JASON AITKEN

CHEF & ADVISOR

 

“When I was first briefed on refining the menu for The Regal Ballroom, I knew the menu had to reflect the sheer magnificence of the space. I knew I had to carry the classicism, but wanted to add touches of modern cuisine as well. The result is an intricately constructed menu that leaves you asking for seconds. 

 

From the roasted Barossa Valley chicken breast served with truffle potato puree, grilled asparagus and red wine jus to the strawberry and Grand Marnier crepes served with King Island double cream, you can be sure that your dining experience is filled with aesthetic charisma, leaving your guests with a more than satisfied palate.” 


A TASTE OF OUR SEATED MENU

ENTRÉE

Smoked Atlantic Salmon served atop grilled ciabatta with shaved fennel, Spanish onion, baby capers and finished with crème fraiche.


MAIN

Gippsland four-point rack of lamb Oven roasted Gippsland four-point rack of lamb served with a garden pea ragu, crisp pancetta and jus


DESSERT

Soft-centered chocolate pudding served with espresso ice cream and vanilla anglaise


A SAMPLE OF OUR COCKTAIL MENU

 

Tasmanian Oysters with Thai Vinaigrette

Pesto Arancini with Roasted Garlic Aioli

Smoked Ocean Trout Crouton with Mustard Crème Fraiche Roasted Chorizo Sausage with Chive & Almond Aioli

Lamb Cutlets with Garlic, Oregano and Lemon Sea Salt

Prawns wrapped in filo pastry, shallow fried & served with a sweet red pepper mayonnaise

Honey-sweetened ricotta & blueberry crepe dressed with a warm coulis