Breast
Seasonal Garden Salads:
Green Apple, Celery, Coleslaw and Walnut dressing
Traditional Greek salad with Oregano Dressing
Citrus and Baby Lettuces with Honey Balsamic Vinaigrette


Hot Selection:
Chicken, Pancetta and forest wild Mushrooms sauce
Oven baked seasonal Reef Fish Fillet with Citrus Beurre Blanc
Roasted grain fed Beef sirloin with Mountain Pepper Jus
Roasted Desire Potatoes with rosemary
Potato gnocchi with tomato fondue, and basil
Seasonal Vegetables with extra virgin olive oil and tarragon


Dessert Selection:
Today’s Pastry chef Selection of four desserts
Seasonal Sliced Fruit Platter
Three Cheeses selection with Lavosh, walnut and fruit bread


Tea or Coffee


Menu price 98.00 (Minimum 60 persons)

 

 


 

Cocktail Party Suggestions


Cold
Salmon tartar w crème fraiche on bruschetta
Bresaola beef w oven roasted peppers on tartlet
House cured ocean trout on crostino
Fresh crab Vietnamese spring roll w sweet chilli dressing
Bloody Mary oyster shooter
Fresh king prawn & avocado cocktailil
Barramundi tataki in lettuce leaf
Fresh shucked oyster w lime & avruga caviar
Tomato, basil & bocconcini tartlet V
Waldorf salad w walnut & apple in tartlet V
Vegetarian Vietnamese spring roll w sweet chilli dressing V


Hot
Crispy king prawn in brik pastry w saffron aioli
Lemon pepper calamari w lime ioli
Parmesan & buffalo mozzarella tortellini, truffle salsa
Duck spring rolls, chilli plum sauce
Slow roasted lamb shank w lemon thyme pie, tomato chutney
Panko crumbed whiting & tartare
Tempura prawns w sweet chili sauce
Breaded stuffed mushroom w mediterranean vegetables V
Polpettine w eggplant & basil V
Corn cake & red peppers salsa V


Sweet
Selection of pastry chef 2 petits fours $6


Cocktail Price:
For wedding or function pre dinner drinks 2 cold & 2 hot $14.00
1 hour function choose 3 cold & 3 hot $22.00
2 hours function choose 4 cold & 5 hot $32.00
Additional item cold $3.50
Additional item hot $4.00


Wedding Function Menu

All menus are subject to market availability & you are welcome to make any changes on the menus prior to your event. Please note many of our dishes may contain nuts or traces of nuts, ensure you advise your event sales manager of your guests’ food allergies or intolerances, for dairy or gluten free alternatives or if you have any other queries about the menu. Please choose your menu from the followings

Crispy mini baguette w butter

Entrées
Salt & pepper dusted calamari w mediterranean vegetable, rocket & lime aioli

Fresh spanner crab, crispy lettuce & avocado salad w tomato & lemon vinaigrette

Coconut battered king prawns w coriander, mint & green paw-paw salad, sweet chilli dressing

Famous sandcrab lasagne w a creamy crustacean sauce

Crispy king prawns fritters w mediterranean vegetables & rouille sauce

Chicken ballotine w middle eastern spices, tabouleh & minted yoghurt dressing

Moroccan fillet of lamb w chickpea & red peppers, micro herbs & tomato jus

Ragout of sautéed lemon thyme marinated quail, lentils & celery salad, truffle jus


Vegetarian options- Entrees

Couscous tian w hummus, capsicum gazpacho, rocket

Butternut pumpkin & leek soup, croutons & rocket pesto
Warm tomato, caramelised onion & goat cheese tart, taggiashe olive puree


Entrées & mains size

Buffalo mozzarella tortellini w sweet & sour eggplant ragout, rocket & parmesan

Sweet corn & basil cake w ragout of porcini & button mushroom, tomato confit & baby spinach

Ricotta & spinach ravioli, young carrots and citrus butter sauce


Add an extra $5 to your menu if you chose one of the following entrees
Sautéed Moreton bay bug tail w potato gnocchi, chestnuts, fresh peas & sage
Grilled moreton bay bug tail, vegetable caponata & warm aioli
Wilson’s seafood platter: fresh prawns, bug tail, oysters & house cured ocean trout


Mains


Fish dishes
Grilled Queensland barramundi, braised bintje potato fondant & beanettes, lemon butter sauce

Grilled king snapper w fork crushed desire potato & lemon, roasted red peppers, snow pea, warm aioli
Grilled tasmanian salmon w creamed parmesan & basil polenta, young carrots & citrus salsa
Grilled tasmanian salmon w shitake, Asian greens & coriander, lemongrass & chilli infusion, shallot cake

Meat dishes
Grain fed signature beef tenderloin w french lentils & beanettes, crispy potato anna, black pepper jus
Grain fed beef tenderloin w mushroom ragout & peas, fork crushed bintje potato & shallot sauce

Oven roasted northern rivers veal fillet w potato anna, baby spinach & peas, shallot sauce

Pimentos dusted grain fed lamb sirloin w white bean & Greek vegetable, thyme jus
Slow roasted rosemary marinated chicken breast w tortellino, spinach & mushroom ragout, truffled jus
Slow roasted lemon marinated chicken breast, pepper & cumin spiced butternut, beanettes & pickled onion
Crispy duck confit & house made veal sausage w white bean cassoulet, citrus jus

Add an extra $5 to your menu if you chose one of the following mains
Grilled coral trout w soft polenta, baby spinach, crushed macadamia & lemon butter sauce
Free range crispy half duck w truffle potato mash, asparagus & peas, tarragon jus
Loin of venison w sweet potato mash, mustard fruits & sauteed truffled savoy, Marsala jus


Desserts

Chocolate tart w pistachio ice cream, salted caramel sauce

Warm sticky date toffee pudding, butterscotch sauce, vanilla bean ice cream
Coconut & lemongrass panna cotta, poached pineapple & passion fruit sauce
Traditional tiramisu w layered mascarpone & coffee sponge, espresso sauce
Warm apple tart, caramel ice cream & calvados sauce
Tropical fruit plate, passion fruit sauce & mango sorbet
Cheese selection french & Australian w lavosh & sourdough, muscatels & fig compote

Coffee & tea

Selection of teas & freshly brewed coffee
For a Christmas functions add to your choices:

Roasted turkey breast w cranberries & red wine chutney, mixed beanettes & fork crushed bintje potato, port wine jus

House made Christmas pudding w caramelised macadamia ice cream & vanilla sauce


Menu prices

Sole use of Wilson’s Restaurant

Friday dinner, Saturday lunch/ dinner & Sunday lunch minimum charge $12,000.00

2 courses set: entrée & main $65.0
2 courses set: entree & main - Dessert wedding cake $70.0
3 courses set : entrée, main & dessert $74.0
For alternate drop add a $4.0 surcharge on the menu
Proposal 2 cold & 2 hot canapés for pre-dinner drinks $14 per person

 



Wilson’s Seafood Buffet Menu

Crusty Breads with butter and dips

Cold selection:

Vegetarian sushi rolls
Vietnamese style crab rice paper wrap

House cured Tasmanian Salmon Gravalax
Fresh cooked king prawns
Fresh sand crab
Tasmanian oysters
Moreton Bay bugs
Aioli, cocktail sauce and lemon

Selection of Continental Charcuterie:
Cold smoked Ham, Sopressa salami, Prosciutto,
Smoked chicken Breast

Seasonal Garden Salads:
Green Apple, Celery, Coleslaw and Walnut dressing
Traditional Greek salad with Oregano Dressing
Citrus and Baby Lettuces with Honey Balsamic Vinaigrette

Hot Selection:

Chicken, Pancetta and forest wild Mushrooms sauce
Oven baked seasonal Reef Fish Fillet with Citrus Beurre Blanc
Roasted grain fed Beef sirloin with Mountain Pepper Jus

Roasted Desire Potatoes with rosemary
Potato gnocchi with tomato fondue, and basil
Seasonal Vegetables with extra virgin olive oil and tarragon

Dessert Selection:

Today’s Pastry chef Selection of four desserts
Seasonal Sliced Fruit Platter
Three Cheeses selection with Lavosh, walnut and fruit bread

Tea or Coffee


Menu price 98.00 (Minimum 60 persons)

 



Cocktail Party Suggestions

Cold

Salmon tartar w crème fraiche on bruschetta
Bresaola beef w oven roasted peppers on tartlet
House cured ocean trout on crostino
Fresh crab Vietnamese spring roll w sweet chilli dressing
Bloody Mary oyster shooter
Fresh king prawn & avocado cocktailil
Barramundi tataki in lettuce leaf
Fresh shucked oyster w lime & avruga caviar
Tomato, basil & bocconcini tartlet V
Waldorf salad w walnut & apple in tartlet V
Vegetarian Vietnamese spring roll w sweet chilli dressing V

Hot

Crispy king prawn in brik pastry w saffron aioli
Lemon pepper calamari w lime ioli
Parmesan & buffalo mozzarella tortellini, truffle salsa
Duck spring rolls, chilli plum sauce
Slow roasted lamb shank w lemon thyme pie, tomato chutney
Panko crumbed whiting & tartare
Tempura prawns w sweet chili sauce
Breaded stuffed mushroom w mediterranean vegetables V
Polpettine w eggplant & basil V
Corn cake & red peppers salsa V

Sweet
Selection of pastry chef 2 petits fours

For wedding pre dinner drinks 2 cold & 2 hot $14.00

Cocktail function wedding $ 68.0
6 cold & 6 hot
2 fork dishes
3 petits fours desserts
Additional item cold $3.50
Additional item hot $4.00

 

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