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3 Course Private Dining Menu

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Entrée

  • Duck Breast on Sweet Potato Gratin

    with broad beans and smoked duck fat popcorn (GF, NF)
  • Octopus & Squid Ink Risotto

    with pickled cauliflower, herb pesto and shaved parmesan (GF, NF)
  • 16-hour Pork Belly

    with pepper sauce, Brussels sprouts, cherry tomatoes and pancetta crisp (GF, NF)
  • Lobster tail tortellini

    in black pasta dough under bisque foam with herb oil and spring onions (NF)

Main

  • 24-Hour Lamb Shoulder

    on smoked eggplant purée with cavolo nero, pearl beetroot and red wine jus (GF, NF, LF)
  • Mirror Dory on Squid Ink Potato

    with black puree and snow peas, lemon butter with sun dried tomato gel (GF, NF)
  • Slow-Cooked Chicken

    on sweet corn risoni with chicken crackling and charred green beans (NF)
  • Eye Fillet & Truffle Mash

    with mushroom sauce, sugar snap peas and crispy potato (GF, NF)

Dessert

  • Coffee Bean Tiramisu

    with passionfruit curd, chocolate soil and Nutella ice cream (V)
  • Honey Panna Cotta and Ice Cream

    with poached pear, macerated blueberries, pistachio sponge and praline (V)
  • Black Forrest and Earl Gray

    mousse with milk chocolate, maraschino cherries, caramel and dark chocolate cake (V, GF, NF)
  • Apple & Rhubarb Mille-Feuille

    with flaky puff pastry, layered with crème pâtissier, rhubarb and apple, under almond tuile (V)

V = Vegetarian | VG = Vegan | GF = Gluten Free | NF = Nut Free | LF = Lactose Free

Chef's Recommendation for Vegetarians

ENTRÉE

Slow-Roasted Roma Tomato
with charred asparagus, ricotta gnocchi and parmesan foam (V, NF)

MAIN

Mushroom & Truffle Tart
on creamy truffle mash with snow peas, match sticks and balsamic reduction

DESSERT

Honey Panna Cotta and Ice Cream
with poached pear, macerated blueberries, pistachio sponge and praline (V)

5 Course Fine Dining Menu

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1st Course

  • Duck Breast on Sweet Potato Gratin

    with broad beans and smoked duck fat popcorn (GF, NF)
  • Seared Scallop with Nori Foam

    on a butternut pumpkin purée and finished with oceanic nori foam (GF, NF)
  • King Ora Salmon Tartare

    with avocado, caramelised cauliflower purée, purple potato crisp and smoked tobiko caviar (GF, NF)

2nd Course

  • Lobster-Stuffed Pappardelle

    in bisque foam with crushed basil peas (NF)
  • Octopus & Squid Ink Risotto

    with pickled cauliflower, herb pesto and shaved parmesan (GF, NF)
  • Vegemite-Marinated Lamb Backstrap

    on roasted beetroot crème with ricotta gnocchi and crispy sage (NF)

3rd Course

  • Slow-Cooked Chicken

    on sweet corn risoni with chicken crackling and charred green beans (NF)
  • 16-hour Pork Belly

    with pepper sauce, Brussels sprouts, cherry tomatoes and pancetta crisp (GF, NF)
  • Sous Vide Snapper Fillet

    on carrot crème with charred pickled cabbage and snow peas (GF)

4th Course

  • Eye Fillet & Truffle Mash

    with mushroom sauce, sugar snap peas and crispy potato (GF, NF)
  • 24-Hour Lamb Shoulder

    on smoked eggplant purée with cavolo nero, pearl beetroot and red wine jus (GF, NF, LF)
  • Mirror Dory & Mussels

    pan-seared dory on grilled zucchini ribbons in bouillabaisse, topped with herb-gratinated mussels (NF)

5th Course

  • Coffee Bean Tiramisu

    with passionfruit curd, chocolate soil and Nutella ice cream (V)
  • Honey Panna Cotta and Ice Cream

    with poached pear, macerated blueberries, pistachio sponge and praline (V)
  • Black Forrest and Earl Gray

    mousse with milk chocolate, maraschino cherries, caramel and dark chocolate cake (V, GF, NF)
  • Apple & Rhubarb Mille-Feuille

    with flaky puff pastry, layered with crème pâtissier, rhubarb and apple, under almond tuile (V)

V = Vegetarian | VG = Vegan | GF = Gluten Free | NF = Nut Free | LF = Lactose Free

Chef’s Recommendation

1st COURSE

Seared Scallop with Nori Foam
on a butternut pumpkin purée, finished with oceanic nori foam (GF, NF)

2nd COURSE

Lobster-Stuffed Pappardelle
in bisque foam with crushed basil peas (NF)

3rd COURSE

16-hour Pork Belly
with pepper sauce, Brussels sprouts, cherry tomatoes and pancetta crisp (GF, NF)

4th COURSE

24-Hour Lamb Shoulder
on smoked eggplant purée with cavolo nero, pearl beetroot and red wine jus (GF, NF, LF)

5th COURSE

Coffee Bean Tiramisu
with passionfruit curd, chocolate soil and Nutella ice cream (V)

Chef's Recommendation for Vegetarians

1st COURSE

Green Pea Risotto
with whipped feta, rocket pesto and pickled baby beetroot (V, NF)

2st COURSE

Slow-Roasted Roma Tomato
with charred asparagus, ricotta gnocchi and parmesan foam (V, NF)

3st COURSE

Sweet Potato Gratin
on pickled red cabbage crème with charred green beans (V, NF)

4st COURSE

Mushroom & Truffle Tart
on creamy truffle mash with snow peas, match sticks and balsamic reduction (V, NF)

5st COURSE

Coffee Bean Tiramisu
with passionfruit curd, chocolate soil and Nutella ice cream (V)

7 Course Degustation

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  • Kingfish & trout ceviche with chardonnay vinegar pickles under wood sorrel and fried capers GF, LF, NF
  • Baked scallops under miso cavolo nero and smoked tobiko caviar GF, NF
  • Lobster-tail tortellini in bisque foam with sugar snap peas and herb-infused oil GF, NF
  • Chicken lollipop on sweet corn risoni with house-made cranberry BBQ sauce NF
  • Braised beef cheek on soft pancetta polenta with charred green beans GF, NF
  • Crispy lamb praline on truffled cauliflower with charred broccoli florets, beetroot crisp and salsa Verde NF
  • Slow-cooked apple & rhubarb with elderflower-champagne mousse and hazelnut sponge V

V = Vegetarian | VG = Vegan | GF = Gluten Free | NF = Nut Free | LF = Lactose Free

12 Course Deluxe Menu

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  • 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

Choose TWO of each course for alternating drop:

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Entrée

  • Ocean trout in seaweed on roasted fennel crème and lemon caviar GF, NF
  • 16 hour soy pork belly on apple fennel purée with pearl carrots and peas GF, NF
  • Lobster tail tortellini in black pasta dough under bisque foam with herb oil and spring onions NF
  • Beef tartare and cured chilli egg yolk, truffle potato foam, purple potato crisp with black garlic aioli GF, NF

Main

  • Flamed tuna fillet steak with zucchini roulade, rocket mousse and smoked tobico GF
  • Eye fillet with smoked sweet potato mash, red wine jus and asparagus tops under parmesan crisp GF, NF
  • Crispy lamb praline on champagne silver beet with cauliflower creme and pearled beetroot NF
  • Slow cooked chicken on mushroom truffle sauce with crispy rosti and crunchy chicken skin GF, NF

Dessert

  • Lemon myrtle and coconut mousse with passionfruit curd and crispy raspberry meringue V, GF, NF
  • Smashed ricotta cheesecake with pistachio sponge, blueberry and white chocolate chards V
  • Earl Grey crème brûlée mousse with milk chocolate, white wine pear, coffee soil and caramel V
  • Individual cheese plates with red wine quince paste, maple crystallized nuts and house-made Lavosh V

V = Vegetarian | VG = Vegan | GF = Gluten Free | NF = Nut Free | LF = Lactose Free

Chef's Recommendation for Vegetarians

ENTRÉE

Lemon and pumpkin butter tortellini in wattle seed butter on roasted beetroot creme V, NF

MAIN

Ratatouille tart with whipped feta, balsamic cherry tomatoes, rocket pesto and shaved parmesan on zucchini crème V

DESSERT

Earl Grey crème brûlée mousse with milk chocolate, white wine pear, coffee soil and caramel V

Buffet Menu

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Main

Buffet items to choose from (choose 3):

  • Smoked lamb shoulder on baba ghanoush (NF, LF)
  • Deboned and slow cooked chicken breast with broad beans (GF, NF, LF)
  • Pan-seared red snapper fillets on broccoli florets (GF, NF, LF)
  • Confit ocean trout on green asparagus (GF, NF)
  • 16-hour pork belly on cauliflower puree (GF, NF)
  • Porter house roast with red wine sauce (GF, NF, LF)
  • Pepper crusted Eye fillet (GF, NF, LF)

Will always be served with red wine sauce

Sides to choose from (choose 4):

  • Duck fat roasted potatoes (GF, NF, LF)
  • Ricotta gnocchi in roasted pumpkin puree (V, NF)
  • Speck brussels sprout (GF, NF, LF)
  • Charred broccolini with toasted almonds (V, GF, LF)
  • Mixed green beans and sugar snap (V, GF, NF)
  • Roasted and pickled cauliflower and cos lettuce salad with feta and toasted seeds (V, GF, NF)
  • Baked beetroot, rocket, quinoa and sweet potato crisp salad (VG, GF, NF, LF)

Dessert

Desserts to choose from (choose 2):

  • Elder flower panna cotta with strawberry, rhubarb, meringue, lime zest and pistachio sponge (V)
  • Earl Gray crème brûlée mousse with milk chocolate, white wine pear and coffee soil (V)
  • Cheese platter with quince paste, maple crystallised pecans and house made lavosh (V)
  • Citrus and blueberry meringue tart with compote, zesty curd and crispy meringue (V, NF)
  • Yuzu cheesecake with vanilla white chocolate, slow cooked rhubarb and vanilla cake (V, NF)

V = Vegetarian | VG = Vegan | GF = Gluten Free | NF = Nut Free | LF = Lactose Free

Cold Canapes

  • Smoked salmon blinis with dill and caper crème fraîche (NF)
  • Oyster with yuzu emulsion and togarashi (GF, NF, LF)
  • Smoked duck breast with blistered cherry tomato and fresh basil (GF, NF)
  • Whipped tofu with black garlic in a cucumber roll (VG, GF, NF, LF)
  • Vegemite custard on toasted brioche with balsamic-cherry tomatoes (V, NF)
  • King brown mushroom rice paper roll with cos lettuce and hoisin (V, GF, NF, LF)
  • Coconut poached chicken on lemon myrtle cracker with togarashi (GF, NF, LF)
  • Hot salami crêpe rolls with black olive tapenade (NF)
  • Comté custard on toasted brioche with Pinot Noir gel (V, NF)
  • Crisp cone of beef tartare with pepper aioli (NF)
  • Spanner crab salad on toasted brioche (NF)
  • Stuffed zucchini rolls with ricotta, olive and semi-dried tomato & basil (V, GF, NF)
  • Butternut pumpkin tartlet with fresh basil (VG, NF)
  • Citrus cured salmon with herb cream cheese on cucumber (GF, NF)
  • Smoked caviar and chive crème fraiche tart (NF)
  • Sesame-seared tuna with avocado and pickled red onion (GF, NF, LF)
  • Kingfish crudo with pickled beets, herb-infused oil and avocado (GF, NF, LF)
  • Beetroot tart with crubled feta (V, NF)

Hot Canapes

  • Mushroom duxelles on crispy chicken skin (GF, NF, LF)
  • Lamb cigar with roasted capsicum yoghurt (NF)
  • Baked scallop in miso cabbage with tobiko (GF, NF)
  • Glazed pork and fennel meatballs (GF, NF, LF)
  • Chicken breast wrapped in Serrano ham with whipped feta (GF, NF)
  • Kale arancini with smoked capsicum aioli (V, NF)
  • Hot pumpkin shooter with white tomato foam (V, GF, NF)
  • Prosciutto-wrapped pork fillet with cauliflower purée and broad beans (GF, NF)
  • Chilli Mac ‘n’ Cheese croquette with BBQ sauce (V, NF)
  • Lobster tail ravioli in black pasta dough under spinach creme with basil-infused oil (NF)
  • Ratatouille skewers (VG, GF, NF)
  • Australian prawns with Japanese wasabi mayo (GF, NF, LF)
  • Gruyère cheese soufflé with cherry tomato chutney (V, NF)
  • Mini corn fritter on pumpkin with capsicum-chilli gel (VG, GF, NF, LF)
  • Pressed lamb shoulder with baba ghanoush and mint (GF, NF)
  • Gnocchi on roasted beetroot crème with aged vinegar and basil oil (V, NF)
  • Glazed pork belly with pickled red cabbage gel and spring onion (GF, NF, LF)
  • Pulled beef cheek on butternut pumpkin purée with Brussels sprout leaves (GF, NF)
  • Truffle and mushroom risotto (GF, NF)
  • Pumpkin, roquette and blue cheese quiche (V, NF)
  • Mini cheeseburger (NF)
  • BBQ pulled pork slider with Swiss cheese (NF)
  • Chicken and leek pie with pineapple relish (NF)
  • Beef pie with cranberry BBQ sauce (NF)

Dessert Canapes

  • Lemon meringue tart (V, NF)
  • Coconut cake with cocoa crunch (V, NF)
  • Salted caramel and milk chocolate shortbread with frosted peanuts (V)
  • Rum-infused pineapple with lime gel and sherbet (VG, GF, NF, LF)
  • Pistachio cake with raspberry and white chocolate (V)
  • Passionfruit curd tart under coffee soi (V)
  • Vanilla and rose marshmallow with white chocolate ganache (V, GF, NF)
  • Gin and tonic jelly with lemon myrtle gel (V, GF, NF)
  • Banana cake and chocolate truffles (V, NF)
  • Coconut and lime tapioca cups with mango (VG, GF, NF, LF)
  • Deconstructed crème brûlée tart with strawberry (V)
  • Yuzu cheesecake with matcha and white chocolate (V, NF)
  • Hazelnut frangipane with poached pear (V)

V = Vegetarian | VG = Vegan | GF = Gluten Free | NF = Nut Free | LF = Lactose Free

Kid’s Menu

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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 flathead 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

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