Functions
Our private function room or our main room is available for you to book for your next function or large booking. We cater for groups from 20 to 120 and we can tailor make the menu to suit your event
Escagrill is ideal for all your private functions, whether it be a day or evening event. Including
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Bookings are essential. Please phone (+61) 3 9370 1101 to discuss your next function tailor made to suit your needs.
Set menu 1
To start
Prosciutto plate with hand rolled Cristini.
Entrée
Hot & Cold Seafood Platter; scampi, crabs, prawns, oysters, marinated octopus, mussels, pippies, salt and pepper baby calamari and today’s fish.
Main
Today’s fish; or
Roasted spatchcock stuffed with roasted capsicum, black olives and buffalo mozzarella; or
Char-grilled Black Angus rib-eye steak with potato mash and red wine sauce (cooked medium).
Sides
Esca house chips and garden fresh salads.
Dessert
Traditional home made hazelnut Cannoli.
Coffee or Tea
Set menu 2
To start
Prosciutto plate with hand rolled Cristini.
Entrée
Esca seafood sampler; Scampi, crab, prawns, oysters, marinated octopus, mussels and pippies; or
Pan seared quail wrapped in pancetta and sage with an apple and rhubarb tartlet; or
Pasta of the day; or
Barbecued garlic and chilli marinated SA king prawns with a lime and herb. salad
Main
Today’s fish; or
Roasted spatchcock stuffed with roasted capsicum, black olives and buffalo mozzarella; or
Char grilled aged Black Angus rib-eye with potato mash and red wine sauce (cooked medium).
Sides
Esca house chips and and garden fresh salads.
Dessert
Traditional home made hazelnut Cannoli.
Coffee or Tea
Set menu 3
To start
Prosciutto plate with hand rolled Cristini.
To share
Esca seafood sampler; Scampi, crabs, prawns, oysters, marinated octopus, mussels and puppies.
Entrée
Pasta of the day; or
Barbecued garlic and chilli marinated SA king prawns with a lime and herb salad.
Main
Today’s fish; or
Roasted spatchcock stuffed with roasted capsicum, black olives and buffalo mozzarella; or
Southern Highlands Eye Fillet on the bone with smoked potato aioli and veal jus (cooked medium).
Sides
Esca house chips and garden fresh salads.
Dessert
Tiramisu; or
Creme Brûlée served with ice cream.