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Our Menus

3 Course Menu

Entrée

  • Australian prawn tails in horseradish and dill oil with purple potato crisp GF, NF

  • Ocean trout in seaweed on roasted fennel crème and lemon caviar GF, NF

  • Duck breast on French balsamic lentils and pancetta green beans with mustard foam GF, NF

  • Lamb backstrap on ratatouille with rocket pesto under radish salad GF, LF, NF

 

Main

  • Slow-cooked pork belly on apple-red onion soubise with pearl carrots and potato rosti cubes GF, NF

  • Steamed coral trout on bouillabaisse with diamond clams, asparagus and ricotta gnocchi NF

  • Flank steak and prosciutto roast with brussels sprout leaves, fondant potato and butternut pumpkin GF, NF

  • Zucchini chicken chorizo roulade on cavolo-nero with mushroom sauce and crispy chicken skin GF, NF

 

Dessert

  • Citrus and blueberry meringue tart with compote, chewy blueberry, zesty curd, Italian and crispy meringue V, NF

  • Earl Gray crème brûlée mousse with milk chocolate, white wine pear and coffee soil V

  • Slow-cooked apple & rhubarb with elderflower-champagne mousse and hazelnut sponge V

  • Individual cheese plates with red wine-quince paste, maple crystallized pecans and house-made Lavosh V

3 Course Private Dining Summer Menu

5 Course Menu

1st course 

  • Chicken and lollipop on sweet corn risoni with house-made cranberry BBQ sauce NF

  • Baked scallops under miso cabbage and smoked tobiko caviar GF, NF

  • Kingfish & trout ceviche with chardonnay vinegar pickles under wood sorrel and fried capers GF, LF, NF

 

2nd course 

  • Duck breast on French balsamic lentils and pancetta brussels sprouts with mustard foam GF, NF

  • Slow-cooked pork belly on apple-red onion soubise with pearl carrots and potato rosti cubes GF, NF

  • Lobster-tail tortellini in bisque foam with sugar snap peas and herb-infused oil GF, NF
     

3rd course

  • Flamed pepper berry tuna on ratatouille carpaccio with pesto and smoked tobiko caviar GF, LF, NF

  • Zucchini chicken chorizo roulade on cavolo-nero with mushroom sauce and crispy chicken skin GF, NF

  • Braised beef cheek on soft pancetta polenta with charred green beans GF, NF
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4th course 

  • Slow-cooked Monkfish in beetroot crumb on squid ink potato and charred green beans GF, NF

  • Forward sear eye fillet steak with brussels sprout leaves, fondant potato and butternut pumpkin GF, NF

  • Crispy lamb praline on truffled cauliflower with charred broccoli florets, beetroot crisps and salsa Verde NF 

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5th course 

  • Citrus and blueberry meringue tart with compote, chewy blueberry, zesty curd, Italian and crispy meringue V, NF

  • Earl Gray crème brûlée mousse with milk chocolate, white wine pear and coffee soil V

  • Slow-cooked apple & rhubarb with elderflower-champagne mousse and hazelnut sponge V

5 Course Private Dining Summer Menu

7 Course Degustation Menu

  • 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 and 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 crisps and salsa Verde NF

  • Slow-cooked apple & rhubarb with elderflower-champagne mousse and hazelnut sponge V

7 Course Private Dining Summer Menu
8 Course Seafood Menu

8 Course Seafood Menu

  • Fresh oysters with chilli aioli, bonito flakes and purple potato crisp GF, LF, NF

  • 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

  • Flamed pepper berry tuna on ratatouille carpaccio with pesto and smoked tobiko caviar GF, LF, NF

  • Slow-cooked kingfish on squid ink mash, herb oil and charred okra GF, NF

  • Steamed coral trout on bouillabaisse with diamond clams, asparagus and ricotta gnocchi NF

  • Slow-cooked apple & rhubarb with elderflower-champagne mousse and hazelnut sponge V

3 Course Wedding Menu

3 Course Wedding Menu

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

  • Lobster-tail tortellini in bisque foam with sugar snap peas and herb-infused oil GF, NF

  • Duck breast on French balsamic lentils and pancetta brussels sprouts with mustard foam GF, NF

  • Zucchini chicken chorizo roulade on cavolo-nero with mushroom sauce GF, NF 

 

Main

  • Slow-cooked Monkfish in beetroot crumb on squid ink potato and charred green beans GF, NF

  • Forward sear eye fillet steak with brussels sprout leaves, fondant potato and butternut pumpkin GF, NF

  • Crispy lamb praline on truffled cauliflower with charred broccoli florets, beetroot crisps and salsa Verde NF

  • Slow-cooked pork belly on apple-red onion soubise with pearl carrots and potato rosti cubes GF, NF

​

Dessert

  • Citrus and blueberry meringue tart with compote, chewy blueberry, zesty curd, Italian and crispy meringue V, NF

  • Earl Gray crème brûlée mousse with milk chocolate, white wine pear and coffee soil V

  • Slow-cooked apple & rhubarb with elderflower-champagne mousse and hazelnut sponge V

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

  • Lavosh V

Canapes

Canapés Menu

Cold Canapes

  • 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)

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

  • Duck liver doughnut with plum gel (NF)

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

  • Smoked caviar, truffle potato foam, crème fraiche beetroot, chive (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)

  • Spanner crab salad on toasted brioche (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)

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

  • Broccoli and cashew butter tart (VG, NF)

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

  • Beetroot tart with herb feta (V, NF)


Hot Canapes

  • Lamb cigar with roasted capsicum yogurt (NF)

  • Baked scallop in miso cabbage and 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 filet with cauliflower puree and broad beans (GF, NF)

  • 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)

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

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

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

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

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

  • Glazed pork belly with spring onion (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)


Dessert Canapes

  • Lemon meringue tart (V, NF)

  • Coconut cake with cocoa crunch (V, NF)

  • Salted caramel and milk chocolate in shortbread 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)

  • Sticky date and chocolate 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 frangipane with poached pear (VG, GF, NF, LF)

 

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

Kid's Menu

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.

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