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 – smash potato, bush tomato jelly, beans, 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 $72.00pp
3 course $88.00pp
Guests to select their preferred dish on the evening
| Bread |
| Bruschetta – rocket macadamia pesto, tomato, basil |
| Entree |
| Scallops, cauliflower puree, speck crisps, river mint peas |
| Pork belly – desert lime caramel, crisp Asian vegetable and vermicelli salad |
| 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 |
| Confit duck leg – Tempura sushi, shitake, water chestnut, edamame – Davidson plum & ginger glaze |
| Beef Sirloin – Saltbush butter, duck fat potato’s, roast eschalots |
| Dessert |
| Macadamia caramel Cremeux – vanilla sponge, wattle seed ice cream, hot butterscotch |
| 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 $50.00pp
3 course $66.00pp
Guests to select their preferred dish on the day
| Bread |
| Wattle seed Damper – Dukka and Olive Oil |
| Entree |
| Gulf Bug Bisque – coconut and cassava |
| Duck Miang – Thai style marinated duck leg, lychee, betel leaf |
| Coconut prawns – mango and kimchi salsa, desert lime mayo |
| Main Course |
| Secret spiced calamari – green papaya salad, peanut, coconut, grapefruit – lemon myrtle chilli sauce |
| 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 – Davidson Plum sorbet and macadamia biscotti |
| Kiwi fruit and desert lime mousse – lemon myrtle and coconut sorbet |
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 – Davidson 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 tataki – lemon aspen ponzu, Tempura gulf bug – papaya salsa
Main Course – choice of
- Lamb Shank – red curry sauce, pepper leaf mash or
- Baked Barramundi fillet – scallop and ginger beurre blanc – asparagus
- Tablelands beef tenderloin – smashed potato, bush tomato jelly, beans, wattle seed and vanilla sauce
Dessert – choice of
- Dark chocolate and sunrise lime tart – white chocolate and strawberry gum ice cream o
- 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 – 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 $90pp
Bread
- Bruschetta – rocket and macadamia pesto, tomato, basil, akudjura infused
Entree
- Coconut prawns – mango kimchi, dessert lime mayo
- Tuna tataki – lemon aspen ponzu
- Fresh oysters – finger lime
- Seared scallops – cauliflower puree
Main Course Platters
- Lamb shank – red curry sauce
- Pork Belly – Davidson plum jam
- Beef tenderloin – wattle seed and vanilla jus
- Roast new potatoes with dripping, rosemary and river salt
- Roast cauliflower – sesame, macadamia and tamarind
Dessert
- Wattle seed pavlova – Davidson plum sorbet, macadamia biscotti
- Flourless chocolate cake, berry compote and fresh cream
- Tablelands cheese – Gallo Dairy cheese’s, fresh fruit, lavosh