Group Reservations

Oysters at the Cowrie Restaurant in Terrigal
Main Course
Oysters at the Cowrie Restaurant in Terrigal

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!