2 Course Sit Down

Includes an event planner, chef, event supervisor and wait staff for a 5-hour duration, sample tasting, cutlery, crockery for the table settings and all kitchen equipment.

• Price based on a minimum of 30 guests
• Linen by request
• Select two courses and two menu items for each course, to be served alternately

Entrees (choose two)

Queensland Banana prawns, macadamia cream, roasted pear, soft herbs and lemon myrtle GF
Crisp confit pork belly w celeriac cream, apple & celeriac slaw, hazelnut & cider glaze GF
Hot Smoked Trout w cumin aioli, fennel lavosh, fried capers, preserved lemon & pickled radish DF
Air dried beef braesola w whipped sour cream, togarashi, fried potato crisps & snow pea tendrils GF
Jamon and Manchego croquettes with chilli jam and citrus dressed greens
King fish ceviche, citrus dressing, cold pickled radish, fennel tips and mustard cress GF DF
Wild forest mushrooms w Jerusalem artichoke puree, crispy fried kale & oregano Vegan GF
Dutch cream potato & caramelised onion tart, braised greens and roasted capsicum Vegan DF

Mains (choose two)

Crispy Skinned Fennel Seed Salmon, with preserved lemon bulgur, eggplant smear, green beans and sumac yoghurt GF
Blue eye trevalla w cauliflower purée, kale, fried beetroot chips & parsley cress GF
Slow braised Beef cheek, Sebago mash, fresh asparagus, heirloom carrots and sherry vinegar jus GF
Sticky Asian pork belly on wilted greens, wild rice cake and chilli palm sugar vinaigrette GF DF
Roasted free range chicken w du puy lentils, pumpkin puree, spinach, chestnut beurre noisette, crisp sage & jus GF
Slow cooked Lamb Shoulder with skordilla, baby turnips, broccolini, rosemary jus GF
Wild mushroom tartlet, goats curd, thyme and root vegetable crisps V
Hand made potato gnocchi, roast cauliflower, braised spinach, pecorino and truffle oil V

Dessert (choose two)

Rich chocolate and bunya nut parfait, salted caramel sauce and coffee crumb
Matcha Brulee, mandarin Cream and Pocky sticks
Native dessert lime panna cotta with papaya coulis and toasted coconut soil GF
Sticky fig pudding with candied ginger caramel and vanilla bean cream
Warm chocolate and riberry torte with hazelnut cream and dark chocolate sauce
Valrhona chocolate & Grand Marnier tart, torched mandarin, ANZAC crumble & rosemary gel
Spiced carrot & almond torte with crème fraiche & candied heirloom carrots