Formal menu

our selection of gorgeous entrees, mains and desserts are designed to really impress. using the best local seasonal produce, our menu is perfect accompaniment to your perfect event..

F O R M A L   M E N U  _______________________________________________________________________________________________

Soup

• Roasted pumpkin, soy and cashew
• Cauliflower, white bean, almond and cheese
• Chilled cucumber and radish soup with wasabi crème fraiche
• Chilled gazpacho with crab, mirepoix and avocado
• Watercress soup with Greek yoghurt and chervil
• Cream of green asparagus with fromage blanc.
• Pumpkin and apple
• Almond and white bean and herb foam soup
• Asparagus and lardon

Entrée

Served with a bread roll and butter medallion

• Blue swimmer and barramundi cake, Australian prawns, roasted capsicum remoulade and micro herbs
• Confit duck leg, plum, Thai salad
• Lemon myrtle scallops, crispy capers, pancetta & brioche crumbs
• Murray cod ceviche, pressed cucumber, chilli, white anchovy, puffed rice.
• Poached prawns, green papaya salad, kaffir lime nam jim, salt & pepper peanuts (cold)
• Green pea vichyssoise, garlic roasted scallop, greens, creme fraiche.
• Baby squid filled with chorizo, fetta and tomato, tomato sugo
• Chèvre custard, asparagus, roasted baby onions, hazelnut oil, bitter leaves, parmesan wafer.
•  Pumpkin gnocchi, sage, pumpkin, pepita, mushroom, spinach, creamy sauce.

Main

• Chicken breast roasted, chicken, manchego and leek croquette,garlic and cider jus
• Quince glazed chicken mignon, pumpkin puree and leek and fig tart.
• lamb rump, cauliflower puree, braised grilled pencil leeks, salsa verde, pan juices.
•  Beef fillet pan cooked, roast baby tomato’s, sweet and sour onions, béarnaise gf
• Prosciutto wrapped eye fillet, glazed shallots, watercress & parsley puree, horseradish and lemon butter.
• Grass fed porterhouse, mushroom risotto, maitre d’ butter
• Veal cheek, pumpkin gnocchi, prosciutto, crème fraiche, horseradish, pea and jus.
• Barramundi, grilled baby cos, beets, fennel frond, saltbush spice, pickled shallots and yoghurt
• Pan seared Murray cod, asparagus, broad beans, shallot puree, brioche
• Tasmanian salmon, pea puree, butter poached prawns, burnt onion salt, succulents.
•  Eggplant stack, pan fried gnocchi sauce verge, braised fennel v
• Asparagus & parmesan custard tart, goats curd, asparagus tips, pink salt

Additional sides for main courses

$8.00 per bowl will be enough for 4 guests

• Rustic roast potatoes, rosemary and garlic
• Roasted pumpkin, pepita, thyme and goats curd
• Baby cos wedges, sourdough croutons, buttermilk dressing
• Butter & baby gem lettuce, cucumber, radish, chives, mint, chardonnay vinaigrette
• tomatoes, fiore di latte, cucumber, sourdough, basil, parmesan,

Something Sweet

• lemon posset, citrus meringue, strawberries, crème fraiche
• Chocolate preline tart, raspberry sorbet, raspberry puree
• Almond frangipane tart, quandong gelato, wattleseed anglaise
• Roasted Riverland dried fruit, almond cake, sabayon, chocolate gelato
• Profiteroles filled with wattleseed, pecan and quince icecream, salted caramel sauce
• Chocolate brownie, arrosto coffee gelato and chocolate salami
• Fig and almond cake, salted caramel, sticky figs
• Australian cheeses with local dried fruits, nuts and wafers.
• Trio of LIPS Gelato, wafer
• Tea and coffee with chocolate dipped strawberries $4.50

Please contact us for a quote for your special event

Booking Enquiry