Formal menu

our selection of gorgeous entrees, mains and desserts are designed to really impress. using the best local seasonal produce, our menu is perfect accompaniment to your perfect event..

F O R M A L   M E N U _______________________________________________________________________________________________

Soup

• Roasted pumpkin, soy, and cashew g/f, v, vegan
• Classic minestrone, almond and basil pesto, panini croute. v
• White bean and chilli g/f, v
• Carrot and coconut g/f, v
• Chilled gazpacho with crab, mirepoix and avocado
• Beetroot and parsnip, fetta, and yoghurt g/f, v
• Potato and leek, g/f

Entrée

Served with a bread roll and butter medallion.

• Murray cod crudo, pickled pineapple, coriander, native lime. g/f
• Beef fillet tataki, wasabi avocado emulsion, crisp garlic, ponzu. g/f
• Pan baked prawns, cauliflower, café de paris butter. g/f
• Woodside goats curd croquette, beets, pecan, farm leaves, pecorino.
• Scallops’ saffron orange emulsion, salmon pearls. g/f
• Sth Australian baby squid salad, chickpeas, romesco, green leaves. g/f
• Ricotta gnocchi, cherry tomato, sugo, cream, pangratatto. v

Main

• Pan roast salmon, zucchini, cherry tomato, shallot salsa, tapenade, and beetroot. g/f
• Barramundi, parsnip puree, cauliflower steak. g/f
• Roast lamb rump, smoked eggplant, pea, edamame, jus. g/f
• King henry pork cutlet, seeded mustard cream, fennel braised, asparagus. g/f
• Miso mushrooms and barley, confit duck, greens.
• Quince glazed chicken mignon, pumpkin puree and leek and fig tart.
• Kangaroo fillet, prosciutto, pepper berry, beetroot and native greens risotto, herbed crème fraiche. g/f
• Wood roasted eggplant, eggplant parmigiana, braised fennel, baby vegetables g/f v.

• Grass fed striploin, burnt butter bearnaise, confit tomato, red onion jam. g/f

Additional sides for main courses

$12.00 per bowl will be enough for 4 guests.

• Rustic roast potatoes, rosemary, and garlic g/f, v
• Charred broccolini, almonds, nut brown butter g/f, v
• Heirloom tomatoes, basil, pangaratto, vincotto, v
• Baby gem lettuce, parmesan, radishes, buttermilk v g/f
• Chefs seasonal garden salad, sherry vinaigrette. v, g/f
• Baby carrots, honey and pomegranate, thyme, fetta. v,g/f

Something Sweet

• almond, date and fig pudding, pecan and maple syrup gelato
• quandong, apple pie pannacotta, double cream.
• tiramisu, arrosto gelato
• Riverland pecan salted tart, maple syrup and pecan brittle gelato.
• lemon posset, crème fraiche, strawberries, citrus meringue crisp.
• orange curd, meringue, kumquat, blood orange sorbet.
• orange cheesecake, orange curd, white chocolate, oat, cinnamon almond crumb
• Australian cheeses with local dried fruits, nuts, and wafers.
• trio of LIPS Gelato, wafer.

Booking Enquiry