Function Menu
Entrée
twice baked French onion souffle, Tongola goat's curd, cheddar, pine nuts, truffle oil veg
grilled octopus skewer, crushed zucchini, quail egg, white onions, toasted garlic gf
fish cakes, avocado, tomato kasundi, furikake, school prawns, fine herbs and pickles
Main
dry aged pork chop with crackle, apple ketchup, pickled cabbage, mustard jus gf
market fish with Spring Bay mussels, sunchoke cream, salt and vinegar potatoes, asparagus gf
potato & aged cheddar gnocchi,local mushrooms, green peas, salt bush veg
Sweet
whipped lemon cheesecake, milk chocolate crumb, citrus curd, Italian meringue gf A
chocolate pudding, vanilla bean ice cream, salted peanut caramel, orange gf A
local and imported cheese, condiments and preserves, sourdough and lavosh gf A
Gf - gluten free, GF A - gluten free available
Reduced menu 15-25 pax
Subject to seasonal change
Entrée/main/dessert $80
Entrée/main $70
Main/dessert $61
One bill per table
*Note: This menu is for groups of 15-25 people.
Functions over 25 people will require a slightly altered menu, as below.
_____________
Entrée
grilled octopus skewer, crushed zucchini, quail egg, white onions, toasted garlic gf
fish cakes, avocado, tomato kasundi, furikake, school prawns, fine herbs and pickles
Main
dry aged pork chop with crackle, apple ketchup, pickled cabbage, mustard jus gf
market fish with Spring Bay mussels, sunchoke cream, salt and vinegar potatoes, asparagus gf
Sweet
whipped lemon cheesecake, milk chocolate crumb, citrus curd, Italian meringue
chocolate pudding, vanilla bean ice cream, salted peanut caramel, orange
Gf - gluten free, GF A - gluten free available
Alt drop over 25 pax
Subject to seasonal change
Entrée/Main/Dessert $80
Entrée/Main $70
Main/Dessert $61
5% surcharge applies to the total bill every Saturday & Sunday.
5% surcharge applies to every Public Holiday.
Thank you for your understanding.
