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3 Course Private Dining

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Entrée

  • Slow cooked chicken on mushroom truffle sauce with crispy rosti and crunchy chicken skin GF, NF
  • BBQed beef cheek in prosciutto and asparagus risotto with Pancetta crisp GF, LF
  • Lobster tail tortellini in black pasta dough under bisque foam with herb oil and spring onions NF
  • John dory on squid ink potato puree and snow peas, lemon butter with sun dried tomato gel GF, NF

Main

  • 16 hour soy pork belly on apple fennel purée with pearl carrots and peas GF, NF
  • Crispy lamb praline on champagne silver beet with cauliflower creme and pearled beetroot NF
  • Baby barramundi fillet on white zucchini creme and grilled zucchini skins with pickled chilli gel GF, NF
  • Eye fillet with smoked sweet potato mash, red wine jus and asparagus tops under parmesan crisp GF, LF

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

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

5 Course Fine Dining

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1st Course

  • Scallops on miso carrot with sugar snap peas GF, NF
  • Beef tartare and cured chilli egg yolk, truffle potato foam, purple potato crisp with black garlic aioli GF, NF
  • Kingfish and ocean trout ceviche with chardonnay vinegar pickles wood sorrel and fried capers GF, LF, NF

2nd Course

  • Lobster tail tortellini in black pasta dough under bisque foam with herb oil and spring onions NF
  • Smoked duck breast and balsamic lentils, brussels sprout leaves with mustard foam GF, NF
  • Slow cooked chicken on mushroom-truffle sauce and crispy rosti with crispy chicken skin GF, NF

3rd Course

  • BBQ’d beef cheek in prosciutto and asparagus risotto with pancetta crisp GF, LF
  • Flamed tuna fillet steak with zucchini roulade, rocket mousse and smoked tobico GF
  • John dory on squid ink potato purée and snow peas, lemon butter with sun dried tomato gel GF, NF
  • Lamb backstrap on red capsicum foam with baba ganouch and duck fat potato pearls GF, NF

4th Course

  • Crispy lamb praline on champagne silver beet with cauliflower creme and pearled beetroot NF
  • 16 hour soy pork belly on apple-fennel puree with pearl carrots and peas GF, NF
  • Baby barramundi fillet on white zucchini creme and grilled zucchini skins with pickled chilli gel GF, NF
  • Eye fillet with smoked sweet potato mash, red wine jus and asparagus tops under parmesan crisp GF, NF

5th Course

  • 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
  • Gianduja chocolate ganache tart under pear kataifi V

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

Chef’s Recommendation

1st COURSE
Scallops on miso carrot with sugar snap peas
2nd COURSE

Lobster tail tortellini in black pasta dough under bisque foam with herb oil and spring onions

3rd COURSE

BBQ’d beef cheek in prosciutto and asparagus risotto with pancetta crisp

4th COURSE

Crispy lamb praline on champagne silver beet with cauliflower creme and pearled beetroot

5th COURSE

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

Chef's Recommendation for Vegetarians

1st COURSE

Charred asparagus risotto with pickled chilli gel and parmesan crisp V, NF

2st COURSE

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

3st COURSE

Trio of tomatoes with vegemite custard and crostini V, NF

4st COURSE

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

5st COURSE

Earl Grey crème brûlée mousse with milk chocolate, white wine pear, coffee soil and caramel 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 friendly, NF = nut free, LF = lactose free

8 Course Seafood

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  • 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

V =vegetarian, VG = vegan, GF = gluten friendly, 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 friendly, 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

Cold Canapes

  • Smoked salmon blinis with dill and caper creme fraiche (NF)
  • Oyster with yuzu emulsion, togarashi and lemon (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 and 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 crepe rolls with black olive tapenade (NF)
  • Comte custard on toasted brioche with Pinot Noir gel (V, NF)
  • Cone with 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

  • 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)
  • Passionfruit 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

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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 friendly, NF = nut free, LF = lactose free

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