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Event Sample Menus

3 Course Sit Down Dinner Menu

$79.50 per guest

For Alternate Service ; additional $3.50 per person, per course.


Set up of room

Dinner tables set with Linen Napkins, Crockery, Glassware, Cutlery and Fresh Flowers

Gift table if required

Cake Knife if required

Service of BYO drinks

Additional if required

Hors Doeuvres - $4 each.

Chefs’ Selection

Tea or Coffee - $5.00 per person

Dip and Marinated Olives Platter for 10 guests - $110 per platter

Australian Farmhouse Cheese Platter for 10 guests - $210.00 per platter

No Charge for exclusive use of the venue with a minimum of 30 guests – Friday and Saturday


Please select your preferred dishes – One from each Course


2 dishes for each of the Courses if Alternate Service is required


French Onion Soup, Heidi Farm Gruyere Crouton

Cauliflower Veloute, Parmesan Wafer

Pumpkin Veloute

Mushroom Veloute

Pumpkin, Rocket & Marinated Feta Galette

Tian of Prawn & Avocado, Gazpacho Salsa, Micro Herbs

Salmon Rillette, Salmon Caviar, Cornichons, Croutons

Duck Liver Parfait, Pear & Cassis Compote, Croutons

Peking Duck Spring Rolls, Dipping Sauce

Main Courses

Duck Confit, Paris Mash, Pickled Red Cabbage

Barramundi, Celeriac Remoulade, Broccolini, Beurre Blanc

Braised Beef Cheeks, Potato Mash, Glazed Carrots

Eye Fillet of Beef, Potato Dauphinoise, Broccolini, Red Wine Jus

Pan Roasted Chicken, Baked Polenta, Chasseur Sauce

Cauliflower Custard, Celeriac Puree, Panko Crumbed Cauliflower, Broccolini

Sides for the table

Roquette, Pickled Pear & Parmesan Salad | Seasonal Vegetables | Fries & Aioli



Apple Tart, house made Vanilla Bean Ice Cream, Calvados Anglaise

Baked Vanilla Custard, Caramel Crunch Pastry, Crème Anglaise, Craquelin

Toffee Date Pudding, Caramel Sauce, house made Salted Caramel Ice Cream

Callebaut Chocolate Mousse, Chantilly Cream

Vanilla Bean Panna Cotta