Plated Menu

Autum | Winter

FINGER FOOD 

½ hour chef’s selection of 4 finger food items on arrival, served on rotation

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ENTRÉES‍

Choice of 2 to serve 50/50 drop

Orange blossom & cumin baby carrots, harissa labna, pomegranate, pepitas, almond and dill (gf)(v)

Caramelised onion tatin, torched Victorian chevre, heirloom beets, red vein sorrel, Australian olive oil (v)(nf)

Ras el hanout spiced lamb loin, cauliflower skordalia, rosewater gel, tea-soaked prunes, chermoula (gf)(df)(nf)

Tandoori chicken thigh, red lentil daal, cottage cheese, compressed baby cucumber, herb oil (gf)(nf)

Korean barbecue short rib, fermented cabbage, daikon, chilli, sprouts, rice cracker (gf)(df)(nf)

Confit salmon, celeriac remoulade, macadamia brittle, mandarin, baby spinach (gf) (supplement $4.00pp)

Garlic chilli prawns, saffron chive risotto, tomato gel, pangrattato (gf)(nf)

Warm mushroom salad with chilli, ginger, garlic & soy, grilled tofu, cashew nuts, spring onions, coriander, sesame seeds (vg)(df)(gf)

Seared scallops, truffled cauliflower, macerated raisins, kassler, chervil (gf)(nf)

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MAINS

‍Choice of 2 to serve 50/50 drop

Daube of beef, Jerusalem artichoke puree, thick bacon, portobello mushroom (gf)(nf)

Lamb rump, braised red cabbage, celeriac puree, currant jus, woodland sorrel (df)(gf)(nf)

Pork belly, spiced parsnips, poached pear, Dutch carrot, crackle, piquant sauce (gf)(nf)

Grilled chicken breast, spinach puree, pancetta, kipfler potatoes, sage jus (gf)(nf) 

Dukkah crusted barramundi, carrot pernod mousseline, heirloom carrot, roquette, celery & granny smith, verjuice (gf)(nf)

Teriyaki salmon, wasabi cauliflower, bok choy, radish, pickled ginger, sesame seeds (gf)(df)(nf)

Roasted beetroot, sage risotto, compressed fennel, pickled baby king browns, heirloom beets, vegan feta (vg)(gf)

Sous vide 300 gm beef sirloin, horseradish mash, confit shallots, forest mushrooms, brandy veloute (gf)(nf) (supplement $10.00pp)

Accompaniment: bread rolls served with butter (v)(gf)

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DESSERTS

‍Choice of 2 to serve 50/50 drop

Spiced pear, hazelnut creme patisserie, meringue (v)(gf)

Baked orange cheesecake, Irish whiskey spiked marmalade (v)(nf)

Steamed lemon pudding, limoncello syrup, passion fruit curd, crème fraiche (v)(nf)

Mixed spice panna cotta, granny smith apple, blackberry, ANZAC crumb (v)(nf)

Flourless chocolate cake, mulled cherries, mascarpone (v)(gf)(nf)

Kaffir lime posset, roasted pineapple, fresh papaya, sesame brittle (v)(gf)(nf)
Maffra cheddar, quince paste, compressed celery, fig and ginger crackers (v) (supplement $5.50pp)

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DESSERT ASSORTMENT

‍Struggling to choose a sweet treat for your guests? This single dessert selection could be the perfect option for some variety for all guests.

Assiette of mini desserts; 

Raspberry almond friand, neufchatel (v)(gf)

Baked orange cheesecake, whisky spiked marmalade (v)(nf)

Flourless chocolate cake, mulled cherries, mascarpone (v)(gf)(nf)

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Spring | Summer

FINGER FOOD 

½ hour chef’s selection of 4 finger food items on arrival, served on rotation

‍

ENTRÉES‍

Choice of 2 to serve 50/50 drop

Charred asparagus spears, risotto, honey roasted garlic, smoked almonds, pecorino (v)(gf)

Heirloom tomatoes, Yarra Valley chevre, piperade, avocado oil, grilled Turkish bread (v)(nf)

Soy glazed Victorian beef flank, charred corn, spring onion, daikon, enoki, corn shoots (gf)(nf)

Thai chicken roulade, glass noodle salad, peanuts, citrus, nam pla, mint (df)(gf)(*)

Scallop ceviche, tomato, avocado, red onion, lime, chilli, torn corn tostadas (df)(gf)(nf)

That's Amore burrata, pea textures, cherry tomatoes, chorizo crumb, black sea salt (gf)(nf)

Za’atar prawn, compressed watermelon, Bulgarian feta, orange gel, extra virgin olive oil, lemon balm (gf)(nf)

Greek salad re imagined: compressed baby cucumber, cherry tomatoes, olives, red onion, baby gem, vegan feta, crumbled falafel, smoked capsicum gel (vg)(df)(gf)

Cured Tasmanian salmon, nicoise vegetables, white anchovy, micro basil (df)(gf)(nf)(supplement $4.00pp)

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MAINS

‍Choice of 2 to serve 50/50 drop

Lamb rump, pepita dukkah, pumpkin hummus, asparagus, baked ricotta, pomegranate-raisin salsa (gf)(nf)

Prosciutto wrapped chicken breast, taleggio potato gratin, eggplant tomato compote, kale (gf)(nf)

Southern spiced & glazed salmon, quinoa, black bean and charred corn, avocado puree, crisp sweet potatoes (df)(gf)(nf)

Beef cheek massaman, fondant potato, edamame, beansprouts, peanuts (df)(gf)(*)

Baked barramundi with warm chorizo, kipfler & garden pea salad, sauce basquaise (df)(gf)(nf)(*)

Balinese pork belly, grilled peach, red onion & compressed baby cucumber, nuoc cham (df)(gf)(nf)(*)

Roasted capsicum, tomato & zucchini tatin, grilled pumpkin, eggplant relish, salsa verde (vg)(df)(nf)

Sous vide duck breast, spiced spring roll, carrot puree, Thai eggplant salad (nf)(*)(supplement $3.00pp)

Sous vide 300 gm beef sirloin, confit cherry tomatoes, green beans, herb butter, jus (gf)(nf)(supplement $10.00pp)

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Accompaniment: Bread rolls served with butter (v)(gfo)

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DESSERTS

‍Choice of 2 to serve 50/50 drop

Pineapple, guava, malibu custard & dulce con leche trifle, honeycomb, toasted coconut & banana crumb (v)(gf)(nf)

Halva cheesecake tart, lemon saffron syrup, pistachios, apricots, black sesame & fairy floss (v)

Raspberry & frangipane tart, raspberry gel, smoked almonds, crème fraiche (v) 

Five spiced panna cotta, poached rhubarb, Sichuan pepper meringue (v)(gf)(nf)

Belgian chocolate truffle delice, torched marshmallow, coconut shavings, summer berries, granola (v)(gf)(nfo)

Ricotta & currant crepe, compressed strawberries, orange blossom, honey & lemon syrup (v)(gf)(nf)

Coconut & lime leaf rice pudding, mango, calamansi gel (vg)(df)(gf)

Strawberry, prosecco and basil pavlova, mascarpone pastry cream, bitter chocolate (v)(gf)(nf)

Maffra cheddar, quince paste, compressed celery, fig and ginger crackers (v)(supplement $5.50pp)

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