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Our Menus

3 Course Menu

Entrée

  • Lobster-tail tortellini in bisque foam with Warragul greens and basil infuse oil

  • John Dory fillet on grilled fennel purée with sugar snap peas and dehydrated chilli threads 

  • BBQ'd short rib croquette on spinach crème and carrot pearls with pickled cauliflower

  • Confit duck and sweet potato cannelloni on red cabbage with baked ricotta and brussles sprout leaves

 

Main

  • Slow cooked chicken in chorizo on tuscan kale with mushroom barley and crispy skin

  • Smoked lamb shoulder under herb soil on artichoke purée, broad beans and red wine jus

  • Pan seared snapper on potato rosti, charred capsicum creme and roquette foam

  • Serrano wrapped pork fillet on truffle cauliflower with black pudding - duck fat potatoes

  • Coffee marinated beef eye fillet on rosemary and potato foam, charred beans

 

Dessert

  • Dark and stormy mille-feuille – rum infused pineapple, ginger beer mousse, lime gel

  • Individual cheese plates with red wine-quince paste, maple crystallised pecans and house made lavosh

  • Mulled pear and cinnamon doughnuts and Gianduja chocolate mousse prune gel 

  • White chocolate and rhubarb panna cotta on hazelnut joconde with coffee soil hazelnut tuille

  • Pecan tart with tonka bean – mascarpone mouse, orange gel and peanut brittle

 

5 Course Menu

1st course 

  • Steak tartare with beetroot foam under parmesan crisp and Vegemite custard

  • Morton Bay Bug cocktail in the shell with Bottarga 

  • Pan seared scallops on butternut pumpkin risotto with toasted pine nut and pesto sauce 

  • Oyster with lemon myrtle foam, pickled cucumber and chilli gel

 

2nd course 

  • Octopus carpaccio with pickled fennel, sweet potato pearls and crisp

  • Confit duck leg and sweet potato cannelloni on red cabbage with baked ricotta and brussles sprout leaves

  • Lobster-tail tortellini in bisque foam with Warragul greens and basil infuse oil

  • Quail breast and leg on champagne kale and pearl barley

 

3rd course

  • Slow cooked chicken in chorizo on tuscan kale with mushroom barley and crispy skin

  • Kingfish with green arancini, sautéed silverbeet and thyme - lemon myrtle foam 

  • 24 hour pork belly on roasted carrot purée, sugar snap peas and crackling popcorn 

  • John Dory fillet on grilled fennel purée with sugar snap peas and dehydrated chilli threads

 

4th course 

  • Smoked lamb shoulder under herb soil on artichoke purée, broad beans and red wine jus

  • Pan seared snapper on potato rosti, charred capsicum creme and roquette foam

  • Serrano wrapped pork fillet on truffle cauliflower with black pudding - duck fat potatoes

  • Coffee marinated beef eye fillet on rosemary and potato foam, charred beans

 

5th course 

  • Dark and stormy mille-feuille – rum infused pineapple, ginger beer mousse, lime gel

  • Individual cheese plates with red wine-quince paste, maple crystallised pecans and house made lavosh

  • Mulled pear and cinnamon doughnuts and Gianduja chocolate mousse prune gel 

  • White chocolate and rhubarb panna cotta on hazelnut joconde with coffee soil hazelnut tuille

  • Pecan tart with tonka bean – mascarpone mouse, orange gel and peanut brittle

 

7 Course Degustation Menu

  • Morton Bay Bug - Bottarga

  • Scallops - sugar snap peas - smoked caviar - Lemon Myrtle foam

  • Lobster - bisque foam - Warragul greens - spring onion infused oil

  • Chicken chorizo - tuscan kale - mushroom barley - crispy skin

  • Smoked lamb cigar - cauliflower truffle

  • Pepper eye fillet - artichoke - pancetta - beans

  • Mulled pear - doughnuts - Gianduja chocolate - prune

 
 

8 Course Seafood Menu

  • Fresh oysters with lemon and Bloody Mary dressing

  • Crayfish cocktail in the shell

  • Baked mussels Rockefeller

  • Harvey Bay scallops Kilpatrick

  • Lobster and truffle ravioli on grilled asparagus crème with smoked capsicum oil

  • Pan seared King George whiting with grilled zucchini and chilli gel

  • Morton Bay Bug squid ink handmade linguini in cherry tomato sauce with pickled chilli

  • Selected cheese with red wine quince mouse, house made lavosh and maple crystallised pecans

 

12 Course Deluxe Dining Experience

Perfect for private dining.

  • Oyster - chilli - chardonnay vinegar

  • Scallops - sugar snap - radish

  • Steak tartare - potato truffle - shallots - spinach emulsion

  • Lobster - bisque foam - broad beans - spring onion infused oil

  • 72-hour pork jowl - king brown mushrooms - gratin - granny smith - capers

  • Squid ink - smoked salmon roe - sea urchin

  • Quail - diamond clams - paella - Bloody Mary

  • Duck breast - balsamic lentils - celeriac

  • Beef cheek - kale - pickled red onions - finger lime

  • Smoked lamb - herb cream cheese - silver beet – beetroot

  • Red wine quince - sheep’s milk cheese - pistachio - mulled white pear

  • Citrus - mille feuille - pistachio

 

3 Course Wedding Menu

Choose TWO of each course for alternating drop:

Entrée

  • Beef short rib and ricotta gnocchi with charred leek rings, pumpkin marmalade and parmesan crisp

  • Steak tartar with warm potato truffle foam, pickled shallots, spinach emulsion and matchstick potatoes

  • Lobster tail tortellini in bisque foam with broad beans and spring onion infused oil

  • Snapper on black risotto, pickled fennel, grilled zucchini and capsicum foam

  • Slow-cooked duck breast on balsamic lentils with celeriac and duck fat popcorn

 

Main

  • Steamed barramundi with lemon myrtle foam on slow cooked asparagus and carrot pearls

  • Flank steak on truffle mash, baked potato skin with charred broccolini and truffle red wine jus

  • Smoked lamb shoulder with whipped herb cream cheese on silver beet and roasted beetroot

  • Chicken in chorizo marinade on mushroom barley with burned leek and crispy skin

  • 24-hour cooked beef cheek on kale risotto with pickled red onions and finger lime crème fraiche

 

Dessert

  • Elder flower panna cotta with strawberry, rhubarb, meringue, lime zest and pistachio sponge

  • Dark choc ganache tarte with raspberry gel, banana foam and frosted peanut crunch

  • Individual cheese plates with quince paste, maple crystallised pecans and house made lavosh

  • Red wine quince with warm sheep’s milk cheese parcel, pistachio sponge and mulled white pear

  • Yuzu cheesecake with vanilla white chocolate, slow cooked rhubarb and vanilla cake

 

Canapés Menu

Suitable for Events and Corporate Catering.

  • Smoked salmon blinis with dill and caper - creme fraiche (NF)

  • Prosciutto wrapped pork filet with cauliflower puree and broad beans (GF, NF)

  • Grilled mushroom with mozzarella and pesto (V, GF)

  • Chilli Mac n Cheese croquette with BBQ sauce (V, NF)

  • Lobster tail - truffle ravioli on spinach creme with basil infused oil (NF)

  • Ratatouille skewers (VG, GF, NF)

  • Grilled prawns with wasabi Japanese mayo (GF, NF, LF)

  • Spanner crab salad on toasted brioche (GF a, NF)

  • Gruyere cheese souffle with cherry tomato and thyme chutney (V, NF)

  • Stuffed zucchini rolls with ricotta, olive and basil semi dried tomatoes (V, GF, NF)

  • Butternut pumpkin tartlet with fresh basil (VG, NF)

  • Preserved lemon cured salmon with herb cream cheese on cucumber (GF, NF)

  • Smoked caviar and chive crème fraiche on house-made lavosh cracker with radish (NF)

  • Lamb cigar with roasted capsicum yoghurt (NF)

  • Mini corn frites with capsicum – chilli gel (VG, NF)

  • Asparagus and parmesan puff pastry tart (V, NF)

  • Duck liver pate on sweet potato crisp (GF, NF)

  • Sesame seared tuna with avocado and pickled red onion (GF, NF, LF)

  • Broccoli and cashew butter tart (VG, NF)

  • Pressed lamb shoulder with baba ghanoush and mint (GF, NF)

  • Beetroot tart with herb feta (V, VG a, NF)

  • Avocado and prawn ceviche tart with pickled shallots (NF, LF)

  • Gnocchi in roasted beetroot creme with aged vinegar and basil (V, VG a, NF)

  • Glazed pork belly with spring onion (GF, NF, LF)

  • Kingfish crudo with pickled baby beets, spring onion infused oil and avocado (GF, NF, LF)

  • Pulled beef cheek on butternut pumpkin puree with brussels sprout leaves (GF, NF)

  • Lamb backstrap with confit sweet potato and sugar snaps (GF, NF)

  • Mussel and white wine risotto (GF, NF)

  • Pumpkin, roquette and blue cheese quiche (V, NF)

  • Mini cheeseburger (NF)

  • Chicken and leek pie with pineapple relish (NF)

  • Beef pie with cranberry BBQ sauce (NF)

  • Lemon meringue tart (V, NF)

  • Coconut cake with cocoa crunch (V, NF)

  • Salted caramel and milk chocolate in short bread with frosted peanuts (V)

  • Mini pavlova with rhubarb and pistachio dust (V, GF)

  • Mini apple strudel pillows (V)

  • Pistachio cake with raspberry - white chocolate (V)

  • Passion fruit curd tart with raspberry crumb (V)

  • Chocolate brownie bites with raspberry cream (V)

  • Black forest cheesecake (V, NF)

  • Deconstructed crème brulee tart with strawberry (V)


V =vegetarian, VG = vegan, GF = gluten free, NF = nut free, LF = lactose free.

 

Kid’s Menu

Choose one:

 

  • Gnocchi in mushroom and bacon sauce (NF)

  • Mac n cheese with diced salmon (NF)

  • Pumpkin arancini and dips (V, NF)

  • Spaghetti Bolognese (GF a, NF, LF)

  • Tender pork belly with green beans and diced pumpkin (GF, NF, LF)

  • Chicken strips with peas and sweet potato mash (NF)

  • Kids steak, broccolini and roasted potatoes (GF, NF)

  • Grilled flat head fillet with rice and carrot sticks (GF, NF)

  • Cheeseburger with fries and dips (GF a, NF)

  • Vegetarian lasagne (V, NF)


Ice cream and fresh fruits for dessert can be requested.


V =vegetarian, VG = vegan, GF = gluten free, NF = nut free, LF = lactose free, a = available on request.