Group Set Menus

Australian Dining Experience Menu

Set menu perfect for corporate dinners from 2 to 200

Food Only $88.00pp
Food & Wine $130.00pp

1st Course
Tempura Gulf Bugs (crayfish) on lemon grass with a green papaya salad and a sweet chilli lemon myrtle sauce
Wine: Nepenthe Pinot Gris 2012 – Adelaide Hills, SA
2nd Course
Salt and pepper leaf prawn and crocodile with vietnamese pickles and a lemon aspen sambal
Wine: Stonefish Verdelho 2012 – Hunter Valley, NSW

3rd Course
Rocky Creek grain finished beef tenderloin with parsnip croqutte, caramelized red onion and a red wine and bush tomato jus
Wine: D’Arrys Original Shiraz Grenache 2010 – McLaren Vale, SA
4th Course
Quandong crème brulee with a hazelnut tuille
Wine: Noble One Botrytis Semillon – NSW

*Some garnishes may vary according to availability

2 or 3 course dinner and lunch menus suit smaller domestic groups (no minimum pax)

2 OR 3 COURSE GROUP DINNER MENU 50

2 course $50.00pp
3 course $66.00pp

Bread
Focaccia – Rocket and Macadamia pesto, sundried tomato tapenade, balsamic olive oil
Entree (Choose One)
Twice cooked pork belly and seared Queensland scallops – Davidson plum jam and cauliflower puree
Salt and native pepper leaf crocodile and prawns – vietnamese pickles, lemon aspen sambal
Wattle seed cavatelli – 3 mushrooms – pepper leaf pecorino
Main Course (Choose One)
Barramundi – chilli tomato lemon myrtle sauce – Thai pickled vegetable, ramen noodles
Morganbury pork fillet – mojo marinade – Peruvian slaw, smoked corn, chipotle mayo
Morganbury beef tenderloin – white chocolate and cumin mash, watercress, pepper berry jus
Mains served with spiced fries
Dessert (Choose One)
Wattle seed Pavlova – Davidson plum sorbet, macadamia biscotti
Quandong brulee – hazelnut tuille
Selected Gallo cheese, pepper leaf lavosh – fig chutney

2 OR 3 COURSE GROUP LUNCH MENU 50

2 course $35.00pp
3 course $48.00pp
Add $5.00pp for house beer or wine

Bread
Wattle seed Damper – macadamia oil and native dukka
Entree (Choose One)
Chicken san choy bow – wild lime and ginger dipping sauce – vietnamese pickles
Salt and spice calamari skewers – asian green vegetables – sweet chilli lemon myrtle sauce
Wattle seed cavatelli – 3 mushrooms – pepper leaf pecorino
Main Course (Choose One)
Baked Barramundi – chilli tomato lemon myrtle sauce – thai pickled vegetable
Chicken supreme – poached in coconut – taro, sweet potato and leeks
Lamb rump – smoked eggplant, lima bean puree – preserved lemon and bush tomato jus
Mains served with spiced fries
Desserts (Choose One)
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti
Quandong brulee – hazelnut tuille
Pandan pannacotta – strawberry and riberry – lace biscuit

Restaurant set menu 1 & 2 suit large corporate and conference groups (minimum 30pax)

RESTAURANT SET MENU 1 $72pp

Bread
Wattle seed damper loaf – macadamia oil and native dukka
Entree (Choose One)
Twice cooked pork belly and seared Queensland scallops – Davidson plum jam and cauliflower puree

Tempura gulf bugs – green papaya salad – sweet chilli lemon myrtle

Salt & Native Pepper Leaf Prawns & Crocodile – vietnamese pickles, lemon aspen sambal

Main Course (Choose One)
Baby Barramundi – chilli tomato lemon myrtle sauce – Thai pickled vegetables, ramen noodles

Chicken supreme – poached in coconut – taro, sweet potato and leeks

Rocky Creek beef tenderloin – white chocolate and citrus mash watercress, pepper berry jus

All served with spiced fries and garden salad with macadamia dressing
Dessert (Choose One)
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti

Quandong brulee – hazelnut tuille

Selected Gallo cheese, pepper leaf lavosh – fig chutney

Coffee and treats

RESTAURANT SET MENU 2 $80pp

Canapes on Arrival
Prawn and wild spice wraps
Tuna sushi roll
Duck spring rolls
Bread
Basket of breads with pesto, olive oil and dukka
Entree (Choose One)
Australian Antipasto plate – Smoked kangaroo, bush tomato relish, lemon aspen sugar cured ocean trout, ochre pate, crocodile wonton & omelette and roast capsicum roll
Smoked Salmon, snow pea and mango salad – asian salad greens, crisp noodles and coriander chilli dressing
Main Course (Choose One)
Roast Lamb Short loin with chermoula crust – roast garlic glaze cous couse
Baked Barramundi fillet – scallop and ginger Beurre Blanc – bok choy
Blackened Chicken Supreme – smoked tomato salsa and corn bread
All served with Mesclun salad with roast capsicum, feta, olives and basil dressing
Dessert (Choose One)
Flourless Chocolate fudge cake with wild berry coulis and Tablelands cream
Lemon myrtle panacotta – macadamia toast
Premium Australian cheese – fig chutney and lavosh
Coffee & Treats