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These menus are merely examples of what we can do. We like to create menus just for you. We hope they provide a bit of inspiration.




Dukkha-crusted fillet of Longreach lamb, jeweled cous cous salad


Brioche-crusted prawns with coriander and green chilli aioli


Pumpkin and ham hock terrine, toasted brioche with piccalilli


Seared scallops with asparagus and fennel foam, quails’ eggs, prosciutto shards


Smoked Tasmanian salmon roulade, blini, cucumber and dill labne and pink grapefruit caviar 


Goat’s cheese arancinetti with lemon-marinated zucchini, roasted beetroot and microherb salad (V)




Preserved lemon, mascarpone and ricotta stuffed ravioli with roasted butternut squash, sage and Parmesan emulsion (V)


Fennel seed-crusted salmon with coconut and lime dressing, glass noodle, snow pea and sugar snap salad 


Spiced Barramundi fillet with turmeric and coconut sauce 


Quince-glazed corn-fed chicken supreme with truffle mash and baby vegetables


Pistachio and rosemary-crusted rack of lamb with confit shoulder pie, Dauphinoise potato, roasted winter vegetables


Beef eye fillet with triple cooked chips, braised oxtail, radish and red cabbage slaw, béarnaise sauce




Chocolate ganache choux buns, hot chocolate sauce, vanilla and tonka bean ice cream, raspberry dust


Apple and cinnamon bread and butter pudding with Calvados custard


Tiâne of Black Forest gateau with boozy cherries


Patisserie on a plate - chef’s choice of three mini pastries such as: 

Rum Baba; vanilla slice; chocolate biscuit brownie cake; strawberry sorbet


Elderflower meringue with bubbles-soaked berry salad; whipped passion fruit cream


Selection of fabulous cheeses with Parmesan shortbreads; house-made quince paste, grapes, and lavosh 

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