SET MENU OPTION 1

2 Course $40 | 3 Course $50

Appetiser To Share

Warm Mixed Pendleton Olives
Sweet Potato, Olive & Rosemary Beignets

battered & fried fritters with fromage blanc

Chicken Liver Paté

Pear and thyme jam, Brioche toast

MAIN SELECTION:

Chicken Breast Schnitzel

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

John Dory Fillets – Battered or Grilled

Chips, salad, tartare, lemon

Steak Frites – Chefs selection

Café de Paris butter, frites, salad

Pan Fried Gnocchi – V

Heirloom cherry tomato, green peas, Gruyére, fresh herbs

DESSERT:

Coffee & Tea Included

An alternate drop of:

Crème Brulee

Fresh seasonal berries

Duo of Cheeses

Croutes, pear and thyme jam

Sour Dough Rolls

Dukkah, Olive Oil (available at $2 per head)

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

 

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

SET MENU OPTION 2

2 Course $50 | 3 Course $60

Appetiser To Share

Natural or Kilpatrick Oysters

Shallot & red wine vinaigrette

Chicken Liver Paté

Pear and thyme jam, croutes

Sweet Potato, Olive & Rosemary Beignets

Battered & fried fritters with fromage blanc

MAIN SELECTION:

Confit of Duck Maryland

Pickled cerise, potato dauphinoise gratin, salade maison

Cone Bay Barramundi

Potato dauphinoise gratin, honey sesame vegetables, Pernod & Lobster butter

Rotisserie SA Free Range Berkshire Pork

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

Black Angus Scotch Fillet

Pommes paille, baby brussel sprouts gribiche, sauce Bordelaise or Café de Paris butter

*Vegetarian option available upon request

DESSERT:

Coffee & Tea Included

An alternate drop of:

Crème Brulee

Fresh seasonal berries

Sour Dough Rolls

Dukkah, Olive Oil (available at $2 per head)

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

 

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

Rotisserie Platter

Price Per Head $60 – Served “Family Style”

Entree

Charcuterie w. Pâté and Olives

Prosciutto, duck, pork and fig terrine, bresaola, cornichons, pearl onions, aged manchego.

Chicken Liver Pâté, pear and thyme jam.

Warm Mixed Pendleton Olives.

Main

Black Angus Scotch Fillet

Pomme paille, baby brussels sprouts gribiche, Café de Paris butter, sauce Bordelaise.

&
SA Free Range Berkshire Pork

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

 

Accompanied by: Cauliflower gratin & Steamed Broccolini.

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)