Our Menus

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

• Oyster lemon with yuzu emulsion and togarashi (GF, NF, LF)

• Smoked duck breast with blistered cherry tomato and fresh basil (GF, NF, LF)

• Beetroot cured ocean trout tartare with bonito aioli  (GF, NF, LF)

• Baked scallop in miso cabbage and tobico (GF, NF)

• Duck liver dough nought with plum gel (NF)

• Glazed pork and fennel meat balls (GF, NF, LF)

• Whipped tofu with black garlic in cucumber roll (VG, GF, NF, LF)

• Chicken breast wrapped in serrano ham with whipped feta (GF, NF)

• Smoked caviar, truffle potato foam, crème fraiche beetroot, chive (V, GF, NF, LF)

• Kale arancini with smoked capsicum aioli (V, NF)

• Hot pumpkin shooter with white tomato foam (V, GF, NF)

• 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 (GF, NF, LF)

• Hot salami crape rolls with black olive tapenade (NF)

• Comte custard on toasted brioche with Pinot Noir gel (V, NF)

• Cone from beef tartare and pepper aioli (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 (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 tart (NF)

• Lamb cigar with roasted capsicum yoghurt (NF)

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

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

• Pork rillette 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, NF)

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

• Mussel and white wine risotto (GF, NF)

• Truffle and mushroom risotto (GF, NF)

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

• Mini cheeseburger (NF)

• BBQ pulled pork sliders with swiss cheese (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, GF)

• Chocolate brownie bites with raspberry cream (V)

• Black forest cheesecake (V, NF)

• White chocolate mousse tart with blueberries(V, NF)

• Sticky date and cocolate truffles (V, GF, NF)

• Coconut and lime tapioca cups with mango (VG, GF, NF, LF)

• Deconstructed crème brulee tart with strawberry (V)

• Orange cakes with Nutella mousse (V)

• Hazelnut frangepane with poached pear (VG, GF, NF, LF)

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