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
  • $149

    per person
  • + Travel Fee from $45
  • 4 courses
  • $169

    per person
  • + Travel Fee from $45
  • 5 courses
  • $189

    per person
  • + Travel Fee from $45
  • 7 course chefs table
  • $209

    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. 50/50 alternate drop available for 3 courses at $10pp surcharge
  • Price includes table set-up, cutlery, crockery, wait staff, chef, kitchen pack down & clean up.
From the Garden
  • Roast beetroot, radish, hazelnut, thyme infused labneh with raspberry vinaigrette
  • Caramelised French onion & goats cheese tart, verjuice, herb oil
  • Pumpkin & thyme risotto, aged parmesan, chives, brown butter
  • Pan fried sage & parmesan gnocchi, cauliflower cream, baby vine tomatoes, caramelised leeks, broad beans
  • Persian feta soufflé, caramelised onion, spinach, chive & truffle dressing
  • Silken tofu, seaweed dashi, radish & mushroom broth
From the Ocean
  • Freshly shucked Pacific or Sydney Rock Oysters with red wine vinaigrette
  • Ceviche of Australian Kingfish, granny smith apples, cucumber & red grape with lemon & lime dressing (available entrée size only)
  • Seared sea scallops, blue swimmer crab ravioli, shellfish broth, torched shallots & sesame
  • Ocean trout, broad beans & peas, blistered tomato emulsion, broccolini, lemon olive oil
  • Roasted Australian snapper fillet, smoked bonito & seaweed dashi, radish & mushroom broth
Meat, Farm & Game
  • Chicken breast, buttered leeks & spinach, corn cream, baby broccoli, red wine jus
  • Roasted lamb backstrap, peas, broad beans, yellow Dutch carrots, desiree potato emulsion & thyme jus
  • Pork fillet, roast carrot, caramelised onion, brussel sprouts & burnt apple puree
  • Crispy skin duck breast, beetroot & rosemary puree, braised radicchio & blackberry sauce
  • Beef eye fillet, slow cooked beef cheek, baby spinach, broccolini, chive potato puree, mushroom porcini sauce
Cheese Course
  • D’argental washed rind Brie, poached pear paste, lavosh
  • Saint Albray washed rind, torched fig, cumin crisp, vanilla stock
  • Roquefort Blue Cheese, walnuts, fresh apple & seed biscuit
The Sweet Life
  • ‘Strawberries & Cream’ seasonal berries with broken macarons, almond bread, rose cream & white chocolate
  • Maple panna cotta, blueberry, crispy meringue
  • Textures of Chocolate, dark chocolate mousse, white chocolate shards, hazelnut & cherry jam
  • White chocolate & raspberry creme brule
  • Lemon curd, shortbread crumb, mango puree & burnt meringue
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