Curated Three Course Menu

$95PP

Entrees
designed for sharing

Tuscan Lamb Meatballs | Roasted Tomato Sauce | Minted Yoghurt GF
Salt & Pepper Squid | Coriander | Chilli | Lemon GF
Wild Mushroom Arancini | House-made Aioli | Parmesan V

Main
Selection of three served alternatively

Fish of the Day: Kipfler Potato, Prawn & Eschalot Salad, Tomato Salsa DF GF

Chilli Squid Pasta: Fresh Chilli, Leek, Garlic, Grana Padano, Gremolata, Lemon

Vegetable Yellow Curry: Mixed Seasonal Veg, Coconut Yoghurt, Fried Curry Leaves, Jasmine Rice VG GF DF

Twice Cooked Pork Belly: Asian Herb + Green Papaya Salad, Pineapple Salsa, Namjim Dressing GF DF

Slow Braised Lamb Shoulder Cutlet: Eggplant + Tomato Relish, Shaved Fennel Salad GF DF

Duck Maryland: Red Curry (Contains Shrimp), Mixed Seasonal Vegetables, Roti DF* GF*

200g Eye Fillet: Fries, Cress, Cafe Butter, Red Wine Jus (Jus Contains Pork)

Dessert
served alternatively

Chocolate Mousse Tart | Raspberry Coulis | Caramelised Sugar Shard GF*

Steamed Ginger Pudding | Ginger Anglaise | Vanilla Ice Cream

Triple Cream Brie | Dried Fruits | Almonds | Lavosh

enhance your private dining experience:

Magnum of French Champagne $500

Dozen Oysters $66
Grazing Board, $450 (20-25 guests)