Enhance your meal with our delightful three-course menu, crafted to excite your taste buds and awaken your senses. Each course features fresh seasonal ingredients, transformed into creative dishes that highlight Australian flavors. Begin with a light entrée, then enjoy a mouthwatering main that showcases culinary skill, finish with a rich dessert that will satisfy your sweet tooth. Perfect for any occasion, our three-course dining provides a refined yet accessible way to enjoy the best we offer. Join us for an unforgettable dining experience.

Entrées

Beef bresaola with pickled eshallots, wild roquette, persian feta, rustic crostini and black truffel oil.

Pan seared king prawns with a chared corn and cucumber medley saffron aioli and smoked paprika. (G.F)

Smoked cauliflour gnocchi with shredded beef cheek, shaved aged parmesan, toasted almonds and a sticky balsamic glaze.

Gin, juniper and beetroot cured salmon with pickled cucumber, capers, dill, marinated labneh cheese, charred lemon oil and rustic crouton.

Apple and apricot stuffed pork fillet with carrot purée, radish and shallot salad and sticky pan jus.

Mains

Grilled chicken supreme with jerusalem artichoke purée roasted baby potatoes, swiss brown mushrooms and butterd asparagus. (G.F)

Pan fried fillet of beef with smoked parsnip purée, creamy potato gratin, dutch carrot, broccolini and red wine jus. (G.F)

Crispy skin barramundi with crushed garlic chat potatoes, grilled asparagus, tarragona romesco sauce and a fennel dill and apple salad. (GF)

Herb crusted lamb rump with a mint pea purée, garlic and thyme baby roasted potatoes heirloom root vegetables and a rich lamb jus.

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

Twice cooked pork belly with a caramelized apple purée, baked dauphinoise potatoes, wild spinach and pan jus. (G.F)

Dessert

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

Homemade lemon tart with Chantilly cream and almond biscotti.

Fresh toffee cheesecake with peanut brittle a wild berry compote.

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

Pricing

3 course set menu $95 per person, minimum 12 people

2 course set menu $80 per person, minimum 12 people

3 course alternate drop menu $110 per person, minimum 12 people

2 course alternate drop menu $90 per person, minimum 12 people

Prices exclude G.S.T

All chefs, waitstaff, service equiptment and cleaning included.

cooking equipment hire will incur extra charge if necessary.