***72 Hours Notice Required***
Elevate your lunch or dinner with our Chef Curated Course menu using seasonal ingredients.
For Two course please let catering team know if you would like a starter or dessert.
Entree
Roast Quail, blackberry puree, roast barley and tarragon oil
Black pepper and juniper cured duck breast, salad of dates, witlof and pecan
Sashimi of Red Snapper, daikon, rice crackers, wasabi
Grilled prawns with xo sauce, crispy onions and nori powder
Roast celeriac velouté with apple emulsion, buttermilk and curry pearls
Salt baked beetroot, goats cheese puree, White wine jelly and sunflower seeds
Main
Char grilled pork neck, quince puree, savoy cabbage, confit garlic
Roast lamb loin, Jerusalem artichoke, kale, roast hazelnut and agrodolce jus
Open lasagne of crab and prawns with spinach, bisque sauce and shaved fennel salad
Slow cooked Spanish mackerel served in Nicoise style
Zucchini and Broad bean risotto with basil and lemon
Slow roast winter pumpkin with toasted spelt, sherry vinegar and parsley
Dessert
Polenta and citrus cake, mandarin salad, creme fraiche and raspberry
Chocolate and banana mousse with passionfruit and miso caramel
Freshly sliced seasonal fruit plate (gf)
Queensland's cheese plate, selection of local cheese with fresh fruits and crackers (gfo)
