Private Dining Menu

2 Course

$60

3 Course

$75

$5pp Additional for alternating drop

SALMON & PRAWN CEVICHE

smokey chilli mango & lime, cassava cracker [GF,DF]

CHARRED BROCCOLINI & MISO SOY DRESSING

sesame cauliflower puree pickled radish, rice paper crisp [V,VG.GF,DF]

SALT COD BRANDADE

olive tapanade, air dried tomato, fried parsley, ciabatta bruschetta

TEA SMOKED DUCK BREAST

granola, blood plum compote [DF]

CHICKEN LIVER PARFAIT

toasted brioche, caramalised onion, quince paste

SCOTCH EGG

tomato and butter bean ragu

PHERB & PARMESAN CRUMBED CHICKEN SCHNITZEL

apple & fennel coleslaw, potato wedges, ranch dressing

PORTERHOUSE STEAK

mash potato, mixed greens, peppercorn gravy [GFO]

SLOW BRAISED BLADE OF BEEF

confit garlic mash, spinach mushroom and shallot fricasse [GF]

BAHARAT BRAISED LAMB SHANK

giant cous cous pilaf, tomato, olive, pomegranite & mint saladnchovies, lemon dressing (gf,df)

CRISP SKINNED BARRAMUNDI

crushed new potato, seasonal greens, lemon & thyme beurre blanc [GF]

SALMON RISOTTO

Crispy skinned salmon fillet on fennel pea and feta risotto, herb salsa, pangritata [GFO]

ROAST CHICKEN BREAST

pommes anna, sauteed wild mushrooms, butternut squash puree, chicken jus

WILD MUSHROOM BEETROOT & GOATS CHEESE WELLINGTON

mashed potato, seasonaL greens, white whine sauce [V]

BASQUE CHEESECAKE

mixed berry compote, chantilly cream [V]

SALTED CARAMEL TART

peanut brittle, coffee gel, vanilla icecream [V]

CHOCOLATE FONDANT

raspberry gel, vanilla icecream [V]

CHEESEBOARD

chefs selection cheese, quince jam, smoked almonds, grapes, lavosh (v)

Available individually or served as a platter to table