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Set Menu

 

3 COURSE SET MENU

(or 2 course including a glass of premium wine)

$50 per head

(including table service. Minimum spend $1000)

Create your own set menu by choosing 4 of the Mains below.

Please ensure that you choose at least one vegetarian option.

Starters

  

Homemade mushroom and tofu gyozas served with soba noodles soy and ginger dressing. (can be Vegan)

 

Homemade bug & prawn gyozas served with soba noodles soy and ginger dressing.

 

Chipotle battered chicken strips with smoked sea salt served with coleslaw and aioli.

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Starters

Homemade mushroom and tofu gyozas served with soba noodles soy and ginger dressing. (can be Vegan)

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Homemade bug & prawn gyozas served with soba noodles soy and ginger dressing.

_________

Chipotle battered chicken strips with smoked sea salt served with coleslaw and aioli.

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Mains

 

Grilled barramundi dusted w lemon myrtle, served w fat chips, salad & wild lime tartare. (Can be GF)

 

Moreton Bay bug & prawn pie w rocket, cherry tomato, pine nut, radish & fennel salad w roasted kipfler in garlic butter w lemon myrtle.

 

Free range chicken parma w bacon, napoli & two cheeses served w chips and salad.

 

250g porterhouse served w salad, mash and red jus. (GF)

 

Grilled eggplant medallions w roasted chats, quinoa, candied walnuts, edemame, caramelised beetroot, pine nuts, cranberries, haloumi, goats cheese, tomato relish & vegan aioli. (GF)

 

Kangaroo fillet w roast kipflers, quinoa, candied walnuts, edemame, caramelised beetroot, pine nuts, cranberries, goats cheese, rhubarb relish and jus. (GF)

 

Vegetarian burrito w chilli beans, zucchini, corn, tomato and rice topped w salsa, guacamole, cheese and sour cream. Served w salad. (Can be vegan)

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Mains

 Grilled barramundi dusted w lemon myrtle, served w fat chips, salad & wild lime tartare. (Can be GF)

_________

Moreton Bay bug & prawn pie w rocket, cherry tomato, pine nut, radish & fennel salad w roasted kipfler in garlic butter w lemon myrtle.

_________

Free range chicken parma w bacon, napoli & two cheeses served w chips and salad.

_________

250g porterhouse served w salad, mash and red jus. (GF)

_________

Grilled eggplant medallions w roasted chats, quinoa, candied walnuts, edemame, caramelised beetroot, pine nuts, cranberries, haloumi, goats cheese, tomato relish & vegan aioli. (GF)

_________

Kangaroo fillet w roast kipflers, quinoa, candied walnuts, edemame, caramelised beetroot, pine nuts, cranberries, goats cheese, rhubarb relish and jus. (GF)

_________

Vegetarian burrito w chilli beans, zucchini, corn, tomato and rice topped w salsa, guacamole, cheese and sour cream. Served w salad. (Can be vegan)

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Desserts

 

Chocolate, mixed berries & mascarpone pudding with ice cream.

 

Poached pear with a red wine reduction and sorbet. (GF, vegan)

 

Apple gyozas with caramel sauce and ice cream.

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Desserts

Chocolate, mixed berries & mascarpone pudding with ice cream.

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Poached pear with a red wine reduction and sorbet. (GF, vegan)

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Apple gyozas with caramel sauce and ice cream.

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Book a Table

To book a table please call us on

03 9416 4957

All bookings must be confirmed.

Please consider your guests’ dietary requirements when choosing your menu and note there are no changes once chosen.
A 50% deposit is required at time of booking, minimum 20 people, no refunds will be given within less than 48 hours, don’t hesitate to call if you have any questions.
Book a Table

 

To book a table please call us on

03 9416 4957

All bookings must be confirmed.

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