Esplanade Hotel Fremantle
Corner Marine Terrace & Essex Street. Fremantle, Western Australia 6160, Fremantle
(08) 9432 4000
Breakfast
Continental breakfast
Selection of two of the following juices
Orange juice, apple juice, tomato juice or pineapple juice
$
Freshly baked croissants, brioche rolls, fruit rolls, muffins and danish pastries assorted preserves
Accompanied with cold charcuterie and Australian cheeses
$
Freshly brewed coffee and tea
$
Lunch
Minimum numbers of 20 guestsWorking Lunch 1
Selection of cocktail sandwiches
$
Flour tortillas with assortment of fillings
$
Platter of continental meats and char grilled vegetables with turkish and foccacia breads
$
Assortment of warm mini tartlets filled with smoked ham, cheese and asparagus and cream
$
Cheese
$
Freshly brewed coffee and tea
$
Working Lunch 2
Soup of the day with fresh bread rolls
$
Toasted mini turkish breads with
Smoked ham and swiss cheese; Char grilled vegetables and fetta; Peppercorn crusted beef with horseradish and onion; Tuna with pesto mayonnaise; Tandoori marinaded chicken
$
Accompanied with sliced cucumber and sliced tomatoes
$
Baby leaves and chefs selection of two market fresh salads
$
Whole fruit and freshly sliced fruit
$
Freshly brewed coffee and tea
$
Design your own working style lunch
Cream of pumpkin with chive crème fraiche
Soups (selection of 1)
$
Roasted zucchini and tomato
Soups (selection of 1)
$
Carrot and lentil with herb scented croutons
Soups (selection of 1)
$
Sweet potato and chive
Soups (selection of 1)
$
Field mushroom and tarragon
Soups (selection of 1)
$
Dressed coleslaw with caraway seeds and mustard dressing
Salads (selection of 3)
$
Traditional caesar salad
Salads (selection of 3)
$
Rocket, spinach and balsamic salad with parmesan
Salads (selection of 3)
$
Char grilled capsicum and zucchini coated with basil pesto
Salads (selection of 3)
$
Penne pasta with sun dried tomatoes and blue cheese dressing
Salads (selection of 3)
$
Citrus scented couscous with sultanas
Salads (selection of 3)
$
Fresh garden salad
Salads (selection of 3)
$
Smoked chicken, herb mayonnaise and rocket
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Cajun roast chicken with garlic mayonnaise
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Slow roast beef with horseradish and baby cos
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Tuna spring onion and aioli
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Char grilled vegetable with balsamic
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Smoked salmon, red onion and caper dressing
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Maasdam and sliced ham with coarse grain mustard
Assortment of sandwiches, rolls and baguettes (selection of 3 fillings)
$
Lamb strips flamed in brandy with dijon mustard
Hot dishes: 1 choice; 2 choices; 3 choices
$
Braised beef with green peppercorns, mushrooms and bacon lardons
Hot dishes: 1 choice; 2 choices; 3 choices
$
Pork fricassee with capsicums and mushrooms tossed with fresh tarragon
Hot dishes: 1 choice; 2 choices; 3 choices
$
Navarin of lamb with rosemary, root vegetables and redcurrant jelly
Hot dishes: 1 choice; 2 choices; 3 choices
$
Thai style chicken green curry with coconut cream
Hot dishes: 1 choice; 2 choices; 3 choices
$
Penne pasta with neapolitan sauce, fresh basil and freshly shaved parmesan
Hot dishes: 1 choice; 2 choices; 3 choices
$
Spinach and ricotta lasagne
Hot dishes: 1 choice; 2 choices; 3 choices
$
Apple and cinnamon crumble
Desserts (selection of 1)
$
Freshly sliced fruit platter
Desserts (selection of 1)
$
White chocolate and raspberry torte
Desserts (selection of 1)
$
Coffee and chocolate cheesecake
Desserts (selection of 1)
$
Pavlova with fresh fruit and passionfruit coulis
Desserts (selection of 1)
$
Set Menus
Minimum numbers of 50 guestsSoup
Lightly spiced parsnip and smoked chicken with parsnip crisps
$
Roast roma tomato and spanish onion herb crème fraiche
$
Field mushroom and fresh tarragon topped with chive sour cream
$
Cream of young asparagus garnished with asparagus spears
$
Traditional french onion with swiss cheese crouton
$
Roasted zucchini and capsicum with basil crème fraiche
$
Cold Entree
Antipasto plate or platter
Prosciutto wrapped rock melon, smoked ham, danish salami accompanied with feta marinaded in pesto, char grilled capsicum, zucchini and eggplant and semi dried roma tomatoes with basil
$
Terrine of chicken livers, onion marmalade red onion and rocket salad with toasted foccacia croutes
$
Smoked lamb salad with toasted pine nuts, crispy bacon and fresh herbs bound with basil pesto
$
Galantine of quail, chicken and thyme stuffing sliced over an apricot and roasted sesame seed salad
$
Home cured salmon gravlax with sesame-scented seaweed and bean shoot salad drizzled with wild lime dressing
$
Warm Entree
Spinach and ricotta tortellini with field mushrooms and fresh herbs bound with a garlic cream
$
Warm tomato and fetta cheese tartlet with crispy bean shoot and capsicum salad herb beurre blanc
$
Roasted pumpkin risotto with spinach, sesame seeds and shaved parmesan drizzled with macadamia nut oil
$
Cajun marinaded lamb fillet sliced onto Israeli couscous drizzled with yoghurt and mint dressing
$
Medallions of beef sliced over warm potato salad, sesame and whole grain mustard dressing
$
Seafood duo
Tempura fried prawns with sesame seed and wakami and smoked salmon rolled around a smoked trout mousse with chive crème fraiche
$
Seared scallops, crispy fried vegetables duo of capsicum beurre blanc
$
Main Course – Chicken
Supreme of chicken stuffed with spinach, mozzarella and garlic butter laid on an herbed potato cake, basil beurre blanc
$
Supreme of chicken filled with a lemon and chive mousse laid on sweet mashed potato drizzled with a native lime cream
$
Corn fed chicken supreme with feta cheese and basil mousseline presented on a leek and onion potato cake with a lemon and chive cream
$
Supreme of chicken wrapped in prosciutto sliced over caramelised sweet potato with a whole grain mustard cream
$
Supreme of chicken sliced over linguine with swiss brown mushrooms accompanied with steamed broccollini
$
Main Course - Beef, Lamb and Pork
Flame grilled sirloin steak crusted with cracked black pepper laid on celeriac creamed potato coated with a peppercorn jus
$
Pork fillet medallions rolled in cajun spices sliced around a roasted root vegetable ragout with a tomato and herb salsa
$
Roast rack of lamb infused with garlic and rosemary laid on spring onion and garlic whipped potato
$
Backstrap of lamb wrapped in prosciutto and sage, fondant potato and honey and brown sugar glazed baby carrots
$
Loin of lamb marinaded in basil pesto sliced over potato rosti accompanied with steamed brocollini
$
Char grilled fillet of beef laid on a field mushroom risotto crowned with red onion marmalade with a port and redcurrant jus
$
Fillet of beef topped with a farce of wild mushrooms and thyme presented on chive potato cake with a smoked bacon and swiss brown reduction
$
Main Course- Fish
Baked snapper with a herb and parmesan crust with caramelised sweet potato and broccollini
$
Grilled salmon fillet presented on aniseed scented wok-fried vegetables with a white wine and herb reduction
$
Pan fried fillet of ocean trout with a scallop and prawn farce on a spring onion potato cake with chive cream
$
Fillet of barramundi laid on petit ratatouille with spiced potatoes moated with a whole grain mustard beurre blanc
$
Main Course - Vegetarian
Spinach and ricotta tortellini with field mushrooms and fresh herbs bound with a garlic cream
$
Dessert
Soft centred pavlova with chantilly cream and macerated strawberries
$
Individual boston mud cake topped with white chocolate ganache drizzled with berry coulis
$
Hot sticky toffee and date pudding with whiskey scented butterscotch sauce
$
Vanilla bean panna cotta with berry compote
$
Lemon and lime curd tart with cassis water ice
$
Baked chocolate tart with ferrero rocher gelato
$
White and dark chocolate cheesecake with a wild berry coulis
$
Tropical fruit bavaroise with a passion fruit and cointreau puree
$
Strawberry spring rolls with berry coulis and sauce anglaise
$
Barbecue
Minimum numbers of 50 guestsSalads
Rigatoni pasta bound with slow roasted capsicums drizzled with blue cheese and walnut dressing
$
Sliced roma tomato and bocconcini with basil pesto
$
Crisp baby cos tossed with sauce remoulade crispy bacon and freshly shaved parmesan
$
Rocket and spinach salad with marinated feta cheese
$
Char grilled zucchini and eggplant with balsamic reduction
$
From the barbecue
Flame grilled minute cut sirloin steak with caramelised onions
$
Brochette of chicken marinated in peri-peri spices accompanied with cucumber and mint yoghurt
$
Rosemary and garlic infused lamb cutlets
$
Gourmet pork and beef sausages with sun dried tomato
$
Brochette of lamb infused with garlic drizzled with red curry sauce
$
Roasted baby potatoes with garlic and herbs
$
Dessert
Seasonal fruit platter
$
Chocolate and walnut torte
$
Mixed berry cheesecake
$
Baked lemon and lime curd tart
$
Fresh brewed coffee and tea
$
Basket of fresh bread
$