Function Menus
Due to the COVID 19 restriction we are not offering any of our function menus.
Due to the present COVID 19 restrictions we are not taking reservations for large groups, the maximum number at this time is 10 guests.
$89 Function Menu
- Organic “La Tartine” Sourdough Bread
- Rare Breed Pork, Apple Velvet, Roast Hazelnuts and Crackle GF
- Tasmanian Smoked Salmon and Prawn Rillettes Lemon Mayonnaise on Sea Salt Wafers GF
- Empire Bay Pacific Oysters Natural (4) GF
- Holy Luna Goat’s Cheese and Caramelised Onion Tart with Fig, Walnut, Wild Herb and Nasturtium Salad
- Fresh Fish of the Day
- Lachlan Valley Lamb
- Pumpkin, Black Olive, Fennel and Sesame GF
- Pan Roast Local Snapper
- Catalan Shellfish Sauce GF
- Pan Roasted Blue Mountains “Chook” GF
- Heirloom Cauliflower, Celeriac, Mushrooms and Truffle Butter Sauce
- Warm Chocolate Cake
- Orange Ice Cream and Hot Chocolate Sauce
- Artisan Cheese of the Day with Lavosh, Fig and Quince
- Indulgence Plate – Chefs Selection of Desserts
- Espresso Coffee or Tea – served with petit-fours
$95 Function Menu
- Chef’s Selection of Canapés with French Blanc de Blanc Sparkling Wine
- Organic “La Tartine” Sourdough Bread
- Gulf Prawns in Crisp Golden Noodles – Chilli Lime Caramel
- Sweet Crackling Pork with Yellowfin Tuna
- Umeboshi Plum, Watermelon and Kombu Jelly GF
- Empire Bay Pacific Oysters Natural (4) GF
- Holy Luna Goat’s Cheese and Caramelised Onion Tart with Fig, Walnut, Wild Herb and Nasturtium Salad
- Fresh Fish of the Day
- Australian Kobe Beef -Jacks Creek NSW
- Assorted Mushrooms, Mustard, Eschallot and Chive Jus GF (Fillet Recommended Medium Rare)
- Bangalow Rare Breed Pork
- Pan Roast Jewfish – Palmers Island NSW
- Catalan Shellfish Sauce GF
- Pan Roasted Blue Mountains “Chook” GF
- Butter Bean Puree, Chorizo, Greens and Baby Heirloom Tomatoes
- Warm Individual Chocolate Pudding
- Caramelised Pear and Hazelnut Icecream
- Baked Lemon and Passionfruit Tart
- Strawberry Sorbet and Fresh Berries
- Mascarpone and Vanilla Panna Cotta
- Rhubarb, Blood Orange Sorbet and Sesame Wafer
- Cheese Plate For One
- Espresso Coffee or Tea – served with petit-fours
$125 Function Menu
- Deluxe Canapé Plate and Glass of ‘Blanc De Blanc’ NV Burgundy France
- Warm Organic Bread with Cultured Butter
- Balmain Bug and Gulf Prawns, Szechuan Chilli Sauce, Cucumber, Wakame and Coriander GF
- Hunter Valley Quail, Smoked Eggplant, Beetroot, Sumac, Pumpkin and Pomegranate GF
- Empire Bay Premium Grade Oysters, Yuzu and Wasabi Tobiko
- Burata, Gazpacho Salsa, Black Olive Crumb and Basil
- Fresh Fish of the Day
- Shellfish and Seafood Plate
- King Prawns, Blue Swimmer Crab, Balmain Bug, Natural and Cooked Oysters, Smoked Salmon (Sorry No Changes)
- Bangalow Pork Belly, Black Pudding, Nectarine, Charred Cauliflower and Mustard
- Grass Fed Angus Beef Fillet, Portobello Mushrooms, Truffle Butter Sauce
- Dark Chocolate soft centered Soufflé, Mascarpone Ice Cream and Spiced Pear
- Tasmanian Triple Brie Cheese, Fig Preserve and Lavosh
- Manuka Honey Parfait, Sesame Wafer, Spiced Plum and Figs
- Coconut and Mandarin Panna Cotta, Kiwi,Rhubarb and Finger Lime
- Espresso Coffee or Tea – served with petit-fours
$79 Banquet Menu
- Organic “La Tartine” Sourdough Bread
- Crisp Pork Hock Croquette, Piccalilli, Mustard Leaf Salad
- Empire Bay Pacific Oysters Natural (4)
- Buffalo Mozzarella, Smoked Tomato Compote, Black Olive Salsa and Basil
- Beetroot Cured Ocean Trout, Dill, Fennel Salad and Beetroot Crème Fraiche
- Fresh Fish of The Day
- Lachlan Valley Lamb Loin, Potato Gratin, Baby Carrot and Mint Salsa Verde
- Pan Roasted Blue Mountains “Chook” Pumpkin and Leek Risotto, Rocket and Hazelnut Salad
- Grilled Barramundi Fillet, Swiss Brown Mushrooms, Celeriac, Truffle Butter Sauce
- Valhrona Chocolate Mousse, Brown Sugar Meringue, Caramelised Pear
Coconut and Mandarin Panna Cotta, Kiwi, Rhubarb and Finger Lime
Warm Carrot Cake Pudding, Mascarpone Ice cream, Orange Crème Anglaise
Artisan Cheese of the Day with Quince and Fig Preserve, Lavosh Bread
- Espresso Coffee or Tea – served with petit-fours
This menu may be subject to seasonal change