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Group Set Menus


These menu’s are for groups and must be pre booked

Australian Dining Experience Menu

Set menu perfect for corporate dinners from 2 to 200

Food Only $92.00pp Food & Wine $150.00pp

1st Course
Tempura gulf bug on lemongrass, green papaya salad
Tamburlaine Chardonnay – Orange

2nd Course
Salt and Pepper leaf prawns and crocodile with Vietnamese pickles and a lemon aspen sambal
Deviation Road Pinot Gris- Adelaide Hills

3rd Course
Beef Tenderloin – mash potato, heirloom vegetables, Bourguignon sauce
Hentley Farm Shiraz – Barossa Valley

4th Course
Ooray plum mousse – macadamia pacoca, lemon myrtle and coconut ice cream
Pauletts Riesling – Clare valley

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

2 OR 3 COURSE GROUP DINNER

2 course $74.00pp
3 course $90.00pp

Guests to select their preferred dish on the evening

Bread
Bruschetta – rocket macadamia pesto, tomato, basil
Entree
Scallops, carrot puree, speck crisps, river mint peas
Pork belly – cauliflower puree and florets, Bushfire smoked gin and muntrie glaze
Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde, pecorino

 

Main Course
Baked Saddle tail Snapper fillet – Macadamia and herb crust, lemon myrtle butter sauce, blistered cherry tomato’s
Pork tenderloin – macadamia crumb, rocket, poached pear and Parmesan – Satinash mayo
Beef Sirloin – Saltbush butter, duck fat potato’s, roast eschalots
Dessert
Ooray plum mousse – macadamia pacoca, coconut and lemon myrtle ice cream
Dark chocolate cremeux – smoked whiskey cream, cocoa nib tuille

Selected local cheese
Gallo Baci and Gallozola, Mungalli Creek Cheddar – pepper leaf lavosh – fig chutney

 

2 OR 3 COURSE GROUP LUNCH MENU

2 course $50.00pp
3 course $66.00pp

Guests to select their preferred dish on the day

Bread
Wattle seed Damper – Dukka and Olive Oil
Entree
Tuna Tartare – rainforest cherry relish, avocado, taro chips
Sticky beef brisket – betel leaf, pineapple chilli
Coconut prawns – mango and kimchi salsa, desert lime mayo

 

Main Course
Secret spiced calamari – green papaya salad – lemon myrtle sweet chilli
Slow cooked lamb – feta, pomegranate, toasted pita, lemon aspen hummus
Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde and pecorino
Mains served with spiced fries
Desserts
Wattle seed pavlova – Ooray Plum sorbet and macadamia biscotti
Apple and muntrie crumble – vanilla bean and Iridium rum ice cream

Restaurant set menu
Suit large corporate and conference groups (minimum 30 pax)

Premium RESTAURANT SET MENU 

3 course $100.00pp
Add 3 canape for $12.00 pp

Guests to select their preferred dish on the evening

Wattle seed Damper – Dukka – Olive Oil

Entrée – choice of

  • Australian Antipasto
    Lemon aspen and beetroot gravlax, emu wonton – Ooray Plum jam, wild spice kangaroo – rosella relish, smoked crocodile – finger lime
  • Tropical seafood
    Coconut prawn – mango kimchi, barramundi ceviche – tropical gin and finger lime, Tuna tartare – rainforest cherry relish, Tempura gulf bug – papaya salsa

Main Course – choice of

  • Duck confit – beetroot risotto, Ooray plum glaze
  • Baked Barramundi fillet – scallop and ginger beurre blanc – asparagus
  • Tablelands beef tenderloin – mash potato, heirloom vegetables, bourguignon sauce

Dessert – choice of

  • Dark chocolate and Ooray plum cremeux – smoked whiskey cream, cocoa nib tuille
  • Lemon myrtle and macadamia tart – lemon aspen sorbet 
  • Premium Australian cheese – fig chutney and lavosh

Coffee or Tea

OCHRE SHARE PLATTERS

Dinner share platters are now available for groups too For groups of 10 or more people

2 Course $72pp

Bread

  • Wattle seed damper – macadamia oil and dukka

Main Course Platters

  • Coconut prawns – mango kimchi, desert lime mayo 
  • Salt and Pepper Calamari, sweet chilli lemon myrtle
  • Pork Belly – Davidson plum jam 
  • Slow cooked lamb – feta, pomegranate, pita, lemon aspen hummus
  • Ricotta Gnocchi – wild mushrooms, truffle cream, salsa verde and pecorino 
  • Ochre house salad
  • Spice fries

Dessert

  • Wattle seed pavlova – mango coulis
  • Seasonal fruit and homemade ice cream and sorbets

3 Course $90pp

Bread

  • Bruschetta – rocket and macadamia pesto, tomato, basil, akudjura infused

Entree

  • Coconut prawns – mango kimchi, desert lime mayo
  • Tuna tartare – rainforest cherry relish
  • Fresh oysters – finger lime
  • Seared scallops – cauliflower puree

Main Course Platters

  • Cajun Chicken – pepper leaf succotash
  • Pork Belly – Davidson plum jam
  • Beef tenderloin – wattle seed and vanilla jus
  • Roast new potatoes with duck fat, rosemary and river salt 
  • Rocket and Parmesan salad – balsamic and Qld olive oil

Dessert

  • Lemon myrtle, macadamia and meringue tart
  • Flourless chocolate cake, berry compote and fresh cream
  • Tablelands cheese – Gallo Dairy cheese’s, fresh fruit, lavosh