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 |
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