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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 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

Bread
Focaccia – rocket and macadamia pesto, tomato, basil, akudjura infused
Entree (Choose One)
Salmon Mi Cuit – beetroot, cucumber – ginger and dessert lime
Pork belly – green papaya, mango, peanut, coconut and pomelo – Davidson plum jam
Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde, pecorino

 

Main Course (Choose One)
Baked Saddletail Snapper fillet – Macadamia and herb crust, lemon myrtle butter sauce, blistered cherry tomato’s
Lamb Backstrap – dukka crust, spinach souffle, pumpkin and macadamia – bush tomato glaze
Beef Sirloin – Cafe De Paris butter, duck fat potato’s, roast eschalots
Mains served with spiced fries
Dessert (Choose One)
Chocolate and Davidson plum tart – vanilla bean ice cream
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

Bread
Wattle seed Damper – Dukka and Olive Oil
Entree (Choose One)
Today’s Sashimi – ponzu, wakame and karkalla
Duck Miang – Thai style marinated duck leg, lychee, betel leaf
Coconut prawns – mango and kimchi salsa, dessert lime mayo

 

Main Course (Choose One)
Grilled Salmon fillet – watermelon rind and wild lime salsa, coconut rice
Chicken breast – prosciutto wrapped, bocconcini, smoked tomato and avocado salsa
Pork Chop, pepper berry Vietnamese style marinade – potato salad, apple, orange and fennel
Mains served with spiced fries
Desserts (Choose One)
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

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

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 – choice of

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 – choice of

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 – choice of

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