The Alternate drop menu provides a more formal dinner setting. Individually plated meals are delivered to each guest and fresh bread rolls are served on arrival. This menu is an example of what you can expect however, we remain dedicated to serving the best and freshest seasonal produce to ensure you get the best farm to plate menu on the day. With this in mind, you can expect some minor changes due to seasonal produce at any time.
Entree
Choose 2 options
Chicken and prosciutto terrine with herb and walnut salad and roasted pear chutney
Salt and chilli crab with Vietnamese slaw and smoked sesame aioli
Pork rillettes with house pickles, marmalade chutney & toasted sourdough.
Tomato and buffalo mozzarella tartlet with garlic and basil oil (VEGETARIAN)
Goats cheese mousse, beetroot relish & walnut brittle tart (VEGETARIAN) (VEGAN OPTION AVAILABLE)
Prawn ravioli with chili tomato and garlic sauce
Slow cook beef ragout tart served with radish salad
Lamb cutlet with sweet potato puree and buttered spinach
Confit chicken leg with carrot three ways
Main
Choose 2 options
Lamb loin roast with buttered sprouts, baby potato’s a carrot puree
Crispy skin salmon with chimichurri and roasted potato compote
Lamb shank with green beans and sweet potato puree
Confit chicken with roasted potatoes, cauliflower puree and heirloom carrots
Brisket with Parsnip puree and buttered greens
Pulled pork with duck fat potato’s and pickled slaw
Roasted vegetable stack with polenta and ratatouille (VEGETARIAN) (VEGAN OPTION AVAILABLE)
Dessert
Choose 2 options
Coconut and lime layer cake with lime curd and chantilly cream
Chocolate torte with whisky cream
Creme brulee
Passionfruit meringue tart
Eton mess with chantilly cream and strawberry mousse
Chocolate tart with double cream and
White chocolate cake with rhubarb and macadamia crumble
Gin granita with mascarpone cream and apple caramel
2 courses $50 per head
3 courses $60 per head
Minimum numbers may be required depending on the venue selected