Fine Dining Menu
$180 per person
2 Canapés on Arrival + 1 Entrée + 1 Main + 1 Dessert
– Price for alternate drops is POA.
Canapés
NSW South Coast Oysters, Pomegranate Vinaigrette & Lemon (gf)
Saffron & Mozzarella Arancini with Smoked Aioli (v)
Fresh Sourdough Rolls & Butter
Entrée
Please select one of the following:
Canadian Sea Scallops (gf)
Pea Puree / Crisp Prosciutto / Snow Pea Tendril
Berkshire Pork Belly (gf)
Pickled Eschallots / Chargrilled Peach / Red Witlof
Prosciutto di Parma (gf)
Fresh Figs / Chargrilled Asparagus / Goats Curd / Fried Rosemary
Smoked Kingfish Crudo (gf)
Orange Gel / Confit Fennel / Bronze Fennel Cress / Finger Lime Dressing
Riverina Lamb Back-Strap
Charred Leek / Celeriac Puree / Macadamia Crumb / Pomegranate
Spiced Duck Breast (gf)
Beetroot Fluid Gel / Golden Beetroot / New Season Asparagus / Sorrel
Burrata (v) (gf)
Grilled Stone Fruit / Heirloom Tomato / Vanilla Dressing / Purslane Cress
Moreton Bay Bug (gf)
Pepper Caramel / Grapefruit / Fennel / Chilli Salt
Main
Please select one of the following:
Roasted Blue Eve Trevalla
Parsley crust / Pea puree / Baby carrots / Compressed Cucumber
Riverina Beef Eye Fillet (gf)
Buttered mash potato / cocktail onions / chargrilled broccolini / jus
Tasmanian Salmon Fillet (gf)
Crushed potatoes / green beans / shaved watermelon radish
Free Range Chicken Breast
Roasted vegetables / fried saffron arborio croquette / cauliflower puree / spices & seeds
Roasted Lamb Rump (gf)
Onion & Parsnip Puree / Fried polenta / Grilled Spring Onion / Herb Jus
Twice Cooked Berkshire Pork Belly (gf)
Grilled Bok Choy / Roasted Cauliflower Puree / Sesame Dressing
Grilled flank steak (gf)
Spiced white bean puree / chimichurri / seasonal greens / carrot chips
Grilled thyme mushroom (v)
Spiced cauliflower florets / fried saffron croquette / seasonal greens
Dessert
Please select one of the following:
Deconstructed Pavlova (v) (gf)
Vanilla Cream / Summer Fruit / Macerated Berries
Milk Chocolate Tart (v)
Crème Chantilly / Strawberry / Mint / Raspberry Dust
Local & International Cheese (v)
Fruit Crackers / Quince / Fresh Seasonal Fruit
Sticky Date Pudding (v)
Gold Leaf / Butterscotch / Pistachios
Classic Lemon Meringue Tartlet (v)
Shortbread Crumble / Vanilla Ice-Cream
Sides
– Option to add additional bowls of sides for $25
– One bowl serves 4 guests
Mixed Seasonal Lettuce Salad (gf)
Sherry Vinaigrette
Duck Fat Roasted Potatoes (gf)
Rosemary & Confit Garlic
Warm Broccolini (v) (gf)
Brown Butter / Toasted Almonds
Roasted Dutch Carrots (v) (gf)
Golden Raisins / Goats Curd / Herb Oil
Dietary Requirements
If your clients/guests have any dietary requirements, please advise us at least 10 days in advance so that we can ensure that they are catered for. Additional charges may apply.
Likewise, please advise of any allergies. Our menu offers items with peanuts, tree nuts, soy, milk, eggs, wheat and shellfish. While we take steps to minimise the risk of cross-contamination, we cannot guarantee that any of our products are free of potential allergens.
Public Holidays
The public Holiday Menu Surcharge is 25%
Chef Fees
1 chef is required for every 12 guests
0-12 guests = $450 for 4 hours
13 – 24 guests = $900 for 4 hours
25 – 36 guests = $1350 for 4 hours
$85per hour for each additional hour thereafter
Public Holiday Chef Surcharge is 100%
Hire Charge
An additional charge of $500 is payable when the large centre table in the main saloon is required for 20+ guests or upon request.
This price includes the hire of the table, linen and chairs.
Waitstaff
Fine dining requires 1 wait staff per 10 guests from 0+
This ratio is to ensure that food and beverage service is of the highest standard.
