Our Menus - Table Service / Banquets

Citrons add a modern-Australian twist to the menus, and will be pleased to help create your dream-menu for that special occasion.

Please contact us to customise a menu to suit your budget and personal requirements

Items off mains lists marked with an (e) can also be served as an entrée.

Entrées

Soups

  • Pumpkin, Leek & Speck with Basil-Pesto and Roasted Leeks
  • Kumera & Pumpkin with Cumin & Yoghurt
  • Mushroom & Fine Herb with Vintage cheddar
  • Potato & Leek Topped with Grilled Scallop & Flat Leaf Parsley
  • Seafood Chowder
  • Brocolli, Leek & Bacon
  • Seafood Bisque with Crème Fraiche

Plated Entrées

  • Country-Style Cognac & Bacon Pate, Brie, Spiced Chutney & Water Crackers
  • Smoked Chicken Breast, Baby Spinach, Heritage Tomatoes & Dijon Chive Dressing
  • Goatscheese & Sweet Potato Tart, Roasted Red Pepper & Basil Cream
  • Butternut & Poppyseed Ravioli, with Sorrell Pesto Cream
  • Veal Carpaccio, with Olives, Dried Tomatoes & Basil-Caper Balsamic Dressing
  • Scallops & Fresh Asparagus with Pernod Sauce on Puff
  • Sliced Duck Breast with Fig & Cognac Glaze
  • Smoked Trout and Avocado Salad, Winter greens & Green-Goddess Dressing
  • Sugar-Cured Gravelax of Trout or Salmon, Scattered Pinenuts & Rocket
  • Potato Gnocchi, Pumpkin, Castello, Red pepper & Herb Cream
Mains

Meat

  • Beef Fillet, Kumera & Chive Rosti, Wild Mushroom Jus & Caramelized Onions
  • Beef fillet, Garlic Mash, Tarrogan Bernaise & Roasted Cherry Tomatoe
  • Beef Fillet, Thyme Roasted Root Vegetables, Sweet Shallot Jus & Brocollini
  • Smoked Lamb Rump with Hungarian Paprika & Mustard Rub, Rosemary & Leek Risotto, Light Jus & Chimichurri
  • Harissa Spiced Lamb Rump, Jeweled Cous Cous, Preserved Lemon & Lebneh
  • Lamb Rack, Puy Lentils, Shiraz Jus & Sesame Grilled Asparagus
  • Pork Fillet, Hot Pesto Potato Salad, Dijon & Cracked Pepper Cream, & Fine Herb Salad (e)
  • Smoked Pork Loin with Caramelized Pear, Rocket & Blue Cheese Salad (e)
  • Pork Belly, Coriander & Rice Noodle Salad and Caramelized Chili Jam (e)

Poultry

  • Chicken Breast in Prosciutto, Caramelized Pear & Red Onion, Wilted Spinach, & Vin Cotto Jus
  • Grilled Chicken Breast, Kumera Crush, Semillon~Tarrogan Cream & Roasted Pinenuts
  • Grilled Chicken Breast, Parmesan & Pea Risotto, Light Jus, Braised Broad~Beans & Crispy Pancetta
  • Duck Confit, Seared Asian Greens, Fig & Cognac Glaze & Roasted Red Peppers (e)
  • Twice Cooked Duck, Chilli Coriander & Rice Noodle Salad, Light Game Glaze & Green Beans (e)
  • Broad Ribbon Pasta with Duck Confit, Tat Soy & Hot Roasted Tomato Vinaigrette (e)
  • Quail Chartreuse with Pumpkin & Leek Mousseline, Buttered Bok Choy & Candied Shallot & Madeira Glaze (e)

Seafood

  • Seared Scallop & Chorizo Salad, Rocket, Minted Pea Puree & Sweet Balsamic (e)
  • Harissa Spiced Prawns, Cous~Cous, Preserved Lemon & Tzatsiki (e)
  • Prawn & Atlantic~Salmon Cerviche with Avocado & Vine~Ripened Tomato, Lime, & Coconut & Coriander Cream (e)
  • Grilled King Snapper Fillet on Potato Tart Tartin, Buerre Blanc, & Grilled Asparagus
  • Za’ata Rubbed Crispy~Skin Barramundi Fillet, Crushed Royal Blues, & Citrus Butter
  • Smoked Atlantic Salmon Fillet with Dill, Mustard and Parsley Crust, Mesclun Salad, Sweet Potato Chips & Verjuice Vinaigrette (e)
  • Smoked Salmon & King Prawn Salad, Pickled Veg, Radish, & Sesame Cream (e)

Vegetarian

  • Grilled Field Mushroom & Asparagus, Rocket, Shaved Parmesan & Balsamic (e)
  • Cauliflower, Bok Choy & Kumera Red Curry, Puy Lentils, Natural Yoghurt & Basmati Rice (e)
  • Roasted Root Vegetables, Persian Feta, Baby Spinach & Corgettes with Creamy Sumac Sauce (e)
  • Roasted Roma Tomato, Haloumi, Eggplant & Zucchini Stacks, Rice Noodles & Basil Pinenut Dressing (e)
  • Spinach Tortellini with Fresh Tomato Pasta, Caramelized Garlic & Oven Roasted Mediterranean Vegetables (e)

Salads

  • Citrons Caesar Salad with Cos, Bacon, Parmesan, Croutons & Creamy Dressing (e)
  • Greek Salad with Mixed Leaves, Feta, Kalamata Olive, Peppers, Cherry Tomato, Red Onion, and Red Wine Vinegar Dressing
  • Mesclun Salad with Roasted Sweet Potato, Aubergine & Onion, Asparagus & Pinenuts with Avocado Dressing (e)
  • Watermelon, Mint & Feta Salad on Rocket, with Balsamic Dressing (e)
  • Potato, Bacon & Chive Salad with Aioli
  • Broccoli, Baby Spinach, Grape~Tomato & Almond with Pesto Cream
  • Roasted Butternut, Cous Cous & Currant Salad with Spiced Harissa Dressing

Vegetables

  • Roasted Moroccan Root Vegetables with Cumin & Garlic, Served with Tzatsiki (e)
  • Buttered Baby Potatoes with Continental Parsley & Cracked Pepper
  • Traditional Cream Potato Bake Topped with Parmesan & Chives
  • Wok-Tossed Asian Vegetables with Oyster Sauce & Garlic
  • Classic Steamed Seasonal Vegetables
Desserts
  • Sticky Toffee & Date Pudding, Butterscotch Sauce & Toffee Shards
  • Lemon Citron Tart, Caramelized Marmalade Glaze & Double Cream
  • Double Chocolate Cheesecake, Baileys Sauce & Raspberry Compote
  • Passionfruit Panacotta, Blood Orange & Passionfruit Sauce & Candied Orange
  • Macadamia & White Chocolate Tart, Crème Anglaise & Coconut Brittle
  • Pear & Frangipani Flan, Crème Anglaise & Double Cream
  • Chocolate Velvet Tart, Vanilla Bean Anglaise & Berries
  • Lemon & Ginger Cheesecake, Blood Orange Glaze & Toffee Shards
  • Rocky Road Cheesecake Quinelles, Dark Chocolate Sauce & Vanillabean Shortbread
  • Pecan & Brown Sugar Pie, Thick Cream & Crème Anglaise
  • Apple & Date Strudel, Double Cream & Candied Walnuts
  • Hazelnut Meringue, Poached Fruit, Berry Coulis
  • Seasonal Fruit Platter
  • Cheese Platter: Brie, Blue Castello & Vintage Cheddar with Nuts, Dried Fruit, Quince Paste & Water Crackers