PRIVATE DINING
A PERSONALISED SIT DOWN DINING EXPERIENCE
DELECTABLE DINING AT ITS BEST!
This occasion is suited to a more formal setting. Sit back, relax and enjoy the service.
I bring the restaurant into your home. An experience not to be missed.
PRIVATE DINING PRICE GUIDE
Prices start from
Two courses ( Main + Dessert) $70 per guest
Two courses (Starter + Main) $75 per guest
Three courses $85 per guest
Four courses $95 per guest
Five courses $105 per guest
Complimentary canapé & bread are included
Prices are per person | Based on minimum 8 guests | Chef & Service Staff are additional
Smaller guest numbers are welcome, please enquire | Adjustments can be made for dietary requirements
More menus are available on request and will be custom designed to suit your event needs
CANAPÉ ON ARRIVAL
Chef’s selection
STARTERS
Seared scallops, braised mint baby leeks, cauliflower skordalia, baby cress, crispy green kale, verjuice reduction (GF)
Prosciutto wrapped local King prawns, Jerusalem artichoke puree, green asparagus, witlof, saffron & orange emulsion (GF)
Apple cider roast pork belly, parsnip puree, radicchio, crisp pancetta, shaved baby fennel & pear salad (GF)
Pepper crusted fillet of beef, pickled turnip & radish, baby cress, sweet potato crisps, sherry reduction (GF/DF)
Double lamb cutlet, roast butternut puree, freekah, sorrel & mint sauce (GF)
Rannoch farm quail, parsnip puree, radicchio, pickled grapes, verjuice, goats curd, hazelnuts, micro herbs
Parma ham, buffalo mozzarella, grilled peach, heirloom tomatoes, basil,
aged balsamic & extra virgin olive oil (GF)
Grilled goats cheese, chick pea & frisee salad, romesco sauce, sour dough crumbs, lemon oil (V)
MAIN COURSE
Whole roast of Cape Grim beef fillet, horseradish potato gratin, roast asparagus spears, parsley, shallot & frisee salad,
beetroot chips, port red wine jus (GF)
Roast rack of pork cutlet, white bean puree, warm salad of balsamic roast red onions, orange segments, green beans,
flat leaf parsley, chorizo, salsa Verde
Corn fed chicken supreme, cauliflower cream, braised Riesling leeks, Dutch carrots,
selection of sautéed mushrooms, chicken jus
Seared duck breast & Confit duck Maryland, celeriac puree, green beans, chervil, blood orange, goats curd
& hazelnuts, cabernet sauvignon reduction (GF)
Roast rump of lamb, warm lentil vinaigrette, baby beets, Persian fetta, medley of fresh peas,
port & red wine jus or lamb jus (GF)
Market fresh fish, saffron braised kipfler potatoes, broccolini, roast baby fennel,
vine tomato gazpacho, citrus oil (GF)
Crispy skin Tasmanian salmon, avocado & green peas, asparagus, pink grapefruit, baby cress, shell fish reduction (GF)
Ricotta gnocchi, broad beans, mint, crisp zucchini flower, sherry vinegar & roast tomato dressing (V)
Warm Tuscan bread & chilled butter
DESSERT
Warm dark coverture chocolate pots, raspberry yoghurt sorbet, mulberry compote
Coffee bean crème brulee, orange, mint, citrus caramel, wafer biscuit
Little baked cheesecake, hazelnut & cinnamon crust, poached sour cherries, rose Persian fairy floss
Dark coverture chocolate mousse, pomegranate & honey comb
Green apple fritters, walnut brittle, honey cinnamon ricotta ice cream
Warm peach clafoutis, crushed amaretto biscuits, double cream
Vanilla bean pannacotta, Bowen mango, mascato syrup, pistachio praline (GF)
Selection of fine cheeses, figs, green apple, crackers, pear chutney
V = Vegetarian GF = Gluten Free DF = Dairy Free
Certain dishes or ingredients on event day may be restricted due to market availability
All pricing includes GST
Please email or use the contact form for more details or to make a booking.
Your personalised quote & menu will be tailored to your personal requirements
