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 $108 per person to $150 per person. These price ranges include 6- 10 people, 11 – 15 people, or 16 – 20 people
MENU
To Start
Crispy skinned pork belly with celery puree & a light chilli marinated orange glaze (GF)
Cured saltwater barramundi pancetta, lightly peppered with olive salt, sweet paprika, baby capers & fine sliced red onion, drizzled with lemon oil. Served with crisp bread (GF on request)
Beef carpaccio with lemon oil, olive salt, rocket, parmesan and garlic infused mayonnaise (GF)
Grilled eggplant moussaka, with roast capsicum and goats cheese rolled in thyme & olive tapenade (GF,V)
Slow braised Spanish onion & goats cheese tart with Shiraz beurre blanc (V)
Fresh scallop and prawn ravioli with shallot and saffron bisque
Next
Grass fed eye fillet with shallot jam, mushroom pâté, pave potato & green beans with a port jus (GF)
Confit of duck leg, grilled breast & braised red cabbage, brandied shallot and cherry sauce with creamy pom puree (GF)
Peppered loin of lamb, confit of sweet potato, sauteed spinach & a mint infused lentil jus (GF)
Roman style gnocchi, mushroom ragu with soft feta, fried sage & spinach (V)
Tasmanian Salmon cured with brandy, gin and lime, served on a bed of sauteed bacon and leek with a grain mustard sauce (GF)
Something Sweet to Finish
Limoncello infused panna cotta with citrus cream & pistachio praline crumbs (GF) (V)
Poached pear and raisin pudding with double cream & a pear wafer (V)
Spiced poached strawberry pie with thick cream, drizzled with it’s own reduced sauce & a toffee swirl (V)
Rich chocolate tart with light English custard, vanilla bean ice cream & filo pastry flag (V)
