Spring/Summer Degustation Menu 2016/17



A 7 course experience !



Course 1:  Freshly shucked oyster with tequilla lime and chilli


Course 2:  Classic beef carpaccio


Course 3: Seared scallop, potato roti, coriander aioli and chilli oil


Course 4:  Slow roast pork belly, braised fennel with an orange gastrique


Course 5:  Lamb backstrap, medley of mushroom, brussels sprouts, red wine jus


Course 6:  Rose meringueorange sorbet, chocolate soil, berry compote and biscotti


Course 7: Trio of cheese imported and local with muscatels, spiced pear paste, wafers, fruits and nuts.  


Autumn/ Winter Degustation Menu 2017



Course 1: Twice baked cheese souffle.


Course 2: Asparagus with fried quail egg, proscuitto, sage brown butter dressing.


Course 3: Seared scallop, venison chorizo, cauliflower puree


Course 4: Duck breast with sauteed leek and wilted spinach with truffled butter.


Course 5: Slow roasted Asian spiced pork on braised fennel orange gastrique.


Course 6: Whipped cheesecake, honey jelly, almond crumb, lemon curd, pistachio halva, honey comb.


Course 7: Trio of cheese imported and local with muscatels, quince paste, wafers, fruits and nuts.  



Wait staff @ $40.00/hour Mon-Fri. Add 50% to hourly rate for Public Holidays, minimum 3 hours.

$145.00 pp

Minimum 6 guests


Staff min 3 hours