Function Menu
Small
wild clover lamb ribs, local honey, mr browns mushrooms, green olive gfa
potato & fish cakes, goat's curd with lemon & chives, toasted basil, avocado gf
Main
ricotta, herb & cheddar dumpling, kent pumpkin, baby spinach, fried shallots, pickled onion veg gfa
dry aged pork chop, roast carrot, blood orange, english mustard, endive sage, sauce merchant
market fish with spring bay mussels, prawn bisque, green olive & potato, fried leek, squid ink aioli gf
Sweet
whipped lemon cheesecake, milk chocolate crumb, citrus curd, Italian meringue gf a
double chocolate tart, salted peanut caramel, rum & raisin ice cream, vanilla raspberry
local and imported cheese, condiments and preserves, sourdough and lavosh gf A
Gf - gluten free, GF A - gluten free available
Reduced menu 20-30 pax
Subject to seasonal change
Entrée/main/dessert $83
Entrée/main $68
Main/dessert $62
One bill per table
*Note: This menu is for groups of 20-30 people.
Functions over 30 people will require a slightly altered menu, as below.
_____________
Entrée
grilled octopus skewer,cguanciale, romesco,crushed zucchini with cashews, toasted garlic gf
twice baked French onion souffle, Tongola goat's curd, cheddar, pine nuts, truffle oil veg
Main
dry aged pork chop, roast carrot, pickled capsicum, courgette, toasted sage, mustard jus gf
market fish with spring bay mussels, prawn bisque, green olive & potato, fried leek, squid ink aioli gf
Sweet
whipped lemon cheesecake, milk chocolate crumb, citrus curd, Italian meringue gfa
double chocolate tart, salted peanut caramel, rum & raisin ice cream, vanilla raspberry
Gf - gluten free, GF A - gluten free available
Alt drop over 30 pax
Subject to seasonal change
Entrée/Main/Dessert $83
Entrée/Main $68
Main/Dessert $62
10 % surcharge applies to the total bill every Saturday & Sunday.
15% surcharge applies to every Public Holiday.
Thank you for your understanding.
