Private Dining And Group Menus

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

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

Deluxe Canapé Plate and Glass of ‘Blanc De Blanc’ NV Burgundy France

Warm Organic Bread with Cultured Butter

Slipper Lobster and Gulf Prawns in Golden Noodles

Chilli Lime Caramel – Baby Coriander

Sweet Crackling Pork with Yellowfin Tuna

umeboshi plum, watermelon and kombu jelly GF

Empire Bay Premium Grade Oysters

Wasabi Tobbiko Flying Fish Roe and Salmon Pearls

Muscovy Duck Breast with Partridge Pastry

Celeriac Puree and Maple Roasted Parsnip

Crustacean, Shellfish and Seafood Plate

King Prawns, Blue Swimmer Crab, Balmain Bug, Natural and Cooked Oysters, Smoked Salmon (Sorry No Changes)

Fresh Fish of The Day

Lachlan Valley Lamb- Cowra NSW

Pumpkin, Cucumber,Black Sesame, Roasted Beetroot and Fennel

Australian Kobe Beef

assorted local mushrooms, eschallot and chive jus GF

Warm Individual Chocolate Pudding

Caramelised Pear and Hazelnut Icecream

Tasmanian Triple Brie Cheese

Fig and Quince Jam and Lavosh

Indulgence Plate – Chefs Selection of Desserts

Mascarpone and Vanilla Panna Cotta

Rhubarb, Blood Orange Sorbet and Sesame Wafer

Espresso Coffee or Tea – served with petit-fours

Organic “La Tartine” Sourdough Bread

Tasmanian Smoked salmon and Prawn Rillettes

Lemon Mayonnaise on Sea Salt Wafers

Empire Bay Pacific Oysters Natural (4)

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

Pan Roasted Blue Mountains “Chook”

Heirloom Cauliflower, Celeriac, Mushrooms and Truffle Butter Sauce

Warm Chocolate Pudding

Caramelised Pear and Hazelnut Ice cream

Macarpone and Vanilla Bean Panna Cotta

Rhubarb and Blood Orange Sorbet

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