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
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Extra course:
Selection of Australian and European cheeses, crackers, onion marmalade, grapes
(+$15)
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Sample menu guide price: $95 pp