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Plated service

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Plated service – guests remain seated and served by wait staff. Select one of the following two choices:

Plated service choice #1 – $42 per person

Choice of one item from each course.

Plated service choice #2 – $50 per person

Select two items from each course for alternate drop.

Entrée

  • Scallops pan fried served with caramelised witlof, lime and coriander (seasonal)
  • Spinach salad with crispy prosciutto, figs and a blue cheese dressing
  • Trio of salmon:
    • gravlax with lime and blinis
    • marinated with honey, soy and sesame seeds
    • grilled with gremolata
  • Grilled quail salad with lardons and croutons, sherry vinaigrette
  • Roasted pumpkin and mustarda fruit ravioli with brown butter and crispy sage leaves

Main

  • Blue trevalla steamed with ginger and miran served on a bed of sauteed greens
  • Eye fillet served on potato rosti with a red wine and shallot sauce
  • Chicken breast filled with sun-dried tomatoes and Bothwell goats cheese served with garlic potato mash and a basil cream sauce
  • Salmon wrapped in puff pastry filled with wild rice, hard boiled eggs and dill topped with a lemon butter sauce
  • Venison casserole with bacon and mushrooms, served in a vol-au-vent
  • Scotch fillet topped with olives, capers and roasted red pepper served with a red wine jus
  • Chicken breast with a mustard and gruyere crust and white wine sauce

Dessert

  • Le Grand Dessert – a selection of our favourite desserts, mini raspberry shortbread, chocolate mousse with sour cherries, rhubarb compote with vanilla ice cream
  • Individual hazelnut meringue filled with the lightest of chocolate mousses, garnished with mixed berries
  • Pear and quince tart served with burnt orange cream
  • Hazelnut meringue layered with chocolate mousse and crème Anglaise
  • Mille feuille of caramelised pastry with oranges and caramel custard

Staff hire

  • Chef $45/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
  • Senior waiting staff $45/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
  • Junior staff $35/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.

My guests loved the menu.

– Pauline