• 2/4 Rob Veivers Drive (The Heritage Markets), Kuranda, Australia
  • + 61 7 4093 8952

Group Menus

PLEASE NOTE:

  • IF THE GST IS INCREASED THE INCREASE WILL HAVE TO BE PASSED ON.
  • Our minimum group size is 12 unless there is prior arrangement.

Regarding rates:

  • Children 4 – 14 are charged at 75% of adult rate unless a child’s menu is requested.
  • Our FOC policy is 50% charge 1 – 9 pax.
  • One FOC T/L 1 FOC local guide 10 – 40 pax 50% any additional guides/leaders or drivers.
  • Cancellation Policy 24 hours notice then no charge, 24 - 3hours 50% charge, less than 3hours full payment would be required.

Morning & Afternoon Tea/Coffee

Whenever possible depending on the size of the group and time constraints we make individual espresso coffees, otherwise we brew percolated coffee.

  • Tea or coffee – plus locally made cookies.
  • Tea or coffee – plus 150 gram muffin with butter.
  • Tea/coffee – plus one mango filled crepe with honey & ice cream.
  • Tea/coffee – plus two mango filled crepes with honey & ice cream.
  • Tea/coffee – plus one muffin and one banana filled crepe with honey & ice cream.

Menu A - Three Courses

Entrée:

  • Caesar salad with our own dressing.
  • Avocado prawn  with our caper berry mayonnaise.
  • Pumpkin soup – rich local pumpkin soup with crispy Ciabatta. Vegan.

Main Course:

  • Wild Barramundi Filletthis is not farmed or imported enjoy it grilled, with lemon wedges, caper berry mayonnaise, fries and a tossed garden salad.
  • Grilled Warm Chicken Salad – fillet of chicken hot from the grill, served on a bed of mixed lettuce with cucumber, grated carrot, red onion and fanned avocado.
  • Grain fed rib fillet steak – cooked to the customers liking with fresh mushroom sauce, crispy fries and a tossed garden salad.
  • Vegetable Pizza with fresh basil (Veg) – pumpkin, eggplant,zucchini & capsicum, with bocconcini, mozzarella & parmesan.
  • Crocodile & Green apple curry – Medium - made with Sri Lankan style spices served with basmati rice, tossed salad and raita (cucumber & yoghurt).

Desserts:

  • Crepe with local mango, honey & yoghurt.
  • Fresh seasonal fruits with caramel & macadamia ice cream.

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu B/2 - Two Courses

Main Course:

  • Wild Barramundi Fillet – This is not farmed or imported enjoy it grilled, with lemon wedges, caper berry mayonnaise, fries and a tossed garden salad.
  • Grilled Warm Chicken Salad – Fillet of chicken hot from the grill, served on a bed of mixed lettuce with cucumber, grated carrot, red onion and fanned avocado. Balsamic & citrus dressing.
  • Grain fed rib fillet steak – Cooked to the customers liking with fresh mushroom sauce, crispy fries and a tossed garden salad.
  • Vegetable Pizza with fresh basil (Veg) – Pumpkin, eggplant, zucchini & capsicum, with bocconcini, mozzarella & parmesan.
  • Crocodile & Green apple curry – Medium - made with Sri Lankan style spices served with basmati rice, tossed salad and raita (cucumber & yoghurt).

Desserts:

  • Mango crepe with honey & yoghurt.
  • Fresh seasonal fruits with ice cream.

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu C - One Course

Main Course:

  • Wild Barramundi Filletthis is not farmed or imported enjoy it grilled, with lemon wedges, caper berry mayonnaise, fries and a tossed garden salad.
  • Grilled Warm Chicken Salad – fillet of chicken hot from the grill, served on a bed of mixed lettuce with cucumber, grated carrot, red onion and fanned avocado. Balsamic & citrus dressing.
  • Grain fed rib fillet steak – cooked to the customers liking with fresh mushroom sauce, crispy fries and a tossed garden salad.
  • Vegetable Pizza with fresh basil (Veg) – pumpkin, eggplant, zucchini & capsicum, with bocconcini, mozzarella & parmesan.
  • Hawaiaan Pizza – our bases are from wood fired oven, topped with rich Napoli sauce, ham & pineapple and topped with mozzarella chesse.
  • Crocodile & Green apple curry – Medium - made with Sri Lankan style spices served with basmati rice, tossed salad and raita (cucumber & yoghurt).

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu E

Budget Gourmet burger & salad menu. This menu comprises of the most popular items on our regular a-la carte menu, this menu is well received by Asian & North American groups.

Choose from:

  • Swagman Burger – ground beef, bacon, melted cheese, BBQ sauce, Salad & fries.
  • Moroccan Chicken Burger – fresh Chicken Grilled with Moroccan Spices and Cucumber yogurt, in a toasted bun, served with fries & a side salad.
  • Wild Barramundi Burger – a great fish burger grilled, with tartare sauce, salad & fries.
  • Vegetarian burger – roast pumpkin, zuchinni, eggplant cherry tomato and cheese, with wattle seed and macadamia dukka. A side of cucumber and yoghurt served with salad and fries.
  • Grilled Warm Chicken Salad – fillet of chicken hot from the grill, served on a bed of mixed lettuce with cucumber, grated carrot, red onion and fanned avocado. Balsamic & citrus dressing.
  • Avocado Salad – avocado, semi dried tomatoes, olives, grated carrot, snow pea sprouts, mixed lettuce, red onion, tomato & cucumber, with the Frogs vinaigrette.

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu F/2

The following menus are well received by Asian groups. Served as a sharing table banquet, soup first then main items to share on the table.

Entrée:

  • Clear chicken – soup with rice stick noodles.

Main selections:

  • Rib fillet beef steak – grain fed.
  • Grilled Barramundi – wild caught from the gulf of Carpentaria.
  • Grilled spicy chicken – breast fillet.
  • Crispy French fries.
  • Tossed salad.

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu T Taster - Mixed tasting platter of some unique Australian foods

This is a real WOW! Experience. For individuals or groups.

Served to the table on a sharing platter. Two of each item, so suitable for one person as a full meal, or two people can share and taste all.

  • Crumbed Tiger Prawns
  • Wild Caught Barramundi
  • Emu
  • Crocodile
  • Kangaroo
  • Grain fed rib fillet steak medallions served on rocket with lemon wedges.

Dips of:

  • Mango and native mint chutney.
  • Caper berry mayonnaise.
  • Native lime, wild chilli and ginger salsa.
  • Smoked chilli and macadamia dipping sauce.
  • A fresh tossed green salad and a serve of crispy French fries.

Children’s Menu

For children under 14 years, to go with any menu following main courses.

  • Barramundi grilled or battered – with chips and salad with tartare & tomato sauce.
  • Fillet of chicken grilled – with chips, tomato sauce and salad.
  • Beef burger – with chips salad and tomato sauce.
  • Vegetarian pizza – with roasted pumpkin, zucchini, cherry tomatoes & cheese.
  • Hawaiian pizza – with ham, pineapple and cheese.
  • Dessert – fruit salad and ice cream.

Menu B/1 - Two Courses

Entrée:

  • Caesar salad with our own dressing.
  • Avocado prawn  with our caper berry mayonnaise.
  • Pumpkin soup – rich local pumpkin soup with crispy Ciabatta. Vegan.

Main Course:

  • Wild Barramundi Filletthis is not farmed or imported enjoy it grilled, with lemon wedges, caper berry mayonnaise, fries and a tossed garden salad.
  • Grilled Warm Chicken Salad – fillet of chicken hot from the grill, served on a bed of mixed lettuce with cucumber, grated carrot, red onion and fanned avocado. Balsamic & citrus dressing.
  • Grain fed rib fillet steak – cooked to the customers liking with fresh mushroom sauce, crispy fries and a tossed garden salad.
  • Vegetable Pizza with fresh basil (Veg) – ppumpkin, eggplant,zucchini & capsicum, with bocconcini, mozzarella & parmesan.
  • Crocodile & Green apple curry – Medium - made with Sri Lankan style spices served with basmati rice, tossed salad and raita (cucumber & yoghurt).

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu B/3 - Two Course Buffet

This is a high quality buffet with all the food items cooked at the last moment to ensure that the quality is the same high standard that we offer with our table service menus. Our chefs and wait staff assist with service and explaining the different food items. We serve the dessert and tea and coffee to the guests at the table. This is an all you can eat buffet.

Main Course:

  • Beef rib fillet medallions – grain fed excellent MSA graded beef.
  • Wild caught barramundi – from the gulf of Carpentaria excellent fish.
  • Chicken tenderloins – drizzled with a citrus salsa.
  • Crispy French fries – 10mm super crunchy
  • Fresh mushroom sauce – made on the day.
  • Tossed salad – fresh lettuce, tomato, cucumber, carrot and red onion.
  • Dinner rolls - with butter.

Dessert:

  • Fresh fruit salad – with caramel and macadamia ice cream.

Beverages:

  • Leaf tea and freshly ground filter coffee.

Menu D

This menu is a shared table banquet style and is particularly popular with Indian groups. All the items below are placed on the table to be shared the amount offered is generous and requests for additional helpings are not refused. Vegetarian and non vegetarian numbers need to be advised. The dessert is served individually.

Served to share:

  • Margarita crispy pizza with jalapenos chilli.
  • Chick pea and spinach curry for vegetarians.
  • Chicken curry for non vegetarians.
  • Masoor dhal.
  • Naan bread.
  • Tomato, cucumber and red onion salad with lemon.

Side dishes:

  • Steamed Basmati rice.
  • Crispy French fries with tomato sauce.
  • Plain curd.
  • Chilli flakes.

Dessert:

  • Vanilla ice cream.

Beverages:

  • Room temperature or iced water served to every table.
  • A can of soft drink or freshly brewed tea or freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu F/1

The following menus are well received by Asian groups. Served as a sharing table banquet, soup first then main items to share on the table.

Entrée:

  • Clear chicken – soup with rice stick noodles.

Main selections:

  • Grilled Barramundi – wild caught from the gulf of Carpentaria.
  • Grilled spicy chicken – breast fillet.
  • Gourmet – vegetarian pizza.
  • Crispy French fries.
  • Tossed salad.

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.

Menu G

The following menu is a little more adventurous and is suitable in particular for Southern European/South American groups although may be the choice for any European or American clients.

Entrée:

  • Salt & Pepper Calamari Salad – tender New Zealand calamari sautéed with garlic and lime, on a bed of mixed greens & roasts. Vinaigrette dressing.
  • Anti Pasto on Tossed Salad - eggplant, capsicum, semi dried tomato olives, rockette, pesto & greens, salami and cheese. Grapeseed & olive oil, garlic & Balsamic dressing.
  • Warm Chicken Caesar - with avocado breast of chicken seared on the grill, on cos lettuce with crispy bacon, fanned avocado, croutons and Frogs Caesar dressing.

Main Courses:

  • Harissa Chicken – breast of chicken marinated in olive oil with coriander, garlic & chilli, char grilled with middle eastern spices on a bed of roasted capsicum, kalamata olives, cherry tomatoes and greens drizzled with a coriander citrus & Balsamic dressing.
  • Blackened Barramundi in Morroccan Spices – with lemon wedges, caper berry mayonnaise, fries and a tossed garden salad.
  • Spicy Citrus Prawn Salad – with Lebanese cucumber, fresh mint and roasted capsicum, tossed with a orange zest, lime, lemon & garlic with chilli, lime, olive & sesame oil dressing.
  • Grain fed rib fillet steak – cooked to the customers liking with fresh mushroom sauce, crispy fries and a tossed garden salad.
  • Avocado, Bocconcini & Rockette Salad – with grilled cherry tomatoes, Lebanese cucumber, red onion & mixed lettuce. Drizzled with citrus dressing.

Desserts:

  • Fresh fruit with ice cream – caramel and Macadamia ice cream.
  • Crepes – with mango & honey.

Beverages:

  • Iced water served to every table.
  • Freshly brewed tea.
  • Freshly brewed coffee. Espresso is offered whenever group size or time allows.