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

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

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