GROUP SET MENU

2 courses Main & Dessert $59.90 per person

2 courses Entrée & Main $65.90 per person

3 courses $80.90 per person

House baked bread and freshly brewed coffee & tea included in both 2 and 3 course options

Parties between 15 to 20 people are able to choose from 3 dishes in each course on the day

Parties between 21 to 40 people please pre-select 2 dishes from each course to be served alternatively

Please note one bill per booking

Starters

House baked bread, olive tapenade dipping sauce

Entrees

Fresh local peeled King prawn, avocado, green leaves & citrus mayonnaise GF

Selection of pork sweet meats: GF

Granny Mirosch's pork & beetroot terrine, dill sour cream

Braised pork belly, chilli green mango salad, sesame, peanuts

Sticky pork cheek, smoked pork speck, citrus & onion jam

Soup of the day

Mains

Breast of grain fed chicken, mild Moroccan spices, sweet tangine sauce, preserved lemon & honey Israeli cous cous, minted labna 

Baked sesame crusted Atlantic salmon fillet, crisp potato roesti cake, avocado salsa, asparagus, saffron aioli

250g Diamantina Platinum grain fed eye fillet, baked bubble & squeak, porcini & button mushroom jus, crisp pancetta, bearnaise GF

Desserts

Flourless chocolate truffle torte, red fruit jelly, chocolate gelato  GF

Homemade cherry jam Bakewell tart, double cream, vanilla bean ice cream

Vanilla cream & hazelnut sponge, poached yellow peach, blood orange curd, roast hazelnut gelato

After dinner

Freshly brewed filter coffee/tea and petit four

Side Dishes

Chips, smokey aioli, sea salt  (Serve for 2) $8.90

Thick asparagus, lemon & avocado oil, parmesan GF $8.90

Steamed panache of green beans, broccoli, baby potato, garlic and olives GF $8.90

Garden salad with lettuce, vine ripened tomato, fetta, kalamata olives, fresh beetroot, cucumber, Spanish onion, traditional French dressing GF $9.90

Sirromet style Caesar salad, cos lettuce, crisp smoked spec, croutons, parmesan, poached egg, crisp white anchovy, traditional Caesar dressing $12.90

Menu subject to change without notice

Executive Chef   Andrew Mirosch