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 $140.00pp
1st Course
Tempura Gulf Bugs (crayfish) on lemon grass with a green papaya salad and a sweet chilli lemon myrtle sauce
Wine: Josef Chromy Pinot Gris 2017 – Tasmania
2nd Course Salt and pepper leaf prawn and crocodile with vietnamese pickles and a lemon aspen sambal
Wine: Stonefish Verdelho 2016 – 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 2015 – 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 WINTER 22
2 course $62.00pp 3 course $78.00pp
Bread |
Focaccia – Rocket and Macadamia pesto, sundried tomato tapenade, balsamic olive oil |
Entree (Choose One) |
Today’s fresh sashimi – cucumber, ponzu and wakami – native herbs |
Twice cooked pork belly and seared Queensland scallops – Davidson plum jam and cauliflower puree |
Ricotta gnocchi – wild mushrooms, truffle cream, salt bush salsa verde, pecorino |
Main Course (Choose One) |
Grilled Huon salmon – smoked pimiento and polenta cake- charred pineapple & sunrise lime salsa- capsicum jam |
Lamb rump – Panzanella salad, wattle seed, smoked yoghurt dressing |
Chicken breast – prosciutto wrapped, bocconcini, smoked tomato and avocado salsa |
Mains served with spiced fries |
Dessert (Choose One) |
Davidson Plum mousse – macadamia pacoca, lemon myrtle and coconut ice cream |
Deconstructed riberry banoffee pie – macadamia crumb, dulce de leche, smoked Iridium rum, caramelised banana and banana gelato |
Selected local cheese Gallo Baci and Gallozola, Mungalli Creek Cheddar – pepper leaf lavosh – fig chutney |
2 OR 3 COURSE GROUP LUNCH MENU WINTER 22
2 course $45.00pp
3 course $60.00pp
Add $7.00 pp for house beer or wine
Bread |
Focaccia – rocket and macadamia pesto, sundried tomato tapenade, balsamic olive oil |
Entree (Choose One) |
Duck spring rolls – wild lime and ginger sauce, pickled vegetables |
Salt and spice calamari skewers – green vegetables with soya mirin – sweet chilli lemon myrtle sauce |
Coconut prawns – mango and kimchi salsa, desert lime mayo |
Main Course (Choose One) |
Fresh fish of the day |
Chicken breast – prosciutto wrapped, bocconcini, smoked tomato and avocado salsa |
Morganbury pork fillet – macadamia crumbed, poached pear, rocket and parmesan salad – riberry mayo |
Mains served with spiced fries |
Desserts (Choose One) |
Wattle seed pavlova – Davidson plum sorbet – macadamia biscotti |
Mango madness – cheese cake, sorbet, gel, scorched cubes and coulis |
Restaurant set menu 1 & 2
Suit large corporate and conference groups (minimum 30 pax)
RESTAURANT SET MENU 1 $80 pp
Bread |
Wattle seed damper loaf – macadamia oil and native dukka |
Entree (Choose One) |
Salt and pepper prawns – Vietnamese pickles – lemon aspen sambal |
Potato and rocket gnocchi – pepper leaf cream sauce, sundried tomato tapenade |
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 |
Seared Ocean trout fillet – avocado and tomato salsa – saffron aioli |
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 & Treats |
RESTAURANT SET MENU 2 $89pp
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 |
OCHRE SHARE PLATTERS
Dinner share platters are now available for groups too For groups of 10 or more people
2 Course $60pp
Bread
- Wattle seed damper – macadamia oil and dukka
Main Course Platters
- Tempura prawns, wasabi mayo
- Salt and Pepper Calamari, sweet chilli lemon myrtle
- Chicken – roast supreme, pea puree and sweet potato smash
- Pork tenderloin with rocket, poached pear and Parmesan salad – riberry mayo
- Ochre house salad
- Spice fries
Dessert
- Wattle seed pavlova
- Seasonal fruit and homemade ice cream and sorbets
3 Course $80pp
Bread
- Grilled Focaccia – pesto, tapenade and olive oil
Entree
- Tempura prawns – wasabi mayo
- Fresh sashimi – local fresh fish with ponzu, wakami and pink ginger
- Salt and Pepper Calamari, sweet chilli lemon myrtle
- Seared Queensland scallops – pineapple chilli jam
Main Course Platters
- Chicken – prosciutto wrapped with mozzarella pocket, smoked tomato and avocado salsa
- Pork Belly – Davidson plum jam
- Beef tenderloin – pepper berry jus
- Roast Kipflers – duck fat and rosemary
- Green vegetables – soya and mirin
Dessert
- Davidson Plum mousse, macadamia pacoca, coconut and lemon myrtle ice cream
- Flourless chocolate cake, berry compote and fresh cream
- Tablelands cheese – Gallo Dairy cheese’s, fresh fruit, lavosh