Group Set Menus

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

2 OR 3 COURSE GROUP DINNER MENU 49

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
Pumpkin salt bush gnocchi – burnt butter, cherry tomato, caperas, kale
Main Course (Choose One)
Barramundi – chilli tomato lemon myrtle sauce – thai pickled vegetable
Morganbury pork fillet – Waldorf salad, pommes dauphine, bacon custard
Rocky Creek beef tenderloin – roast bone marrow, succotash, 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 49

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
Pumpkin salt bush gnocchi – burnt butter, cherry tomato, capers, kale
Main Course (Choose One)
Baked Barramundi – chilli tomato lemon myrtle sauce – thai pickled vegetable
Chicken breast – mango and avocado salad – sunrise lime and honey dressing, candied chilli
Rocky Creek beef tenderloin – succotash, watercress, pepper berry sauce
Mains served with spiced fries
Desserts (Choose One)
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti
Quandong brulee – hazelnut tuille
Selected Gallo cheese, pepper leaf lavosh – fig chutney

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