Group Reservations
Executive Chef Dimitris Aronis, Restaurant Manager Hannah Mulholland, Head Chef Reece Timora
For groups of 10 or more we offer a minimum of three courses for $89 per person or four courses for $99 per person
Entrée – your choice of
Cured bresaola, pickled beetroot, charred stone fruit, smoked mozzarella, macadamia
Wild mushroom risotto, aged parmesan, truffle, chives
Ocean trout tartare, green apple, creme fraiche, cucumber water, puffed wild rice
Main – your choice of
Aquna Murray cod, potato fondant, eggplant and peppers, almond cream, sea vegetables, foraged herbs 'Ikou Organic Australian Native tea' supplement 6
Pork loin, charred cabbage, thyme caramelised onion, dates, baby carrots, cumin oil, pork crumb
Sage and parmesan gnocchi, torched broccolini, blistered baby vine tomatoes, broad beans, brown butter
Cheese
Single serve per person can be included in your three or four course menu, or platters to share are available at $45 each The Cowrie selection of local & imported cheese with garnishes Australian, French, Spanish, Italian cheese variety
Sweet – your choice of
'Lemon butter tart, raspberry, hazelnut, meringue
Chocolate delice, malt, vanilla, pink salt
Lavender caramel cream, honey, prunes, walnuts, pastry
Add the following to your three courses to create a menu unique to your occasion;
Natural Sydney Rock oysters, lemon/spiked with gin and tonic - $5.50 each
Caviar 30g, buck wheat blini's, whipped crème fraiche - $210 per serve
House made crumpets, crème fraiche, maple butter - $12 per serve
Sides $12 each (recommended to share between 4 guests)
Garden lettuce and leaves, raspberry dressing
Charred cabbage, miso eggplant, buttermilk, almond
Creamed potato puree, chives, truffle oil, pink salt
Heirloom tomato, basil, marinated goat's cheese
Celebrating a special occasion? Get in touch for information on our specialty cake menu!