SET MENU OPTION 1

2 Course $40 | 3 Course $50

Appetiser To Share

Warm Mixed Pendleton Olives
Truffle & Taleggio Arancini

Dijon mustard, sweet pickles (V)

Chicken Liver Paté

Raisin Relish, croutes

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, raisin relish, lavosh

Sour Dough Baguette

French Butter (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

Truffle & Taleggio Arancini

Dijon mustard, sweet pickles (V)

Chicken Liver Paté

Raisin Relish, croutes

MAIN SELECTION:

Duck lÓrange et aux Peches

Confit duck Maryland, salade de pommes de terre, candied orange, yellow peach & orange sauce

Cone Bay Barramundi

Spring vegetables, fried new potatoes with sauce gribiche, Pernod & lemon butter

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

*Vegetarian option available upon request

DESSERT:

Coffee & Tea Included

An alternate drop of:

Crème Brulee

Fresh seasonal berries

Duo of Cheeses

Croutes, raisin relish, lavosh

Sour Dough Baguette

French Butter (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

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)