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Entrées
TART
grilled leek & goats cheese with a lemon thyme honey & flakey puff pastry.
SCALLOPS
seared with a browned butter,smokey cauliflower puree and pickled grapes.
PORK BELLY
with a fennel and apple slaw and persimmon gel.
VENISON TARTARE
wIith black garlic aoli, pickles and rye crackers.
OYSTERS
posseco jelly ,finger lime pearl and smoked salt and pepper .
Mains
BARRAMUNDI
pan fried with a seaweed butter fried sweet potato & onion.
Duck
breast with charred radicchio,pumpkin ash &blackberry jam..
BEEF
cheek with a creamy mash potato,red wine jus & Brussels sprouts.
Lamb
fillet with jeruslam artichoke puree,sticky fig chutney and a rosemary jus.
CELERAIC
rissotto with truffle and parmsan & a porcini dust.
Desserts
PEAR
honey roasted with a macadamia praline and lemon Myrtle ice cream.
CHOCOLATE
with chocolate hazelnut mousse raspberry gel and a warm caramel sauce and wattle seed crumb.
APPLE
tartine with hazelnut ice cream.
LEMON
hazelnut cake with lemon curd ,raspberry jellies ans raspberry dust.(first round dessert )
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BRULEE CHEESECAKE
With poached apple,Chantilly cream and burnt caramel sauce(3rd in the world dessert).
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Plant Based Entrées
ROASTED BEET TARTARE
Diced roasted beets with capers, shallots, Dijon vinaigrette, and creamy sunflower seed aioli, served with crostini.
CRISPY POLENTA WITH WILD MUSHROOM RAGOUT
Creamy polenta cakes, crispy on the outside, topped with a wild mushroom ragout and a drizzle of truffle oil.
ZUCCHINI CARPACCIO
Thinly sliced zucchini, lemon and olive oil dressing, toasted pine nuts, and microgreens.
Plant Based Mains
EGGPLANT AND CHICKPEA TAGINE
Slow-cooked eggplant and chickpeas in a Moroccan-spiced tomato sauce, served with couscous.
GRILLED PORTOBELLO STEAKS
Marinated portobello mushrooms, vibrant chimichurri sauce, and a side of grilled vegetables.
THAI GREEN CURRY
Silky tofu and vegetables in a Thai green curry, served with jasmine rice.
Plant Based Desserts
COCONUT PANNA COTTA WITH MANGO COULIS
Smooth coconut milk panna cotta, mango coulis, and toasted coconut flakes.
CHOCOLATE AVOCADO MOUSSE WITH BERRY COMPOTE
Chocolate avocado mousse topped with berry compote.
APPLE TART WITH CINNAMON
Warm apple tart with cinnamon, served with dairy-free vanilla ice cream.
BREAD
with whipped butter
ROAST VEGETABLES
DUCK FAT POTATOES or POTATO SALAD
GARDEN SALAD or GREEK
SEASONAL GREENS
PASTA
freshly made pasta with tomato, basil and garlic
SPRING ROLLS
Duck, satay chicken or Mushroom
DIP CUPS
Hummus and caramelised onion, beetroot or guacamole with charred corn
CEVICHE
Seasonal fish with eshallot and lime
SLIDERS
Steak and onion, Moroccan chicken and slaw or Miso Pumpkin
BRUSCHETTA
Mixed mushroom, Tomato and basil, Pumpkin and feta or Beetroot and lemon and chives
CAN BE CHANGED TO SUIT YOUR NEEDS
$3 per head
You can choose three of five of these options and any extras are
$3 per head
Creamy Brie
CHEESE
Aged Cheddar
Creamy Brie
Blue
Goat
Gouda
Salami
CHARCUTERIE
Prosciutto
Salami
Chorizo
Capicola
Soppressata
Strawberries
FRESH FRUIT
Grapes
Strawberries
Sliced Apples
Kiwi
Berries
Walnuts
DRIED FRUIT & NUTS
Almonds
Walnuts
Dried Apricots
Dried Cranberries
Fig Jam
Grilled Sourdough
BREAD & CRACKERS
Baguette Slices
Grilled Sourdough
Wheat and Whole Grain Crackers
Breadsticks
Lavosh
Olive Tapenade
DIPS
Hummus
Olive Tapenade
Bruschetta
Honey
Pickled Onions
OLIVES & PICKLES
Mixed Olives
Pickled Onions
Cornichons
Stuffed Peppers
Artisanal Jellies
EXTRAS
Dark Chocolate
Artisanal Jellies
Stuffed Vine Leaves