Entree

Vanilla poached prawns, mango & avocado salad, lime sorbet, palm sugar dressing (gf) (November to March only)

Grilled goats cheese & honey baked baby beets with rocket, smoked garlic, virgin olive oil & apple balsamic vinegar (v) (gf)

Saute king prawns with potato tuiles, turmeric sauce and fennel oil (gf)

Seafood taster plate: Tuna tartare, coconut prawns, seared scallop with salsa verde, tom yum prawn mirin vegetables, pacific oyster mirin dressing 

Snapper Ceviche wrapped in Tasmanian smoked salmon with lime and shallot vinaigrette (gf)

Tuna Sashimi with scallop and crab dumpling with soy dressing 

Lacquered duck, shitake and cucumber rice paper rolls

Trio of salmon: Smoked Tasmanian, Poached & Tartare with pickled cucumber,  lemon oil & wasabi roe (gf)

Warm salad of smoked quail breast and smoked tomato with apple balsamic & olive oil dressing (gf)

Tasmanian smoked salmon on warm potato cake with capers, cress and aioli (gf)

Seared lamb fillet stacked with sweet potato, cashew, spanish onion & harissa yogurt (gf)

Charred garlic asparagus spears on wild roquette leaves topped with poached egg and shaved parmesan (v) (gf)

Thai beef salad of julienne vegetables, seared beef, Thai style dressing & crisp shallots 

Beef carpaccio with extra virgin Olive oil, shaved parmesan & cracked pepper (gf)           

Stack of slow roasted tomato, goats fetta & basil with extra virgin olive oil and balsamic reduction (v) (gf)

Sumac seared tuna, roast truss tomato, baby green beans, olives, potato & saffron oil (gf)

(v) Vegetarian

(gf) Gluten free

(p) Contains pork products

$24.00 per head

$27.00 per head alternate service

Chef charge $50.00 per hour minimum three hours for all formals. For larger groups more than one chef will be required