top of page
20170728_203410 - Copy.jpg

OUR MENU'S

​

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.

​

PREMIUM SUPPLEMENTARY ITEMS:

PRICES ON ENQUIRY;

FRESH TRUFFLE

APPELLATION OYSTERS

CAVIAR FLIGHT

SCAMPI, LOBSTER OR MARRON

HIGH GRADE WAGYU 

​

 

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

​

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

​

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 

​

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

​

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 

Screenshot_20230913_141334_Gallery.jpg
20170309_123629 - Copy.jpg

5 course

These menus are a sample, a final menu will be sent prior to your event, incorporating all dietary requirements and requests

​

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

    ​

    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

      Screenshot_20230420_202342_Instagram_edited.jpg
      Screenshot_20230420_202238_Instagram_edited.jpg
      Screenshot_20230420_202238_Instagram_edited.jpg

      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

          ​

          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

          ​

          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

            Screenshot_20220407-095126_Instagram - Copy.jpg
            Screenshot_20230413_160640_Instagram.jpg

            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

            ​

            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

            ​

            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

            ​

            ​

            ​

              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)

              ​

                Screenshot_20230411_200011_Instagram_edited.jpg
                bottom of page