F O R M A L M E N U _______________________________________________________________________________________________
- 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
Served with a bread roll and butter medallion
- Blue swimmer and barramundi cake, Australian prawns, roasted capsicum remoulade and micro herbs
- crisp coated pork, cider jus, celeriac, apple
- spiced saltbush pancake, cured Murray cod, citrus, caper leaf, horseradish crème fraiche and finger lime caviar (cold)
- pan seared whiting-linguine, pine nuts, dill, lemon myrtle butter sauce.
- Vietnamese prawn salad, coriander, mint, shoots, crisp shallots, peanuts, lime and coconut dressing. gf
- crisp Riverland pork belly, chilli, herbs, and fish sauce vinaigrette gf
- red roasted chicken thigh, Malaysian almond milk and coconut spiced Thai salad
- Coorong mullet, miso glazed, Asian greens
- Pumpkin gnocchi, shallot, sun dried tomato, spinach creamy sauce v
- double baked goats cheese and roasted capsicum soufflé, greenleaf and pecan salad
Served with a green leaf, pear and parmesan salad
- Chicken breast roasted, chicken, manchego and leek croquette, garlic and cider jus.
- Quince glazed chicken mignon, pumpkin puree and leek and fig tart.
- Slow braised lamb shank, prosciutto, gnocchi and sticky jus.
- Lamb rump, baked spinach and ricotta dumpling, saltbush, leek fondue, jus and pea.
- riverland lamb rubbed with harissa, with almond and preserved lemon cous cous, labneh and pomegranate
- Beef fillet pan cooked, roast baby tomato’s, sweet and sour onions, béarnaise gf
- Beef fillet, mushroom, kale, crème fraiche, jus and roesti gf
- local beef fillet , oxtail, barley, carrot emulsion
- kangaroo fillet, caramelised beetroot tarte tatin, candied onion, fetta, smoked almonds
- quandong glazed duck breast, ancient grains, pomegranate, caper and yoghurt
- confit duck legs, spiced mandarin sauce, Asian greens
- Pork fillet, peppered mascarpone, leek fondue, apple and cider jus. gf
- roasted barramundi, saffron scallop, chervil oil, roesti gf
- Murray cod, prosciutto, baby carrots roasted, caramelised shallot, red wine.
- Murray cod, macadamia crusted, braised fennel and olive beurre blanc
- Tasmanian salmon, fennel salad, carrot and ginger emulsion. gf
- Eggplant stack, pan fried gnocchi sauce verge, braised fennel v
- Adelaide hills camembert and onion relish tart, mushroom, almonds and sage butter v
- crème fraiche and lemon myrtle panna cotta, orange and mint sorbet.
- Chocolate preline tart, raspberry sorbet, raspberry puree
- Riverland pecan, quandong and almond tart, dried fig parfait, wattleseed sabayon
- Smashed lemon meringue, vanilla cream, curd, candied lemon
- profiteroles filled with wattleseed, pecan and quince icecream, salted caramel sauce.
- Strawberry shortcake, sable biscuit, macerated strawberries, vanilla bean mousse
- Quandong crumble tart, green apple sorbet
- Turkish delight parfait, sundried Riverland fruit compote, almond cake
- Australian cheeses with local dried fruits, nuts and wafers.
- Alternative dessert option 3 fingerfood sweets for the same price
- Tea and coffee with chocolate dipped strawberries $4.50
Please contact us for a quote for your special event