Weddings and Functions

Casmar restaurant is available for lunch or dinner for that special occasion. We can organize a menu to suit your needs or choose from one of our packages.

Seating up to 65 people our award winning team can dress the restaurant to any theme you want and create a memorable atmosphere.

Wedding Menu 1

Alternate drop only
3 course $52.50 per person

Entrée

Smoked Salmon soufflé
Presented with dill crème fraiche and baby capers
&
Salad of seared beef
Marinated in red chilli paste, coriander, mint and soy dressing

Mains

Roasted chicken breast
Atop creamy mash potato, steamed greens and red wine jus
&
Sea farmed Barramundi fillet
Presented with steamed potatoes, sautéed spinach finished with a tomato and basil compote

Dessert

Passion fruit roulade
Layers of fresh passionfruit and cream rolled up in fluffy meringue, lashings of raspberry coulis and
vanilla ice cream
&
Chocolate ecstasy
Rich chocolate mud cake presented with vanilla ice cream and berry coulis

Wedding Menu 2

2 course $52.50 - 3 course $62.50

Choice of three

Entrees

Smoked Salmon Soufflé
Presented with baby capers and dill crème fraiche

Chilli Salt Squid
Arranged with a Asian salad and lime dressing

Half shell Scallops
Grilled with a lime and chilli butter finished with a tomato salsa

Chilled Avocado soup
With a prawn salsa and bell pepper coulis

Seared Beef salad
Marinated in red chilli paste with mint, coriander and soy dressing

*Taste Plate*
A combination of smoked salmon soufflé, chilli salt squid, scallops and coconut prawns
*(if this dish is chosen its is for all guests and shared between two)*

Mains

Barramundi fillets
Arranged on steamed potatoes with sautéed spinach, tomato, basil and olive confit
finished with balsamic glaze

Fruits of the sea
Scallops, prawns, barramundi and reef fish skewers presented on steamed rice,
bokchoy and saffron butter sauce

Seared Yellow Fin Tuna
Arranged on a salad of crispy potatoes, olives, tomato bound with a garlic aioli finished
with a poached egg

Caramelized onion tart
With roasted tomatoes, olives and goats cheese presented on crispy potatoes and sautéed spinach

Roasted rack of lamb
Presented on caraway scented roast pumpkin, sautéed spinach and a spicy eggplant relish
and minted jus

Chicken supreme
Arranged on creamy mash potato, steamed greens finished with onion jam and red wine jus

Desserts

Passion Fruit Roulade
Layers of passionfruit and fresh cream rolled up in fluffy meringue with lashings of raspberry
coulis and vanilla ice cream

Crème brulee
Scented with lemongrass and served with berry compote

Trio of Sorbets
Locally made sorbets with tropical fruits presented in a brandy snap

Chocolate Ecstasy
Rich chocolate mud cake with berry coulis and vanilla ice cream

Caramelized mango and banana tart
With vanilla anglaise and ice cream