Chef Jacqui’s In-House Dining 

Dinner Party Summer Menu 2025

$160 + Gst per head minimum of 8

Choose 2 from each course.

Canapes:

Chef's Choice

Entrées : 

Pan seared scallops with citrus tarragon butter on a bed of citrus potato puree with crispy prosciutto

Quail de boned and pan fried with Brandy, raisins, pine nuts and crispy sage

Crispy pork belly with sticky apple, mustard and fennel sauce and an apple and fennel salad

Chicken & leek Vol au vent

Mains:

Saltbush rack of lamb with lamb jus, herbed smashed cocktail potatoes and Ratatouille

Crispy duck breast and confit leg meat with a fig, soy and sesame glaze, celeriac remoulade with pomegranate & mint

Market fresh fish fillet, crispy skin
with a beurre Blanc sauce, herbed smashed cocktail potatoes and a French herb salad.

Chicken coq au vin with creamy mashed
potato and beans almondine

Eye fillet of beef with a choice of sauces, Bearnaise, green pepper & red wine jus, fondant potato, mushroom fricassee and garlic, thyme &shallot pane grattato.

Beef Bourguignon with creamy mashed
potato and beans almondine.

Desserts:

Sauternes custard with Brandy soaked prunes

Crème Brûlée with rhubarb

Chocolate Fondant with Vanilla bean ice cream

Apple Tarte Tatin with Vanilla bean ice cream

Seafood Menu

$220 + Gst per head Minimum of 8

Canapes

Chef's selection

Entrees: Choose 2

5 Juicy pan-fried prawns with
garlic, white wine and butter on a potato rosti

5 Scallops & butter puff Mille-Feuille
with Champagne & caviar cream sauce

Kingfish cured with lime &
grapefruit served with a macadamia dukkah, citrus salsa and a baked wattle seed
damper.

N.Z salmon, hollandaise sauce,
poached egg, asparagus and a Gruyere tuille

Mains: Choose 2

Butter poached Moreton Bay bugs
with tarragon butter sauce & tangerine pearls under a smoked cloche

Barramundi 'Grenobloise' with
crab meat, capers, parsley, croutons, lemon butter sauce.

Rib eye of beef & succulent
prawns with garlic cream sauce or pepper cream sauce

Seafood crepes including
lobster, oven baked with a béchamel sauce and served with watercress.

All dishes come with a French
herbed salad and dauphinoise potatoes.

Desserts: Choose 2

Saffron, vanilla, &
cinnamon poached pears with Belgian chocolate sauce & vanilla ice
cream

Crème Brule with rhubarb

Apple Tarte Tatin with Brandy
cream

Sauternes
crème caramel and Armagnac marinâtes prunes

Chocolate Fondant with Vanilla
bean ice cream

Cocktail Party Menu

$10.00 + Gst each allows 2 per person.
Tomato, fetta, spinach and bacon tarts Prawn & chorizo tarts
Smoked salmon with black caviar & buckwheat blinis

Vegetable curry puffs with spicy relish and crispy curry leaf

Avocado dill cream blinis
Chicken liver & Brandy pate on sourdough croutons with crispy sage leaves
Mushroom, thyme and truffle parfait on Brioche croutons with Davidson plum pearls
Caramelised onion and Meredith goat cheese tarts
Chicken & leek vol au vent
Chef Jacqui’s butter puff sausage rolls with spiced tomato relish.


$15.00 + Gst
Ocean trout cigars with capers, chives and caviar
Wagu beef and truffle butter skewers
Crispy master stock crispy pork belly with apple pearls in lettuce cups
Fig and soy glazed duck breast crepes
Croquettes with Manchego cheese and serrano ham
Prawn mornay pancakes

Petite Meals

$25 + Gst each per person

(Served in bamboo boats with bamboo
forks and serviettes)

2 Lamb cutlets with fire roasted
capsicum romesco sauce on rocket

2 Master stock crispy pork sliders
with Vietnamese slaw

3 Juicy BBQ Prawns with wasabi &
lime mayo and cos lettuce

3 Crumbed prawn cutlets with sweet
chilli and lemon sauce

Grilled mushroom skewers with thyme
and goat cheese on dressed rocket

Grilled haloumi sliders with pickled
cucumber, pickled onion and lettuce

Grilled fish with avocado, Asian slaw and chili, lime dressing

Chef’s own Beef and Burgundy pies

Desserts upon request!

 All dietary requests will be cared
for!

Grazing Table & Platters

Grazing Table $48 + Gst per head minimum of 15

A selection of beautiful cheese, artisan breads,
whipped butter, artisan crackers, cold deli meat, smoked salmon, dips, pickles
and crudités, fresh seasonal fruits, nuts and chocolate

Grazing Platter $20 + Gst per head minimum of 10

A selection of Artisan cheeses, crackers,
pickles, salumi, dips, crudités & fruit

Cold Seafood Platter $90 + Gst per head minimum of 8

Oysters with lemon pepper pearls & dill

Prawn cocktails in lettuce cups,

Devilled eggs with lobster

Smoked salmon with dill, capers, caviar on buckwheat blinis

 Blue swimmer crab & cucumber discs with lemon myrtle pearls.

Benito cream tarts with Yarra Valley caviar

Spring French Cooking Class Menu 

$200 + Gst per head

Canapes & refreshments on arrival.

Entrées:  Choose 1

Pan seared scallops with a citrus tarragon butter with citrus potato puree

Quail de boned and pan fried with Brandy,
raisins, pine nuts and crispy sage

Savoury crepes with seafood mornay or
chicken & leek

Confit NZ salmon salad Nicoise

Mains: Choose 1

 Rack of Lamb with lamb jus, herbed cocktail potatoes and Ratatouille

Market fresh fish fillet, crispy skin
with a beurre Blanc sauce, herbed smashed cocktail potatoes and an herb salad

Eye fillet of beef with green peppercorn sauce, herbed smashed potatoes, blistered cherry tomatoes and candied shallots

Crispy duck breast with a fig and pomegranate glaze, herbed smashed potatoes and celeriac remoulade, with mint and pomegranate

Dessert’s:  Choose 1

Chocolate fondant with vanilla ice
cream

Sauternes custard with Armagnac-soaked
prunes

Crème Brûlée with rhubarb

Apple Tarte Tatin with vanilla ice
cream

Picnic Menu

$90 + Gst Minimum of 20

Ham Hock Terrine with beetroot relish and pita crisps

Caramelized onion puree with pita crisps and cudite's

Avocado dill cream blinis

Quiche Maison

Asparagus quiche

Rare roast beef with with potato salad baguettes

Camembert, roast turkey, dijon mustard and cranberry baguettes

Chef's chopped seasonal salad

Scones with jam & Chantilly crea

Pavlova with passionfruit, strawberries and Chantilly cream

Baked cheesecake

Elegant BBQ Menu

$120 + Gst

Chipolatas with tomato relish

Caramelized onion dip with pita crisps and crudites

Lamb cutlets with garlic, lemon & rosemary

Scotch fillet steaks with Cafe de Paris butter

Chicken thighs with garlic, lemon & rosemary

Pineapple, capsicum, tomato & red onion skewers with Texas BBQ sauce

French herb salad

Potato salad

Bread rolls & butter

Baked cheesecake and Pavlova