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