Formal Menu

FORMAL MENU

WITH NOTICE MOST DISHES CAN BE ADJUSTED FOR DIETRY REQUIREMENTS

Minimum order for straight drop is 10 guests

For alternate drop, the minimum is 20 guests

 

2 COURSE $55

3 COURSE $67

 

Entrée $22.00

Charred blue fin tuna with quail egg, crisp speck, gourmet herbs

 and olive dust (gf, df)

Lightly cured Tasmanian salmon, pickled fennel, crème fraiche

and beetroot (gf)

Lemon prawn, spanner crab and avocado timbale, radicchio,

orange and lemon balm (gf, df)

Potted chicken liver parfait, tawny port jelly

 and toasted butter brioche

100 days grain fed beef tartare, smoked egg yolk, white truffle oil

and sourdough crackers

Meredith goats’ cheese, cured heirloom tomatoes, basil

and aged balsamic (v, gf)

Confit butternut pumpkin & sheep’s milk fetta Tatin, beetroot cracker

and yoghurt & thyme sorbet (v)

 

Mains $36.00

 

Atlantic salmon filet, grilled fennel, walnuts, witlof

and saffron beurre blanc

Wild barramundi, herb cous cous, chargrilled Mediterranean vegetables

and salsa Verde

Free range chicken breast, serrano ham, sage, sautéed mushrooms and truffle risotto (gf)

Rack of Cowra lamb, roasted grape vine tomatoes, caramelized onion

Puree, kipfler and pinot noir jus

Grilled filet of 100 days’ grain feed black Angus beef filet, asparagus,

gruyere mash potatoes and sauce béarnaise

Five spiced duck breast, carrot noisette, pommes dauphinoise

and cherry glace

Cowra Lamb loin, sautéed kale & pine nuts, quinoa

and sumac mint sauce

Spinach and ricotta cannelloni with cherry tomato fondue, wild rocket

and aged parmesan (v)

Sautéed wild mushroom, preserved lemon and goats cheese tart with baked cauliflower and pumpkin seed oil

 

 

Desserts $19.00

 

Trio of local and imported cheeses with quince, port infused dates

and walnut bread

Summer berry and lemon pavlova with orange syrup

and blood orange sorbet (gf)

Dark chocolate and raspberry tart, chocolate soil, baked apple ice cream

and fairy floss

Williams pear tatin, bourbon vanilla ice cream

and salted caramel

Buttermilk panna cotta, pistachio friand, hazelnut crisp

and strawberries

Coconut, lychee, mandarin and black sesame trifle

with mango sorbet (v, gf)

Lemon curd & burnt merengue tart, beurre noisette ice cream

and lemon thyme crumble (v)

gf-gluten free, v- vegetarian, p- pork, df- dairy free

 

FORMAL MENU TERMS

ALL SELECTIONS FROM OUR FORMAL MENU INCLUDE DINNER ROLLS & BUTTER.

FOR FORMAL FUNCTIONS:

1 CHEF PER 10 – 13 (Additional if alternate serve) GUESTS IS REQUIRED ($55.00/HR, MIN 3 HRS )

ON WEEKENDS/PUBLIC HOLIDAYS DIFFERENT RATES APPLY

1 WAITER PER 8-12 GUESTS IS REQUIRED ($42.50/HR, MIN 3 HRS )                             

ON WEEKENDS/PUBLIC HOLIDAYS DIFFERENT RATES APPLY

TRAVEL MAY BE CHARGED FOR WAIT STAFF AND CHEFS DEPENDING ON LOCATION

 

ALTERNATE SERVICE HAS 15% SURCHARGE PER COURSE AND MAY REQUIRE ADDITIONAL CHEFS

 

UNDER 10 PEOPLE $200 SURCHARGE

 

PRICES DO NOT INCLUDE HIRE OF TABLE LINEN, CROCKERY, CUTLERY OR GLASSWARE.

THESE ARE AVAILABLE FOR HIRE SEPARATELY, PLEASE SEE OUR HIRE PACKAGES.