Functions Menu

We are proud to offer the following delicious menus for functions held at Currumbin RSL, all devised by our experienced Executive Chef.

Please select the menu you would like to view by clicking on the header.

Set Menu One

Select 2 from each course to be served alternatively

Entrée

• Homemade pumpkin & ginger soup with crispy croutons
• Caesar salad with poached egg and smoked chicken ribbons
• Seared salmon fillet on leek risotto with sweet basil & chilli oil

Main

• Chicken breast ballontine filled with bay bugs on a coconut & sultana risotto with mango sauce.
• Barramundi fillet on saffron mash with glazed french onion, green beans & bureau blanc.
• Eye fillet chateaubriand on Lyonnais potatoes, asparagus piccata and wild mushroom jus.

All mains served with seasonal vegetables and caesar salad

Dessert

• Fresh mini pavlova with tropical fruit and cream on a kiwi chartreuse sauce
• Classic tiramisu on vanilla anglaise
• Fresh strawberries in a chocolate basket with king island cream

Tea and coffee

Optional: International cheese platter with King Island brie, swiss cheese, fruit log, dry fruit, nuts, quince paste, grissini & water crackers

Set Menu Two

Select 2 from each course to be served alternatively

Entrée

• Prawns cutlets on a summer salad with roasted vegetables finished with balsamic dressing and macadamia nuts
• Slow roasted duck breast and seared scallops on Sichuan cucumbers & shitake mushrooms with hoisin dressing
• Crab meat, apple, wasabi and avocado tower on red peppers & tomato coulis

Main

• Involtini di Salmone – Oven baked salmon filled with spinach leaves served on lyonnais potatoes, green beans and tomato salsa
• Polynesian spiced chicken breast on potato & banana bake, asian greens and pan jus
• Baby lamb rump on polenta cake, ratatouille, roasted garlic and rosemary jus

All mains served with seasonal vegetables and caeser salad

Dessert

• Individual mud cake with chocolate chantilly and fruit compote
• Homemade apple strudel with cinnamon sabayon sauce
• Handmade semifredo with berry salad and amaretto syrup

Tea and coffee

Optional: International cheese platter with King Island brie, swiss cheese, fruit log, dry fruit, nuts, quince paste, grissini & water crackers

Vegetarian Selection

Select 2 from each course to be served alternatively

Entrée

• Roquette leaves tossed with blue vein cheese, sliced pear and walnuts with an olive oil dressing
• Homemade pumpkin & ginger soup with crispy croutons
• Avocado, lychee and fresh greens with dijon mustard dressing & sliced brie

Main

• Leek and roasted field mushroom risotto with shaved parmesan
• Roasted egg plant, red capsicum, zucchini and grilled haloumi cheese stack on polenta and zesty tomato coulis
• Vegetarian strudel in flaky puff pastry with caramelized onion & béarnaise sauce

All mains served with seasonal vegetables and caesar salad

Dessert

• Fresh mini pavlova with tropical fruit and cream on kiwi chartreuse sauce
• Fresh strawberries in a chocolate basket with king island cream
• Individual mud cake with chocolate chantilly and fruit compote
• Handmade semifredo with berry salad and amaretto syrup

Tea and coffee

Cocktail Menu

• Mini caesar salad in a cheese basket
• Vietnamese soft roll with Peking duck and crispy greens
• Pineapple flavoured eye fillet on crostini
• Pork kofta balls with curry sauce and cashew nuts
• Chicken burger with lemon grass and lime on spicy slaw
• Grilled lamb loin on crispy zucchini fritters and tomato relish
• Almond truffle
• Tea and coffee

Food served for 1.5hr

• Pacific oysters oriental with fresh coriander & lime and a dash of soy
• Broiled prawns tails on papaya & avocado salad and citrus oil
• Smoked salmon on dill cucumber salad
• Tuna medallions marinated in lime oil nested on banana salsa
• Fine angel hair pasta with bay bugs in a creamy saffron sauce
• Fine lobster bisque with melba toast
• Macadamia nut parfait
• Tea and coffee

Food served for 1.5hr

• Mini caesar salad in a cheese basket
• Broiled prawns tails on papaya & avocado salad and citrus oil
• Chilled cucumber soup with ribbons of Tasmanian smoked salmon
• Vietnamese soft roll with Peking duck and crispy greens
• Seared scallops on minted sweet peas drizzled with roasted garlic evo
• Confit duck and trio of mushrooms mini pie
• Penang chicken curry on jasmine rice and coriander
• Pineapple flavoured eye fillet on crostini
• Mini black cherry strudel with cinnamon sabayon
• Tea and coffee

Food served for 1.5hr

Premium Buffet Menu

Menu includes chef’s selection of hot and cold canapés

Cold Selection

• Continental meat platter
• Caesar salad
• German potato salad
• Pasta & roasted vegetable salad
• Continental cucumber salad
• Balsamic tomato salad
• Coleslaw

Carvery

• Roasted loin of pork with crackle
• Baked potatoes & pumpkin
• Panache of steamed seasonal vegetables

Hot Selection

• Beef stroganoff
• Chicken breast ballontine with spinach and feta cheese
• Hokkein noodle stir fry with Asian vegetables
• Rice pilaf

Dessert Selection

• Chef’s choice of Gateaux
• Homemade fruit salad
• Served with fresh cream
• International cheese platter with Kind Island brie, swiss cheese, dried fruit, nuts and water crackers

Tea and coffee

Supreme Buffet Menu

Menu includes chef’s selection of hot and cold canapés

Cold Selection

• Continental meat platter
• Caesar salad
• German potato salad
• Pasta & roasted vegetable salad
• Continental cucumber salad
• Balsamic tomato salad
• Coleslaw

Carvery

• Mustard crusted roast beef
• Roasted loin of pork with crackle
• Potato gratin
• Panache of steamed seasonal vegetables

Hot Selection

• Mongolian lamb
• Mini fillet mignon
• Penang chicken curry
• Spinach fettuccini marinara
• Jasmine steamed rice

Dessert Selection

• Chef’s choice of Gateaux
• Tropical fruit platter
• Served with fresh cream
• International cheese platter with King Island brie, swiss cheese, dried fruit, nuts and water crackers

Tea and coffee

Executive Buffet Menu

Menu includes chef’s selection of hot and cold canapés

Cold Selection

• Smoked Tasmanian salmon with condiments
• Continental meat platter
• Caesar salad
• German potato salad
• Pasta & roasted vegetable salad
• Continental cucumber salad
• Balsamic tomato salad
• Coleslaw

Carvery

• Roast leg of lamb
• Honey glazed ham
• Roasted beef OP ribs with pesto crust
• Lyonnais potatoes
• Roast pumpkin
• Panache of steamed seasonal vegetables

From the Sea

• Whole steamed Snapper with dill butter sauce

Hot Selection

• Beef stroganoff
• Teriyaki chicken on bok choy with wasabi dip
• Garlic prawns in cream sauce
• Penne Napolitano
• Rice pilaf

Dessert Selection

• Chef’s choice of Gateaux
• Tropical fruit platter
• Hot pear & blueberry crumble with hazelnut crust
• Served with fresh cream
• International cheese platter with Kind Island brie, swiss cheese, dried fruit, nuts and water crackers

Tea and coffee

Optional: Fresh prawns display at extra cost

BBQ Buffet Package

This package includes

• BBQ Buffet
• Four hour beverage package to include Orlando RF Shiraz, Orlando RF Chardonnay, Orlando RF Brut Cuvee, local draught beer & soft drink
• Christmas table décor
• DJ for four hours
• Dance floor
• Room hire

*Minimum 70 guests*

Menu

• Bread display
• Potato salad
• Coleslaw
• Mixed leaf & balsamic tomato salad

• Chicken kebabs
• Beef & herb sausages
• Fish parcels
• Jacket potato
• Corn on the cob

• Mini Pavlova
• Fruit mince tart
• Fruit platter

Tea & coffee

Christmas Set Menu

This package includes

• Four hour beverage package to include Orlando RF Shiraz, Orlando RF Chardonnay, Orlando RF Brut Cuvee, local draught beer & soft drink
• Christmas table decor
• DJ for four hours
• Dance floor
• Room hire

*Minimum 70 guests*

Select 2 from each course to be served alternatively

Entree

• Homemade pumpkin & ginger soup with crispy croutons
• Caesar salad with poached egg and smoked chicken ribbons
• Seared salmon fillet on leek risotto with sweet basil & chilli oil

Main

• Chicken ballontine filled with bay bugs on a coconut & sultana risotto with mango sauce
• Barramundi fillet on saffron mash with glazed french onion, green beans & bureau blanc
• Eye fillet chateaubriand on Lyonnais potatoes,asparagus piccata and wild mushroom jus

All mains served with seasonal vegetables

Dessert

• Fresh mini pavlova with tropical fruit and cream on a kiwi chartreuse sauce
• Classic tiramisu on vanilla anglaise
• Fresh strawberries in a chocolate basket with king island cream

Tea and coffee