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 & Christmas 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
roasted pumpkin, pepita, pecorino (V)

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



ENTRÉES (Please choose two)


Arancini

roasted pumpkin, pepita, pecorino, fried sage (V)


Yellowfin tuna tartare

soured cream, pickled cucumber, almond, puffed rice (GF)


Heirloom beets

buffalo mozzarella, fig, purslane, Pedro Ximénez (V)


Sea scallops

buttermilk, pickled radish, nasturtium, apple (GF)


Seared wagyu Rangers Valley MB7+ (Glen Innes NSW)

smoked garlic, salt baked beetroot, watercress, horseradish (GF)




MAINS (Please choose two)


Roast desiree gnocchi

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


Free range chicken breast

sweet corn, farro, oyster mushroom, pearl onions (GF)


Slow cooked pork belly

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


Atlantic salmon

buckwheat, peas, speck, sorrel (GF) (DF)


Lamb rump

celeriac, grilled artichoke, black garlic, salt bush (GF)





DESSERTS (Please choose two)


Chocolate, salt and caramel

chocolate ganache, salted caramel ice cream, shortbread (GF available)


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 & Christmas 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)

Arancini
roasted pumpkin, pepita, pecorino (V)

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


ENTRÉES


Baked triple cream brie wrapped in filo pastry with hazelnut

caramel, fig and baguette crisps


Arancini

roasted pumpkin, pepita, pecorino, fried sage (V)


Sea scallops

buttermilk, pickled radish, nasturtium, apple (GF)


Seared wagyu Rangers Valley MB7+ (Glen Innes NSW)

smoked garlic, salt baked beetroot, watercress, horseradish



MAINS


Slow cooked lamb shoulder with chimichurri


Twice cooked pork belly with apple chutney



SIDES


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


Leaf salad ~ fennel, tomato, cucumber, mixed leaves (GF)(DF)


Grilled broccolini ~ egg 63, parmesan, hazelnut, citrus dressing (GF)(DF)


Baby carrots ~ orange, barley, labneh, pitta (V)


DESSERT


Petit fours ~ truffle, financier, pâte de fruit