Dinner Party Spring Menu 2024 

$150 + Gst per head minimum of 8

Choose 2 from each course.

Canapes:

Chef's Choice

Entrées : 

Herb crusted scallops with fire roasted capsicum romesco

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

Twice cooked Gruyere cheese souffle with an apple & walnut salad

Mains:

Saltbush rack of lamb with lamb jus, herbed smashed kiphler potatoes and a shaved asparagus and rocket salad

Crispy duck breast and confit leg meat with a fig, soy and sesame glaze, cauliflower puree, baked cauliflower
& dukkha Dutch carrots

Market fresh fish fillet, crispy skin
with a beurre Blanc sauce, herbed smashed kiphler potatoes and a shaved asparagus and rocket 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 Armagnac soaked prunes

Crème Brûlée with rhubarb

Chocolate Fondant with Vanilla bean ice cream

Apple Tarte Tatin with Vanilla bean ice cream

Seafood Menu

$200 + 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 dukkha, citrus salsa and a baked wattle seed
damper.

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

Mains: Choose 2

Butter poached lobster tails
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

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Cocktail Party Menu

$10.00 + Gst each allows 2 per person.
Tomato, fetta, spinach and bacon filo parcel
Fried saganaki cheese with parsley & lemon
Smoked salmon with black caviar & buckwheat 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 Merideth goat cheese tarts
Chicken & leek vol au vent, tart or sandwich
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 crepes

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 soft shell tacos 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

Warm Camembert with mushroom fricassee and
warm crusty baguette

French onion soup with gruyere crouton

Entrées:  Choose 1

Pan seared scallops with a creamy
saffron sauce

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

Savoury crepes with seafood mornay or
chicken & leek

Gruyere cheese souffle with apple
& walnut salad

Mains: Choose 1

 Rack of Lamb with lamb jus, kiphler potatoes and a shaved asparagus and rocket salad

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

Eye fillet of beef with Red wine jus, fondant potato,Celeriac puree with crispy kale

Pork blanquette with bacon, carrots,
mushrooms, thyme and beans served with creamy mashed potatoes.

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