SET MENU OPTION 1

The Classics
2 Course $40 | 3 Course $50

Appetiser To Share: Choose Three

Warm Mixed Pendleton Olives
Truffle & Taleggio Arancini

Dijon mustard, sweet pickles (V)

Chicken Liver Paté

Raisin Relish, croutes

Smoked Ocean Trout

dill crème fraîche, pickled fennel, croûtes

MAIN SELECTION: CHOOSE FOUR

Free Range Chicken Breast Schnitzel

Chips, salad, choice of sauce (gravy, mushroom, pepper)

Beer Battered South Australian Flake

Chips, salad, tartare, lemon

Crafers Burger

250gr prime beef patty, Emmental cheese, confit onions, Dijion aioli, savoury pickles, tomato, lettuce, chips, aioli.

Two Cheese Baked Gnocchi

Gruyère, brie, cherry tomatoes, squash, green peas, fresh herbs (v)

Tarte aux Legume

Roasted Vegetable Tart, salade maison, caramelised shallot, walnut jam, crème fraiche

Southern Australian Squid

Chips, aioli, lemon

DESSERT:

Coffee & Tea Included

An alternate drop of:

Crème Brulee

Fresh seasonal berries

Mousse au Chocolat

Belgium dark chocolate mousse, honeycombe, croquants de cordes

*A single itemised account will be issued – no split bills

 

*Please advise any dietary requirements 2 days prior to event.

 

Cakeage fee $25

 

Corkage $20 per bottle

SET MENU OPTION 2

PLATS PRINCIPLE
2 Course $50 | 3 Course $60

Appetiser To Share: Choose Three

Natural or Kilpatrick Oysters

Shallot & red wine vinaigrette

Truffle & Taleggio Arancini

Dijon mustard, sweet pickles (V)

Chicken Liver Paté

Raisin Relish, croutes

Smoked Ocean Trout

dill crème fraîche, pickled fennel, croûtes

MAIN SELECTION: Choose Four

Canard à l’Orange

confit duck maryland, pommes sautées, candied orange, orange sauce, vegetables de saison, beurre de citron

Barramundi Provençal

pommes sautées, braised fennel, olives, green beans, cherry tomatoes, lemon caper beurre noisette

Rotisserie SA Free Range Berkshire Pork

Crispy skin pork loin, pommes mousseline, choucroute garnie, macerated prunes, rosemary jus

Black Angus Scotch Fillet

Fried new potatoes with sauce gribiche, spring vegetables, Béarnaise sauce

Two Cheese Baked Gnocchi

Gruyère, brie, cherry tomatoes, squash, green peas, fresh herbs (v)

Tarte aux Legume

Roasted Vegetable Tart, salade maison, caramelised shallot, walnut jam, crème fraiche

DESSERT:

Coffee & Tea Included

An alternate drop of:

Mousse au Chocolat

Belgium dark chocolate mousse, honeycombe, croquants de cordes

Crème Brulee

Fresh seasonal berries

*A single itemised account will be issued – no split bills

 

*Please advise any dietary requirements 2 days prior to event.

 

Cakeage fee $25

 

Corkage $20 per bottle

Rotisserie Platter

Dining Menu #1
Price Per Head $60 – Served “Family Style”

Entree

Charcuterie w. Pâté and Olives

Three Parma hand crafted cured meats, by Massi Corradini.

Chicken Liver Pâté, pear and thyme jam.

Warm Mixed Pendleton Olives.

Main

Black Angus Scotch Fillet

Béarnaise sauce

&
SA Free Range Berkshire Pork

Crispy skin pork loin, choucroute garnie, macerated prunes, rosemary jus

 

Accompanied by: Fried new potatoes with sauce gribiche, spring Vegetables & Steamed Broccolini

*Vegetarian option available upon request

Dessert

Coffee & Tea Included

Cheese Selection

La Dauphine Double Crème (Will Studd)

(Burgundy, France- Cow’s milk, aged 5-6 weeks)

 

Saint Agur (Blue)

(Velay, France- Cow’s Milk, aged 4 months)

 

Swiss Gruyére Vieux

(Canto Fribourg, Switzerland- Cow’s milk, unpasteurised, aged min. 18months)

*A single itemised account will be issued – no split bills

 

*Please advise any dietary requirements 2 days prior to event.

 

Cakeage fee $25

 

Corkage $20 per bottle

Rotisserie Platter

Dining Menu #2
Price Per Head $60 – Served “Family Style”

APPETISERS TO SHARE:

Fresh SA West Coast Oysters

Natural w/ shallot vinaigrette or Kilpatrick

Truffle & Taleggio Arancini

Dijon mustard, sweet pickles (V)

Chicken Liver Paté

Raisin Relish, croutes

MAIN SELECTION TO SHARE:

Canard à l’Orange

confit duck maryland, candied orange, orange sauce.

Tournedos Rossini

200g beef fillet en croûte, pâté, sautéed mushrooms, madeira sauce

Accompanied by: Fried new potatoes with sauce gribiche, seasonal Vegetables & Steamed Broccolini

*Vegetarian Option Available upon request

*A single itemised account will be issued – no split bills

 

*Please advise any dietary requirements 2 days prior to event.

Extra Available for All Menus:

Fresh Baguette with French Butter – $2 per head
Garlic & Herb Sour Dough – $3 per head

*A single itemised account will be issued – no split bills

 

*Please advise any dietary requirements 2 days prior to event.

 

Cakeage fee $25

 

Corkage $20 per bottle