Large Groups

Group menu for 10 to 20 people


Entrees

Cured duck prosciutto, pressed leg and confit salad with rocket and cherries

Sydney rock, coffin bay and moulting bay oysters with avruga caviar, pickled cucumber and shallot champagne vinegar

Biodynamic goats cheese tortellini, mushrooms, truffle cream, brown sage butter

Persian fetta and beetroot salad with summer vegetables and hazelnut dressing

Blue swimmer crab with king prawn, avocado, spring onion and tomato gazpacho

Tuna sashimi with smoked ocean trout, green apple, fennel and horseradish

Crisp pork belly with hervey bay scallops, clams, verjus and salsa verde


Mains

Roast gippsland lamb rack and steamed pudding with smoked bacon and braised beans

Porcini and basil stuffed chicken with parsnip puree, silverbeet, lentils and mache

Aged beef fillet with braised oxtail, leek and potato gratin, mushroom ragout and mustard sauce

Linguine tossed with moreton bay bug, cuttlefish, tomato, basil and lemon cream

Pan seared john dory fillet and sea scallops with potato primavera and crayfish sauce

Herb crusted barramundi and steamed mussels, saffron potato, garlic spinach and fennel cream

Stuffed rabbit in sage and pancetta with truffled gnocchi, cabbage and peas

Buffalo mozzarella and tomato tart with artichoke puree, ligurian olives, rocket and truffle pecorino


Sides

Leaf salad

Crushed kipflers, broad beans, peas and fetta


Desserts

Steamed passionfruit pudding with iced coconut terrine, citrus sable and pineapple

Banana tarte tatin, caramel and walnut parfait with macadamia nougatine

Valrhona chocolate pudding with cinnamon ice cream, glass biscuit and gold leaf

Honey yoghurt panna cotta, rose scented strawberry soup, roasted rhubarb kataifi pastry

Caramelised orange tart, confit orange and orange sorbet

Warm pear and ginger cake with white chocolate ice cream and honeycomb

Cheese board - a selection of cheeses by will studd of the calendar company served with lavosh, water crackers, bread and quince paste