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 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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5 course
Perfect to celebrate any occasion​
$185p.p.
To Begin:
Brioche Bouche, Whipped Burnt Butter
First:
Tartare of Snapper, Heirloom Cucumber, Fingerlime, Lemon Myrtle, Wild Peach
Second:
Grilled King prawns, Chorizo, Heirloom Tomato, Pedro Ximenez, Samphire
Third:
Berkshire Pork Belly, Broad Beans, Cauliflower, Malt, Coastal Greens
Fourth:
Hunter Valley Duck, Heirloom Beets, Davidson's Plum, Black Garlic Jus
Fifth:
Whipped Myrtle Cheesecake, Macadamia, Mango, Caramelized White Chocolate
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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
From $65p.p.
Cold:
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Appellation Oysters
Peach + Fingerlime Mignonette
Paroo Kangaroo Loin
Native Pastrami Spice, Charcoal, Plum
Heirloom Tomato Tart
Whipped Burrata, Basil
Torched Market Fish Crudo
Cucumber, Shiso, Mojito Spice, Fingerlime
Handmade Sushi
Pickled Ginger, Wasabi, Soy
Miso-Glazed Eggplant
Crisp Wonton, Shallot, Crispy Ginger
Spiced Tuna Crudo
Grilled Watermelon, Nori Crumble
Whipped Gorgonzola Tartlet
Pistachio, Tapenade, Burnt Citrus
Chicken Parfait
Davidsons’ Plum Gel, Fig, Croissant
Chilled Coral Prawns
Peeled, Vodka-Spiked Marie-Rose
Harissa Roasted Lamb
Olive Tapenade, Smoked Eggplant, Pomegranate, Rose
Smoked Trout Rillette
Fennel Pollen, Roe, Nasturtium
Hot:
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Duck Leg Cigar
Davidson’s Plum, Macadamia, Pepperberry
Sticky Wattleseed Pork Belly
Melon, Puffed Rice, Smoked Soy
Fremantle Octopus + Chorizo Skewer
Pimento, Australian Saffron Aioli
Blue Swimmer Crab
Corn Fritter, Smoked Chilli Aioli
Wagyu Rump Skewer
Rosemary, Black Garlic, Macadamia
Twice-Fried Chicken Karaage
Desert lime + Chilli Mayo
Balter Battered Flathead
Myrtle Yogurt Tartare
Hot-Honey Haloumi
BBQ Pineapple, Olive Herb, Tomato
Seasonal Arancini
Truffle Pecorino, Aioli
Summer Pea + Herb Felafel
Beetroot Tzatziki, Burnt Citrus
Twice Cooked Marble Potatoes
Crème Fraiche, Salmon Pearls, Fresh Chives
Add n25 caviar - $8p.p.
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Substantial:
Wagyu Beef Slider
Vintage Cheddar, Truffle Mayo, Tomato Relish
Harissa Spiced Lamb Shoulder
Ancient Grains, Apricot, Pumpkin, Mint Yogurt
Local Market Fish Fillet
Asparagus, Snow Pea, Potato, Sea Herbs, Native Salsa Verde
Glazed Berkshire Pork Banh Mi
Nuoc Cham, Pickled Cucumber + Carrot, Crackle
Penfolds Glazed Beef
Paris Mash, Asparagus, Mustard Leaves
Orecchiette of Summer Greens
Goats Cheese, Lemon Myrtle, Zucchini Flowers
Charcoal-Grilled Chicken
Asian Noodle Salad, Coconut Dressing
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Tunisian Duck Salad
Cous cous, Pomegranate, Fragrant Herbs
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Premium Upgrades:
Balmain Bug Roll
Lemon Myrtle Mayo, Brioche, Petite Herbs
South Coast Urchin + Yellowfin Tuna
Spiced Tomato, Crumpet
Saltbush Lamb Cutlet
Macadamia Romesco, Mint Verde
7+ Wagyu Cooked over Charcoal
Smoked Oyster Emulsion, Quandong
Poached Lobster
Crab, Apple, Lemon Aspen, Roe
Dessert:
Davidsons’ Plum Eton Mess
Rose, Pistachio
Grilled Peach Brulee Tart
Lemon Aspen Creme
Whipped Lemon Myrtle Cheesecake
Caramelized White Chocolate, Fingerlime
Mini Gelato Cones
Vanilla, Chocolate, Mango, Raspberry
Hazelnut + Daintree Chocolate Tartlets
Hazelnut, Thyme
Passionfruit Posset
River Mint, Elderflower
SHARED MENU
A casual yet fun way to dine, platters served along the table for diners to share, converse and enjoy.
From $110p.p.
Breads, Butter + Dips on Table
Mains
Paperbark Grilled Market Fish | Fingerlime Butter
Wagyu Flank Tagliata | Wild Rocket, Confit Vine Tomatoes, Nasturtium Salsa Verde
Snapper Fillets | Lemon Myrtle, Honeydew, Peas, Cucumber + Sea Herbs
Herb + Mango Grilled Chicken | BBQ Corn, Desert Lime Yogurt
Saltbush Lamb Loin | Pistachio, Chive + Lemon Crust, Pan Juices
Berkshire Pork Belly | Glazed Peach, Hazelnut, Brown Butter, Mint, Crackling
Hunter Valley Duck Breast | Beets, Davidsons’ Plum, Earl Grey Jus
Angus Beef Fillet | Crispy Onion Rings, Pepperberry Jus, Mustard Leaves
Grilled Coral Prawns | Chorizo, Heirloom Tomatoes, Pinenuts, Sherry
Sides
Caramelized Pumpkin | Fig, Goats Cheese, Rocket, Pepita, Chickpea
Watermelon + Haloumi Salad | Mint, Pomegranate, Eschallot, Pita
Heritage Local Tomatoes | Peach, Aged Balsamic, Fennel, Burrata
Sweet Potato Hasselback | Harissa, Hazelnuts, Hot Honey, Rosemary, Mozzarella
Saltbush And Vinegar Roasted Marble Potatoes | Pepperberry Aioli
Confit Garlic And Rosemary Smashed Potatoes | Mustard Crème
Turmeric Roasted Cauliflower | Apricot, Mint, Hommus, Dukkah
Wedges Of Local Cos | Radish, Walnut, Soft Herbs, Yogurt Dressing
Paperbark Roasted Heirloom Carrots | Pomegranate, Mint, Native Labna
Heirloom Beets | Pistachio, Gorgonzola, Spinach, Herbs, Roasted Grapes
Desserts
Whipped Lemon Myrtle Cheesecake | Caramelized White Chocolate, Fingerlime
Burnt Butter And Chocolate Ganache | Roasted Hazelnuts, Sweet Spiced Crumble
Chocolate Fondant | Crème Fraiche, Chocolate Soil
Verbena Crème Brulee | Mango + Macadamia
Davidsons’ Plum Eton Mess | Rose, Pistachio, White Chocolate
Dessert Canapes
Davidsons’ Plum Eton Mess | Rose, Pistachio
Grilled Peach Brulee Tart | Lemon Aspen Creme
Whipped Lemon Myrtle Cheesecake | Caramelized White Chocolate, Fingerlime
Mini Gelato Cones | Vanilla, Chocolate, Mango, Raspberry
Hazelnut + Daintree Chocolate Tartlets | Hazelnut, Thyme
Passionfruit Posset | River Mint, Elderflower
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Luxe Upgrade
Market Price
O'Connor Dry-Aged Wagyu Tomahawk
Robata BBQ'd Bug Tails
Confit Port Stephens Rock Lobster
Butterflied Boneless Coral Trout cooked in Paperbark
Saltbush Raised Lamb Rack
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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 MARKET SEAFOOD
Fresh 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.
TROPICAL FRUIT
An array of seasonal fruits, sliced and ready
GLAZED HAM
Davidson's Plum + Sherry glazed ham, with mustard, ham jam, damper rolls + chutney
(min. 20 persons)
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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.
Suitable for 10 guests to 25
From $140p.p.
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
