The Midweek Group Lunch Package

At Max’s at Red Hill Estate we welcome large bookings. To ensure your luncheon runs smoothly Max’s has implemented a group menu to ensure ease and efficiency of service. For a three-course menu the following will be offered to your guests on the day for them to select from. The cost of three courses is $70.00 per person. An alternative to this menu is two courses, which also can be selected from this menu; your guests can either select entrée & main course or main course & dessert. The cost for two courses is $60.00 per person. Max’s can also incorporate canapés on arrival for your guests at an additional charge of $5 per person.

For more information or bookings contact Max’s on 03 5931 0177 or alternately Fax 03 5989 2204.

Menu

Entree

SOUP                                                    
zuppa del giorno

ask your waiter for the soup of the day.
C A L A M A R I                                                    

lightly dusted calamari served on a shaved fennel, orange and baby herb salad

T E R R I N E                                                                   

chicken and pistachio terrine, wrapped with prosciutto, served with red hill cherry tomatoes and a wild raspberry vinaigrette 

T  R O U T                                                               

Max’s house cured trout served with a cream cheese filo cone and freshly picked herb salad

  V E G E T A R I A N                                              

filo pastry parcel filled with wilted spinach, parmesan cheese and ricotta, drizzled with salsa verde

Main

D U C K                                                                 

roasted duck breast brushed with a coriander and chilli marinade, accompanied by roasted garlic potatoes and a star anise

F I S H                                                                     

pesce del giorno

ask your waiter for the fish of the day

B E E F                                                                    

prime gippsland eye fillet of beef served medium rare with a potato puree, tomato crisps, dijon mustard cream and shiraz jus

P O R K                                                                                                                                                  

succulent baked tuscan porchetta, rolled with garlic and rosemary accompanied by roasted kipfler potatoes and garnished with crispy basil

C H I C K E N

tender free range chicken breast stuffed with a spring onion, ginger and rosemary farce on roasted eggplant and capsicum withh a tarragon cream sauce

V E G E T A R I A N                                              

home made tortellini filled with beetroot and ricotta, served with a roasted red capsicum sauce  

Dessert

C H O C O L A T E                                               

rich chocolate mousse tart with roasewater jelly and passionfruit glazed macadamias 

M E R I N G U E                                                                                                                                                           

soft centered meringue, slowly baked, served with king island double cream and red hill strawberries, drizzled with passionfruit puree 

P A R F A I T                                                          

homemade ice cream with layered puff pastry twirls

ask your waiter for today’s flavour

P E A R                                                                                                                                    

traditional baked frangipane tart with red hill williams pears and local berries served with a vanilla anglaise
C H E E S E                                                                                                             
chef's choice of one local or victorian cheese served with muscat poached fruits