Small Group Set Menus

Set Menus for Minimum 15 people (max 39)

Option  1

Entree & main: $44/pp
Entree, main and dessert: $54/pp


ENTREES – SHARED PLATTERS


Garlic Sourdough Bread

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


MAINS – CHOICE OF


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

Oven-baked chicken breast
With lemon and saffron on a warm potato and bacon salad

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

Wild Mushroom Risotto
Topped with crispy prosciutto and shaved parmesan


DESSERTS – CHOICE OF


Espresso Creme Brulee
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 and Macadamia Torte
Served with whipped cream and vanilla ice cream


Option  2

Entree & main: $50/pp
Entree, main and dessert: $60/pp


ENTREES – SHARED PLATTERS


Garlic Sourdough Bread

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

BBQ Octopus

Rocket Parmesan Salad


MAINS – CHOICE OF


Crispy Skin Salmon Fillet
On roast garlic Kifler potato with green pea puree

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

Braised Lamb Shanks
On celeriac potato puree with minted courgettes

Oven-baked chicken breast
With lemon and saffron on a warm potato and bacon salad


DESSERTS – CHOICE OF


Espresso Creme Brulee
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


Option  3

Entree & main: $57/pp
Entree, main and dessert: $67/pp


ENTREES – SHARED PLATTERS


Garlic Sourdough Bread

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

BBQ Octopus

Smoked Salmon

Rocket Parmesan Salad

Chicken Liver Pate
With warm sourdough and crispy bread


MAINS – CHOICE OF


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

Oven-baked chicken breast
With lemon and saffron on a warm potato and bacon salad

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

King Island Beef Fillet
On buttered mash potato, roasted field mushrooms and red wine reduction


DESSERTS – CHOICE OF


Espresso Creme Brulee
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


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