Function Menus

appetisers and soup

Koo Wee Rup asparagus soup, duck liver praline, finger lime caviar
Roma tomato terrine, haloumi fritter, basil seedlings
Wagyu beef carpaccio, wild mushrooms, foie gras vinaigrette
seasons best rock oysters served in the half shell – half dozen
seared scallops with green pea puree, sauce vierge, pancetta
Morten bay bug tortellini, sweet corn veloute
chermoula spiced tiger prawns, macadamia soil, yoghurt

main courses

celeriac gnocchi, spring vegetable cassoulet, grana padano
free range Bendigo chicken breast, fondant potato, sauce romesco
huon atlantic salmon steak, chive crush, lemon beurre blanc
eye fillet, truffle mash, red wine jus
Tinder Creek duck breast, parsnip mousse, grionttine cherry jus
high country pork cutlet, sweet potato salad, star anise jus
sides, served to share quinoa and witloof salad, sauteed asparagus, thick cut chips

desserts

toffee crumble cheesecake, slow roasted strawberries
deconstructed pavlova, passion fruit yoghurt
espresso parfait, caramel salted walnut, baked vanilla foam
panna cotta trio, brandy snap
Australian cheese selection with crackers, nuts and dried fruits
espresso, coffee, tea or herbal infusion
spring menu, dishes may changed as part of the seasonal menu changes of radii restaurant & bar

two course menu, choice of three dishes per course, $75 per person
three course menu, choice of three dishes per course, $95 per person
for bookings with 24 guests and above, two dishes per course will be served alternatively.