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Roast beef being carved

Private dining

Private dining menu selector

Or, let us design you a bespoke menu

 

Amuse bouche:

Freshly shucked Oysters, finger lime citronette

Kingfish Ceviche, yuzu, Mirin, heirloom tomatoes

Mushroom and Manchego Arancini, Tassie truffle aioli

Pumpkin and ginger velouté, ham hock and apple tortellini, truffle oil

 

Starter:

Kangaroo carpaccio, shallot rings, horseradish crème fraiche, mountain pepper

Chorizo Scotch egg, pickled vegetables

Seared Yellowfin Tuna, bean sprouts, chilli, coriander, wasabi, sesame seeds

Salt and pepper Squid, Lemon Myrtle, chilli, eschallots, Lime aioli

Spanner crab risotto, poached egg ‘en meurette’, chive beurre blanc

 

Main:

Stockyard Wagyu beef en croûte, duxelles, potato pavé, garlic beans, cauli puree, peppercorn sauce, red wine jus (+$10)

24hr pork belly “tongue ‘n’ cheek”, salt baked celeriac, parsley, granny smith caramel, ravigote sauce

Seared Snapper, Mussels, Clams, Shellfish broth, spinach mash, eschallots

Coral trout, samphire, truffled chicken wings, sea spaghetti, lime jus (+$5)

NSW Lamb rack, carrot textures, shallots, black garlic (+$10)

Roasted saddle of hogget, lamb ribs, dauphinoise potato, eggplant caviar, mint (+$5)

Globe artichoke, courgette and black risotto cannelloni, braised fennel, red pepper piperade (gf) (ve)

 

Dessert:

Chocolate espresso tart, toasted pistachio marshmallow, drunken cherries, salted caramel

Metisto chocolate delice, white chocolate textures, raspberry sorbet, chocolate coral

Lemon Sabayon tart, Tonka Bean ice-cream, raspberry puree, pine nut shortbread

Summer berry and Prosecco jelly, cider syllabub, honeycomb

Sticky date pudding, fig compote, salted butterscotch, custard

 

Petit fours

Extra course:

Selection of Australian and European cheeses, crackers, onion marmalade, grapes

(+$15)

Sample menu guide price: $95 pp

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