OUR MENU'S
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YOUR EXPERIENCE INCLUDES:
'Trust the Chef' and let us surprise you with a bespoke menu celebrating the season and the region's best produce.
All dietary requirements catered for.
4 hours in house Chef experience including service and clean down.
Provision of handmade plateware, cutlery, linen napkins + water glasses (supplementary wine glasses on request)
Produce will only be from local producers.
Sit back, relax and enjoy the company of your guests.
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PREMIUM SUPPLEMENTARY ITEMS:
PRICES ON ENQUIRY;
FRESH TRUFFLE
APPELLATION OYSTERS
CAVIAR FLIGHT
SCAMPI, LOBSTER OR MARRON
HIGH GRADE WAGYU
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3 course
These menus are a sample, a final menu will be sent prior to your event, incorporating all dietary requirements and requests.
Choose your own adventure from the following, for alternate drop, a $15p.p. supplement is incurred.
(minimum 8 guests, to 25)
To Begin:
Malted Sourdough + Cultured Butter
Chef's selected snacks
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First:
Crudo of Kingfish, heirloom cucumber, lemon myrtle, borage flowers
Seared Yamba prawn + scallop, spiced yuzu broth, crispy ginger
Hunter Valley Quail breast, zucchini + its flowers, old world peas, broad bean shoots
Hand-rolled gnocchi, spring vegetables, black garlic creme, burnt butter
Kangaroo tartare, hibiscus, macadamia, native pepperberry, beetroot
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Second:
Crispy skinned local duck, old world peas, zucchini + it's flowers, black garlic
Glazed lamb saddle, smoked pumpkin, bay leaf veloute, hazelnut, sherry jus
Murray cod, Heirloom beets, cherry, Davidson plum, black garlic, nasturtium
Wagyu beef fillet, potato + thyme presse, charred broccolini, merlot jus
Floral lasagne, smoked ricotta, Spring vegetable ratatouille, yuzu
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Sides:
Paris Mash, chive, truffle
Hasselback new potatoes with thyme + confit garlic
Caramelized carrots, wattleseed hommus, mint
Tossed leaves, herbs and flowers with aged balsamic
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Third:
Whipped yuzu cheesecake, macadamia crumbs, passionfruit, white chocolate
Daintree chocolate sphere, malt mousse, 30-second malt sponge, arabica ice cream
Lemon myrtle cremeaux, white chocolate dome, sun rose, mango
Roses and cream - Peach, summer berries, meringue, rose + thyme
5 course
These menus are a sample, a final menu will be sent prior to your event, incorporating all dietary requirements and requests
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To Begin:
Malted Sourdough + Cultured Butter
First:
Tartare of Snapper, Heirloom Cucumber, Fingerlime, Lemon Myrtle, Wild Peach
Second:
Grilled King prawns, Chorizo, Heirloom Tomato, Pedro Ximenez, Samphire
Third:
Boneless Hunter Valley Quail, Old World Peas, Zucchini + Their Flowers
Fourth:
Crispy skinned Local Duck, Heirloom Beets, Davidson's Plum, Black Garlic Jus
Fifth:
Whipped Cheesecake, Macadamia, Mango, Caramelized White Chocolate, Lemon Myrtle Sorbet
OR
Daintree Chocolate Sphere, Burnt Butter Ganache,
30-second Pistachio Sponge, Malt Ice Cream
8 course
These menus are a sample, a final menu will be sent prior to your event incorporating all dietary requirements and requests
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To Begin:
Malted Sourdough + Cultured Butter
First:
Crudo of Kingfish, heirloom cucumber, fingerlime, lemon myrtle, borage flowers
Second:
Seared Yamba prawn + scallop, spiced yuzu broth, crispy ginger
Third:
Hunter Valley Quail breast, zucchini + its flowers, old world peas, broad bean shoots
Fourth:
Murray cod, Heirloom beets, cherry, Davidson plum, black garlic, nasturtium
Fifth:
Glazed lamb saddle, smoked pumpkin, bay leaf veloute, hazelnut, sherry jus
Sixth:
Daintree chocolate sphere, malt mousse, 30-second malt sponge, arabica ice cream
OR
Whipped yuzu cheesecake, macadamia crumbs, passionfruit , white chocolate
Cheese:
'La Luna' Holy goat cheese, honeycomb, lavosh, poached pear
THE NATiV MENU
Our Signature menu, bespoke and designed to showcase some of the most unique and amazing produce Australia has to offer. Dishes may change based on availability of seasonal produce.
$245p.p.
To Begin:
Wattleseed Damper + Gum-Smoked Butter
Grilled oysters, pepperberry creme
First:
Flamed coral trout, heirloom cucumber, Wild Peach, fingerlime
Second:
Native spiced rendang, moreton bay bug, saltbush
Third:
Snapper cooked in paperbark, sea succulents, native broth
Fourth:
Gum-smoked kangaroo, native pepper, davidson plum, heirloom beets, macadamia
Fifth:
Whipped lemon myrtle cheesecake, white chocolate, sun rose, passionfruit
CANAPES
Perfect for a refined cocktail event, casual afternoon with friends, or before your sit-down meal
we have a variety of packages, enquire with us to find out more.
Sample Below:
Cold:
Snapper ceviche, coconut nahm jim, crispy ginger
A-Grade oysters, fingerlime mignonette
Seared duck, grilled pineapple, cucumber, hoisin
King Prawns, spiced marie rose, lemon
Heirloom tomato, goats cheese tart
Crudo of kingfish, lime, seaweed, pomegranate
Fig brulee, la luna goats cheese, jamon iberico
Soy-Glazed Tuna cone, wasabi, furikake, lime
Gin + tonic cured salmon, beetroot crisp
Duck Pate, croissant crisp, sherry gel
Hot:
Balinese Style Corn fritter, chilli jam
Arancini of pumpkin and tallegio
Mushroom and chestnut vol-au-vant, truffled manchego
Steamed Prawn dumplings, lemongrass dipping sauce
Grilled prawn skewer, yuzu mayo
Seared sirloin, caramelized soy, pickled ginger
Charcoal Grilled Scallops, snow pea slaw, mint
Harissa spiced lamb sausage roll, black garlic chutney
Oyster mushroom, brie, brioche, thyme, honeycomb
Herbed Felafel, whipped fetta, harissa
Indonesian Pork Belly skewer, yellow curry emulsion
Crispy zucchini Blossom, whipped goats cheese
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Substantial:
King prawn, yuzu mayo, Brioche roll
Snapper taco, crispy slaw, charred pineapple salsa
Grilled lamb cutlet, chermoula, romesco
Chorizo + kingfish skewer, green goddess salad
Mini king Salmon poke bowl
Wagyu beef slider, brioche, chutney
Fried chicken slider, slaw, brioche, spiced aioli
Lamb kofte, mint labna, ancient grains
Tunisian Duck Salad, cous cous, pomegranate, herbs
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Premium Upgrades:
Crab + caviar tartlets
Glazed lobster, crab remoulade, salmon pearls
Gum-smoked kangaroo, macadamia, davidson plum relish
Potato presse, creme fraiche, oscietra caviar
Poached bug, yuzu mayo, dill, brioche roll
Dessert:
Choc Ganache Tarts, raspberry powder
Whipped yuzu cheesecake, mandarin
Petit Four selection
Chocolate Brownie, salted caramel
Assorted Macaroons
Rose + berry eton mess
Mini gelato cones
SHARED MENU
A casual yet fun way to dine, platters served along the table for diners to share, converse and enjoy.
Enquire for dining options
Sample Below:
Breads, butter + dips on table
Proteins:
Pistachio, lemon and chive crusted lamb shoulder
Whole boneless Market Fish, Lemon Myrtle, Fingerlime Green Goddess
Proscuitto rolled chicken ballotine, bay leaf veloute
Charcoal-grilled beef shortrib, mustard jus
Wagyu Flank Tagliata, salsa verde, wild rocket, Garlic pangritatto
Whitsunday King prawns, Green Garlic dressing, preserved lemon
Summer mushroom risotto, white truffle, aged parmesan (V)
Tuna or Wagyu Tataki, pickled enoki, smoked soy, furikake, yuzu ponzu
Chermoula spiced felafel, beetroot tzatziki
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Sides:
Caramelized half pumpkin, quinoa salad, goat's cheese
Old world tomatoes, Fig, Aged Balsamic, Pistachio, Burrata
Confit garlic and Thyme Hasselback potatoes
Grilled Asparagus, Broccolini, Snap peas, fetta + Pinenuts, Orange dressing
Turmeric cauliflower, Pickled raisins, mint, pomegranate, smoked almonds
Green Goddess Salad - the best local produce available
Mixed Heritage leaves
Roasted Heirloom Carrots, baked fetta, honey aioli
Truffled Paris mash
Miso Glazed Eggplant, Sesame Crumble
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Dessert:
Assorted petit fours
Orange + Almond Cake, creme fraiche
Chocolate Ganache Tart, hazelnuts, Cherry, Chantilly
Basque Cheesecake, mango, macadamia
Mini Gelato cones
Rose, Davidson's Plum + Peach Eton mess
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PLATTERS
AVAILABLE TO ADD TO ANY MENU OR TO SERVE ANY EVENT.​
CHEESE
A selection of the finest local and imported cheeses served with accompaniments.
CHARCUTERIE
Artisanal cured, smoked and dried meats from quality purveyors.
CHILLED PREMIUM SEAFOOD
NSW's freshest Prawns, Bugs, Oysters, Sashimi + hand-rolls. (Lobster available on request)
CAVIAR FLIGHT
Premium Caviar (size and quality based on guest preference/budget) served with buckwheat blinis, creme fraiche, chives, eschallots and lemon
SUSHI
Great for any occasion, with morning fresh market seafood and koshihikari rice.
FRUIT
An array of seasonal fruits, sliced and ready
GLAZED HAM
Pineapple, rum and rosemary glazed ham, with mustard, ham jam, damper rolls + chutney
(min. 20 persons)
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