Deluxe accommodation set up for either single or double occupancy (5 suites only).

Deluxe units are secluded from other hotel accommodation and have own garden access with outdoor table setting, corner bath spa in bathroom, full kitchenette facilities, breakfast/dining table, Austar TV, Reverse-cycle Air-conditioning, iron and ironing board, direct-dial phones and Broadband Internet access.

Includes Full Breakfast

(Selection of fruits, yoghurt, choice of breakfast cereal & juice, pikelets, toast, & any variation of steak, sausages, tomato, eggs, bacon, baked beans & spaghetti. Hot beverages include plunger coffee & choice of teas)

Menu

Served in the boardroom and/or outside in break out area
(weather dependant)

Day Menu

Morning Tea
A selection of assorted Gourmet Biscuits and slices
Mini Sweet Muffins
Mixed Danish Pastries
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Lunch
A Platter of Mixed Cold Meats, Prawns and Antipasto
A Variety of Three Greek Salads and a Fresh Garden Salad
All served with a Mixed Basket of Bread Rolls and Condiments to suit.
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Afternoon Tea
A selection of assorted Gourmet Biscuits
Scones served with Jam and Cream
Seasonal Fruit Platter
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Dinner Menu

(2 Course – choose 2 from each –
alternate servings 50/50)
Wheeler's Restaurant

Entrée
½ Dozen Wheeler’s Oysters 2-ways –
Japanese and Natural

Calamari Provencale served with a Tomato Concasse
and Garlic, Chive and Coriander Oil

Pork Tenderloin with a Sweet Apple and
Current Jus and Sweet Potato Puree

Tiger Prawns in a Light Lime Batter served with
a Crisp Noodle Salad and Sweet Chilli Sauce

Tomato & Goats Cheese Tartlet with a Basil Aioli
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Main
Beef Tenderloin served Med Rare on Potato and
Parmesan Rosti with a Rich Mushroom Jus

Baby Barramundi wrapped with Proscuitto and
served on a Watercress and Roast Garlic Mash

Slow Roast Lamb Rump on
Herbed Zucchini, Eggplant and Sweet Potato

Oven Baked whole Capsicum, Stuffed with a
Roast Pumpkin and Toasted Pinenut Risotto

Confit of Duck served on Creamy Mash
with a rich Hazlenut Jus

Fresh Fillet of Salmon with Roast Kipfler Potatoes and Chargrilled Asparagus Spears
dressed with an Orange and Basil Hollandaise
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Deserts
Fresh Caramelised Autumn Fruits
with Homemade Ice Cream

Traditional Créme Brulee
with Biscotti and Strawberries

Affogato with Homemade Ice Cream shot of Frangelico
and a Short Black Coffee

Tangy Lemon Tart with Orange and Mint Salad
and Homemade Vanilla-bean Ice Cream

Hazelnut and Chocolate Flan served with
Cointreu Truffles and King Island Double Cream

Trio of Homemade Fresh Fruit Sorbet with Vanilla Tuiles

* Menu subject to seasonal variation