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We suggest picking 5 canapés, 2 mains and 3 sides & 2 desserts

– MAINS –
Slow roast lamb shoulder, macadamia & basil
Pepper seared beef fillet, cab merlot jus
24 hour roast beef shoulder, sticky onion jam
Braised venison, blueberry & bayleaf
Braised goat quarter, spiced mango chutney
18hr pork belly, fennel & port jus
Confit duck, staranise & plum
Confit chicken thigh, garlic & thyme
Roast spatchcock, lemon and sage
Baked ocean trout, blood orange, spiced yoghurt
Whole tiger prawns, garlic & lime aioli
Brasied eggplant, tomato & basil
Mushroom, spinach, brown rice & pinenut pastry
Satay tofu, lemon grass & sweet potato

– sides –
Spice roast potato, tumeric & spanish onion
Rustic roast veg, provincial herbs, balsamic reduction
Quinoa, roast beetroot & pumpkin
Chinese brocoli, oyster sauce and sessame
Brussel sprouts, bacon, pinenut & garlic
Cannelini bean, prosciutto, sage & orange
Fennel, watercress, new potato, lemon emulsion.
Sweet potato, pea and fetta cous cous, lemon and basil.
Brown rice, cranberry, baby spinache & lemon
Baby peas, mint, pesto & parmesan
Zuchini, lime, roquette, fetta & fennel
Melon, tarragon, fetta & roquette
Pickled wobok, red cabbage and raisins
Tomato, olive cucumber & mint yoghurt
Young cos, fresh date, asparagus & walnut
Balsamic dressed mesculin

– DESSERT –
Please refer to the dessert section of our cocktail menu