Situated atop Mount Lofty and the beautiful Adelaide Hills, the Mt Lofty Summit restaurant is a stunning venue for functions and wedding receptions. The plaza which overlooks the city is the perfect setting for wedding ceremonies, small outdoor functions under the brollies and predinner drinks for functions.

Your guests will be enthralled with the spectacular views that they can enjoy through the floor to ceiling walls of glass of the restaurant, which overlooks Adelaide to the sea.

The restaurant also caters for breakfast and lunch functions.

The restaurant seats up to 110 guests on round tables , and has space for up to 130 guests for cocktail functions.

Menus

All selections include:
Venue hire, dressed cake table and gift table, round tables, white linen table cloths and white table napkins, printed menus and the room set to your requirements.

All Inclusive Packages

*Other Beverage Options are on Page 13

Entrée
- Roasted butternut pumpkin soup garnished with double cream and chives
- Roma tomato and roasted capsicum with basil yoghurt (served hot or cold)
- Potato and leek with herb croutons
- Cauliflower puree with cumin and fresh dill
- Seasonal vegetable soup with cheese croutons
- Penne pasta with sautéed spinach, mushrooms and parsley sauce
- Risotto with asparagus, spring onion, parsley and shaved parmesan
- Chicken salad with Caesar dressing, crisp Kanmantoo bacon, croutons and shaved parmesan
- Chicken salad with fresh mango, mint, and coriander salsa
- Thai chicken salad with julienne vegetables, bean shoots and chilli,mint and lime dressing
- Smoked salmon with salad of rocket, capers, chives and tartare dressing
- Smoked salmon on spring onion pancake with rocket salad and tzatsiki dressing
- Penne pasta with roast capsicum, zucchini, spinach, soft herbs and parmesan
- Thai beef salad with julienne vegetables, bean shoots and a chilli, mint and lime dressing
- Vegetarian Thai salad (option made with grilled tofu)
- Salad of soy roasted beef fillet with roasted eggplant and capsicum relish
- Salad of roo fillet with salsa of salad onion, chilli, corella pear and crème fraiche

Entrée Platters:
- Spinach frittata, prosciutto, cherry tomatoes, olives, bocconcini, dolmades, chorizo
- Dips of hommus and tzatsiki with vegetable batons, mushroom risotto cakes, toasted Turkish bread

Main Course
- Grilled prime eye fillet of beef on potato mash with mild peppercorn sauce
- Grilled prime eye fillet of beef on spinach and potato frittata with red wine jus
- Grilled prime eye fillet of beef on crushed potatoes with mushroom sauce
- Macadamia and herb crusted barramundi fillet on potato mash with a spiced apple jus
- Lemon and parsley crusted barramundi fillet on sweet potato mash with mustard cream sauce
- Atlantic salmon fillet on potato puree with asparagus and a cress, lime and coriander mayonnaise
- Atlantic salmon fillet with asparagus, green beans,potato frittata and champagne beurre blanc
- Chicken breast on a tomato, basil and cannellini bean salsa
- Chicken breast on lemon parsley risotto with parsley lemon sauce
- Chicken breast on sweet potato mash with coconut curry sauce
- Turkey breast medallion with roast potatoes, pumpkin, green beans, apple sage seasoning and cranberry sauce

(Main Courses served with mixed garden salads and warm Turkish bread)

Dessert
- Soft meringue roll with mixed berry compote, cream and passion fruit syrup
- Sticky date pudding with butterscotch sauce and soft cream
- Lemon curd tart with double cream and citrus salad
- Brandy snap basket with mixed berries, cream and berry coulis
- Chocolate mousse gateau with chocolate shards and vanilla bean anglaise
- Trio of icecreams with almond wafers
- Baked cheesecake with double cream and chocolate sauce
- Milk chocolate mousse with fresh berries and cream
- Fruit pudding with dried fruit and toasted almond compote and brandy sauce
- Chocolate jaffa gateau with chocolate orange sauce
- Coconut and lime cheesecake with soft cream and lemon sauce

Platters:
- Sliced seasonal fruit platters with mixed berry yoghurt dip