Port Douglas Resort Wedding Packages – Menu Options

Menu Options

Download full wedding package and menu options here (.pdf)

Gourmet BBQ Menu A

Minimum booking 30 people – A$99 per person

From the Butcher

  • Porterhouse steak with cabernet thyme jus
  • Lamb cutlets marinated in fine herbs
  • Sumac-spiced chicken chops
  • Housemade beef balls

From the Fisherman

  • Harrissa-spiced crispy skinned salmon
  • Salads and Vegetables
  • Field mushrooms with roasted garlic and chilli
  • Hot chats with rosemary
  • Medley of garden vegetables
  • Caesar salad with a rich egg yolk dressing
  • Tomato, basil and bocconcini salad with virgin olive oil
  • Mixed leaf salad with walnut and white balsamic vinaigrette

Condiments

  • Sky Blue pilsner fried onions, assorted chutneys and mustards, slow roast beets, pickles and pineapple
  • Assorted bread basket with whipped butter

Sweet Treats

  • Seasonal tropical fruit platter with fresh whipped cream
  • Devilish wattle seed and valrohna dark chocolate mud cake
  • Baked vanilla bean cheesecake
  • Selection of Australian cheese with dried fruit and nuts

Gourmet BBQ Menu B

Minimum booking 30 people – A$120 per person

From the Butcher

  • John Dee juicy beef rib eye steaks with portobello mushroom jus
  • Lamb cutlets marinated in fine cut herbs
  • Tandoori chicken chops

From the Fisherman

  • Garlic tiger prawn skewers
  • Bug tails and reef fish in spiced coconut milk garnished with coriander peanut pesto and fried shallots
  • Seared sea scallops with fresh nam jim

Salads and Vegetables

  • Field mushrooms with roast garlic and chilli
  • Hot chats with rosemary
  • Medley of garden vegetables
  • Caesar salad with a rich egg yolk dressing
  • Cherry tomato bombs with fresh basil and fetta salad
  • Mixed leaf salad with walnut and white balsamic vinaigrette

Condiments

  • Sky Blue pilsner fried onions, assorted chutneys and mustards, slow roast beets, pickles and pineapple
  • Assorted bread basket with whipped butter

Sweet Treats

  • Seasonal tropical fruit platter with fresh whipped cream
  • Selection of mini slices, cakes and pastries including
  • Lemon meringue tart
  • Mungalli quark and berry cheesecake
  • Devilish wattle seed and valrohna dark chocolate mud cake
  • Selection of Australian cheese with dried fruit and nuts

Buffet Menu A

Minimum booking 30 people – A$85 per person

Cold Selection

  • Assorted bread basket with whipped butter
  • Thai fish cakes with petite asian salad and tamarind chutney
  • Chilled local prawns with traditional garnish
  • Caesar Salad with a rich egg yolk dressing
  • Cherry tomato bombs with fresh basil and fetta salad
  • Mixed leaf salad with walnut and white balsamic vinaigrette

Hot Selection

  • Tortellini of wild mushrooms with english spinach and parmesan cream
  • Tandoori chicken chops
  • Oven roasted beef loin, sliced and served with port jus
  • Dukkah-crusted local reef fish fillet with bush tomato relish
  • Hot roasted chat potatoes with rosemary
  • Medley of garden vegetables

Sweet Treats

  • Seasonal tropical fruit platter with fresh whipped cream
  • Selection of mini slices, cakes and pastries including
  • Passionfruit curd tart
  • Mungalli quark and berry cheesecake
  • Devilish wattle seed and valrohna dark chocolate mud cake

Buffet Menu B

Minimum booking 40 people – A$125 per person

Cold Selection

  • Assorted bread basket with whipped butter
  • Fresh chilled seafood platters including oysters, Moreton Bay bugs, scallops tiger prawns, smoked salmon, black lip mussels and traditional garnishes
  • Caesar salad with a rich egg yolk dressing and garlic croutons
  • Cherry tomato bombs with fresh basil and fetta salad
  • Roast kumara, honey and pine nut salad
  • Mixed leaf salad with walnut and white balsamic vinaigrette

Hot Selection

  • Tortellini of wild mushrooms with english spinach cream
  • Fillets of local reef fish with braised fennel and orange
  • Sumac spiced chicken chops
  • Oven roasted beef loin, sliced and served with port jus
  • Spiced lamb cutlets on coconut rice pilaf
  • Hot roasted chat potatoes with rosemary
  • Medley of garden vegetables

Sweet Treats

  • Seasonal tropical fruit platter with fresh whipped cream
  • Selection of mini slices, cakes and pastries including
  • Passionfruit curd tart
  • Mungalli quark and berry cheesecake
  • Devilish wattle seed and valrohna dark chocolate mud cake
  • Selection of Australian cheese with dried fruit and nuts

Platters, Canapés and Forked Dishes

Minimum booking 30 people

Turkish bread and two dips A$35.00 (approx 10-15pax)
Assorted gourmet breads with three dips A$45.00 (approx 10-15 pax)
Selection of Australian cheese, dried and local fresh fruit, nuts and water crackers A$120.00 (approx 10-15pax)
Tropical fruit platters (seasonal fruits) A$85.00 (approx 10-15pax)

Fresh chilled seafood platters A$24.50 per person
Including;
Seasonal Australian oysters, Moreton Bay bugs, Hervey Bay scallops, local tiger prawns, smoked
salmon, black lip mussels and traditional garnishes.
(for an additional market price we can include lobster, local crab, salmon gravadlax)

Thala style antipasto A$17.50 per person
Including;
Pinzimonio (chopped raw vegetables with oil and vinegar), carciofi sott’aceto (pickled onions),
giardiniera (medley of pickled vegetables), pimmaduori (sundried tomatoes), peperoncini al tono
(round hot peppers stuffed with tuna), olives, italian salami, prosciutto, mortadella, provolone and
pecorino.

Canapé Selections

  • Gin gazpacho with sea salt potato crisp (C)
  • Thai fishcakes with petite asian salad and tamarind chutney (H)
  • Korma chicken pastry cup with raita and roast cashew crumble (H)
  • Assorted sushi rolls with traditional accompaniments (C)
  • Barramundi glass noodle spring roll (H)
  • White prawn and coriander wontons with sticky soy dipping sauce (H)
  • Bresolla beef asparagus and horseradish wrap (C)
  • Blood orange oyster shots (H)
  • Persian fetta, black olive and tomato pizzetta with basil pesto (HV)
  • Shredded thai style beef salad (H)
  • Confit duck en croute with red onion marmalade (C)
  • Roast mushroom caps with horseradish and talageio cheese (HV)
  • Smoked ham and semi-dried tomato tarts (H or C)
  • Choux pastry puff with smoked salmon dill mouse (C)
  • Greenant gravadlax en croute (C)
  • Beef cheek and kaffir lime spring rolls (H)
  • One bite big bad cheeseburger (H)
  • Shrimp & chive potato croquette (H)
  • Chilli salt squid with citrus aioli (H)
  • Tempura fish pieces with wasabi mayonnaise (H)
  • Warm goats cheese and caramelised onion tarts (CV)
  • Lemon meringue tart (C)
  • Belgium chocolate and hazelnut bite (C)
  • Wild berry ricotta cheese cake (C)
  • Naughty crisp chocolate strawberries (seasonally) (C)

A minimum of six canapés per person is required for a one-two hour function at
A$27.00 per person, with additional charge of A$4.00 per person per canapé thereafter.
Minimum 30 people.

Should your event run longer we recommend you opt for a forked dish or light BBQ
(C) cold (H) hot (V) vegetarian vegan on request

Noodle boxes – A$16.50 per person

Minimum 30 people – choice of two

  • Black bean chilli beef with egg noodles
  • Minted pea and trout risotto
  • Crumbed whiting, handcut chips, lemon wedges & whole egg tartar sauce
  • Twice-cooked pork belly in dark palm syrup with a mandarin and bean sprout salad
  • Leek, lobster and pernod risotto
  • Ginger, chicken, water chestnut stir fry with hokkien noodles
  • Housemade vegetarian spring rolls with lime & chilli dipping sauce
  • Cumin and coriander coconut spiced chicken with jasmine rice and raita
  • Crispy barramundi with fresh herb and glass noodle salad, sweet chilli lime dressing

From the BBQ – A$42.50 per person

Minimum 30 people (please note that the hot selection is portioned at one piece per person, with a choice of
two hot options only)

Hot selection

  • Lamb cutlets marinated in fine herbs
  • Sumac spiced chicken skewers
  • Seared sea scallops with fresh nam jim
  • BBQ king prawns au naturel
  • Chickpea spiced falafels with minted yoghurt
  • Housemade beef balls

Cold selection

  • Roast kumara, honey and pine nut salad
  • Mixed leaves with walnut and white balsamic dressing
  • Assorted bread basket with whipped butter
  • Caesar salad with a rich egg yolk dressing

Banquet Options – priced on request

Ready to go for each table, we take out all the hard work so that your guests can
easily help themselves.

NB: the below are our most requested dishes. Should you require something
unique we are more than happy to assist.

Grain-fed beef loin (MR) on tri fungi risotto with port jus
or
Crispy skin ocean trout (subject to availability) with ginger & leek rosti, fresh herb salad
or
Sugarcane skewered chicken thigh on pandanus rice with sticky soy dipping sauce.
or
Tandori prawn cutlets, coconut rice and raita
or
Four cheese cannelloni with saffron pasta sheets, avocado chilli & tomato salsa
or
Confit duck with sticky red cabbage and merlot jus

Two large salads or vegetable bowls per table – your choice of:

Garden fresh salad and white balsamic vinaigrette
or
Chef’s homemade coleslaw with whole egg mayonnaise
or
Chat potato and sweet potato salad with whole grain mustard dressing
or
Pear, walnut & blue cheese crumble, mixed leaves and sherry vinaigrette
or
Cherry tomato bombs with fresh basil and fetta salad
or
Buttered seasonal vegetables
or
Hot chats with rosemary salt

Prices start from A$75 per person for a three course set menu or A$87.50 per person for a three course menu alternate drop.

Menus are subject to change and seasonal availability. All prices are nett.