Events Dining Menu 

 

 

Entree

 

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)

 

 

Main

 

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)
 

Sides

 

*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)

 

 

Dessert


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