Weddings Menus

Gourmet BBQ

Main

Chef to cook & waitress to serve buffet

Please choose 3 of the following options

• Gourmet Sausages
• Marinated Chicken Skewers
• (Vegetable skewers available for vegetarians)
• Fillet of Steak
• Lamb Cutlets
• Caramelised Onions

Please choose 3 of the following salads

• Traditional garden salad with our chef’s signature dressing
• Thai sesame salad
• Roma tomato & bocconcini salad
• Char grilled vegetable & feta pasta salad
• Roast pumpkin & capsicum cous cous accompanied with a lemon minted yoghurt
• Traditional Caesar salad
• Idaho Potato with sour cream & chives

Includes dinner roll & butter portions

Tea & coffee station

$35 per head
(not including dessert option)

**Your wedding cake served with strawberries & cream or served with an appropriate garnish to match your cake flavours extra $6 per head

Or

Alternate serve of two of our house made desserts or ask us about our choice of dessert platters. Extra $10 per head

 

Reef & Beef BBQ

Main

Chef to cook & waitress to serve buffet

Please choose 4 of the following options

• Garlic Prawn Skewers
• Seared Sea Scallops or Char Grilled Squid
• Marinated Salmon
• Fillet of Steak
• Gourmet Sausages
• Lamb Cutlets
• Marinated Chicken Skewers
• (Vegetable Skewers available for vegetarians)
• Caramelised Onions

Please choose 3 of the following salads

• Traditional garden salad with our chef’s signature dressing
• Thai sesame salad
• Roma tomato & bocconcini salad
• Char grilled vegetable & feta pasta salad
• Roast pumpkin & capsicum cous cous accompanied with a lemon minted yoghurt
• Traditional Caesar salad
• Rosemary & Sea Salt Chat Potatoes

Includes dinner roll & butter portions

Tea & coffee station

$45 per head
(not including dessert option)

**Your wedding cake served with strawberries & cream or served with an appropriate garnish to match your cake flavours  extra $6 per head

Or

Alternate serve of two of our house made desserts or ask us about our choice of dessert platters Extra $10 per head=

*Please ask us about Fresh Prawns & Oysters to accompany your BBQ

 

Gourmet Carvery

2 choices – $37.50 per head

3 choices – $42.00 per head

Meats

• Roast Sirloin of Beef with Red wine jus & Yorkshire Pudding
• Roast Lamb infused with Garlic and Rosemary
• Roast Pork with Sage & Onion Stuffing & Crackling
• Warm Orange & Honey Glazed Baked Ham
• Slow roasted Turkey Breast
• Fillets of Oven Baked Chicken Breast with apricot glaze

Vegetables

• Minted chat potatoes
• Tuscan carrots & French green beans
• Corn cobs with herb butter

Salads

• Rustic grilled vegetable and rigatoni salad
• Crisp garden salad
• Coleslaw
• Yamba Shores Tavern Potato Salad

Desserts

• Bavarious Fruits of the Forest
• Individual Tiramisu
• Crème Caramel
• Profiteroles drizzled with Grand Marnier & Chocolate Sauce
• Passionfruit Cheesecake
• Blueberry Cheesecake

2 Choices Include  - Your choice of 2 Meats, 2 Salads & 2 Desserts. Includes all vegetable options, dinner rolls & all condiments.

3 Choices Include – Your choice of 3 Meats, 3 Salads & 3 Desserts. Includes all vegetable options, dinner rolls & all condiments.

 

Al A Carte Menu Options

1 Course – $32.50 per head

2 Courses- $49.5 per head

3 Courses- $64.5 per head

*Includes dinner roll & self serve tea & coffee station

Entrees

Hot Options

• Seasonal Soup – Served with crusty bread roll
• Yamba King Prawn Vol Au Vent – Pan seared prawns in a garlic, chive and cream sauce
• Beef & Hokkien Noodle Stir Fry – Asian style marinated sirloin, crisp stir fry vegetables and hokkien noodles
• Bocconcini, Roma tomato & Black olive tart (V) – Bocconcini, Roma tomato & black olives in a puff pastry casing served with a crisp garden salad and rose
• King Prawn – Fresh prawn cocktail with Thousand Island dressing
• Salt & Pepper Squid – Squid tossed in a salt & pepper mix, fried and served with a petite salad with lemon and herbed aioli
• Skewered Chicken – Grilled chicken with a cream mushroom sauce served with a petite salad
• Chicken Vol-au-vent – Chicken and asparagus in white sauce
• Warm Lamb Salad – Char grilled lamb loin with cherry tomatoes, cucumber, Spanish onion & mango cheeks, finished with a chilli lime dressing 

Cold Options

• Bruschetta – Bocconcini, oven roasted tomato & basil
• Caesar Salad – Cos lettuce, bacon, shaved parmesan, croutons and chefs own dressing
• Prosciutto & Asparagus Stack – Crispy Prosciutto & asparagus stack with rocket, shaved parmesan and red capsicum couli
• Trio of Sushi – Selection of house made sushi with wasabi and pickled ginger
• Beetroot & Chive Stack – Balsamic infused beetroot layered with chive goat’s cheese, fresh herb salad, walnuts and olive oil dressing
• Salmon Gravlax – House cured Tasmanian salmon, avocado salsa, sabayon and citrus dust
• Oyster options (6 per serve) – Kilpatrick / Natural / Tempura (with chilli & lime dipping sauce)

Mains

• Confit Duck – Slow braised leg of duck served over shittake mushroom risotto, steamed boc choy and scallion oil
• Fillet of Beef – 200g beef fillet served upon garlic mash, slow roasted tomato, field mushroom and char grilled capsicum drizzled with cab sauv jus
• Pesto Chicken – Oven roasted chicken breast served with spinach, brie and thyme roasted chats, char grilled zucchini and basil pesto crème sauce
• Tasmanian Salmon – Crispy skinned salmon rested on a caramelised Spanish onion potato cake. Served with tomato concass, miro herb salad and lime beurre blanc
• King Fish – Fresh herb & macadamia nut crusted king fish. Served with kipfler & dill mash, pancetta wrapped French beans and citrus glaze
• Reef & Beef – 200g sirloin topped with King Prawns and Bearnaise sauce. Served with roasted chats, wilted greens and a shiraz jus
• Rosemary Lamb – Rosemary infused lamb rump served on sweet potato puree. With gremolata, ratatouille and cab sav jus
• Tarragon Gnocchi – Sautéed rocket & ricotta gnocchi with tomato tarragon vinaigrette
• Rack of Lamb – Rack of Lamb with a hazelnut & herb crust served with sweet potato rosti & seasonal vegetables. Finished with a creamy mustard jus
• Creamy Chicken – Chicken breast topped with sautéed prawns and sun-dried tomatoes in a white wine cream sauce with garlic mash and green beans
• Angus Sirloin – 200g Angus grain fed sirloin cooked medium. Served with roasted chat potatoes, char grilled field mushroom, capsicum & slow roasted tomato. Finished with a shiraz jus.
  

Desserts

• YST Sticky Date – House made sticky date pudding with caramel sauce and vanilla bean ice cream
• Raspberry Crème Brulee – Raspberry in a creamy vanilla custard, praline toffee and pistachio biscotti
• Tiramisu – Chocolate layered sponge, espresso mascarpone, anglaise and ice cream
• Chocolate Mousse – Frangelico scented chocolate mousse with berry compote and Chantilly cream
• Blueberry Cheesecake – Soft set blueberry cheesecake with passionfruit couli and crème fraiche
• Apple & Cinnamon Strudel – Served with cream anglaise and Chantilly cream
• Profiteroles – Choux pastry filled with a custard cream and smothered in dark chocolate sauce
• Fresh Fruit Salad – Selection of fresh fruit & citrus cheesecake yoghurt