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 – tomato galette, 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 $64.00pp
3 course $80.00pp
| 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, dripping potato’s, roast eschalots |
| Mains served with spiced fries |
| Dessert (Choose One) |
| Mango Parfait with quandong, macadamia and black sesame |
| Lemon myrtle and macadamia tart – 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 $55.00pp
3 course $69.00pp
| 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 $80 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 $89pp
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 $60pp
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 $80pp
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