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Modern Australian

An amazing team of highly skilled chefs all of whom have had international experience working in locations such as London, Bali, Dubai, Sydney.
 
They are complimented by a highly skilled wait team who have long lines of fine dining experience, some of whom have been butlers in the UK for many years.
 
A group of highly professional team members, dedicated to constantly lift the standards of private dining.

A truly magnificent dining experience. Select from any 3 to 7 courses.

  • 3 courses
  • $129

    per person
  • + Travel Fee from $45
  • 4 courses
  • $155

    per person
  • + Travel Fee from $45
  • 5 courses
  • $175

    per person
  • + Travel Fee from $45
  • 7 course chefs table
  • $199

    per person
  • + Travel Fee from $45
  • Minimum 10 guests
  • Select from any 3 to 7 courses
  • New Years Eve, Christmas Eve & Public Holiday surcharges apply
  • All guests to dine on the same item selected for each course 
  • Price includes table set-up, cutlery, crockery, wait staff, chef, kitchen pack down & clean up.
The Illustrated Garden
  • Beetroot Carpaccio, shaved baby radish, labneh, citrus, quinoa, walnut vinaigrette and foraged garden herbs
  • Caramelised French onion, shallot & goats cheese tian, verjuice dressed petit herbs
  • Chamomile ricotta, pear, baby golden beetroots, garden herbs, flowers, toasted brioche & sunflower seeds
  • Warm remoulade of root vegetables, chestnut and braised leek, heirloom tomato, charred cucumber dressing
Farinaceous
  • Pumpkin & thyme risotto, aged parmesan, chives, truffle, brown butter
  • Pan fried sage & parmesan gnocchi, cauliflower cream, baby vine tomatoes, caramelised leeks, broad beans
  • Cheese soufflé, pear & pickled cauliflower in chardonnay, petite herbs, Manuka honey & truffle dressing
  • Silken tofu, water chestnut & chive Gyoza, Chinese broccoli, shitake & soy tea
From the Ocean
  • Freshly shucked Rock Oysters, spiked with gin & tonic dressing
  • Ceviche of Australian snapper, compressed watermelon, charred cucumber, coconut, ginger & elderflower stock, shiso leaf (available entrée size only)
  • Seared sea scallops, blue swimmer crab ravioli, shellfish broth, pickled cucumber and black sesame
  • Ocean trout, scampi tail & scallop, minted pea cream, blistered heirloom tomato dressing, pea shoots, lemon olive oil
  • Torched Kingfish in caramelised palm sugar and dashi stock, long shallots, sea vegetables, garden herb aromats
Meat, Farm & Game
  • Chicken breast, charred corn and baby leeks in corn cream, baby broccolini, brown butter, sage, kale chips
  • Thyme roasted lamb fillet, green ratatouille, cavalo nero, kipfler potato, truffle jus
  • Pork fillet, young Asian greens, sherry prunes, pork crumb, caramelised onion
  • Local honey and lavender glazed duck breast, carrot, saute’ Chinese broccoli, baby turnip, cumin oil
  • Beef eye fillet, slow cooked beef cheek in cabbage, Asian mushrooms, baby spinach, chive potato puree, porcini sauce
The Importance of Cheese

Australian

  • Hunter Valley triple cream brie, vanilla poached pear, lavosh, verjuice dressed leaves
  • Little Greek haloumi soaked in thyme honey, torched brioche, citrus marmalade

Spanish

  • Garrotxa goats cheese, braised pineapple, fennel seed biscuit
  • Queso Manchego, fresh honeycomb, unleavened bread, shaved grape in verjuice

French

  • Saint Albray washed rind, torched fig, cumin crisp, vanilla stock
  • Roquefort, walnuts, poached apple in maple, fennel seed biscuit
The Sweet Life
  • Creme brulee, caramelised pineapple & ginger, coconut biscotti
  • ‘Strawberries & Cream’ seasonal berries with broken macarons, freeze dried strawberry, rose cream, flowers and white chocolate
  • Lemon butter cream, raspberry, almond cereal, salted popcorn
  • Coconut panna cotta, honey-soaked prunes, whiskey, walnuts, pastry chips
  • Textures of Chocolate & blueberry, 70% Amedei chocolate mousse, tempered white chocolate, blueberry jam & chocolate soil
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