Lord Cardigan
- Restaurant
- 55 Max Attendees
- 26.9 km from Airport 17 miles from Airport
- 1 Event Rooms
- 0 Accomm. Rooms
Description
Lord Cardigan features modern Australian meals, plated in a smart, glass-fronted locale with old-fashioned wallpaper. Established in 2007, Lord Cardigan is the first restaurant of husband and wife team John Singer and Dominique Bolger. Its conception has been years in the making and an obvious choice for the couple who have both worked in the hospitality...
Lord Cardigan features modern Australian meals, plated in a smart, glass-fronted locale with old-fashioned wallpaper. Established in 2007, Lord Cardigan is the first restaurant of husband and wife team John Singer and Dominique Bolger. Its conception has been years in the making and an obvious choice for the couple who have both worked in the hospitality industry for years.
The fantastic thing about Lord Cardigan is versatility. Whether it’s a corporate event, wine dinner, Wedding or outside catering the place is best suited for your events. The facility seats up to 42 people for a sit-down meal (breakfast, lunch and dinner) or can cater for up to 55 people for a cocktail party, also providing birthday cakes, canapes and grazing dishes.
Combine all that with Dominique’s attention to detail and unique ability to make you feel at home, you’ll find yourself raving about Lord Cardigan to all your family and friends. The team at Lord Cardigan can customize a package for you.
Event Rooms
Entire Venue
Event Room Layouts
Packages
Luncheon Menu Package
Luncheon Menu Package Sunday Lunch - $25 Seasonal Roast from midday Thursday to Saturday - 1 course with a glass of wine $29 Read more
Sunday Lunch - $25 Seasonal Roast from midday
Thursday to Saturday - 1 course with a glass of wine $29
(see below)
Full A la Carte Menu also available for all lunch services
Sample of Luncheon Specials
Mains
- Fish of the day with sautéed kipflers and citrus salsa
- Fish of the day in chickpea batter, with house chips and a fennel and orange coleslaw
- Grilled veal, in a herb crumb, served on mash potato with a tomato and fetta salad
- Braised lamb in filo pastry, on seared spinach with tahini-yoghurt and pinenuts
- House gnocchi in a white wine cream sauce, with an apple, walnut and rocket salad
Function Menu Package
Function Menu Package: Function Menu 1 $70 per person Function Menu 2 $75 per person Read more
Function Menu 1 $70 per person
- Choice of 3 entrees, 3 mains and 3 desserts served with side dishes
Entrees
- Pork, veal and pistachio nut terrine with duck liver parfait, tamarillo chutney and crisp breads
- Beetroot and caramelised onion tart with Woodside goats curd and balsamic glaze
- Grilled green prawns and calamari, with a cucumber and asian herb salad, peanut, lime and palm sugar dressing
Mains
- Grilled snapper fillet, with asparagus, citrus and almond butter and mash potato
- Pork cutlet, roasted with fresh herbs and sea salt, served with seasonal baby vegetables, kipfler potatoes and a sherry vinegar dressing
- Roasted porterhouse steak with savoury bread and butter pudding, green beans and a pink peppercorn jus
- Vegetarian option available
Dessert
- Mascarpone & pistachio nut parfait with an orange, strawberry & passionfruit salad
- Crème brulee with mandarin and cinnamon icecream and tuille biscuit
- Couverture chocolate mousse with seasonal beries and almond crisp
Function Menu 2 $75 per person
- Choice of 4 entrees, 4 mains and 4 desserts served with side dishes
Entrees
- Pork, veal and pistachio nut terrine with duck liver parfait, tamarillo chutney & crisp breads
- Beetroot and caramelised onion tart with Woodside goats curd and balsamic glaze
- Grilled green prawns and calamari, with a cucumber and asian herb salad, peanut, lime and palm sugar dressing
- Open lasagna with blue swimmer crab and a lime and soya butter
Mains
- Grilled snapper fillet, with asparagus, broadbeans and a pink grapefruit, lemon and mustard seed dressing
- Pork cutlet, roasted with fresh herbs and sea salt, served with seasonal baby vegetables, kipfler potatoes and a sherry vinegar dressing
- Duck breast, roasted pink with coriander and fennel seed, served with semolina gnocchi and a verjuice jus
- Grilled Eye fillet with a gruyere cheese and onion tart, portobello mushroom, grren beans and a red wine jus
- Vegetarian option available
Dessert
- Macaroon with housemade berry sorbet and strawberry salad
- Crème brulee served with mandarin and cinnamon icecream and tuille biscuit
- Couverture chocolate mousse with seasonal beries and almond crisp
Brique D’affinois with grilled fruit bread and red flame grapes
