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Entrées
PRAWN
bisque with garlic prawn ravioli & chive oil.
SCALLOPS
seared with a pumpkin puree, lime gel & potato crisps.
PORK BELLY
with caramelised apple and celeriac puree.
KANGAROO
loin with macadamia crumb & beetroot puree.
VELOUTE
asparagus veloute with charred leeks, garlic oil and crispy sage.
Mains
LAMB
herb crusted belly with pumpkin mash & red wine jus.
SALMON
pan seared with braised leeks & citrus butter.
BEEF
eye fillet with parsnip puree, roasted carrots and onion with jus.
GNOCCHI
pumpkin and ricotta with a sage brown butter sauce and macadamia nuts.
MUSHROOM
risotto with truffle and Parmesan & a porcini dust.
Desserts
QUINCE
tarte tatine with vanilla ice cream.
CHOCOLATE
fondant with mandarin sorbet.
CARROT
spiced carrot cake with cream cheese icing and candied walnuts.
LEMON
hazelnut cake with lemon curd,raspberry jellies and raspberry dust.(first round dessert)
BRULEE CHEESECAKE (3RD IN WORLD DESSERT)
With poached apple, Chantilly cream and burnt caramel sauce.
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