top of page

MENU EXAMPLES

Shutterstock_1426540244_edited.jpg

Dinner Menu

Snacks

dim sim with ponzu and fermented chilli

lotus root with salt bush and sunrise lime mayo

Starter

grilled tuna with nori and sesame, Japanese cucumber pickle, macadamia tahini, radish crudité, dried Davidson plum and shiso leaves

Main

"Reef and beef" teres major with barbecued prawn and smoked bergamot salsa, celeriac puree, pepper berry enoki, Daintree honey glazed carrot and lemon aspen watercress salad

Dessert

"Caramel slice" with chocolate sorbet, salted caramel, wattle seed burnt butter crumbs and raw chocolate

Shutterstock_1426540244_edited.jpg

Reception Menu

Canapés

  • Saltbush and vinegar crisp potato with whipped lemon aspen cream (GF)

  • Smoked salmon Tartar cups with finger lime and pomelo

  • Sesame and toasted nori balls with kimchi mayo (V)

  • Kurrajong seed gougeres with Karl Johan creme and beetroot dust (V)

  • Duck confit with pickled shallot, Davidson plum mayo and sourdough crisp

  • Wattleseed and salted caramel slice

  • ​

  • ​

​

Shutterstock_1426540244_edited.jpg

Buffet Menu

  • Grilled beef skewers with tangy herb dressing

  • Sticky chicken with kimchi Mayonnaise

  • Slow baked Faroe Island salmon with pickled red onion, chervil emulsion and Davidson plum 

  • Whole roasted mushroom with panko and Kakadu plum crust and truffle sauce

  • Umeboshi marinated beetroot salad with toasted black sesame and radish crudité

  • Cauliflower cous cous with salted almonds, lemon and parsley

  • Australian sunrise lime and white chocolate mousse with pickled rhubarb, salted caramel and roasted macadamia and wattle seed crumb

  • Home baked bread with whipped miso butter

bottom of page