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Beef fillet, chilli, shitake, cucumber,




$27.50 per person plus GST


- Salt and pepper prawns with choko salad and nam jim dressing


- Scallop ravioli with basil cream and tomato compote


- Basil infused salmon with soy and mustard dressing


- Twice baked blue cheese soufflé with roasted pears and walnut salad


- Smoked salmon with butter beans and anchovy dressing


- Tiger prawns with eggplant timbales with chilli and mint dressing


- Confit duck leg with buttered savoy cabbage and dijon mustard sauce


- Goats cheese tart with red onion marmalade

- Seared scallops with pea puree, chorizo with mint and chilli dressing

- Roasted quail with pom fondent, broad beans and jus


- Sticky pork belly with Thai salad


- Rump of lamb with miso, eggplant and red pepper jam (price depends on market price)

- Seared salmon with asparagus risotto and lemon butter


$38.50 per person plus GST


- Seared blue eye cod with spiced potatoes and green beans


- Loin of lamb with beetroot and blue cheese sauce (price depends on market price)


- Pan seared salmon with leek and mussel nage


- Oven roasted spatchcock with garlic chips and jus gras


- Beef fillet, paris mash, spring vegetables and red wine jus


- Braised lamb shank with confit shallots and zucchini (price depends on market price)

- Chicken breast with garlic baked mushrooms and sugar snaps peas

- Duck with braised red cabbage, potato puree and mustard jus

- Beef cheeks, winter vegetables and red wine sauce


- Pan-seared kingfish and wild mushroom ragu with pork belly


- Barramundi with leeks and tomato nage


- Chicken breast with fondue of leeks


- Salmon wrapped in prosciutto with mustard sauce, cabbage, spinach and mash



$19.25 per person plus GST


- Sticky meringue with creme chibouse and mixed berries


- White and dark chocolate mousse with raspberry puree


- Apple tart tartin with vanilla ice cream


- Trio of cheese and fresh lavosh


- Pannacotta with champagne strawberries and basil



Minimum of 10 persons apply, wait staff and chef are required for all formal lunches and dinners 







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