Events Dining Menu 





Pork pate, cumquat, quince, baguette (df)


Crumbed asparagus, artichoke, salted grape, bitter leaves (gf, df, ve)


Seared scallop, fennel, red pepper dressing (gf, df)


Wagyu Bresaola, heirloom tomato, goats cheese walnut pesto (gf, df)


Citrus cured ocean trout, pink peppercorn, burnt cucumber (gf, df)





Eggplant, cashew chipotle cream, toasted sunflower seeds, soft herbs (ve, df)


Seared snapper, carrot, greens, dill butter (gf)


Middle eastern spiced ‘Barra-in-a-bag’, saffron, rose (gf, df)


Lamb loin, pea puree, gem lettuce, cipollini onion (gf)


Seared beef fillet, eggplant, broccolini, bone marrow (gf)


Miso glazed chicken breast, zucchini, lemon, basil (gf, df)



*serves five


Truffled royal blue mashed potato (gf, v)


Roasted Chantenay carrots, lemon (gf, v)


Herb & garlic roasted potato (gf, v)


Seasonal vegetables, lemon oil (ve, gf)


Chiswick green salad (ve, df)




Valrhona chocolate mousse, sour cream, cherry (v)

Coconut panna cotta, mango, tarragon (ve)


Strawberry, basil pavlova (gf, v)

Vanilla cheesecake, peach, mint (v)


Raspberry and pistachio tart, Chantilly (v)

Selection of Australian and international cheeses, condiments