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FORMAL LUNCH and DINNER MENU * Vegetarian Options Canapés - select 3 (please refer and select from the signature cocktail menu) Entrée - select 2 Entrée tasting plate ($7 pp additional) W.A Crabmeat w tomato consommé, wagyu beef w asparagus, slow cooked ocean trout w chives, shaved fennel Quail breast, cannellini bean, eggplant, chorizo, pomegranate seed, fig vinegar Harissa lamb loin, ricotta corn cake w avocado Cirtus cured ocean trout gravadlax, baby fennel, lilliput capers, microherb salad Local baby calamari, tatsoi leaf, gren mango, lime, thai herbs Victorian goat cheese, caramelized beetroot, apple, pistachio, brioche Main Course Selection - select 2 Wagyu rump, mushroom confit, potato fondant, montpellier butter w merlot jus 5hr cooked beef cheeks, celeriac puree, cannellini bean w gremolata Corn-fed chicken beast, swiss browns, gnocci, prosciutto, eschalot w tarragon jus Zatar spice lamb rump, poached leeks, cassoulet beans w olives Hiramasa kingfish, lobster mash, asparagus, tomato fondue Gold band snapper, braised potatoes, verjuice, fennel, trellis tomato Main course served w dinner roll & butter Desserts - select 2 Dessert tasting plate ($5 pp additional) Strawberry & elderflower jelly, frangelico brulee, fig & pear strudel Truffle honey pannacotta w poached quince Sour cherry crème brulee w coconut biscuit Gianduja chocolate tart w vanilla mascarpone, fairy floss Caramelized lemon tart w clotted cream, red berries in rose water Formal Lunch and Dinner Prices $48 pp Two Course Menu . $60 pp Three Course Menu . $72 pp Four Course Menu The above prices are based on a minimum of 50 guests. The above prices include percolated coffee & selection of teas w chocolate mints. back to top ^ FORMAL LUNCH and DINNER MENU - vegetarian options Should any of your guests require a vegetarian alternative to a meat or seafood entrée of main meal, please select 1 entrée and 1 main dish so that we can accommodate their dietary requirements. Entrée Victorian goats cheese, trellis tomato, buttered spinach on toasted sourdough w hazelnut beurre noisette Steamed green & white asparagus, poached duck egg, hollandise sauce, pecorino Spinach, lemon, ricotta tortellini w feta, mint & parsley Milawa Goats cheese, caramelized beetroot & apple, toasted brioche, fig vinegar Main Course Japanese pumpkin ravoli w confit tomato, sage butter, persian feta Homemade gnocci, forest mushrooms, leeks, parmesan, lemon oil Tagine of spring vegetables, apricots, agen prunes, zuchinni flowers Gratinated stuffed flat field mushrooms, cassoulet of beans, vin cotto Main course served w dinner roll & butter back to top ^ |
