group menus

ONLY VALID UNTIL 30.06.17  

Group Menus A & B

Group Menu A

Organic House Made Pepper Leaf Loaf with bush tomato candy balsamic & olive oil

Entrée Platter

Crocodile fish cake with somen noodle & lemon myrtle sweet chilli jam
Woodside goats curd noisette with liquid beetroot & young cress
master stock chicken terrine with aioli & caper berry
lemon myrtle cured Atlantic salmon with radish & tahini

Main Courses

....guests choose one

Barramundi Fillet

pan-fried with spiced pearl cous cous, celeriac puree, chermoula & desert lime gel

Crispy Skin Spatchcock

partially de-boned, with sweetcorn, Barossa bacon risotto, peas, asparagus, marjoram & chicken jus gras

Orroroo Kangaroo Duo - cooked medium rare  (G)

char grilled sirloin & braised tail, pear & Davidson plum chutney, crisp polenta & parsnip puree

Wattleseed Gnocchi  (V)

House made gnocchi, pan seared with cherry tomato, broccolini, warrigal, a tomato & rose chili sauce with parmesan crumb

Salad Greens

Red Ochre mixed leaf salad with roasted pepitas, honey mustard & pepper leaf dressing

Dessert Platter

Lemon myrtle panna cotta with rosella flower jelly
Rich chocolate torte with candied sunrise lime
Passionfruit parfait & fresh berries

PRICING

Monday - Thursday
2 course: entrée/main or main/dessert ... $58
3 course: entrée, main & dessert ... $66.5

Friday & Saturday
3 course:entrée, main & dessert ... $71

terms and conditions

Please pre select the format & price option from above - this is applicable to the whole group and full information is required when booking.

Group Menu B

Organic House Made Pepper leaf Loaf with bush tomato candy balsamic & olive oil

 

Entrées

....guests choose one

Cured Atlantic Salmon  (G)

Lemon myrtle cured Atlantic salmon, pickled daikon, beetroot, finger lime, green oil with a lemon & herb mascarpone

Slow Braised Murray Valley Pork Belly  (L)

Pressed pork belly lacquered in palm sugar caramel, Vietnamese mint, daikon & lemon myrtle salad with a finger lime nahm jim dressing

Crumbed Goats Curd Noisette  (V)

with rivermint confit tomato, wild olives, watercress & roast baby beets

Main Courses

....guests choose one

Barramundi Fillet

pan–fried with spiced pearl cous cous, celeriac puree, chermoula & desert lime gel

Claypot Duck

slow braised in an aromatic soy, aniseed myrtle, orange & chili sauce with coconut & lemon aspen rice

Naracoorte Prime MSA Beef Fillet - cooked medium rare  (G)

cardamom crusted & char grilled with Jerusalem artichoke puree, broccolini & red wine jus

Wattleseed Gnocchi  (V)

House made gnocchi, pan seared with cherry tomato, broccolini, warrigal, a tomato & rose chili sauce with parmesan crumb

Salad Greens

Red Ochre mixed leaf salad with roasted pepitas, honey mustard & pepper leaf dressing

Desserts

....guests choose one

Wattleseed Pavlova

served with passionfruit sorbet
~

Lemon Myrtle Panna Cotta

with Rosella flower jelly & pistachio tuile
~

Sticky Date & Muntries Pudding

with honeycomb ice cream & caramel sauce

PRICING

Monday to Thursday
2 course: Entrée/Main or Main/Dessert ...$62
3 course: Entrée/Main & Dessert ...$71

Friday & Saturday
3 course: Entrée/Main & Dessert ...$75

terms and conditions

Please pre select the format & price option from above - this is applicable to the whole group - this info is required when booking

Payment by Amex & Diners attracts a 2.5% surcharge;  Exclusive use of venue is a separate quote please click here

A deposit is required to confirm group bookings – this is non refundable unless the space is rebooked.

Price & content is correct at the time of quoting. Menu may be subject to seasonal availability and vintages are current at time of quote. Any imminent major changes a minimum of 30 days notice will be given.

We can do one group or table accounts; No cash & carry; No cheques; Account payable at completion of function.