Feasting Menu

PREMIUM

Reservations over 30 persons

April – September : Two course – $65 per person | Three course – $75 per person
October – March: Two course – $74 per person | Three course – $84 per person
Sharing platters are served to each table creating an interactive dining experience.

 

Entrée

— Choice of four items
Antipasto – prosciutto, salami, frittata, peppers, olives, feta (seafood extra $1.50 per person)

Tempura Chicken with a honey & sesame seed glaze – can be GF

Combination of chicken & beef skewers with a Thai coconut sauce GF

Rare beef, Vietnamese coleslaw, ponzu sauce – can be GF

Crispy vegetable pakoras with mint yoghurt sauce – V, GF

Calamari lightly fried with nam jim noodle salad & wasabi mayonnaise – can be GF

 

Main

— Choice of four items

Pan seared Huon salmon, cauliflower puree, cherry tomato & olive salad – GF

Roasted beef sirloin, green beans, red wine jus – GF

Herb marinated lamb loin, vegetable couscous & harissa

Chermoula marinated chicken breast with a Moroccan spiced quinoa salad – GF

Indian style cauliflower & chickpeas curry served with jasmine rice – V, GF

Chinese barbeque pork with egg fried rice – GF

 

Side

Garlic confit & rosemary potatoes

Mixed leaf salad, Roma tomato, balsamic dressing

 

Dessert

* Wandering desserts available on request

— Choice of three items  

Mini pavlova, passion fruit cream, raspberry & strawberry – GF

Sticky date puddings with condensed milk caramel – GF

Vanilla panna cotta, mango jelly, pineapple salsa – GF

Molten lava dark chocolate cake, honeycomb – GF

Baileys and white chocolate cheesecake, beurre bosc pear – GF

 

Canapés on arrival

Chef’s selection served for 30 minutes  –  (2 hot items & 2 cold items)

 
 

PLATINIUM

Reservations over 30 persons

April – September : Two course – $74 per person | Three course – $84 per person
October – March: Two course – $83 per person | Three course – $93 per person
Sharing platters are served to each table creating an interactive dining experience.

 

Entrée

— Choice of four items

Tandoori marinated lamb cutlet, tabouli, cumin yoghurt – GF

Freshly shucked oysters with Yarra Valley salmon roe – GF

Korean barbeque duck breast, cucumber, mint & coriander salad – GF

Chilli & lemon grass chicken on Vietnamese coleslaw – GF

Tempura prawn cutlets, frizze, ponzu sauce

Soft cooked eggplant, chickpea & preserved lemon filling, tomato jus – V, GF

 

Main

— Choice of four items

Pan fried fillet of barramundiserved with a nicoise salad – GF

Oven baked herb & lemon chicken served on roasted vegetables – GF

Marinated lamb loin, green herb & cherry tomato risoni, black olive aioli – can be GF

Thai roasted pork fillet served on jasmine rice with Asian greens – GF

Honey glazed duck breast with slow cooked sweet potato – GF

Roasted beef sirloin with mushroom ragout and tomato served with potato gratin – GF

 

Side

Garlic confit & rosemary potatoes

Mixed leaf salad, Roma tomato, balsamic dressing

 

Dessert

Choice of three items
* Wandering desserts available on request

— Choice of three items  

Mini pavlova, passion fruit cream, raspberry & strawberry – GF

Sticky date puddings with condensed milk caramel – GF

Vanilla panna cotta, mango jelly, pineapple salsa – GF

Molten lava dark chocolate cake, honeycomb -GF

Baileys and white chocolate cheesecake, beurre bosc pear – GF

 

Canapés on arrival

Chef’s selection served for 30 minutes  –  (2 hot items & 2 cold items)