02 6230 2484

3 Gold Creek Road
Nicholls ACT 2913

info@georgeharcourt.com

Opening hours:
Sunday-Wednesday: 11am-10pm
Thursday-Saturday: 11am-midnight

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Testimonials

Hiya team
 
Thank you so much for a great night on Friday for Jack’s birthday. The venue, catering, staff and the whole atmosphere was great, Jack and all...

—Kym, Jack and family

Functions - Canapés and Sit Down Menu Options

Canapés

Selections equate to 2 items per person (minimum of 15 people)

Select 2 options for $8 per person — additional selections $3.50 per person

Canapé Description
SELECTION 1
  • Smoked salmon mousse & dill crostini
SELECTION 2
  • Heirloom tomato & basil bruschetta, Persian fetta & balsamic reduction
SELECTION 3
  • Goats cheese and caramelized onion tartlets
SELECTION 4
  • Pulled pork tortillas, chilli and sweetcorn salsa
SELECTION 5
  • Tempura king prawn, citrus aioli, pickled cucumber
SELECTION 6
  • Spanish chorizo and grilled haloumi skewers, romesco sauce
SELECTION 7
  • Peking duck salad, snow pea stem, crispy fried onion
SELECTION 8
  • Mini Osso bucco handmade pies, roasted tomato and olive chutney
SELECTION 9
  • Pea and porcini mushroom Arancini, truf e aioli

2 Course set menu

Entree and main, or main and dessert $46 per head

3 Course set menu

$56 per head

MEALS CAN BE SERVED AS ALTERNATE DROP (CHOOSE TWO OPTIONS PER COURSE)

COURSE Meal Options
ENTRÉE
  • Cauli ower & Pencil Leek soup, Truf e oil, crusty baguette (v)
  • Smoked salmon, Wild rocket, pickled cucumber, heirloom tomato, Spanish onion, avocado, lemon & extra virgin olive oil (g/f)
  • Butternut squash & toasted pine nut Arancini balls, Pomodoro & pimento sauce, grana Padano, Italian parsley (v)
  • Coconut poached chicken, Couscous, baby cos, toasted pepitas, green goddess dressing
MAINS
  • 250gm chargrilled eye fillet, Truffled potato puree, broccolini, confit onion, port wine jus (g/f)
  • Baked Wild barramundi fillet, Smashed chats, heirloom carrot & asparagus, romesco sauce (g/f)
  • Chicken supreme, Pineapple & tomato salsa, charred broccolini, butternut squash puree (g/f)
  • Gado-gado, Steam baked seasonal vegetables, baby cos, fried tofu, egg, peanut sauce (v)
DESSERT
  • Deconstructed pav, Italian meringue, spiced mixed berry compote, macadamia crumb, berries, fresh cream (v)
  • Double chocolate and walnut brownie, Butter scotch sauce, vanilla bean ice-cream (v)