Formal Dining Menu
Entree
Sugar cured salmon, cucumber, pickled enoki, soy mirin, roe (gf)
Twice baked goat’s cheese & thyme souffle, rocket, hazelnut dressing (v)
Sous-vide chicken, heirloom carrot, labneh, sesame brittle, pistachio (gf)
Pork belly, fig jam, apple, celery leaf, golden raisin, sherry (gf)(df)
Beef tartare, cured yolk, beet ketchup, horseradish cream, sourdough crouton
Roasted mushrooms, soft polenta, pine nut gremolata, pecorino (v)(gf)
Seared lamb back strap, puy lentil, pea, salsa verde, tendril (gf)
Jamon serrano, witlof, pickled pear, gorgonzola, walnut, citrus (gf)
Main Course
Crisp pork belly, lentil fricassee, pancetta, carrot puree, caramel (gf)
Free range chicken breast, cauliflower, asparagus, tuscan cabbage, truffle cream
Seared barramundi, pickled beans, prosciutto, curd, tomato fondue (gf)
16 Hour braised beef short rib, grains, onion, fondant potato, jus (gf)
Seared lamb rump, ancient grains , pickled eggpplant, verde, truss tomato (gf)
Seared salmon, crab and fennel croquette, saffron aioli, pear and cress salad
Confit duck leg, wild mushrooms, garden pea, soya bean, kale, sage (gf)
Flavours of pumpkin, arancini, custard, pickled, toasted pepita (v)
Roasted cauliflower steak, warm tahini, toasted grains, verde oil, sumac (vg)
Dessert
Dark chocolate mousse, cherry gel, chocolate crumb, berries (gf)(n)
Chocolate fudge brownie, miso caramel, vanilla cream, berries (gf)(n)
Vanilla yoghurt panna cotta, saffron caramel, pistachio nut crumble (gf)(n)
Wine poached pear tart, almond frangipane, citrus cream, caramel (n)
Peanut butter cheesecake tart, cookie crumb, raspberries (n)
Vegan white chocolate coconut mousse, seasonal fruit, berries (vg)
Selection of Australian farmhouse cheeses with lavosh & dried fruits
Sides
Sides- please select two, served to the middle of the table
Hot
Maple roasted chats, parmensan powder, herb salt (vg)(gf)
Steamed broccolini and asparagus, caper butter, chive (v)(gf)
Asian greens, oyster sauce & sesame seeds (v)
Roasted cauliflower, warm tahini, verde, toasted grains, sumac (v)
Cold
Spinach salad, garden pea, soya bean, mint, balsamic (v)(df)(gf)
Mixed leaf salad w house dressing (v)(df)(gf)
Bay cos, parmesan, anchovy, citrus dressing, chive (gf)
PRICING
2 course: 55.00 (Entrée & main or main & dessert)
3 course: 69.00 (Entrée, main & dessert)
Sides: $8.00 pp
Alternate drop surcharge: 3.50
Menu Terms and Conditions
Full dining equipment set available: cutlery, crockery, glassware, linen, napkins and menus
All prices exclude GST
Minimum $1000.00 food purchase applies to this menu.
Chef and service staff to be charged additionally on an hourly basis as required.
Minimum 3 hours per staff member.
These menu items are suited for a cook on site function. Equipment charges may be required.
Please refer to full terms and conditions for further details
