SEASONS on Ruthven
Located at the Ambassador on Ruthven
Best Western Plus Motel
200 Ruthven Street Toowoomba
07 4637 6800

Restaurant and Wine Bar 
Toowoomba
 
 (07) 4637 6800

Function Menu

Function Menu - alternate drop


Please phone 07 4637 6800 or email [email protected] to organise your function and to select from either the alternate drop menu or the banquet style menu below.

All meals are pre-arranged so that we can have the dishes ready for you and served efficiently on the night to enable smooth running of your wedding / party.  

2 Courses (entrée & main OR main & dessert)        $50 per person
3 Courses (entrée, main & dessert)                          $65 per person
4 Courses (canapés, entrée, main & dessert)          $80 per person



CANAPÉS ON ARRIVAL (All are served)

Blinis
smoked salmon, crème fraîche, dill

Zucchini flowers
goats cheese, dill, tempura (V)

Arancini
risotto, mushroom, parmesan (V)

Tartlets
caramelised onion, aged ricotta, pine nut (V)



ENTRÉES (Please choose two)


Arancini

risotto, mushroom, parmesan (V)


Lamb riblets

harissa, almond, yoghurt dipping sauce 


Coconut crumbed prawns

mango, macadamia, ginger (DF) 


Sea scallops

buttermilk, pickled radish, nasturtium, apple (GF) 



MAINS (Please choose two)


Roast desiree gnocchi

heirloom tomato, asparagus, olive, pine nut (V) 


Free range chicken breast

chat potato, forest mushroom, spinach, hazelnut (GF) 


Slow cooked pork belly

Coconut , chilli jam, Thai green mango & papaya salad (GF) (DF)


Tasmanian salmon

orange, persian fetta, mint, salt baked beetroot (GF) 



DESSERTS (Please choose two)


Chocolate fudge brownie

Nutella ice cream, candied hazelnuts, marshmallow, chocolate aero 


Berry tart

blackberry sorbet, crème fraîche, pinot gris jelly


Buttermilk panna cotta

mango, coconut, passionfruit sorbet, meringue (GF)


Vanilla bean crème brûlée

salted caramel ice cream, coconut, biscotti



Dietary requirements:
(GF) = gluten free
(V) = vegetarian
(DF) = dairy free 



 


Function Menu - banquet style



ALL DISHES ARE SERVED AND DESIGNED TO BE SHARED AMONGST GUESTS IN THE CENTRE OF THE 

TABLE ENCOURAGING A MORE SOCIAL STYLE OF DINING


2 Courses (entrée & main OR main & dessert)        $50 per person
3 Courses (entrée, main & dessert)                          $65 per person
4 Courses (canapés, entrée, main & dessert)          $80 per person


CANAPÉS ON ARRIVAL

Blinis
smoked salmon, crème fraîche, dill

Zucchini flowers
goats cheese, dill, tempura (V)

Tartlets
caramelised onion, aged ricotta, pine nut (V)


ENTRÉES


Lamb riblets

harissa, almond, yoghurt dipping sauce 

Arancini
risotto, mushroom, parmesan (V)

Coconut crumbed prawns
mango, macadamia, mint

Sea scallops

buttermilk, pickled radish, nasturtium, apple (GF)



MAINS


Slow cooked lamb shoulder with paprika rub & chimichurri


Twice cooked pork belly with apple chutney



SIDES (choose 2)


Beer battered chips ~ lemon thyme salt, aioli (DF)(V)


Salad ~ greens, tomatoes, cucumber, onion, white wine dressing (GF)(DF)(DF)


Steamed green vegetables ~ seasonal selection, lemon, olive oil (GF) (DF) (V) 


Paris mash ~ truffle, parmesan (V) 


DESSERT - Petite fours


 

Chocolate truffles


Lemon meringue tartlets


Almond cakes