Menu Selector.

Sharing Family Style Option-

$35 P/P Monday to Thursday

$45 P/P Weekends Friday to Sunday

Antipasto on the table

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Chef’s selection of 5 Mains served Family Style

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Desserts Canapé’s

Corkage $3 per drinker

Tea and Coffee Service as per menu prices

Set Menu Option

Your Choice of Two Courses for

$38 Monday to Thursday

$45 Weekends

Three Courses add $5

Corkage $3 per drinker

Tea and Coffee Service as per menu prices

Set Menu Selector

Entrée’s

Antipasti di Verdure Pre Set on your Table for Sharing

Warm Garlic Bread

Marinated Tomato and Red Onion Salad with Basil and Oregano

Olives and Roasted Pumpkin with Lemon

Grilled Eggplant and Zucchini marinated in Olive Oil and Thyme

Leaves Tossed with Bulpin Apple Slices

Sourdough Fingers Topped with Bocconcini Mozzarella and Baked

Or

Individually Plated Options-

·  Tortina

Butter Puff Pastry Tartlet Filled with Caramelised Onion and Goat’s Cheese and Topped with Roasted Tomato and Pine Kernels. This is then baked and served on a herbed Salad with Balsamic dressing and Green Sauce

·  Tomato Melee’

Orange and Thyme infused Tomato Juice gently set into a refreshing Jelly and presented with Gaeta Olive Tapenade and A Smoked Oyster Remoulade

·  Slow Cooked Salmon in the Garden

Brown Sugar and Salt Brined Salmon fillet Mignons are then marinated in Virgin Olive Oil Lemon Zest and Dill and cooked long and slow in the coldest part of the Oven. These are presented on Mixed Leaves with Summer Fruit slices and Cucumber

·  Risotto Prima Vera (Warm)

Carnaroli Rice cooked slowly with Queensland Blue Pumpkin and Finished with Sheep’s Milk Pecorino and Shaw River Buffalo Yoghurt

·  Bruschetta Pugliese

Hot Roasted Cherry Tomato on Char grilled Artisanal Sourdough with Good Oil, Basil Leaves and Balsamic Reduction.

Mains Selector

·  Risotto “Fruits of The Sea”

Carnaroli Rice Cooked Slowly in Saffron and Tomato with good Sauvignon Blanc and a selection of Seafood and Shellfish from The Market. It is finished with mild Chilli oil, Parsley and Dill

·  Risotto “From the Forest”

Vialone Nano Rice cooked Slowly with dried Porcini and Chardonnay. This is served topped with Shallow Fried Bitter Greens and Shiitake Mushrooms roasted with Cherry Tomatoes.

·  Breast of Free Range Grain fed Chicken

Marinated in Lemon and Rosemary and Char-grilled with Maldon Salt. These are presented on Potato Gnocchi finished in a sauce made from roasted Tomato, Basil and Butter.

·  Shoulder Of Lamb

Slow cooked for 8 hours until tender, the lamb Shoulder is finished with Tomato and Fennel Seeds and rolled through Semolina Orrechiette. Served with Charred Broccollini, lots of Grana Padana and a splash of Good oil.

·  Lamb Shank

Braised with Mirepoix, Bayleaves , Thyme and Pinot Noir and served with Barley Risotto

·  Salmon

Maple and Tarragon Cured Salmon Fillet Glazed with Seed Mustard and served on Parsley Potatoes with Tomato Dressing and Steamed Greens

·  Veal Shank

Braised in Tomato, Leek and Celery with Bay leaves and Marjoram. This is served on Soft Polenta with Steamed Greens and Fontina Cheese

Desserts

Cape Brandy Pudding with Fruit, Butterscotch and Vanilla Bean Anglaise

Tahitian Vanilla Pannacotta with Summer Fruits

Rice Pudding with Roasted Stone Fruits and Meringue

“Fruits in Season” Jelly with Vanilla Bean Anglaise

Mousse Au Chocolate

Chocolate Fudge Brownie with Fruit Compote and Marscapone