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 Bugs – paw paw, riberry, coconut and chilli salsa
Wine: Mon Tout ‘long play’ – Margaret River / Mt. Barker
2nd Course
Salt and Pepper leaf prawns and crocodile with Vietnamese pickles and a lemon aspen sambal
Wine: Seppeltsfield Vermentino – Barossa Valley
3rd Course
Beef Tenderloin – lemon aspen mash, bush tomato jelly, asparagus, wattle seed and Daintree vanilla jus
Wine: D’Arrys Shiraz Grenache- McLaren Vale, SA
4th Course
Lemon myrtle and macadamia tart – lemon aspen sorbet
Wine: Pauletts Riesling – Clare valley
*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
2 course $66.00pp
3 course $85.00pp
Guests to select their preferred dish on the evening
| Bread |
| Bruschetta – rocket macadamia pesto, tomato, basil |
| Entree |
| Rosella flower cured kingfish – desert lime tigers milk, finger lime and taro chip |
| Pork belly – apple and muntrie puree, roast cauliflower salad |
| Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde, pecorino |
| Main Course |
| Baked Saddletail Snapper fillet – Macadamia and herb crust, lemon myrtle butter sauce, blistered cherry tomato’s |
| Lamb loin – dukka crust, apricot and macadamia cous cous, pumpkin purée, Illawarra plum sauce |
| Beef Sirloin – Saltbush butter, duck fat potato’s, roast eschalots |
| Mains served with spiced fries |
| Dessert |
| Chocolate and Davidson plum mousse – Wolf Lane barista sorbet, chocolate aero, Davo gel |
| Lemon myrtle and macadamia meringue – lemon aspen sorbet |
| Selected local cheese Gallo Baci and Gallozola, Mungalli Creek Cheddar – pepper leaf lavosh – fig chutney |
2 OR 3 COURSE GROUP LUNCH MENU
2 course $60.00pp
3 course $75.00pp
Guests to select their preferred dish on the day
| Bread |
| Wattle seed Damper – Dukka and Olive Oil |
| Entree |
| Today’s Sashimi – ponzu, wakame and karkalla |
| Duck Miang – Thai style marinated duck leg, lychee, betel leaf |
| Coconut prawns – mango and kimchi salsa, desert lime mayo |
| Main Course |
| Grilled Salmon fillet – watermelon rind and wild lime salsa, coconut rice |
| Corn, zucchini, wattle seed fritters – smoked tomato salsa, rocket, chipotle mayo |
| Pork Chop, pepper berry Vietnamese style marinade – potato salad, apple, orange and fennel |
| Mains served with spiced fries |
| Desserts |
| Wattle seed pavlova – Davidson Plum sorbet and macadamia biscotti |
| Lemon myrtle and macadamia tart – lemon aspen sorbet |
Restaurant set menu 1 & 2
Suit large corporate and conference groups (minimum 30 pax)
RESTAURANT SET MENU 1 $85 pp
Guests to select their preferred dish on the evening
Wattle seed damper loaf – olive oil and native dukka
Entrée
Salt and pepper prawns – Vietnamese pickles – lemon aspen sambal
or
Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde, pecorino
or
Duck Miang – Thai style marinated duck leg, lychee, betel leaf
Main Course
Beef Tenderloin – tomato galette, bush tomato jelly, asparagus- wattle seed and Daintree vanilla jus
or
Seared Ocean Trout fillet- avocado and tomato salsa- saffron aioli
or
Roast chicken supreme- watercress- orange and caramelised onion, black bean and chilli sauce
All served with spiced fries and garden salad with macadamia dressing
Dessert
Wattle seed Pavlova – macadamia biscotti and mango coulis
or
Lemon myrtle and macadamia tart – lemon aspen sorbet
Coffee and treats
RESTAURANT SET MENU 2 $92pp
Guests to select their preferred dish on the evening
Canape
Pork Belly- Davidson Plum jam
Thai kangaroo – green papaya salad – nam jim
Salt and spice calamari skewers
Wattle seed Damper – Dukka – Olive Oil
Entrée
Australian Antipasto – Lemon aspen and beetroot gravlax, emu wonton – Davidson Plum jam, wild spice kangaroo – riberry relish, smoked crocodile – finger lime
or
Smoked Salmon, snow pea and mango salad – Asian salad greens, crisp noodles and sunrise lime and honey dressing
Main Course
Lamb back strap – dukka crust, spinach souffle, pumpkin and macadamia – bush tomato glaze
or
Baked Barramundi fillet – scallop and ginger beurre blanc – bok choy
or
Blackened Chicken Supreme – smoked tomato and avocado salsa
Mains served with
Mesclun salad with roast capsicum, feta, olives
Dessert
Flourless Chocolate fudge cake with wild berry coulis and Tablelands cream
or
Lemon myrtle and macadamia tart – lemon aspen sorbet
or
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 $65pp
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 – green papaya, mango, peanut, coconut and pomelo – 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 $85pp
Bread
- Bruschetta – rocket and macadamia pesto, tomato, basil, akudjura infused
Entree
- Coconut prawns – mango kimchi, dessert lime mayo
- Fresh sashimi – local fresh fish with ponzu, wakami and pink ginger
- Salt and Pepper Calamari, sweet chilli lemon myrtle
- Seared scallops – sunrise lime and honey dressing
Main Course Platters
- Chicken – prosciutto wrapped with mozzarella pocket, smoked tomato and avocado salsa
- Pork Belly – Davidson plum jam
- Beef tenderloin – wattle seed and vanilla jus
- Roast new potatoes with dripping, rosemary and river salt
- Broccolini, asparagus and zucchini – gratinated with Romesco sauce
Dessert
- Lemon myrtle and macadamia tart – lemon aspen sorbet
- Flourless chocolate cake, berry compote and fresh cream
- Tablelands cheese – Gallo Dairy cheese’s, fresh fruit, lavosh