Lunch or Dinner Functions Menu

Choose between “Alternate Drop” or “A la Carte”:

“Alternate Drop” Set Menu

Next, select the format to be offered on the day.

• Format 1 (one course) $40.00: Bread ~ Main Course ~ Coffee & Tea
• Format 2 (two courses) $55.00: Bread ~ Entrees ~ Main Course ~ Coffee & Tea
• Format 3 (two courses) $55.00: Bread ~ Main Course ~ Dessert ~ Coffee & Tea
• Format4 (three courses)$65.00: Bread ~ Entrées ~ Main Course ~ Dessert ~ Coffee & Tea

Then select up to 4 Entrées, 4 Main Course, 4 Desserts from the selection below, to be served alternately on the day

“À la Carte” Set Menu

• Format 5 (one course) $45.00: Bread ~ Main Course ~ Coffee & Tea
• Format 6 (two courses) $60.00: Bread ~ Entrees ~ Main Course ~ Coffee & Tea
• Format 7 (two courses) $60.00: Bread ~ Main Course ~ Dessert ~ Coffee & Tea
• Format 8 (three courses)$70.00: Bread ~ Entrées ~ Main Course ~ Dessert ~ Coffee & Tea

Select a format or for full flexibility each person can choose which format they go with on the day

Ciabatta Bread
Hunter Valley extra virgin olive oil with balsamic vinegar~Roasted garlic oil with fresh chives~ Dukkah

Garlic Prawns
Sautéed king prawns in a creamy garlic sauce, served spilling out of a filo pastry basket, topped with crispy Prosciutto ~ Entrée or Main

Warm Salad of Roasted Beetroot (G)
Roasted beetroot, baby rocket, toasted hazelnuts, house made horseradish labna, finished with dehydrated black olives and beetroot oil ~ Entrée or Main

Earl Grey Tea Cured Salmon (G)
House cured with earl grey tea, served with a frise’e, orange segments, red radish & coriander salad, finished with a sherry vinaigrette & capers

Confit of Macleay Valley Rabbit
Sautéed with wild mushroom, speck, rosemary and verjuice, finished with crispy polenta chips & Garlic toast

Fish of the Day
Fresh local catch, prepared with our chefs’ selection of accompaniments, see your wait staff

Braised Dutton Park Duck Maryland (G)
Orange thyme and port glazed Served with slow cooked Savoy and cinnamon scented poached pear

Moroccan Spiced White Pyrenees Lamb Rump (G)
served with a cassoulet of white bean, chorizo and preserved lemon, accompanied with sweet Dutch carrots

Risotto of roasted Butternut Pumpkin (G)
Served with sage and pine nuts finished with parmesan and baby rocket leaves

Ballotine of Chicken (G)
Ballotine of chicken served resting on a parmesan polenta, with asparagus & a chicken jus

Lemon curd Tart
Fresh lemon curd tart in a short crust pastry shell, served with vanilla cream and candied lemon

Rhubarb Panna Cotta
Served with ginger ice cream and ginger bread (Gf without ginger bread)

Sticky Date “deep pan” Pancake
made to order with a rich warm butterscotch sauce, vanilla ice cream and strawberries
(Gluten free pancake on request, please ask your wait staff)

Affogato with Baileys
Vanilla ice cream, shot of Baileys Irish Cream & short black

Rich Dark Chocolate Tart
Served with a salted butter caramel, hazelnut crumble, vanilla bean mascarpone & and strawberries

Espresso Coffee & Tea
Milk placed in the middle of the table

(G) - Gluten Free