Entree Selections

Terrine of shark bay crab, avocado, radish, gazpacho soup

Mini wagyu burgers with aged cheddar, jalapeno jam and frites

Moroccan spiced eggplant and chickpea, herb labne and smoked tomato toast

Cauliflower and French brie soup with seared scallops and truffle oil

Duck liver pate, roast shallot and sultana chutney and crisp baguette toast

Tunisian spiced lamb loin, garlic spinach, candied walnut salad and a port raisin vinaigrette

House smoked ocean trout, salted capers, pearl cous cous, wild rocket and orange oil  

Main Course Selections

300g Black Angus sirloin, tarragon butter and a red wine jus

200g local southwest beef tenderloin with wild mushroom ragout

Twice cooked lamb rump with herb and mustard onions

Kashmiri yoghurt baked Atlantic salmon with dill and cucumber raita

Sticky Asian braised pork belly with apple cider apples and sticky soy

Saltwater barramundi with smoked paprika and clam butter sauce

Baked tofu mille feuille, orange cashew satay, coconut pumpkin and crisp spinach

Pistachio crusted chicken breast with caramelised fennel chutney

Slow cooked chicken puttanesca

Goat’s cheese ravioli, charred asparagus, sweet corn with basil cream and parmesan
 

Dessert Selections

Rich Belgium double chocolate mousse

Meringue, lemon and passion fruit curd, double cream and blueberries

Rosewater pannacotta, candied pistachio and Persian fairy floss

Mango brulee, lime sorbet and a coconut wafer

Sticky date pudding with butterscotch sauce

Apple, pear and berry crumble with crème fraiche and ice-cream

Black rice and vanilla pudding with caramel and ginger cream

Chocolate and almond cake with vanilla raspberries and roast almond ice-cream

Chocolate and coffee tiramisu
 

tea and coffee served with desert

Pricing

Two Courses $52.50
Three Courses $62.50
Select two from each course

Minimum of 20 people required
 

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