Let us take you on a culinary journey that will tantalise your tastebuds, and have your guests talking about the fine dining experience in which it will be lasting on everyone’s taste buds.
Our Chef Eddie Basich has travelled the world and has put his love of fine food on the plate and has selected the best and freshest ingredients from the region and around Victoria to create menus that are to die for. He can also match your menu choices with wine to make life easier for you and your guests.
We offer a 3 course menu that will tantalise your taste buds.
So, please enjoy your dining experience.
Our Pricing Structure
Pricing ranges between $95 per person to $195 per person. These price ranges include 2-5 people, 6- 9 people, 10 – 14 people, or 15 – 20 people
MENU
Entrées
Slow cooked pulled beef ravioli on pureed sweet potato, with baby carrots, beets and fresh parmesan
Cured saltwater barramundi, lightly peppered with olive salt & sweet paprika, baby capers, fine sliced red onions, drizzled with lemon oil. Served with warm damper (GF on request)
Crispy skinned pork belly with celery puree & chilli marinated orange glaze (GF)
Terrine of braised meats set in jelly served with house made pickled cucumber, horseradish cream and damper (GF on request)
Vegetable Pave with lemon thyme-infused vegetable broth (V)
Fresh scallop and prawn agnolotti with a light saffron infused shallot sauce
Mains
Moroccan spiced corn fed chicken with fried polenta, thick yoghurt, semi dried tomato pesto & dressed rocket (GF)
Grass fed eye fillet with caramelised shallots, mushroom pâté, pave potato & green beans with port jus (GF)
Confit of duck with truffled cinnamon infused risotto, brandied vanilla bean sauce & puree of fennel (GF)
Roast lamb rump infused with oregano and cumin rub, served with creamed goats cheese potato puree, spinach & a mint infused lentil jus (GF)
Pumpkin risotto with toasted pepitas, a hint of saffron, zucchini ribbons & Persian style feta (V) (GF)
Salmon served with crushed baby potato and peas, tomato and fennel salsa & an olive tapenade with a white balsamic dressing (GF)
Desserts
Limincello infused panna cotta with citrus cream & pistachio praline crumbs (GF) (V)
Poached pear and raisin layered custard pudding with a toffee crust and pear wafers (V)
Jaffa mousse in a chocolate case filled with orange liquored sponge and dehydrated orange (V)
Spiced poached strawberry pie with thick cream, drizzled with it’s own reduced sauce and toffee swirl (V)
Coffee parfait served in between honey wafers, sprinkled with marinated fruit & nuts with halva crumbs (V)
OR
The Chefs selection of Australian cheese, crackers & lavosh with homemade fruit compote (GF on request) (1 per table only)
