3-Course Menu  |  8-Course Degustation  |  Canape & Cold Buffet  |  Cellar Recommendations
Deluxe Menu  |  Sunday Roast

Entrées
Lightly Smoked Citrus Cured Ocean Trout, Vanilla, Pickled Cucumber, Apple
Crisp Pork Belly, Golden Beets, Figs & Honeycomb
Steamed Sand Whiting Fillets, Yabbie Tails, Glazed Carrots, Radish
Roast Deboned Quail, Sweetcorn, Caramelised Witloaf & Shimeji
Seared Scallops, Serrano Ham, Goats Curd, Quinoa & Raisins
Tuna Sashimi, Confit Calamari, Avocado, Ginger Jelly & Wasabi
Butter Poached Veal Fillet, Parmesan, Globe Artichokes & Almonds

Mains
Panfried Snapper Fillet, Baby Gem, Prawn Dumpling & Bouillabaisse Sauce
Roast Angus Beef Fillet, Oxtail, Sarladaise Potato & Hot Mustard
Roast Pork Loin, Cheek, Quince, Brussels Sprouts & Liquorice
Steamed Barramundi Fillet, Spiced Mud Crab Broth, Japanese Mushrooms
Roast Lamb Cutlet, Shank, Peas, Mint & Jerusalem Artichokes
Panfried Kingfish Fillet, Scallops, Cauliflower, Confit Potatoes & Pancetta
Cornfed Chicken Breast, Sweetcorn Custard, Soybeans, Ginger & Shallot

Desserts
Selection of Local & Imported Cheese with Quince, Toast & Lavosh
Raspberry Parfait, Fresh Berries, White Chocolate & Lavender
Roast Coconut Pannacotta, Pineapple, Lychee Sorbet, Passionfruit
Quince Tarte Tatin, Creme Fraiche Sorbet, Ginger & Candied Chestnuts
Caramelised Banana, Rum & Raisin, Pistachio Crumble & Lime Sorbet
Chocolate Sponge, Jaffa Mousse, Mandarin Curd & Sorbet
Poached Cherries, Cherry Sorbet, Cassis, Almonds & Coffee

3-course menu at $135 per person
• Includes bread, amuse bouche, green salad and pre-dessert
• Menus based on selection of 1 entree, 1 main and 1 dessert per event
• Selection of 2 entrees, 2 main courses for events of 8 guests and over

Prices exclude Sundays, public holidays and New Year's Eve.
Cost includes full service from professional waitperson/s to preparation, set-up, execution of the event and clean-up.