We offer a selection of entrees, main course and desserts that tantalise all tastes and budgets. Our chefs take advantage of the freshest Sydney produce and have designed a selection of menus that look great on the plate and taste fantastic!
With food trends and produce changing weekly, we are on the door step of our supplier's fact finding new and innovative products to pass them on to you!
King prawn & fried wonton stack
drizzled with sweet panang sauce with coriander sprigs
Smoked Tasmanian trout & King prawns
with a mango & roma salsa on leaves with a ginger & citrus dressing & beet chip
BBQ Duck breast served with personal leaves dressed with a raspberry vinaigrette & mandarin compote
King prawn & avocado timbale with blood orange sauce & baby leaves
Seared scallops on a pea puree with a twist (a piece of pork crackling)
Mini garlic & rosemary long bone lamb on mushie peas with a cabernet juslie
Freshwater scampi oven roasted with lime ghee on roasted chats and peppery leaves
Sweet potato & sage risotto topped with crisp prosciutto & shaved parmesan
Roasted beetroot, ricotta & marjoram ravioli with caper, citrus & a hint of anchovie butter
Thai chicken breast & wild lime salad in a noodle tart with wicked chilli jam
Sashimi salmon, citrus & avocado tower with reduced red wine vinegar & cress
Rock salted potato & zucchini rosti topped with shaved proscuitto, sour cream & black caviar
Tasting Plate – * gazpacho shot, * lobster, black pepper & ginger crepe, * kumera & spinach terrine
Semi dried tomato & crème fraiche tart topped with Mediterranean vegetables, wild roquette & aged balsamic
Carpaccio of beef with a poached pear & baby rocket salad, julienne of red pepper & basil spiked olive oil
Pan fried Moroccan duck breast served with apple & walnut salad with a fig balsamic with a orange & grapefruit compote
Seared tuna with a spinach miso sauce garnished with ribbon radish & daikon
Toasted brioche topped with buffalo mozzarella, romas, basil & spiked leaves drizzled with evoo with a poached corella pear
Wrapped veal fillet with pancetta, roasted field mushroom & baby spinach leaves garnished with pan fried parsnip crisp
Roasted beef tenderloin (served medium to well) with wild mushrooms whipped potatoes, honeyed Dutch carrots & poached beets with pinot noir jus
Chermoula king prawns, salted cod mash, tomato & wasabi vinaigrette
Roast eye fillet (served medium) with caramelised onion tart, steamed green beans, chive & seeded mustard butter
Snapper fillet on celeriac remoulade with sauce verge and citrus ghee
Spiced butterflied spatchcock with grilled semi dried tomato polenta, dressed fennel & leaves
Corn-fed chicken breast with rock salt smashed chats, sautéed wild mushrooms, glazed white asparagus & red wine jus
Herb & eschalot crusted salmon with sautéed kipfler potatoes, green pea puree, Verjuice cream sauce & topped with salmon caviar
Grilled salted barramundi & peppered salmon crossed on baked sweet potato gratin topped with sweet dressed micro herbs & salsa verde drizzle
Char sui pork belly with gingered greens & crisp rice noodles
Sesame crusted cornfed chicken supreme on steamed broccolini with creamed mash with an Asian master broth
Slow roasted chermoula lamb rump (served medium) with smashed salty chats, haricot beans with slithered almonds & tomato & olive salsa
Asparagus matrix filled with char grilled vegetables, bound with chives with a potato & kumera gratin, a poached half roma & a pert of red pepper
Barramundi fillet on a desiree & sweet potato rosti, sautéed spinach leaves & eschallots with a marsala & coconut lemongrass broth
Vanilla bean brulee with mango & passion fruit gelato & crisp almond bread
The Sampler Plate
Chocolate mousse with shaved Belgium white chocolate in an espresso cup
Vanilla bean crème brulee topped with honeycomb
Chocolate Tart (made from 100% lindt chocolate, mmmmm!)
Old English Gin & cranberry jelly shot topped with watermelon
Chocolate fudge pudding with candied oranges, pecan nut & palm sugar sauce.
Apple & Berry Crumble with a fresh berry compote & vanilla bean cream
Chocolate & pistachio tart with King Island cream and orange syrup
Vanilla spiked panna cotta with summer berry mash & short bread biscuit
Warm sour cherry tart with glazed figs & berry sauce
Chocolate fudge pudding with candied oranges, pecan nut & palm sugar sauce.
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Frangipani Tart with berry jam & King Island cream
Caramelised nashi pear
with honey mascapone macerated strawberries and a brandy snap crisp
Australian Fromage Sampler
Pyengana Cheddar, Milawa Blue & King Island brie
served with lavosh toasts, dried fruits & quince paste
Hand made petite fours
Dark chocolate and fig panforte
White chocolate and champagne truffles
Chocolate & glace ginger truffle
Pistachio & leatherwood honey nougat
Choc coated vanilla bean marshmallow
Bayleaf menus may change based on the availability of seasonal produce
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