Formal Dining Menu

Entree

Sugar cured salmon, cucumber, pickled enoki, soy mirin, roe (gf) 

Sous-vide chicken, heirloom carrot, labneh, sesame brittle, pistachio (gf) 

Pork belly, fig jam, apple, celery leaf, golden raisin, sherry (gf)(df) 

Roasted mushrooms, soft polenta, pine nut gremolata, pecorino (v)(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) 

Beef sirloin, grains, onion, fondant potato, jus (gf) 

Confit duck leg, wild mushrooms, garden pea, soya bean, kale, sage (gf) 

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) 

Vegan white chocolate coconut mousse, seasonal fruit, berries (vg) 

Selection of Australian farmhouse cheeses with lavosh & dried fruit

Sides

Select two, served to the middle of the table.

Hot

Maple roasted chats, parmesan powder, herb salt (vg)(gf) 

Steamed broccolini and asparagus, caper butter, chive (v)(gf) 

Asian greens, oyster sauce & sesame seeds 

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) 

Baby cos, parmesan, anchovy, citrus dressing, chive (gf)

Served with fresh bread rolls & Butter.

PRICING From

2 course: $55.00 (Entrée & main or main & dessert)

3 course: $69.00 (Entrée, main & dessert)

Sides: $8.00 pp

Alternate drop surcharge: $4.00

minimum 10pax

Staffing & equipment charges not included, please contact us for a customised quote.

Menu Terms and Conditions

Full dining equipment set available: cutlery, crockery, glassware, linen, napkins and menus

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