Bread service
Iggy’s sourdough bread with house butter and extra virgin olive oil
Arrival canapes
Parmesan shortbread with herb crème fraiche and olive oil pearls (v)
Confit swordfish with Du Puy lentils, radicchio and sherry caramel (gf)
Lavender glazed duck breast with apricot and hazelnuts on brioche
Shared seafood entrée
House poached prawns
Sydney Rock Oysters, mignonette
Sea scallop ceviche, cucumber, shallots
House smoked ocean trout, caper, lemon
Dressed calamari, coriander, lemon, chive
Gem heart lettuce, horseradish dressing, lemon mayonnaise
Wine Pairing: Hewitson Gun Metal Eden Valley Riesling
Shared main
Seared John Dory with cauliflower puree, ancient grains and olive tapenade (gf)
Grass-fed Bistecca with charred onions and tarragon dragoncello (gf)
Buffalo ricotta gnocchi with caramelised pumpkin and oyster mushrooms (v)
Newcastle Green’s leaves in chardonnay vinegar dressing (gf)
Kipflers in lemon, caper, parsley and garlic (gf)
Wine Pairing: Rob Dolan True Colours Pinot Noir
Shared petits fours
Dark chocolate caramel truffles with golden hazelnut crumb (ve)(gf)
Raspberry pavlova kiss - vanilla panna cotta with raspberries and salted caramel
Smoked almond brownie with chocolate mousse, gold leaf, chocolate pearls and cocoa nibs
Triple chocolate torte with golden caramelized cocoa nibs and honeycomb (gf)
Like the sound of our sample menus? Please enquire with our team today for a bespoke quote.