entree

First Course Menu

Mediterranean antipasto plate
Prosciutto, Hungarian salami, roast vegetables, frittata, feta cheese, Marinated kalamata olives & egg

Greek style tasting plate (v)
Dolmades, feta cheese, roast zucchini, eggplant, marinated kalamata olives, Tzatziki & hummus dips with toasted breads (v)

Smoked salmon plate
Layered Tasmanian smoked salmon with potato latke, horseradish cream with herb & Capers salad

Chilli prawns (g)
Mild red chilli sauce, jasmine rice & coriander

Tempura battered soft shell crab,
with A Lemon, parmesan and saffron Risotto

Thai chicken satay strips (g)
Grilled chicken, jasmine coconut rice & tomato, red onion & coriander salsa

Five spice duck & Mushroom Risotto (g)
With mushroom ragout & parmesan shavings

Pumpkin & ricotta ravioli (v)
With parmesan, pumpkin dice, oven roasted tomato sauce

Vegetable parcel (v)
Sautéed vegetables wrapped in filo coated in caraway seeds With tomato relish

Soups
Roast tomato & basil soup with parmesan crouton (v)
Minestrone – seasonal vegetables, beans, tomato, Pearl Couscous & pesto
Cauliflower with almonds & grissini stick (v)
Savoy’s signature Hungarian goulash soup

main course

Main Course Menu

Breast Of Chicken Savoy
Breast of chicken dusted with paprika with pea, mushroom & pearl couscous, and a sumac yoghurt

Herbed chicken
Crispy skin herbed chicken breast, with seasonal greens, mushroom ragout, pomme potatoes & lemon hollandaise sauce

Chicken verrato
Chicken breast marinated with herbs with roast vegetables, rice pilaf, capers & tomato jus

Roast scotch fillet of beef
With seasonal green vegetables, pomme potatoes & willowglen shiraz jus

Eye fillet of beef 220 gram (additional cost $5.00 per person)
Hungarian paprika potatoes, diced roast vegetables, With rosemary & Willowglen shiraz jus

Fish of the day
Miso oven baked fillet of fish served with seasonal greens, steamed white rice garnished with julienne vegetables and a sticky soy glaze.

Fillet of Atlantic salmon (additional cost $5.00 per person)
Pan fried Atlantic salmon fillet with spinach, baby beets, pomme potatoes and a skordalia sauce

Rack of lamb (additional cost $7.00 per person)
Four point rack seasoned and spiced served on pomme potatoes & seasonal greens with a rosemary and mint sauce garnished with sweet potato chip

Roast loin of pork
potato mash, green apple slaw & seeded mustard thyme jus

Veal schnitzel
Hungarian paprika potatoes, garden salad & mushroom sauce

Festive seasonal roast turkey & ham
Sliced roast turkey breast, spiced smoked ham, pomme potatoes, Seasonal greens, traditional festive gravy & cranberry sauce

Dietary guide
We take great care to ensure those with special dietary needs are provided meals that are suitable. Please advise in advance if any of your guests are vegetarians, coeliac or have any specific food allergies.

Dessert

Dessert Menu

White chocolate and raspberry bread & butter pudding
With a vanilla custard & cream

Almond crusted fruit crumble
Poached rhubarb & pear with a Roast almond & coconut crust with vanilla ice cream

Vanilla bean & orange panna cotta
Served with minted strawberries and chocolate crumbs

Chocolate Mud cake
Accompanied by a raspberry gelato & chocolate syrup

Apple, cinnamon & sultana strudel
Custard, walnuts & ice cream

Sticky date pudding
Butterscotch sauce, chopped dates & vanilla ice cream

Profiteroles
Choux pastry puffs filled with crème patisserie topped on chocolate custard with vanilla ice cream

Tiramisu
Soaked layers of sponge with coffee, liqueur, Mascarpone cheese and chocolate.

Christmas plum pudding
Served with brandy custard & cream

Dessert Trio - one to be served to all guests – set combination applies
Mini Sticky date pudding with butter scotch sauce, Chocolate topped profiterole, and vanilla ice cream on chocolate crumbs

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