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 51

2 course $50.00pp
3 course $66.00pp

Bread
Focaccia – Rocket and Macadamia pesto, sundried tomato tapenade, balsamic olive oil
Entree (Choose One)
Salt and pepper quail – compressed watermelon with finger lime

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

Main Course (Choose One)
Fish of the Day

Morganbury pork fillet – macadamia crumbed – Davidson plum and cucumber pickle, fennel purée – Dijon foam

Morganbury Beef Tenderloin – 200gm – potato fondant, kale, onion purée, 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 51

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

Bread
Wattle seed Damper – macadamia oil and native dukka
Entree (Choose One)
Beef fillet satay – macadamia satay sauce – jasmine rice and pickle

Salt and spice calamari skewers – green vegetables with soya mirin – sweet chilli lemon myrtle sauce

Prawn salad – tempura local prawns – Asian slaw – sunrise lime mayo

Main Course (Choose One)
Fresh fish of the Day

Chicken supreme – blackened rice cake – smoked tomato salsa – avocado

Summer lamb – marinated tenderloins – panzanella salad – bush tomato aioli

 

Mains served with spiced fries

Desserts (Choose One)
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti
Quandong brulee – hazelnut tuille

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

RESTAURANT SET MENU 1 $65 pp

Bread
Wattle seed damper loaf – macadamia oil and native dukka
Entree (Choose One)
Salt and pepper prawns – Vietnamese pickles – lemon aspen sambal

or

Potato and rocket gnocchi – pepper leaf cream sauce, sundried tomato tapenade

or

Warm five spice Duck, green papaya and fresh coconut salad – hoi sin

Main Course (Choose One)
Grilled Beef tenderloin – potato and herb rosti – 3 mushroom cream sauce

or

Seared Ocean trout fillet – avocado and tomato salsa – saffron aioli

or

Roast chicken supreme – watercress, orange and caramelised onion – black bean chilli sauce

All served with spiced fries and garden salad with macadamia dressing

 
Dessert (Choose One)
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti and mango coulis

Lemon myrtle panacotta – mango coulis and tuille

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