At Lord Cardigan, we appreciate that every function is different, be it a special birthday, a Christmas party, a wedding or corporate event, even a wine dinner. For this reason, we like to work with our guests and customise a package to suit their needs.

Lord Cardigan seats up to 42 people for a sit-down meal (breakfast, lunch and dinner) or can cater for up to 55 people for a cocktail party, also providing birthday cakes, canapes and grazing dishes.

CANAPE SELECTION

Cold canapes$4.5p/p

Freshly schucked Tasmanian oysters with a finger lime and muscatel vinegar salsa

Buckwheat noodle and vegetable rice paper roll with soya mirin sauce

Cured and seared yellowfin tuna on mini corn muffins with a wasabi soya dressing

Pork and veal terrine, duck liver parfait and tamarillo chutney on a brioche cruton

Rare roasted beef with horseradish on crisp bread

Warm canapes $4.5p/p

Sweetcorn fritters with Huon smoked salmon, dill and horseradish cream

Housemade falafel with Italian prosciutto and hummus

Pork belly pastry with apple and hoi sin

Confit duck and vegetable spring roll with smoked garlic aioli

Atlantic salmon, wrapped in nori and cooked in tempura batter, lime and soya butter

Grazing dishes $8.5p/p

Parisienne gnocchi with Yarra Valley fetta

Fritto misto of seafood, coriander salt and Asian herbs

Moroccan lamb burger with yoghurt-tahini and sumac

Mushroom and green pea risotto finished with truffle oil

SAMPLE 3 COURSE LUNCH MENU $65

Entrees

Boned sardines, fried in chickpea batter with salsa verde

Duck liver parfait with tamarillo chutney and crisp breads

House gnocchi with a gorgonzola cream sauce, apple and walnut salad

Beetroot and caramelised onion tart with Yarra Valley fetta and balsamic glaze

Mains

Grilled Snapper fillet, on mash potato with a citrus, caper and sherry vinegar salsa

Moroccan spiced lamb shank with paprika roasted root vegetables

Veal, grilled in a parmesan and herb crumb, served with roesti potato and a tomato and fetta salad

Crispy confit duck leg on a green pea risotto

Dessert

Mini pavlova with chocolate mousse, strawberries and chocolate icecream

Mini donuts with a passionfruit and orange glaze

Quince and polenta pastry pie with brandy crème anglaise

SAMPLE 3 COURSE DINNER MENU $85

Entrees

Pork, veal and pistachio nut terrine with duck liver parfait, tamarillo chutney and crisp breads

Housemade falafel with roasted beetroot, heirloom tomato and hummus

Grilled green prawn and calamari, with cucumber and avocado salad, peanut and sesame, lime and palm sugar dressing

Zucchini flowers, stuffed with chickpea and fetta farce, served with Spanish jamon

Mains

Mushroom and ricotta tortelloni, on seared spinach with a lemon and chive beurre blanc and fried sage

Grilled garfish fillets, on mash potato with a citrus, caper and white anchovy Riesling vinegar salsa, finished with cauliflower pakoras

Cape Otway pork cutlet, roasted with fennel and rosemary salt, on apple puree, with an apple, fennel and rocket salad

Flinders Island lamb rump, on carrot and cumin puree, with a saffron, shallot and madeira glaze

Dessert

Mini donuts with a passionfruit and orange glaze

Quince and polenta pastry pie with brandy crème anglaise

Chocolate fondant with a coffee and vanilla syrup and smoked tea icecream

Cheese selection, served with fresh fruit, quince paste and crisp breads

Function Bookings