Suggested Menus
Below are 3 Sample Sit Down menus and a Cocktail Food Menu for you to choose from.
These are suggestions however, and if you would like to request a specific dish to be created by the chef, please contact us to discuss your options.



Sit Down Menu 1

ENTREE:
• Figs stuffed with gorgonzola, walnut and mascarpone royale, wrapped in prosciutto, oven baked on a rocket, pear and parmesan salad
• Chargrilled prawns in a salad of cos lettuce, snow peas, semi-dried tomatoes, spanish onion and our own cocktail sauce
• Salt and pepper squid served with rocket, pear and parmesan salad

MAINS (3 to choose):
• Crispy skinned Nannygai with nicoise salad of green beans, semi-dried tomatoes, kalamata olives, anchovy, blanched potatoes with coodled egg and tuna mayonnaise
• Comfit twice cooked chicken maryland served on a salad of lentils and broad beans, rocket, spring onions and parsley with maple ginger vinaigrette
• Chicken breast wrapped in bacon, oven roasted and served on braised vanilla red cabbage and rosemary mashed topped with thyme jus
• Roasted scotch fillet served with caramelised pumpkin, crispy chat potatoes and a mushroom sauce

TO FOLLOW:
• Cheese and fruit platter served with our own quince paste and water crackers

PLUS
• Our famous Tiramisu OR Wedding Cake


Sit Down Menu 2

ENTREE:
• Salt and pepper squid, served with rocket, spanish onion and lemon
• Linguine with pork belly ragu (tender pieces of pork in a rich tomato and red wine sauce
• Haloumi salad



MAINS (3 to choose):
• Crispy skinned atlantic salmon served on a nicoise salad of potatoes, green beans, kalamata olives, semi dried tomatoes, cotled egg and tuna mayonnaise
• Cajun snapper finger served on a salad of fresh tomatoes, coriander, celery, cucumber, watercress and charmoula salad
• Braised lamb shanks served with roasted corn, comfit tomatoes, skordalia (garlic mash) and a lemon sage jus
• Twice cooked chicken maryland served on sautéed zucchini and spanish crispy chat potatoes with a thyme jus
• Chicken breast wrapped in bacon served on a broad bean, corn and lentil salsa with a star anise and soy sauce

TO FOLLOW:

• Cheese and fruit platter served with our own quince paste and water crackers

PLUS
• Honey saffron pannacotta with oate biscotti OR Wedding Cake


Sit Down Menu 3

ENTREE:
• Smoked Chicken breast served on a crispy kipfler, Chinese cabbage, semidried tomoato, snowpea salad with a smoked onion mayo OR King prawns wrapped in prosciutto stuffed with Flathead fish, served with rice pilaf and sauteed rocket

MAINS:
• Mini Marion Oscar OR Crispy skin Snapper OR Nannygai served with a simple Nicoise salad

DESSERT:
• Passionfruit pannacotta (cooked cream) served with Almond biscotti OR Orange biscuit stack served with pistachio gelati and nut brittle




Sit Down Menu 4

Fish Entrée:
Scallops wrapped in smoked salmon with blini and salmon roe

Vego entrée:
Sweet corn fritters with rocket, grilled asparagus and confit tomatoes

Main fish:
Crispy pan roasted snapper with zucchini tian, potato rosti and beurre blanc

Main meat:
“Mini Marion Oscar” scotch fillet served on crspy chat potatoes, Asian greens topped with house made lime dill mayo and a bug tail



Sit Down Menu 5

Entree’s
-Peruvian Ceviche-South Australian Scallop and king fish ceviche marinated in lime juice flavoured with chilli, garlic, coriander and parsley served with mixed leaves and sweet potatoes.
-Grass fed beef fillet carpaccio served with a marinated bean salad and crispy capers

Mains
-oven roasted spitchcock stuffed with lemon and sage served with baby carrots, confit kipfler potatoes, fresh shelled peas and light jus
-Char grilled Southern yorke Peninsula spring lamb back strap served with oven roasted baby beetroot, sautéed baby spinach, buttered kipfler potatoes, goats chevre and crispy pistachios.



Cocktail Food Menu

• S&P squid

• Sushi

• Tempura Battered Flathead

• Smoked Salmon on croutons
• Kilpatrick oysters

• Natural oysters

• Prawn and scallop skewers

• Antipasto platters

• Wood oven pizza

• Tandoori chicken skewers with dipping sauce

• Honey baked chicken with Asian dipping sauce

• Lamb aranchini balls

• Beef and caper brushcetta

• Vegetable frittata

• White bait with dipping sauce

• Dips and pita bread (all dips are freshly made by the Tavern chefs)




Please call us to discuss your options and to make a booking for your next function or wedding - Ph: (08) 8854 4141
Or view the Marion Bay Tavern Wedding Guide PDF here for further information and suggestions.

 

Marion Bay Tavern - Box 114 Main Road, Marion Bay, South Australia | Phone: (08) 8854 4141 | Fax (08) 8854 4191 | Images © Marion Bay Tavern 2012 | Visit us on Facebook!