Share Banquet

Sharing food connects people across cultures. It nourishes not just the body but also relationships and unforgettable moments. Eating together turns simple meals into special experiences. Whether it’s a comforting home-cooked dish or a colorful shared platter, sharing food feeds the soul. In our busy lives, enjoying a meal with loved ones builds community and brings joy. Celebrate with us and let us cook up a feast for you to remember.

Entrée

Choose 2 Items.

Spanish serrano ham and portobello mushroom crostini with marinated labneh chesse and black truffel oil.

Slow roasted pork belly bites with kimchi ailoi, pickled red cabbage and toasted sesame seeds. (G.F)

Cajun prawn and avocado cracker with coriander and fresh lime.

Three cheese arancini with aged shaved parmesan and black truffel oil.

Beef bresiola crostini with persian feta, pickled eshallot and homemade basil pesto.

Burrata cheese with pear, prosciutto and glazed fig, chilli mango salsa and toasted sour dough.

Mains.

choose 2 items.

6 hour slow roasted lamb shoulder with heirloom carrots, french beans and a rich lamb jus. (G.F)

Whole butterflied chicken with a mild chilli, garlic and lime marinade, chorizo, wild spinach and white bean ragu. (G.F)

Slow braised beef with a smoked parnip puree, fresh greens, wild mushrooms and a red wine jus. (G.F)

Market fish with grilled Bok choy, fine beans, a coconut, chilli and lime broth and toasted almonds. (G.F)

Cauliflower gnocchi with whipped goats’ cheese, Swiss brown mushroom, wild spinach, sundried tomato, and sage butter. (V)

Crispy herb infused roast porchetta with a creamy fennel slaw, sticky poached apple and pan jus. (G.F)

Slow roasted pulled lamb with a Smokey eggplant puree, Tuscan kale and a roasted garlic, capsicum, and pine nut pesto. (G.F)

Sides

Choose 3 Items

Duck fat roast potatoes with garlic and thyme. (G.F)

Broccolini and fine bean medley with burnt butter and toasted almonds. (GF) (V)

Whole cob loaf with black garlic butter and finely shaved parmesan.

Zucchini and roasted beetroot salad with danish feta, toasted pine nuts and a homemade classic vinigarette. (G.F) (V)

Roasted bell pepper, radicchio and grilled halloumi salad with pickled Spanish onion, fresh basil and a light greek vinaigrette. (G.F) (V)

Dessert

Choose 1 Item

Homemade sticky date pudding with butterscotch sauce and vanilla bean ice-cream.

Lemon cheesecake with chantilly cream and a blueberry compote.

Baked peacan pie with vanilla bean ice-cream and dark chocolate waffer.

Pricing

1 course main/sides only $65 per person, minimum 20 people

2 course $85 per person, minimum 20 people

3 course $100 per person, minimum 15 people

Prices exclude G.S.T

All chefs, waitstaff, service equiptment and cleaning included

cooking equipment hire will incur extra charge if necessary.