TWO COURSE
$85 per person
THREE COURSE
$105 per person
ENTRÉE |
| Tartlet of forest mushrooms w/ buffalo curd, hazelnuts & baby leaves |
| Quail, apple, walnuts, endive & truffle vinaigrette |
| Quick fried salt &pepper squid w/ celery salt & black pepper & rocket salad |
| Grilled scamozza w/ roast vegies & mixed leaves w/ an aged balsamic dressing |
| Cos salad w/ Ortiz anchovies, soft egg, crostini, reggiano & jamon |
| Confit duck w/ radicchio, onion puree & vinocotto |
MAINS |
| Eye fillet w/ dauphinoise potato, confit garlic, spring greens & thyme jus |
| Fish w/ smoked tomato, leek, fennel, potatoes & sauce vierge |
| Linguine w/ prawns, chilli, parsley, lemon & baby spinach |
| Twice cooked Borrowdale pork belly w/ freekah, charred brussel sprouts, roast onion puree & apple vinegar |
| Corn-fed chicken w/ Israeli couscous, smoked tomatoes, preserved lemon and harissa |
| Grilled scamozza w/ roasted vegies, mixed leaves with an aged balsamic dressing |
DESSERT |
| Dark chocolate tart, double cream w/ crumbled raspberry |
| Rose water soft meringue w/ mascarpone & passionfruit |
| Vanilla bean panacotta w/ biscotti & summer fruit |
| Espresso crème brulee w/ tuille |
| Bread & butter pudding w/ homemade ice cream |
| Free-formed cheesecake w/ strawberries |
CANAPÉ EVENT
ADDITIONAL OPTIONS
Local & imported cheese platter
We use fresh, seasonal ingredients and regularly update our menu throughout the year.
We accommodate for all dietary requirements and are happy to create any variations of the menu to suit your wedding