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Set Menu $50 per person PDF Print E-mail

Choice of 2 courses 


Duck liver parfait with red wine poached pear and date chutney. Served with lavosh 

Bruschetta topped with vine ripened tomatoes, basil, feta, balsamic reduction and olive oil 

Red wine marinated AngusPure beef fillet, kumara, roasted shallot, beetroot and horseradish 

Salt and pepper Calamari, ginger soy mayonnaise and lime pickle 



AngusPure eye fillet resting on a garlic potato mash, wilted spinach, salt and pepper prawns, béarnaise and red wine jus 

Market fish of the day with cauliflower puree, courgettes and a caper beurre blanc 

Chicken breast stuffed with pistachio and brie. Wrapped in prosciutto with braised savoy cabbage, mushrooms and smoked bacon broth 

House made potato and parmesan gnocchi with cherry tomatoes, pumpkin, spinach and sage beurre noisette



Panna Cotta with salted caramel & pistachio sauce 

Lemon tart & Italian meringue  

Crème Brulée, fresh fruit and espresso tuille