BANQUET MENU

(The Banquet Menu is only available in the Marina Room)

Alternate drop

Premium

April – September : Two course – $65 per person | Three course – $75 per person
October – March: Two course – $74 per person | Three course – $84 per person

Entrée

Alternate drop – choice of two items
Rare beef salad layered with crispy wonton skins & Asian slaw
Pumpkin tart, thyme onion confit, goat’s cheese, garden salad V
Tasmanian smoked salmon with green apple & baby potato salad with horseradish cream GF
Aged prosciutto, thinly sliced, feta & zucchini frittata, roquette & parmesan salad GF
Thai fish potato cakes, red coconut curry sauce, Asian cress

Main

Alternate drop – choice of two items
Char grilled beef sirloin with sweet potato mash, green beans and salsa verde GF
Char grilled lamb fillets, baked soft parmesan polenta, cherry tomato & olive salsa GF
Szechuan duck breast, parsnip puree with snow peas and pumpkin GF
Herb marinated chicken breast, mushroom & spinach risotto, red wine jus GF
Atlantic salmon, seafood fritter, braised cos lettuce, noily pratt beurre blanc

Side

Mixed leaf salad, Roma tomato, balsamic dressing

Dessert

Alternate drop – choice of two items
Sticky date pudding, butterscotch sauce, vanilla bean ice cream GF
Vanilla panna cotta, mango coulis, fresh fruit salad, coconut macaroons GF
Blackberry and pear crumble, double cream, berry sorbet
Triple chocolate cheesecake, coffee bean custard, chocolate gelato
Riva’s chocolate mousse, warm chocolate fudge, Chantilly cream, toasted shaved almonds GF

Alternate drop

Platinum

April – September : Two course – $74 per person | Three course – $84 per person
October – March: Two course – $83 per person | Three course – $93 per person

Entrée

Alternate drop – choice of two items
Steak tartare with gribiche sauce, potato crisps and watercress GF
Twice baked goats cheese soufflé, radicchio, pear & parmesan salad, balsamic reduction V
Fried Kataifi prawns served with chilli jam and lemon aioli
Grilled Hervey Bay scallops, tomato concasse, white wine beurre blanc GF
Soft cooked eggplant, chickpea & preserved lemon filling, tomato jus V, GF

Main

Alternate drop – choice of two items
Char grilled porterhouse, potato gratin, spinach, roasted capsicum, red wine jus GF
Chermoula marinated lamb rump, Persian quinoa, green beans, jus GF
Roast chicken breast, kaiserfleisch, savoy cabbage sauté, carrot puree GF
Roast duck breast, Asian greens, oyster mushroom, shallot & star anise soubise GF
Pan fried barramundi, grilled vegetables, petit ratatouille, salsa verde GF

Side

Mixed leaf salad, Roma tomato, balsamic dressing

Dessert

Alternate drop – choice of two items

Sticky date pudding, butterscotch sauce, vanilla bean ice cream GF
Vanilla panna cotta, mango coulis, fresh fruit salad, coconut macaroons GF
Blackberry and pear crumble, double cream, berry sorbet
Triple chocolate cheesecake, coffee bean custard, chocolate gelato
Riva’s chocolate mousse, warm chocolate fudge, Chantilly cream, toasted shaved almonds GF