Function Menu
spinach, beetroot, goats cheese & pine nut salad
Function Menu |
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$70 menu p.p. ($80 w/ Canapes) |
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Entree |
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salt and pepper squid (GF) |
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| w/ chilli, coriander & lime | ||
| grilled sardines | ||
| w/ melitzano, truss cherry tomatoes & ligurian olives | ||
sydney rock oysters natural (GF) |
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| half dozen oysters w/ mignonette dressing | ||
Mains |
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pan roast whole flounder |
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| w/ buerre noisette, lemon, parsley & sauce gribiche | ||
thai red fish curry |
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| w/ coconut rice, peanuts & pickled apple eggplant | ||
fish of the day |
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| w/ chefs choice of garnish from the blackboard | ||
duck leg confit |
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| w/ grilled figs, frisee, hazelnuts & bigarade sauce | ||
mains served w/ green salad, red wine vinaigrette |
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Desserts |
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belgian waffle |
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| w/ choc mint ice cream, mocha sauce & chocolate shavings | ||
mango & coconut parfait |
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| w/ passionfruit & coconut biscuit | ||
dark chocolate pecan pie |
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| w/ cinnamon ice cream | ||
$95 menu p.p. / $85 without canapesCanapes (chefs selection of three) |
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| served with pre-dinner drinks | ||
Entree |
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mixed oyster plate (GF) |
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| half dozen oysters fried, natural & shot | ||
crisp fried zucchini flowers |
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| filled w/ atlantic salmon, served w/ salsa verde & rocket | ||
| king prawn & prosciutto salad | ||
| w/ fennel remoulade, citrus & mizuna | ||
smoked hervey bay scallops |
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| w/ pork belly, daikon salad & hoi sin caramel | ||
Mains |
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wood roasted moreton bay bugs (GF) |
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| w/ aioli & lemon | ||
snapper pie |
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| w/ roasted garlic, broccolini & sauce soubise | ||
fish of the day |
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| w/ chefs choice of garnish from the blackboard | ||
duck leg confit |
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| w/ grilled figs, frisee, hazelnuts & bigarade sauce | ||
mains served w/ green salad & wood roasted vegetables |
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Desserts |
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mango & coconut parfait |
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| w/ passionfruit & coconut biscuit | ||
dark Chocolate pecan pie |
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| w/ cinnamon ice cream | ||
wood roasted peaches |
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| w/ chocolate mousse & spiced amaretto syrup | ||
vanilla panna cotta |
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| w/ caramelised figs & balsamic syrup | ||
Vegetarian & Non Seafood Menu |
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Entrée |
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Spinach salad w/ Beetroot, pine nuts & goats cheese |
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| Prosciutto & Rocket salad w/ balsamic vinaigrette & parmesan | ||
Main |
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Vegetarian tasting plate |
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| A selection of garnishes from the menu | ||
Duck Leg confit |
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| w/ grilled figs, frisee, hazelnuts & bigarade sauce | ||
