Contact us on 02 69 284554
cottontails2@bigpond.com?
Cottontails on the Ridge is a brand new, purpose built destination for your next function or event. We can cater for between 10 to 120 delegates or individual guests in style and opulence.
We do not provide a Courtesy Bus, BUT we have arrangements with local companies (including Wagga Cabs) that provide special rates for Cottontaills customers, please enquire
Enjoy the choice of a private function/conference room, spacious dining area or al fresco dining on the deck.
At Cottontails we will tailor a function package to suit your event; individual needs and requirements at our unique venue.
We offer full Corporate Training facilities and corporate menu choices.
We provide privacy, exclusivity and a serene environment, with dedicated and experienced staff to provide an exceptional level of service to ensure your function, event or seminar is a successful and pleasurable experience.
Cottontails on the Ridge is located on 100 acres of pristine countryside, featuring over 10 acres of vineyard. Within this beautiful environment we produce and serve the finest food and wine from around our region.
Cottontails is easily accessible and provides a serene and relaxed atmosphere - all that is required from the perfect wedding to a successful conference.
We have a dedicated events co-ordinator to ensure every detail is attended to prior to and during your function or seminar.
Menus
Requirements must be conveyed to the Function's Co-Ordinator on the Moday prior to the Function to allow for Food Ordering & Delivery.
Canap¨¦s
Cold
a selection of dips served with fresh vegetable crudit¨¦s & savoury crackers
an assortment of finger sandwiches - chicken, avocado & bacon
- smoked salmon, taziki & horseradish
- roast beef & gherkin
- roast capsicum, aubergine, fetta, pine nut & pesto
sun-dried tomato, fetta & olive tart
chicken, pumpkin & pine nut filo tart
grilled fig stuffed with blue cheese, wrapped in prosciutto slices
mini bruschetta with pesto, parmesan & basil
tiny pancakes topped with smoked salmon & cr¨¨me fraiche
smoked salmon & taziki on rye
brie with chardonnay jam on blinis
home pate on savoury crackers
roast beef, gherkin, salsa verde & grainy mustard on Turkish bread
camembert & strawberries on crisp crackers
olive tapenade on crusty French stick
marinated vegetables on palmiers
tomato consomm¨¦ shooters
Hot
crisp duck wontons, served with shallots & coriander
mini pizza ¨C select from Cottontails woodfired pizza menu
tempura oysters, lightly battered & served with asian lime sauce
deep fried cheeses served with Cumberland sauce
chicken, goats cheese & pine nut filo tart
chicken & chorizo skewers with cumin aioli
lamb & mint skewers
spicy beef meatballs with tomato salsa
turkey & cranberry vol a vents
tempura whiting with home seafood sauce
prawn skewers with tequila & lime mayonnaise
moroccan chicken bites
vegetable dumplings with asian dipping sauce
stuffed risotto balls
mini prawn lime cakes
Dessert
mini chocolate brownies
mini berry cheese cakes
mini lemon meringue pies
mini caramel slice
chocolate mousse shooters
cr¨¨me anglaise shooters
chocolate pots
8.0 per canape
or
Canap¨¦ selection one
(suitable for a light meal substitute or supper)
Your choice of 7 canap¨¦s, served consistently over 1 1/2 hour period
45.0per person
or
Canap¨¦ selection two
(suitable for a main meal substitute)
Your choice of 14 canap¨¦s, served consistently over 2 1/2 hour period
60.0 per person
Platters
Make a selection of your choice of canapes
Each platter serves two people
Seafood plate
tempura battered whiting, salt & pepper squid, poached prawns, lobster tails, woodfired barramundi & poached scallops, served with Cottontails aioli & fresh seasonal salad
58.0
Selection of breads
a selection of freshly baked sea salt & herb foccacia,sourdough, rye & turkish breads, served with balsamic vinegar & Cottontails extra virgin olive oil
16.0
Garlic & cheese pizza bread
freshly baked in our wood fired oven
10.0
Trio of dips
chefs selection of homemade dips, served with fresh turkish bread
20.0
Pate, & cheese selection?(perfect for wine tastings)
chefs pate, a selection of fine cheeses & local olives, served with an assortment of savoury crackers & Cottontails chardonnay jam
34.0
Woodfired Pizza
Regular
8 slices
20.0
Margarita
fresh tomato base, basil, garlic, boccinchini & mozzarella
Anti Pasto
sun-dried tomato, olives, anchovies, roast peppers, prosciutto and haloumi
Baby spinach & fetta
pesto, fresh baby spinach, olives and local fetta
Lamb
fresh tomato base, succulent lamb, crisp bacon & chorizo, tabouli, riata? & boccinchini
Satay chicken
tender chicken in a mild satay, cherry tomatoes & riata
What are Tapas
Tapas are Spain¡¯s greatest invention, ¡°Eat when you drink, Drink when you eat¡± is the philosophy.
Tapas are small dishes designed to be shared, the ultimate communal dining experience.
Tapas originated in Spain in the 1800¡¯s and literally means ¡°to cover¡±.It started, so they say, with a piece of bread balanced over a glass, to keep the flies out. Spanish traditionally drink outside and rarely alone.Originally Tapas were free with a glass of wine, as they were meant to promote thirst and increase drink sales. Over the next 100 years Tapas evolved to become a part of everyday life for millions.
Tapas whet the appetite, but are more than just appetisers. Tapas are not meant to be eaten as one individual meal, instead one Tapa per person and a different one for each drink is the idea, allowing everyone to enjoy tasting and sharing.
Could you imagine eating Tapas alone We can¡¯t, which is why we have strived to create an environment which promotes conversation, laughter and communal dining in a relaxed and picturesque environment.
Tapas are a fun, delicious and exciting communal dining experience, designed to be shared and enjoyed. Choose as little or as much as you like, have them served to the centre of the table and relax while sharing your selection of dishes.
At Cottontails, each Tapas dish is portioned for two serves, designed to help couples &groups share the enjoyment of a wide variety of dishes.
So sit back, take your time, relax, have a drink or two and enjoy the famous Tapas experience.
Tapas function menu
Each tapas dish serves two people
Aceitunas mixas gf
a selection of marinated kalamata olives
Haloumi?en prosciutto gf
fetta wrapped in fine slices of proscuitto
Chef¡¯s tapas selection
a selection of tempura prawns, vegetable dumplings & crispy pork
Lulas anel
Crispy salt & pepper squid, served with a tequila & lime mayonnaise
Prawn & lime cakes gf
Fresh, crispy prawn cakes with a hint of lime, served with a basil and chilli pesto
Perri perri prawns gf
succulent prawns in spiced red pepper & chilli sauce
Tempura whiting *
lightly battered whiting fillets, served with a capers, anchovies, preserved lemon
& white wine vinaigrette
Brochates de chorizo gf
flame grilled chicken breast and chorizo skewers, served with cumin aioli
Albondigas
spicy meatballs with a rich tomato salsa
Lamb cutlet fondue *
tender char grilled lamb cutlets, served with a herbed havarti fondue
Vegetarian Spanish fritters
a selection of vegetable & fetta fritters served with cumin aioli
Lobster tail morney*
Succulent lobster tails in chefs own morney sauce
Your choice of 5 tapas 44.0 per person
Price based on a 20 person minimum
* a 2.0 surcharge per person applies to these dishes
Menu One
Choice of two dishes per course served alternately
Three course meal - $52.0 per person
Entree
Three cheese & baby spinach risotto
a delicate cheese & thyme risotto served on a bed of baby spinach
Thai prawn & mango salad gf
succulent prawns, asian influenced salad & a thai mango dressing
Pumpkin soup
roast pumpkin & garlic, finished with sour cream & served with a cheese bread stick
Satay chicken skewers gf
tender chicken in a mild satay sauce, served on a bed of saffron infused rice
Main
Beef wellington
tender beef in a light, crisp pastry, served on a sweet potato mash with madeira sauce
Stuffed chicken breast gf
kiev cut chicken stuffed with camembert cheese, sun-dried tomato, fresh basil & creamy tarragon sauce, served with a garden salad
Fetta & spinach crepes
fetta & spinach encased in a delicate crepe, served with a creamy chardonnay & pine nut sauce
Lamb shanks
tender lamb shanks, served with a roasted garlic mash & gremalata
Dessert
Sticky date pudding
house made, traditional steamed pudding served with rich butterscotch sauce & vanilla bean ice-cream
Individual pavlova gf
classic meringue with fresh seasonal fruits, berry coulis & double cream
Rich chocolate mousse
a smooth, creamy mousse beautifully presented in a chilled tall glass, and lightly flaked with rich, dark chocolate
TWO COURSES
entree & main
OR
main & dessert
45.0
Prices are based on a 20 person minimum
Menu Two
Choice of two dishes per course served alternately
Three course meal ¨C 59.0 per person
Entree
Prawn cocktail gf
fresh prawns on a bed of mixed lettuce, with our own seafood dressing
Three cheese & onion tart
a blend of local cheeses, topped with an onion marmalade
Fillet beef salad
medium rare fillet of beef served with light chef¡¯s salad, dressed with a honey mustard vinegrette & our home leek & potato cake
Chilli mussels
steamed muscles served in a sweet tomato chilli sauce & crusty bread
Main
Crispy duck breast gf
rich duck breast with julienne parsnip & carrot, drizzled with red wine plum jus
Garlic prawns
sizzling garlic prawns, served with fresh crusty bread
Veal schnitzel
tender veal schnitzel served on homemade tomato pasta, topped with havarti cheese
Seafood mornay crepe
a selection of prawn, squid, scallop & white fish pieces in a creamy chardonnay sauce, encased in a delicate herbed crepe, served with parsnip chips
Desserts
Rich chocolate tart
A decadent individual chocolate tart served with strawberry contreau cream
Crepe Suzette
a delicate crepe drizzled with a fresh citrus sauce & served with vanilla bean ice-cream
Traditional cr¨¨me brulee
a sumptuous, light brulee served with rich double cream
Two courses
Entree & main
OR
Main & dessert
53.0
Prices are based on a 20 person minimum
gf denotes gluten free dishes
Menu Three
Choice of two dishes per course served alternately
Three course meal ¨C 66.0 per person
Entree
Pan seared scallops gf
lightly seared scallops served with a crab & avocado salsa
Blue cheese & pear salad gf
crisp pear & rich blue cheese, lightly dressed in a lemon vinaigrette
Peking duck spring rolls
duck spring rolls served with traditional asian dipping sauce
Natural oysters
half dozen of natural oysters, served with fresh lemon & a mirin cocktail sauce
Main
Classic rack of lamb
oven baked three finger rack served with hasselbach potato & a red wine & blackberry glaze
Atlantic salmon steak gf
baked in our woodfire oven to perfection, served on a bed of saffron infused pillaf, with a prawn & champagne sauce.
Leg of pork
a crisp, yet tender leg of pork served with delphined potatoes & crackling apple compote
Chicken & oyster pie
chef¡¯s special, individual homemade pie served with a fresh garden salad
Dessert
Chocolate tasting plate
a decadent selection of Belgium chocolate tart, chocolate shooter, rich chocolate ice-cream & seasonal berry compote
Sambucca strawberries gf
warm, fresh strawberries marinated in sambucca liquor, served with vanilla bean ice-cream
Baked passionfruit cheesecake
light & fresh, served with Chantilly cream
Two course
entree & main
OR
main & dessert
58.0
Prices based on a 20 person minimum
The History of High Tea
Contrary to common belief, High Tea was a necessity for the poor, working class of Britain.
Today, when we think of High Tea, usually it is a grand affair, with formal settings, fine tea equipage, delicate china and linen and pretty dresses and hats.
The British tradition of High Tea began in the mid 1700¡¯s as an afternoon meal, served between three and five o¡¯clock.
The poor, working class of England could only afford one main meal a day, this was usually lunch.
When the tired, hard workers returned home in the afternoon they were understandably hungry.
Initially, it was a meal for the working man, eaten standing up or on tall stools, thus ¡®High¡¯ Tea was born.
A pot of tea in the afternoon and a few leftover scraps of whatever was available was the beginnings of High Tea. These tiny, simple ¡®meals¡¯ were just to tide them over until the next main meal. The leftovers that they ate were often saved from lunch and bought home for later.
Bread, butter, cheese, pickles & meats were most common.
There were no dainty sandwiches, pastries, cakes or scones.
As England and its citizens became more wealthy, with more people termed ¡®middle class¡¯, high tea became a much more substantial meal at around six pm.
Cooked eggs, toast, mashed potatoes, cakes and scones were added to the original pot of tea.
Gradually this afternoon meal became an important event on social calendars for ladies & gentlemen, rather than a meal for the working man.
For the ¡®leisure classes¡¯, High Tea became served a practical purpose, allowing the opportunity of a substantial meal before attending the theatre, or playing cards.
It was around this time that John Montagu, the Forth Earl of Sandwich, had the idea of placing meat between slices of bread. Thus, the High Tea sandwich was created.
Today, the taking of High Tea as a social function encompasses all the elements of its history and is practiced today in many different cultures. The menu varies in many ways; one thing that remains constant is that small, crustless sandwiches and scones are served.
As a social gathering in the 1800¡¯s, it was common for women to wear their ¡®tea gowns¡¯. Today, however, few women own a tea gown, yet it is not uncommon for women to wear their prettiest dresses and hats to a High Tea.
Today, dinner has replaced High Tea, with cups of tea still being enjoyed after the evening dinner meal.
At Cottontails on the Ridge we aim to create the ultimate High Tea experience. From our delicate, handmade cakes and pastries to our elegant table settings, Cottontails will make your High Tea a memorable and exquisite experience.
Cottontails High Tea is the perfect setting for baby showers, kitchen teas or a beautiful ladies afternoon.
HighTea
a delicate assortment of our prettiest, homemade cakes & sweet
a selection of six from the list below
frangipane tart
apple upside down petit
apricot Genoese sponge
sweet banana cake
mini trifle
polenta syrup cake
iced cup cake
meringue
chocolate pot
cr¨¨me analgise shot
mousse shot
Traditional English scones
Served with homemade jam & clotted cream
An assortment of crustless finger sandwiches
smoked salmon & avocado
cucumber
cured meat
egg salad
A selection of savoury appetisers
an assortment of mini quiches & savoury pastries
Espresso coffee & tea
choose from our selection of espresso coffee or our finest quality teas
High Tea Afternoon
40.0 per person
Drinks
Coffee
cappuccino, cafe latte, flat white, long black, macchiato, espresso
3.5
(soy, double shot, mug)
add 1.0
T2 tea
english breakfast, earl grey, green, chamomile, peppermint
4.0
Mocca or hot chocolate
with marshmallows
4.2
Iced coffee / cholocolate
5.0
Fruit juice
orange, pineapple, apple, cranberry
4.0
Soft drinks
diet coke, lemonade, lemon squash, lemon lime bitters, soda
3.0
Spirits
whiskey, bourbon, rum, vodka, bacardi, gin, sambuca, midori, tia maria, kalhua, baileys
7.0
Cocktails
margarita, martini, cosmopolitan, long island iced tea, Cottontail white bubbles cocktail, black russian, black opal
16.0
WHITE WINE
Harefield Ridge Cottontail Chardonnay Wagga Wagga
glass 6.5
375ml bottle 14.0
750ml bottle 25.0
Harefield Ridge Cottontail Sauvignon Blanc Semillon
glass 6.5
750ml bottle 25.0
Harefield Ridge Cottontail Sweet White Bunny
glass 6.5
750ml bottle 25.0?
Borambola Bunya Bunya Chardonnay Wagga Wagga
750ml bottle 25.0
Charles Sturt Savignon Blanc Orange
750ml bottle 25.0
Peter Lehmann Riesling
750ml bottle 25.0
Westend Riesling Canberra
750ml bottle 25.0
Red Wine
Harefield Ridge Cottontail Shiraz Wagga Wagga
glass 6.5
375ml bottle 14.0
750ml bottle 25.0
Harefield Ridge Cottontail Sweet Red Bunny Shiraz
glass 6.6
750ml bottle 25.0
Borambola Hiraji Spell Shiraz Wagga Wagga
750ml bottle 27.0
Book Book Shiraz Wagga Wagga
750ml bottle 30.0
Harefield Ridge Cottontail Cabernet Sauvignon Wagga Wagga
glass 6.5
375ml bottle 14.0
750ml bottle 25.0
Eunonyhareenyha Tempranilo Wagga Wagga
750ml bottle 26.0
Book Book Tempranilo Wagga Wagga
750ml bottle 32.0
Borambola The Quarrel Blend Shiraz/Cab Sav/Merlot Wagga Wagga
750ml bottle 27.0
Portland Petit Verdot Wagga Wagga
750ml bottle 25.0
Sparkling Wine
Harefield Ridge Cottontail White Bubbles Wagga Wagga
750ml bottle 25.0
Asti Riccadonna Spumante
750ml bottle 25.0
Emiri Pink Muscato
750ml bottle 25.0
Casella Yellowtail Muscato
750ml bottle 25.0
Imported
You Well Fruit Cocktail 4.5% alc/vol Germany
Strawberry & Yoghurt
30.0
Blueberry & Yoghurt
30.0
Dessert Wine
Charles Sturt Late Harvest Wagga Wagga
19.0
Affogato
Vanilla ice-cream served in a martini glass, drizzled with espresso & liqueur
15.0
Liqueur coffee
Topped with cream
10.0
Port
Charles Sturt College Port Wagga Wagga
glass 5.5
Eunonyhareenya Crow About Vintage Port Wagga Wagga
glass 5.5
Imported Beer
Harbin Brewing Limited ¨C HAPI China
Traditional Beer 5.5% alc/vol 330ml bottle
5.5
Fresh Beer 3.6% alc/vol 330ml bottle
5.0
Wheat Beer 3.6% alc/vol 330ml can
5.0
Ice Beer 3.6% alc/vol 500ml bottle
8.5
Draught Beer 3.6% alc/vol 600ml bottle
9.0
Corona4.6% alc/vol Mexico330ml bottle
7.0
Local Beer
Crown Lager 4.9% alc/vol 375ml bottle
7.0
Pure Blonde 4.6% alc/vol 355ml bottle
6.5
Tooheys New 4.6% alc/vol 375ml bottle
6.0
Tooheys Old 4.4% alc/vol 375ml bottle
6.0
Cascade Premium Light 2.6% alc/vol 375ml bottle
5.0
Hahn Lite 2.6% alc/vol 375ml bottle
5.0
