Gold Plated Dining 3 Course (E/M/D)

$90.00 per person.

Delicious 3 course plated dining. Chef charge is additional.

Order by 5:00 PM for next-day orders.

$78.00 ex GST

Quantity

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Entree * 1 Required

From the sea, From the field, Vegetarian

1 Required

Main * 1 Required

From the sea, From the field, Vegetarian

1 Required

Dessert * 1 Required

1 Required

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Gold Plated Dining 3 Course (E/M/D)

Entree * 1 Required

Charred octopus with chickpea puree; tender, charred octopus served over a smooth chickpea puree, garnished with a parsley and lemon vinaigrette

Beetroot carpaccio with goat cheese mousse, thinly sliced beetroot with a light goat cheese mousse, drizzled with pistachio pesto

Wild mushroom and thyme tartlet, savoury tartlets filled with a creamy wild mushroom and thyme mix, topped with fresh grated Parmesan

Kingfish sashimi with finger lime caviar, delicate slices of Kingfish sashimi, accented with pops of finger lime caviar and a drizzle of yuzu soy dressing

Prawn and avocado cocktail with Bush tomato sauce, A modern twist on the classic prawn cocktail, featuring succulent prawns, ripe avocados, and a spicy Bush tomato sauce

Duck breast with Davidson plum sauce, thinly sliced pink duck breast served with a sweet and sour Davidson plum sauce and a scattering of native Bush nuts

Truffle Burrata with Heirloom tomatoes, creamy truffle-infused Burrata cheese served with a selection of Heirloom tomatoes, basil oil, and aged balsamic reduction

Pear and Roquefort cheese tart with walnut pesto, A savoury tart filled with pear and Roquefort cheese, topped with a drizzle of walnut pesto

Chilled pea & mint soup with crab salad, A refreshing chilled soup, served with a light crab salad in the centre, garnished with mint oil

Crispy pork belly bites with apple puree, bite sized pieces of crispy pork belly served with a smooth apple puree and cider reduction

Artichoke and goat cheese flan with micro herb salad, a creamy artichoke and goat cheese fla, served with a fresh micro herb salad and citrus vinaigerette

Chicken liver parfait with onion jam, smooth chicken liver parfait served with a sweet onion jam and toasted brioche slices

Main * 1 Required

Seared Kingfish with fennel salad, Kingfish steaks served with a crisp fennel and orange salad, drizzled with a dill vinaigrette

Grilled salmon with citrus Salsa Verde, grilled salmon fillet with a crispy skin, refreshing citrus salsa verde, roasted cherry tomatoes

Pan seared Barramundi, lemon Beurre Blanc, Barramundi fillet, served with lemon Beurre Blanc, asparagus and a potato rosti

Roasted vegetable tart with Goat cheese, tart filled with roasted seasonal vegetables and goat cheese, on a flaky pastry base, served with a balsamic reduction

Grilled Swordfish and mango salsa, grilled swordfish steak with a vibrant mango salsa, coconut rice and steamed greens

Roasted beetroot and Goat cheese ravioli, Homemade ravioli filled with roasted beetroot and goat cheese, served in a sage butter sauce with walnuts

Beef tenderloin with red wine reduction, beef tenderloin slices, served with a rich red wine reduction, truffle mashed potatoes and asparagus spears

Slow braised beef cheeks with red wine jus and pumpkin puree, slow cooked beef cheeks in a rich red wine jus, served with silky pumpkin puree, roasted Heirloom carrots and toasted pepitas

Grilled Mahi-Mahi with pineapple salsa, Mahi-mahi fillet grilled to perfection and topped with a tangy pineapple salsa, served with coconut Jasmine rice and sauteed sugar snap peas

Stuffed corn-fed chicken breast with spinach and feta, Chicken breast stuffed with spinach and feta cheese and sun dried tomatoes, served with a roasted red pepper coulis, and grilled brocollini

Grilled corn-fed chicken breast with basil pesto, juicy chicken breast grilled to perfection and topped with fresh basil pesto, served with garlic herb roasted potatoes and steamed greens

Dessert * 1 Required

A selection of Australian and European cheese and biscuits served with fruit and chutneys

Chocolate hazelnut praline dome, decadent chocolate hazelnut mousse encased in glossy chocolate dome, served with hazelnut praline shards and raspberry coulis

Lemon Verbena panna cotta with lavender honey, silky lemon verbena-infused panna cotta topped with a drizzle of lavender honey and edible flowers

Mango and coconut entremet, layers of mango mousse, coconut dacquoise and passionfruit

Fig and honey semifreddo, creamy fig and honey semifreddo served with poached fig, honeycomb and pistachio brittle

Passionfruit meringue tart, buttery tart shell filled with tangy passionfruit curd and topped with torched meringue peaks

Lavender honey and lemon tartlets, mini tartlets filled with creamy lemon curd and drizzled with fragrant lavender honey

Cocount lime panna cotta with passionfruit coulis, creamy coconut lime panna cotta topped with a tangy passionfruit coulis and toasted coconut flakes

Dark chocolate mousse with raspberry coulis, silky dark chocolate mousse served with a tangy raspberry coulis and a delicate chocolate shard

Passionfruit mousse with coconut crumble, velvety passionfruit mousse topped with a crunch coconut crumble and fresh passionfruit seeds

Mango coconut pavlova, crisp meringue shell filled with coconut whipped cream and fresh mago slices, garnished with toasted coconut