group dining menu

entrée, main & dessert $61pp

(3 courses for 12 people or more)

bread

warm crusty rolls

entrées

confit of berkshire pork
with salsa verde & baked pear

confit duck pastia
wrapped in tunisian brick pastry, with duck prosciutto
hazelnuts, cranberry and young celery

pan seared chilli squid
with chorizo sausage, pickled eschallot, preserved lemon and basil

mains

herb crusted kingfish
on a white bean ragout of chorizo, cuttlefish and piquallo peppers

slow roasted lamb loin
on pomme puree, green beans and vine ripened tomatoes

roasted corn-fed chicken roulade
filled with porcini mushroom, on roast garlic mousseline,
apple walnuts and shimiji mushroom

desserts

double chocolate ganache tart
with passionfruit ice cream and coulis

fig and frangelico parfait
with fresh orange and sticky date sponge

freshly brewed coffee and tea with chocolates