Savouries & Canapes

Select any 3 for $6 per person.

Sharing Platters

To be on tables for arrival

Two Courses

Option One: Select two soups and two main courses at $22 / person Option Two: Select two entrees and two main courses at $24 / person Option Three: Select two main courses and two desserts at $24 / person

Three Courses

Option One: Select two soups, two main courses and two desserts at $28 / person Option Two: Select two entrees, two main courses and two desserts at $30 / person

All menu choices served alternate

Soups

Made fresh daily on the premises

• Cream of Chicken and Vegetables
• Italian Minestrone with Shaved Parmesan
• Traditional Pea and Ham
• Cream of Potato and Bacon
• Chinese styled Chicken and Sweet Corn
• Cream of Pumpkin and Honey
• Cream of Vegetables
• Traditional French Onion
• Spicy Carrot and Ginger

All soups served with garlic croutons and chopped fresh herbs.

Entree

• Satay Chicken Skewers on pilaf rice with satay sauce.
• Italian styled Penne Pasta - Penne pasta tossed with tomato, basil, fetta cheese and salami
• Smoked Chicken Salad - Smoked chicken on spring salad of mixed leaves, avocado, cherry tomatoes, asparagus and lemon vinagarette.
• Salmon Fish Cakes - Salmon fish cake on mesclun leaves and served with lemon aioli.
• Creamy Carbonara - Bacon, mushroom and sundried tomato, pan fired with onion and garlic tossed through penne pasta finished with parmesan cheese.
• Smoked Chicken Caesar Salad - This traditional favourite served with slices of smoked chicken breast, crisp bacon, parmesan and garlic croutons with creamy caesar dressing.
• Prawns and Mango Salad - Tiger Prawns served on fresh salad greens and mango cheek finished in a tangy cocktail sauce.
• Peppered Lamb Cutlets - Prime lamb cutlets lightly seasoned with cracked pepper served on creamy garlic and sour cream mash napped with pepper sauce.
• Grilled Chicken Tenderloins - Succulent grilled chicken tenderloins served on fluffy pilaf rice with roasted red capsicum coulis.

Mains

• Roast Sirloin of Beef - Oven roasted sirloin of beef served with mushroom sauce.
• Braised Lamb Shank - Braised in rosemary, garlic and red wine served on a creamy potato mash.
• Skin on Chicken Breast - Chicken breast grilled and served with a creamy bacon, parsley and white wine cream reduction.
• Grilled Dory Fillets - Served with freshly made hollandaise sauce and lemon.
• Chicken Tandoori - Marinated chicken breast in traditional spices served with jasmine rice, pappadums and tzatziki.
• Pork Medallion - Char grilled pork garnished with caramelised apple and served with a thyme jus.
• Balsamic & Chutney Marinated Lamb Cutlets - Served upon a garlic mash with wilted baby spinach finished in rosemary jus.
• Tasmanian Salmon - Oven roasted Atlantic Salmon, served with baby bok choy and finished with a sweet chilli, coriander and lime dressing.
• Riverina Lamb Rack - Local Riverina three point lamb rack roasted with honey and rosemary with a red wine glaze.
• Porterhouse Steak - Cooked to medium, served with a choice of gravy, mushroom or pepper sauce.
• Beef Wellington - Scotch fillet steak and mushroom duxelle enveloped in puff pastry, baked golden and napped with a mushroom sauce.
• Seafood Filo Parcels - Prawns, fish, calamari and scallops encased in golden baked filo pastry served with creamy garlic and brandy sauce.

All meals served with potato and seasonal vegetables. Vegetarian options available.

Desserts

• Fresh fruit salad with cream.
• Lemon Meringue pie with passionfruit coulis.
• Pavlova served mixed sugar coated berries and cream.
• Mississippi mud cake served with raspberry coulis and cream.
• Lemon Cheesecake with raspberry coulis and fresh raspberries
• Pecan Pie in Sweet Pastry served with Chantilly cream and caramel sauce
• Apple Strudel served warm with ice-cream and vanilla custard
• Sticky Date Pudding served piping hot with butterscotch sauce and double cream.

Two Courses

Option One: Select two entrees and two main courses at $32 / person Option Two: Select two main courses and two desserts at $32 / person

Three Courses

Option One: Select two entrees, two main courses and two desserts at $40 / person

All menu choices served alternate

Entree

• Lobster Soup - Garnished with truffle oil and prawn tails
• Market Fresh Seafood Plate - Moreton Bay bug, Pacific Oyster, Smoked Salmon, Prawns, Spiced Calamari, Mixed Greens, Lemon Aioli and cocktail sauce.
• Marinated Lamb Fillets - Served on traditional Greek salad of mixed leaves, fetta cheese, kalamata olives, cucumber, cherry tomatos and Spanish onion with sweet balsamic vinaigrette.
• Chicken Breast Roulade - Filled with fetta cheese and baby spinach served with mesclun salad, avocado fan and balsamic glaze.
• Szechuan Prawn Salad - Pan fried Prawns served on vermicelli salad with crisp salad, finished in coriander, rice wine and sweet chilli vinaigrette.
• Almond Crumbed Calamari - Golden Calamari served on a rice noodle and spiced cashew salad with a sweet chilli and lime sauce.
• Eye Fillet Medallions - Grilled Eye Fillet Medallion grilled to perfection served on sweet potato mash with a seeded mustard glaze.

Mains

• Eye Fillet - Prime grain fed Fillet Beef with peppered asparagus served on a sour cream and garlic mash with caramelised onion and roasted red peppers finished with red wine jus.
• Chicken Pesto - Chicken supreme stuffed with Brie cheese, garlic roasted red capsicum and pine nuts with asparagus and pesto cream reduction.
• Peppered Lamb Fillet - Marinated Lamb Fillets lightly seasoned with cracked pepper, char grilled and served with sweet potato mash, wilted baby spinach and creamy Mushroom sauce.
• Snapper Fillets - Poached in Thai flavours of Coriander, Coconut milk, Mirin, and leeks and served with bok choy, bean shoots, snap peas and scallop potatoes.
• Tasmanian Salmon Fillet - Market fresh Salmon fillet marinated in mild Thai sauce, oven roasted and served on scallop potato and pan-fried bok choy with lemon, lime buerre blanc.
• Veal Medallions - Grilled medallions of Veal, topped with pan fried garlic prawns, fresh hollandaise and served with mash potatos.
• Honey Rosemary Lamb Rack - Tender Lamb rack glazed with rosemary and honey served with roasted roma tomato, basil and garlic ratatouille served on garlic roasted chat potatoes and a red wine jus.
• Eye Fillet Mignon - Tender Eye Fillet wrapped in smoky bacon grilled to medium, served on parsnip puree, finished with chasseur sauce rich in mushrooms.

Desserts

• Sticky Date Pudding - Served with caramel sauce and King Island double cream.
• Gingerbread Pudding - With poached pears and figs, served with almond praline.
• Apple and Almond Tart - Served warm with honeycomb ice cream.
• Mango Baked Cheesecake - Served with berry coulis and cream.
• Chocolate Pudding - With chocolate ganache whipped cream and chocolate shards.
• Murray Mousse and Mud Cake - Layed Mud Cake and mousse served with double cream and ganache sauce.

Customise your buffet from our selection.

$34.00 per person.

Roasts (select 2 Roasts)

• Pork Loin seasoned with fresh herbs.
• Plump Turkey Breast with apricot and herb stuffing.
• Roast Sirloin Beef with garlic and red wine.
• All roasts served with traditional condiments.

Vegetables

• Creamy Scallop Potatoes.
• Honey Carrots.
• Medly of Green Vegetables (broccoli, zucchini, bok choy, choi sum and snow peas).

Cold Platters

• Local Smoked Leg Ham and Chorizo - Wodonga's Morrison St Butchers.
• Roasted Free-Range Chicken Pieces.

Salad (select 3)

• Spiced Calamari and Baby Spinach Platter.
• Roma Tomato, Bocconcini, Basil, Balsamic.
• Mesclun Garden Salad.
• Mediterranean Pasta Salad.
• Baby Chats with mustard mayonnaise, egg and shallots.

Desserts (select 2)

• Chocolate Brownie served with chocolate sauce.
• Chocolate Mud Cake with raspberry coulis and cream.
• Baked Lemon Cheesecake with passionfruit and cream.
• Fresh Fruit Platter - seasonal fruit with a sweet honey yoghurt diping sauce.
• Cheese Platter - local Indigo cheese with wafers, crackers, dried fruit and figs.

Optional Extras

Select more than 1 optional extra and choose 3 roast types.

These options are available for any function.

We are more than happy to arrange any of the below at an additional cost.

• Decoration Flowers
• Table Centrepieces (candelabras, etc.)
• Lanterns
• Champagne Toasts
• Chair covers and sashes
• Auidiovisual assistance, entertainment and MC's

12 Months

• Set time and date of the ceremony with clergyman or civil celebrant.
• Set a budget for your wedding.
• Choose your attendants
• Make honeymoon reservations
• Book your reception at the Albury SS&A Club.
• Choose the music for your wedding.
• Book hire cars.

6 Months

• Order your wedding dress and those of attendants. Book grooms & groomsmen's suits.
• Order headpieces
• Compile wedding present list.
• Select rings.
• Compile guest list.

3 Months

• Order invitations
• Obtain passports if needed.
• Order your wedding cake.

2 Months

• Complete notice of intended marriage for celebrant.
• Decide whether you will use a gift registry. We have a honeymoon bridal registry with SS&A Travel Brokers.
• Choose gifts for attendants.
• Mail invitations.
• Discuss menus with The Albury SS&A Club.
• Make wedding day appointment with hairdresser, manicurist, and makeup artist.

1 Month

• Order flowers. Show florist swatches and gowns.
• Appoint ushers (one for every fifty guests).
• Appoint a master of ceremonies for the reception.
• Inform anyone who will be required to make a speech.

2 Weeks

• Confirm numbers, menus etc. Complete seating arrangements.

1 week

• Finalise details with The Albury SS&A Club, florist and photographer.
• Try on all outfits to check they fit.
• Insure wedding gifts.
• Confirm arrangements with clergyman.
• Make sure all arrangements for honeymoon are complete and clothes packed.
• Write thank you notes for gifts as you receive them.