Banquets

Banquet 1 $45

(lunch only)

Sour dough with basil oil

Garlic and parmesan bread

Free range duck, pinenut and bocconcini suppli with basil and aioli

Button mushrooms sautéed with baby spinach and café’ d’Paris

Veal shank in pancetta, Armagnac prunes and pistachio

Crispy skin pork belly with chilli lime caramel

Berkshire pork shoulder and shitake mushroom croquette, celeriac remoularde

Pan seared flathead fillets, sauce remoularde, tomato and cranberry salad.

Chargrilled chemoula spiced chicken, green beans, thyme roasted kipflers

Almond biscotti and dark chocolate truffles

Sour dough with basil oil

Garlic and parmesan bread

Pacific oyster grilled with bacon, pecorino and smoked bourbon sauce

Zucchini flowers , goats cheese and macadamia stuffing, pinot noir glaze

Free range duck, pinenut and bocconcini suppli with basil and aioli

Chargrilled baby octopus, smoked tomato, chilli whipped feta

Crispy skin pork belly with chilli lime caramel

Berkshire pork shoulder and shitake mushroom croquette, celeriac remoularde

Pan seared dory fillets, salsa verdi, parmesan, fennel and pomegranate salad

Roasted lamb shoulder, eggplant and black tahini puree, garlic chickpeas, rosemary polenta chips

Chargrilled beef, chimichurri, confit nicola potatoes

Almond biscotti and dark chocolate truffles

Cheese/Dessert from a la carte menu $11/person

Wine packages available

BYO bottled wine $13/bottle - Cakeage $5.90/person

Banquets must be pre-booked, Minimum 8 persons

Specific vegetarian and dietary requirements may be catered within the banquet

or you may wish to dine a la carte

menu may be subject to change due to produce availability