Functions
The Royal Mail Hotel on Spencer caters for celebrations of all sizes.
Our Finger Food menu is available from Monday to Saturday at any time of the day, for your party or workplace entertaining requirements.
Our Set Menu & Degustation Menu is available for Lunch or Dinner, from Monday to Saturday, for seatings of 8 or more people. We can seat up to 90 people for lunch or dinner.
We are also available for meetings & morning & afternoon tea, from Monday to Saturday.
Please phone Anna at the hotel on 9329 6955 to discuss your requirements.
Finger Food Menu
Housemade Finger Food:
- Thai Fish Cakes with sweet chilli jam
- Crispy Chicken Drumettes with BBQ sauce
- Wild Rabbit Croquettes with Dijonnaise
- Oysters Natural (seasonal)
- Mini Beef Cheese Burgers
- Game terrine with bush tomato relish
- Sausage Rolls with tomato chutney
- Pan-fried Gyoza with sesame & chilli dressing
- Spanakopita (spinach & ricotta filo parcels) (v)
- Gravlax (cured Ocean Trout) with red onion pickle & crème fraiche
- Peking Duck pancakes with hoi sin sauce
- Vegetarian Spring rolls with soy & sesame sauce (v)
- Smoked Salmon & avocado Blinis
- Curried vegetable Samosas with cucumber achar (v)
- Caramalised onion & whipped fetta Tart (v)
- (v) = vegetarian Other dietary requirements by request
Finger food served over 3 hours:
$18 per head (choice of 6 items from the menu)
$22 per head (choice of 8 items from the menu)
$26 per head (choice of 10 items from the menu)
Platter option:
$65 for a platter of 25 pieces of one item from the above menu
Party Finger Food also available (party pies, sausage rolls, spring rolls etc)
Set Menu
Set Menu available for bookings of 20 people or more Lunch & Dinner Monday to Saturday (Sunday by request.
Our Dining Room seats up to 25 people.
Our larger dining area by the fireplace seats up to 70 people.
Maximum for the entire venue is 95.
$50 per head – 2 course
3 entrée, 3 main, 2 dessert
(select dishes from the menu for your guests to order from on the day)
Main course is served with side seasonal vegetables & salads
$70 per head – 3 course
5 entrée, 5 main, 2 dessert
(select dishes from the menu for your guests to order from on the day)
Main course is served with side seasonal vegetables & salads
Please advise of any dietary requirements when confirming your menu
A deposit of $400 is appreciated to secure your booking
** Please note Menu items will change seasonally
Set Menu Entrée:
- Black bean & sweetcorn Empanadas with pebre salsa (v)
- Spiced Squid with honey saffron pickled cucumber & coriander
- Game Terrine with bush tomato chutney
- Colcannon Croquettes with hot mustard remoulade
- Grilled whole Australian king Prawns with green mango, daikon & chilli caramel
- Panzanella Salad – tomato, basil, bread, capers & anchovies
Set Menu Main:
- Peppered Flinders Ranges Kangaroo fillet with creamy mash, confit Jerusalem artichokes & beetroot rosemary puree
- Char-grilled piri piri Spatchcock with quinoa salad
- Moroccan vegetable Tagine with aromatic cous cous & minted yoghurt (v)
- Wild Redesdale Rabbit ‘Oaxacan Negro Mole’ – poached wild rabbit served on rice pilaf with salsa ‘pico de gallo’ & corn tortilla
- Pork Schnitzel with warm potato salad & braised red cabbage
- Veal Scallopini with warm salad of green beans, potato, smokey eggplant & prosciutto
- White Tomato essence Risotto with basil & buffalino
- House dry-aged Gippsland beef with hand cut thrice cooked chips, rocket & parmesan salad & roasted bone marrow
Set Menu Dessert:
- Individual Cheese platter with fruit & crackers
- Christmas Plum pudding with brandy custard
- Chocolate Bavarios with caramel tuiles
- Summer berry Pudding with Chantilly cream
(v) - vegetarian