Seasonal Fine Dining Menu

ENTRÉE
Soused prawns with grilled artichokes & confit onions (GF)

Pastrami of Hiramasa Kingfish w fennel & yuzu pickle (GF)

Goats curd panna cotta w saffron potatoes, wild mushrooms and lemon oil dressed sorrel salad (GF)

Beetroot and vodka cured Huon salmon w a beetroot compote and crème fraiche (GF)


MAIN
Angus beef cooked three ways, pomme anna and beef jus (GF)

Roast Crown of corn fed chicken w a Kūmara & nutmeg Paris mash w pernod and lemon beurre blanc sauce (GF)

Rack of Spring Lamb w apricot & rosemary lamb noissette, potato galette & mint jus (GF)

Confit Humpty Do Barramundi, herb & parmesan gnocchi, poached mussels & Moules mariniere sauce


DESSERT
Valrhona chocolate parfait

Orange and Honeycomb crème brulee w molten chocolate (GF)

Classic apple tarte tatin w vanilla clotted cream

Individual imported and Local Cheese selection, fruit & crackers


Dietaries
Pescatarian (P)
Vegetarian (V)
Gluten Free (GF)

Add Glass Hire
(includes delivery, pickup and cleaning)
$4 per person

1 x Champagne glass
1 x red/white wine glass
1 x soft-drink/beer
1 x water glass

Choose:
2 courses: $68 per person.
3 courses: $82 per person.
Additional $10 per course 4th course onwards.
$10 extra per course for alternate drop.

Price also includes two seasonal sides, Bread rolls, butter and petit fours.

All Prices are per person and exclude GST.
Staffing:
 A chef to finish and present food on site is $230 each for a 4 hour minimum ($250 Sat. $285 Sun. $390 Public Holiday)
 Waiters, if required, are $210 each for a 4 hour minimum ($230 Sat. $265 Sun. $370 Public Holiday)

Download Fine Dining Menu