Plated Menu

Our  Plated Menu menu is inspired by local seasonal produce. Choose two delicious courses or go all in with a three course feast! 

Please note: we source our ingredients from local suppliers, ingredients may change due to seasonality and availability

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Sourdough bread and cultured butter

 

Entrée

 

 Confit ocean trout, pickled cucumber, horseradish sour cream

 Carpaccio of beef, truffle mayonnaise. grana padano  

 Charred octopus, citrus, green olive, romesco

 Oyster mushroom Ceviche, chilli, avocado, coconut  

Pea and ricotta Tortellini, mint, brown butter, lemon

 

Main

 

 House made Ricotta, Salt baked beets, orange, honey, hazelnuts, carrot top gremolata 

Pasture-raised Beef fillet, charred onion, broccolini, salsa verde 

 Free range crispy skin Chicken, carrot & cardamom puree, asparagus

Market Fish, broad bean & Pea Braise, green olive butter 

 Lamb loin, confit fennel,  zucchini, chimichurri 

Dessert

 

Mini pavlova, Summer fruits

Flourless valrhona chocolate cake, hazelnut cream, mandarin 

Honey and fig brulee tart 

 

 

Cheese Course (optional extra)

Cheese selection, house made lavosh, fruit paste, local honey $12pp

Sides (optional Extra)

Heirloom tomato salad, basil, pangrattato 

Grilled zucchini, yellow squash, mint, marinated feta

  Crispy Kipfler potatoes, rosemary and thyme salt 

Charred baby Kumara, fresh herbs, preserved lemon, seaweed butter 

Winter leaves, radish, beetroot, fennel, mustard vinaigrette  

$6pp

2 courses $55pp

3 courses $69pp

Please note alternate courses are only available for 20 guests or more

 

Chefs

Weekdays $50p/h, Saturdays $60p/h, Sundays $70p/h

 

Wait staff 

Weekdays $45p/h, Saturday $55p/, Sunday $60p/h

 

*We recommend 1 wait staff per 20 guests