formal lunch and dinner menu

Formal dining and large banqueting are the ultimate expression of our philosophy and our chef's ability to craft menus for these very important occasions that require the highest level of skill, presentation and service. Below is a sample selection of our menus.

Sample menu

Entree Selection

• Citrus cured salmon with potato wafer, horseradish crème fraiche, dill and petit herb salad
• King prawn and crab timbale with a fennel, avocado salad and lemon dill oil
• Caramelized goats cheese and fire roasted pepper terrine, sour dough croute, balsamic roasted beetroot, tomato and black cherry vinaigrette
• Crispy confit duck salad with puy lentils, pancetta and a citrus maple dressing

Main course selection

• Pan fried pink snapper, pancetta and cannellini cassoulet with broccolini and pistou
• Seared ocean trout with a toasted almond crust on a sweet pea and asparagus risotto
• Carved grain fed Angus beef fllet, medium rare with duxelles of mushroom, nicola potatoes and buttered green beans. Served with a red wine reduction
• Tasmanian veal fllet medallions with pomme fondant, parsnip puree and a cabernet reduction
• Slow cooked Barossa valley chicken with pencil leeks, celeriac puree and a mushroom veloute

Dessert selection

• Glass biscuit with vanilla mascarpone, rhubarb conft and rose water syrup
• Ginger and banana steam pudding, burnt butterscotch with salted peanut brittle
• Saffron poached pear with Grand Marnier sabayon, candied mandarin and a walnut praline
• Bittersweet chocolate tart with macerated strawberries and double cream
• Vanilla bean panacotta with mandarin salad and almond wafer