Private Dining And Group Menus

Organic “La Tartine” Sourdough Bread

Rare Breed Pork, Apple Velvet, Roast Hazelnuts and Crackle GF

Gulf Prawns in Crisp Golden Noodles – Chilli Lime Caramel

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

Grass Fed Beef – Casino NSW

Assorted Mushrooms, Mustard, Eschallot and Chive Jus GF (Fillet Recommended Medium Rare)

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 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

Grass Fed Beef – Casino NSW

Assorted Mushrooms, Mustard, Eschallot and Chive Jus GF (Fillet Recommended Medium Rare)

Organic 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

Poached Plums and Rhubarb GF

White Chocolate, Vanilla Rice Pudding Panna Cotta

Caramel Pineapple, Finger Lime, Textures Of Coconut

Citrus and Ricotta Cheesecake

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

Holy Luna Goat’s Cheese and Caramelised Onion Tart with Fig, Walnut, Wild Herb and Nasturtium Salad

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

Venison Rump – Mandagery Creek Orange N.S.W

Blueberry, Beetroot and Chocolate

Australian Kobe Beef

assorted local mushrooms, eschallot and chive jus GF

Warm Individual Chocolate Pudding

Caramelised Pear and Hazelnut Icecream

French Triple Brie Cheese

Fig and Quince Jam and Lavosh

Indulgence Plate – Chefs Selection of Desserts

Caramel Pineapple, Finger Lime, Textures Of Coconut

Citrus and Ricotta Cheesecake

Espresso Coffee or Tea – served with petit-fours

Organic “La Tartine” Sourdough Bread

Gulf Prawns in Crisp Golden Noodles – Chilli Lime Caramel

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

Grass Fed Beef – Casino NSW

Assorted Mushrooms, Mustard, Eschallot and Chive Jus GF (Fillet Recommended Medium Rare)

Pan Roasted Blue Mountains “Chook”

Baked Vegetables, Butter Bean Puree, Chorizo and Greens

Warm Chocolate Pudding

Caramelised Pear and Hazelnut Ice cream

Caramel Pineapple, Finger Lime, Textures of Coconut

Citrus and Ricotta Cheese Cake

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