Small Group Set Menus

Set Menus for Minimum 10 people (max 39)

Option  1

Monday to Friday lunch
Entrée & main: $41/pp
Entrée, main & dessert: $51/pp

Friday Dinner – Saturday/Sunday – PH
Entrée & main: $45/pp
Entrée, main & dessert: $55/pp


ENTRÉES – SHARED PLATTERS


Garlic Sourdough Bread (V)
(GF option available)

Italian Charcuterie Board
Prosciutto di Parma, sopressa salami, aged parmesan cheese, marinated olives, semi-dried tomatoes served on a board with warm sourdough

Salt & Pepper Squid

Rocket Parmesan Salad (GF)


MAINS – CHOICE OF


Fettuccine Machiavelli
Tossed with sautéed prawns, field mushrooms, roasted garlic, parsley, chilli and extra virgin olive oil

Oven-baked Tarragon Chicken (GF)
With grilled cauliflower, glazed carrots and creamy tarragon and garlic sauce

Beer Battered Barramundi Fillets
Served with seasoned fries, garden salad and homemade tartare

Wild Mushroom Risotto
Topped with crispy prosciutto and shaved parmesan (can be made Vegan or Vegetarian)


DESSERTS – CHOICE OF


Espresso Crème Brûlée (GF)
Traditional French custard with coffee flavour, caramelized sugar top and fresh strawberry.

Baked Ricotta Cheesecake
Served with whipped cream and vanilla ice cream

Sticky Date Pudding
The old recipe made by our head chef with homemade butterscotch sauce, walnut and vanilla ice cream

Flourless Mango & Macadamia Torte (GF)
Served with whipped cream and vanilla ice cream


Option  2

Monday to Friday lunch
Entrée & main: $47/pp
Entrée, main & dessert: $57/pp

Friday Dinner – Saturday/Sunday – PH
Entrée & main: $51/pp
Entrée, main & dessert: $61/pp


ENTRÉES – SHARED PLATTERS


Garlic Sourdough Bread (V)
(GF option available)

Italian Charcuterie Board
Prosciutto di Parma, sopressa salami, aged parmesan cheese, marinated olives, semi-dried tomatoes served on a board with warm sourdough

Salt & Pepper Squid

Rocket Parmesan Salad (GF)


MAINS – CHOICE OF


Crispy Skin Salmon Fillet (GF)
With sautéed broccolini and Romesco sauce

Fettuccine Marinara
A selection of freshly cooked seafood sautéed with garlic and finished with Napolitana sauce

Oven-baked Tarragon Chicken (GF)
With grilled cauliflower, glazed carrots and creamy tarragon and garlic sauce

Twice Cooked Crispy Skin Pork Belly
Ona potato rosti with baked apple slices and cider jus


DESSERTS – CHOICE OF


Espresso Crème Brûlée (GF)
Traditional French custard with coffee flavour, caramelized sugar top and fresh strawberry

Baked Ricotta Cheesecake
Served with whipped cream and vanilla ice cream

Sticky Date Pudding
Old recipe made by our head chef with homemade butterscotch sauce, walnut and vanilla ice cream

Death By Chocolate
Belgian Callebaut chocolate fondant, dehydrated raspberries, mint leaves and vanilla bean ice cream


Option  3

Monday to Friday lunch
Entrée & main: $55/pp
Entrée, main & dessert: $65/pp

Friday Dinner – Saturday/Sunday – PH
Entrée & main: $59/pp
Entrée, main & dessert: $69/pp


ENTRÉES – SHARED PLATTERS


Garlic Sourdough Bread (V)
(GF option available)

Italian Charcuterie Board
Prosciutto di Parma, sopressa salami, aged parmesan cheese, marinated olives, semi-dried tomatoes served on a board with warm sourdough

Salt & Pepper Squid

Cajan Crusted Scallops
with lemon button sauce

Chicken Liver Pate
with warm sourdough and crispy bread

Rocket Parmesan Salad (GF)


MAINS – CHOICE OF


Fettuccine Machiavelli
Tossed with sauteed prawns, field mushrooms, roasted garlic, parsley, chilli and extra virgin olive oil

Oven-baked Tarragon Chicken (GF)
With grilled cauliflower, glazed carrots and creamy tarragon and garlic sauce

Seafood Plate
A selection of cooked and fresh seafood including salt and pepper crusted squid, soft-shell crab, natural oysters (4), fresh tiger prawns and dipping sauce

King Island Beef Fillet (GF)
On buttered mash potato, with wilted English spinach and baby mushroom jus (GF option available)


DESSERTS – CHOICE OF


Espresso Crème Brûlée (GF)
Traditional French custard with coffee flavour, caramelized sugar top and fresh strawberry.

Baked Ricotta Cheesecake
Served with whipped cream and vanilla ice cream

Sticky Date Pudding
The old recipe made by our head chef with homemade butterscotch sauce, walnut and vanilla ice cream

Death By Chocolate
Belgian Callebaut chocolate fondant, dehydrated raspberries, mint leaves and vanilla bean ice cream


No products in the cart.