Toolangi Tavern Functions

A Sample Menu

Entree

Salad of confit duck, duy poy lentils, rocket and pear vinegarete

Terrine of mediterainian vegetables served with fresh goats curd and basil oil

Pan fried potato gnocchi w pumpkin, sage and roasted pepitas

Local fig tarte tatin with salad of roasted walnuts, procuitto and rocket (seasonal)

Pan seared scallops with celeriac puree crispy duck crackling and soft herbs

Chick pea battered prawns with potato, fennel and garlic aioli

Main courses

Whole roasted sirloin (medium rare) with mashed potato, sautéed spinach and bourguignonne sauce

Roasted rump of lamb with polenta chips, confit tomatoes, crushed peas and a marjoram jus

Pan fried snapper fillet with steamed potatoes and a braise of leeks, mussels and tomato

Ragu of wild mushrooms served with poached garlic sauce, pappardelle and grana pandano

Pan fried atlantic salmon with crushed kipflers, peas and salsa verde

Roasted chicken breast on a sweet corn puree, with a silverbeet and potato filo pie and a mederia jus


Home Contact Us Menus Breakfast Dinner Pub Classics Children Take Away Drinks Events & Specials Specials Events History Functions Shop Gallery
Toolangi Tavern is also able to cater for your special occasion, be it a wedding reception, a small intimate party or a large 21st birthday party.
A wedding reception in this idyllic setting would make your special day perfect. Your wedding day is all about you ~ your style, and your choice. We cater to your needs with elegance and style, and can offer the simplicity of a garden wedding, the informality of a buffet, the splendour of a fully seated function, or the pizzazz of a chic cocktail function.	Discuss with our friendly staff, your expectations and they will ensure your day is a day to remember. Function canapés list Chick pea battered prawns with coriander relish House made felafels with minted yoghurt Gravlax of salmon on chive blini with dill crème fraiche Caramelized onion and blue cheese tartlets Freshly shucked oysters with cabernet sauvignon granita Quail, thyme and verjuice in a pastry dome Sweet potato pasties with Moroccan spices Poached quince and confit duck pithivier House made sausage rolls with tomato relish Pepper seared beef with little toasts and horseradish cream	A Sample Menu Entree Salad of confit duck, duy poy lentils, rocket and pear vinegarete Terrine of mediterainian vegetables served with fresh goats curd and basil oil Pan fried potato gnocchi w pumpkin, sage and roasted pepitas Local fig tarte tatin with salad of roasted walnuts, procuitto and rocket (seasonal) Pan seared scallops with celeriac puree crispy duck crackling and soft herbs Chick pea battered prawns with potato, fennel and garlic aioli Main courses Whole roasted sirloin (medium rare) with mashed potato, sautéed spinach and bourguignonne sauce Roasted rump of lamb with polenta chips, confit tomatoes, crushed peas and a marjoram jus Pan fried snapper fillet with steamed potatoes and a braise of leeks, mussels and tomato Ragu of wild mushrooms served with poached garlic sauce, pappardelle and grana pandano Pan fried atlantic salmon with crushed kipflers, peas and salsa verde Roasted chicken breast on a sweet corn puree, with a silverbeet and potato filo pie and a mederia jus