"Shared Platter Experience"
The shared platter menu offers a unique dining experience.
Each course arrives on a platter which are placed on a serving stand in the center of each table, ensuring your guests have a large variety of mouth watering menu choices to taste The shared platter menu is a great choice for any occasion, whether formal or casual, encouraging interaction amongst your guests as they pass platters around the table and share great food together.
Minimum 20 Persons (Surcharge will apply for lesser numbers)
Moroccan inspired, grilled chicken 'fiery' harissa style with roasted capsicum, pistachio couscous, cooling mint and cucumber yoghurt (GF)
Tuscan antipasto selection of citrus infused Kalamata olives, grilled marinated vegetables, charcuterie selection of smoked and cured meats, dips and grilled Turkish breads
Slow roasted belly of pork, sea salt crackling, asparagus, cauliflower and peas and puree
N.Z. spring lamb cutlets with sweet potato mash, pepper roasted tomato and homemade mint relish (GF)
Thai style BBQ pork or chicken on traditional green papaya salad with sticky rice cakes and nam-jim dressing (GF)
Roasted porterhouse beef medallions with green beans, shallots and new potato’s, Argentinean Chimichurri relish (GF)
Tasmanian deep-water salmon gravalax with pickled beetroot, organic red quinoa, rocket and feta (GF)
Chilled tiger king prawns with grilled three peppers and artichokes, olives, semi dried tomato and basil leaves (GF)
Open char BBQ grilled Andaman tiger prawns, pineapple and yellow curry fried rice with spicy Thai chili dip (GF)
Bacon wrapped king prawn and salmon brochette with toasted coconut steamed jasmine rice, tropical mango-coriander salsa (GF)
Black banded mackerel fillets 'Niçoise' with snow peas and shoots, potato-basil and cherry tomato salad, artichokes and first pressed olive oil (GF)
Poached “Nova Scotia” whole live lobster with caviar and coriander butter, saffron croquettes
Tangle of organic selected seasonal leaves, buds and shoots, avocado, fresh herbs doused with Spanish 'Priordei' early harvest olive oil (v)(GF)
Caesar salad of Romaine lettuce leaves with bacon chips, herb focaccia, crumbed white anchovies and fresh shaved parmesan
Hand tossed “Greek” seedless cucumber, trio of peppers, red hawk tomatoes and Persian lemon feta, basil vinaigrette (v)(GF)
Simple and elegant bouquet of wild rocket leaves, sun blushed tomato, shaved Grana Padano, balsamic and olive oil (v)(GF)
Italian caprese with vine ripened tomato’s, basil leaves, 'Hua-Hin hills' buffalo mozzarella, extra virgin olive oil and aged vinegar décor (v)(GF)
Harvest salad of mesclun greens, pomegranate, Prosciutto and crumbled goat cheese, light citrus dressing (GF)
* GF = Gluten Free / V = Vegetarian
* Our Culinary team is committed in supporting the use of sustainable and local products on all our menus where practical.
* All steaks and lamb are imported from N.Z or Australia / Oysters are LIVE and flown direct from overseas 2 days prior to events / weddings.
* Menu Prices on request by email
* Service Charge, setup fees and additional charges may apply please review our Terms & Conditions
* Prices may vary depending on the group size