Last Updated March 2019

Group Menu A

Entrée Platter
ABURI SALMON with charred corn & Asian herbs
PORK BELLY with native salsa verde & wild greens
LAMB DUMPLING with black vinegar & quandong caramel
EMU FAN FILLET with baba ghanoush, polenta, rhubarb & riberries

Main Courses
CONE BAY BARRAMUNDI
Onion bhaji, rivermint with kakala raita, warrigal spinach, blackened spiced carrot puree

FREE RANGE CHICKEN 2 WAYS
Butter poached chicken breast, confit chicken leg, pumpkin terrine, charred leek, whey onions, wild rice, macadamia crumb, native thyme vinaigrette & jus

ORROROO KANGAROO LOIN
Char grilled kangaroo loin, eucalypt smoked sweet potato mash, hazelnuts, smoked pork jowl, roasted witlof & quandong jus

GNOCCHI
Pan seared potato gnocchi with warrigal, samphire, fresh peas, asparagus and walnut pesto

Side
Mixed leaf salad, fresh peas, pickled onions, buttermilk,
lemon myrtle dressing

Dessert Platter
WATTLESEED PAVLOVA with raspberry, orange and Campari gel
TOASTED COCONUT MACARON with sour cherry chocolate
APPLE & TOFFEE CAKE with apple ribbons. Apple pie crème fraiche
DOUBLE CHOCOLATE BROWNIE with Davidson plum gel & 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 April 2019. Exclusive use of venue – POA

Prices Mon – Thurs Fri - Sat
2 Course:; Entrée/Mains or Mains/Dessert $59.50 n/a
3 Course; Entrée, Mains & Dessert $68.50 $72.50

Group Menu B

Entrées
ABURI SALMON
charred sweetcorn, spring onion, chili spiced peanuts,
sesame, finger lime and soy dressing

MURRAY VALLEY ROASTED PORK BELLY
pickled daikon, radish, native salsa verde, wild greens

RATATOUILLE
Seasonal vegetables, melted brie, lemon pangrattato

Main Courses
CONE BAY BARRAMUNDI
Onion bhaji, rivermint with karkalla raita, warrigal spinach, blackened spiced carrot puree

AGED DUCK BREAST
cabbage and confit leg dumpling, parsnip puree, baby beetroot, lili pilli and raspberry jus

NARACOORTE PRIME MSA BEEF
COOKED MEDIUM RARE
char grilled with confit garlic and saltbush baby potatoes, swiss brown mushrooms,
baby spinach, red wine jus

GNOCCHI
Pan seared gnocchi, with asparagus, peas, samphire, warrigal, walnut pesto

Side
Baby leaf salad, radicchio, fennel, roasted pepitas, pepper leaf honey mustard dressing

Desserts
WATTLESEED PAVLOVA
orange, raspberries, Campari gel

APPLE AND TOFFEE CAKE
poached apple ribbons, apple pie mascarpone

DOUBLE CHOCOLATE BROWNIE
native currant gel, coconut
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
May include
OYSTERS
Streaky Bay Oysters with samphire and finger lime
(GF)
- or –
crumbed with samphire, bone marrow aioli and pickled onion

PRAWN
Katiaifi wrapped, lemon aspen aioli, tom yum powder

FRIED LAMB DUMPLING
black vinegar and quandong caramel

CAULIFLOWER & TRUFFLE SOUP (60MLS)
with pancetta crumb and chive wafer

Entrée selection
May include

CROCODILE (GF)
Tempura Miso Crocodile, rivermint and green chilli mayo, ginger jelly, charred spring onion, pickled onion
and cured egg yolk

EMU
Sugar cured fan fillet, mountain pepper baba ghanoush, fried polenta gnocchi, riberries, rhubarb, sumac and oat crumb

SQUID (GF)
Seared baby squid with masterstock poached pork neck, wakame, squid ink cracker, sunrise lime and miso dressing

Main Course
The Red Ochre Grill Platter with all the extras, sides and accompaniments

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