group menus

Last Updated 30.05.18

Group Menu A

Entrée Platter
Aburi Salmon with charred corn and Asian herbs
Pork Belly with native salsa verde and wild greens
Beef Brisket Croquette with corn & chilli
Kangaroo Loin with black garlic and feta

Main Courses
Cone Bay Barramundi
slow braised cabbage, rivermint sauce vin blanc, tobiko, daikon and shallot truffle

Free Range Chicken Breast
pumpkin terrine, charred leek, whey onions, wild rice, macadamia crumb, native thyme vinaigrette and jus
& jus gras

Orroroo Kangaroo Loin
char grilled kangaroo loin, eucalypt smoked sweet potato mash, hazelnuts, smoked pork jowl, roasted witlof and quandong jus

Wild Mushroom Risotto (vg)
Sautéed wild mushrooms, reduced porcini stock, charred edamame beans, fried enokis & Japanese mustard

Side
Mixed leaf salad, fresh peas, pickled onions, honey vinaigrette

Dessert Platter
Macerated fruits with wattleseed cream, meringue and strawberry gum
White Chocolate Semi Fredo with burnt apricot syrup
Charred Peach Cheesecake with sable crumb and vanilla tuile
Double Chocolate Brownie with native currant and coconut

Select your format & price from above when booking / this will apply to your whole group.
A deposit is required to confirm bookings – this is non-refundable unless the space is rebooked.
Price/content is correct at the time of quoting with any imminent changes given min. 30 days notice.
We can do one group a/c or table accounts; No cash & carry; No cheques; Account payable at completion of function.
Valid till November 2018. Exclusive use of venue – POA

Prices                                                                 Mon – Thurs                                     Fri - Sat
2 Course:;                                                 Entrée/Mains or Mains/Dessert $58.50        n/a
3 Course;                                                  Entrée, Mains & Dessert               $66.50        $72.50

Group Menu B

Bread
Our Organic sourdough mountain pepper leaf mini loaf served with Vegemite Butter

Entrées
Aburi Salmon Belly
charred sweetcorn, spring onion, chili spiced peanuts,
sesame, finger lime and soy dressing

Murray Valley Roasted Pork Belly (g)
pickled daikon, radish, native salsa verde and wild greens

Slow Cooked Beets (vg)
wattleseed chèvre, macadamia crumb, native thyme and fermented beet sauce

Main Courses
Cone Bay Barramundi
slow braised cabbage, rivermint sauce vin blanc, tobiko, daikon and shallot truffle oil

Aged Duck Breast
pressed red cabbage, beetroot, native berries, yogurt and Davidson plum jus

Naracoorte Prime MSA Beef (g)
cooked medium rare
char grilled with confit garlic & saltbush baby potatoes, swiss brown mushrooms,
baby spinach & red wine jus

Wild Mushroom Risotto (vg)
Sautéed wild mushrooms, reduced porcini stock, charred edamame beans, fried enokis and Japanese mustard

Side
Mixed leaf salad, fresh peas, pickled onions, honey vinaigrette

Desserts
Macadamia Cream Meringue (g)
meringue disk atop macerated native fruits, macadamia nut whipped cream, Quandong yoghurt sorbet, native thyme sherbet and strawberry gum

Red Ochre Brownie
Warm double chocolate brownie, cherry ice cream, marshmallow, coconut and fresh cherries

Deconstructed Cheese Cake
Whipped yogurt cheese cake, wood fired peaches, bitter peach caramel and vanilla tuille

Prices                                                                      Mon – Thurs                               Fri - Sat
2 Course; Entrée/Mains or Mains/Dessert    $64.50                                           n/a
3 Course; Entrée, Mains & Dessert                  $75.50                                            $79.50

Chefs selection three course shared menu

Snack selection

smoked beef brisket, charred corn & chili croquette

kangaroo prosciutto, whipped fetta & pickles on toast

Spencer Gulf prawn tom yum on shrimp cracker

Entrée selection

Slow Cooked Lamb Ribs
crispy fried, glazed with reduced masterstock, bush tomato relish, red cabbage slaw and puffed quinoa
Seared Emu Fan Fillet
seared Emu fan fillet with olive powder, fennel, whipped fetta, bone marrow vinaigrette & fried salt bush
Redgum Smoked Pumpkin
wattleseed chevre, seaweed & macadamia crumb, native thyme & fermented beet sauce

Main selection

Cone Bay Barramundi
slow braised cabbage, rivermint sauce vin blanc, tobiko, daikon and shallot truffle oil

Orroroo Kangaroo Loin
char grilled kangaroo loin, eucalypt smoked sweet potato mash, hazelnuts, smoked pork jowl, roasted witlof and quandong jus

Wild Mushroom Risotto (vg)
Sautéed wild mushrooms, reduced porcini stock, charred edamame beans, fried enokis & Japanese mustard

Prices                                                               Mon – Thurs                    Fri - Sat

3 Course; Snack Entrée, Mains                 $60.00                               $65.00

Available for groups from 8 people up to a maximum of 18 people on one table or larger groups on multiple tables