Take a look at our sample menus for some examples of what we could do for your next function.

Sample Cocktail Menu

Cold Selection

  • Marinated Crystal Bay prawns and pea sprouts in rice paper and lime dipper
  • Confit of duck with cherry glaze and macadamia nut mousse in sesame cornets
  • Hot smoked salmon, salmon gravlax and salmon tartare with sour cream and baby spinach
  • Blue cheese, truffle and comb honey on toasted walnut bread
  • Basil seared yellow fin tuna and mini cress salad on toasted brioche
  • New season asparagus with parma ham and garlic avocado oil

Hot Selection

  • Spiced lamb fillets with lavena cheese and cumin scented cucumber in Lebanese flat bread
  • Miniature crayfish and avocado tostada on spinach tortilla with sour cream
  • Miniature venison pizetta with beetroot pickle
  • Beef tenderloin and pancetta wrapped in brioche pastry with tomato chilli jam
  • Hot smoked salmon on potato blinis with horseradish and chive creme fraiche
  • Crispy crab and coriander dumplings with sweet pepper relish

Sample Dinner Menu

First Course

  • Tian of salmon tartare, salmon gravalax and hot smoked salmon with watercress leaves and sour cream

Second Course

  • Seared scallops on a black pudding and goats cheese tart tatin with mirin sake glaze

Third Course

  • Char-grilled confit of quail with baby spinach leaves, pinot infused morello cherries, apple crisps and tarragon

Palate Cleanser

  • Cucumber and ginger granita

Fourth Course

  • Roast lamb rack with shank pudding, caramelised root vegetables and veal reduction

Fifth Course

  • Poached winter fruits with wine jelly and vanilla pannacotta