Plated Pricing

  • entree/ main, or main/ dessert

    $75 per person

  • entree, main & dessert

    $95 per person

  • $12 per bowl (one bowl serves 4 guests)

Entree’s

Hiramasa Kingfish ceviche Avocado & fingerlime puree, torched grapefruit, ponzu dressing

Ricotta & goats cheese filled zucchini flower Truffle honey, romesco sauce, basil crisp

Slow roasted pork belly Local chorizo, pickled watermelon, cider caramel

Smoked duck breast salad Orange & celeriac remoulade

Heirloom tomato tart Stracciatella cheese, caper & herb dressing, puff pastry disk

Grilled Australian King prawn Chilli & garlic butter, pickled fennel salad

Rare beef tataki Edamame, crispy potato straws, yuzu & sesame dressing

Main Course

Slow roasted Berkshire pork belly Carrot puree, watercress & pickled fennel, apple cider jus

King ora Salmon fillet Roasted brocollini, lentil & mint dressing, smoked cashew

Free range leghorn chicken breast Roasted baby carrot, sweetcorn puree, Sancerre jus

Slow braised beef short rib Polenta, cucumber salad, red wine jus

Ricotta Gnocchi Pine nuts, pumpkin, soaked sultanas, burnt butter

BBQ spiced cauliflower steak Butterbean puree, chimmi churri dressing

Rangers Valley Beef fillet Parsnip puree, caramelised shallot, red wine jus +$10

Sides

Roasted baby carrots harissa, goats curd

Roasted Pumpkin Dukkah spices, honey and mint yogurt

Duck fat roasted potatoes Rosemary and confit garlic

Heirloom tomato Salad Pickled onion, rocket leaves, caper dressing

Dessert

Chocolate tart strawberry & mint compote, vanilla cream

Lemon meringue tart white chocolate crumble, burnt mandarin

Caramel pie mandarin mascarpone, pistachio crumble

Pavlova passionfruit curd, fresh fruit, vanilla cream

Cheese plate a selection of artisan cheeses, quince, crackers & dried fruit

1 chef , per 12 guests

1 waiter, per 15 guests

Minimum food spend $890

All prices exclude GST

Staffing

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