Our Current Menus
Menu 1
Amuse Bouche
Blue cheese & prosciutto gougeres, pickled shallot
COURSE 1
Prawn & lemongrass mousse, zucchini puree, pickled zucchini, caramelised lemon mayonnaise,
COURSE 2
Wagyu steak tartare, confit egg yolk, Dijon mayonnaise, green apple & caper jam, toasted brioche
COURSE 3
Crispy skin chicken breast, green pea, smoked speck, kipfler potato & tegon croquete, jus.
COURSE 4
Lemon Curd, caramelised white chocolate mousse, Beechworth honey biscuit, Rhubarb.
Menu 2
Amuse Bouche
Pea, mint & truffle soup, goats cheese mousse, parmesan
COURSE 1
Oysters with dragon fruit., citrus & Lemongrass
COURSE 2
Heirloom tomato, sweet tomato jam, buffalo mozzarella, smoked almonds, crispy wild rice & basil oil
COURSE 3
Salmon, vodka & citrus cured | tartare | Grilled, green apple, crème fraiche, grapefruit, vanilla.
COURSE 4
Signature – slow cooked pork belly, scampi, grilled pear, lychee, asparagus ^ honey pork jus
COURSE 5
Orange & elderflower cheesecake, St Germain Jelly, Ginger Crumble & candied mandarin.
PETIT FOURS – Chef’s selection
Menu 3
Amuse Bouche
Lobster & Avocado Tartare, caviar, Parmesan Tuille, Lime Aioli
COURSE 1
Roasted Butternut pumpkin, Candied pumpkin seeds, caramelised onion jam, pickled pumpkin & herb oil
COURSE 2
Mussel & Crab Velouté, smoked bacon, caviar, mussel jelly & lemongrass infused white chocolate
COURSE 3
Chicken & wild mushroom terrine, chicken liver pate, roasted walnut, spiced honey reduction, Davidson plum
COURSE 4
Wagyu Skirt steak, caramelised shallot soubise, pearl onion, charred asparagus & thyme jus
COURSE 5
Lemon granita, pistachio butter, candied pistachio, medjool date
COURSE 6
Dark chocolate delice, caramel, coffee, cacao nib tuille, hazelnut
PETIT FOURS – Chef’s selection
after something custom?
Book a 15 minute no-strings-attached consultation with us to discuss your next event.
We’ll cover your preferences, preferred dates and anything else important.
Rather contact us first? Email [email protected]
