
AN EXAMPLE OF OUR menu.
Because no two events are the same, neither are our menus. We cater for a diverse range of styles. Here are a few examples.

“I just wanted to email on behalf of Corrs Chambers Westgarth and say thank-you so much for Francesca and her partner’s incredible hospitality at last night’s event.
We received great feedback about the food that was provided and your service to us as a group”
— Corrs Chambers Westgarth
E N T R E E
Victorian lamb riblet,
rhubarb vinegar, pomegranate & smoked honey glaze, salad of local lettuce and sumac onions (gf, df)
kumquat +3 (gf)
Woodfire-grilled king prawn,
seasonal succotash, curry butter, pickled
kumquat +3 (gf)
duck rib confit +2) (vg)
Fresh Radiatori pasta,
roasted tomato vodka sauce, cavolo nero (add
duck rib confit +2) (vg)
toasted sesame (ve)
Cauliflower tempura,
tepache & gochujang glaze, fresh & pickled radish,
toasted sesame (ve)
$(gf,df)+3
‘Corner Inlet’ sashimi,
coconut lime dressing, tapioca nori crackers
$(gf,df)+3
crackling, hazelnuts (gf)
‘Loddon Estate’ cold sliced chicken breast,
sauce gribiche, chicken
crackling, hazelnuts (gf)
M A I N
Redgum smoked and grilled ‘Southern Ranges MB4+’ beef rump cap,
parsnip purée, marrow jus, shimeji mushrooms (gf)
‘Loddon Estate’ roast chicken ballotine
with mushroom & chive, miso butter sauce (gf)
‘Corner Inlet’ woodfire-grilled whole fish,
seasonal succotash, mandarin beurre blanc with Yarra Valley trout caviar +4 (gf)
Dry-aged ‘Loddon Estate’ duck two ways: confit leg & grilled breast,
navy bean cassoulet, roasted blood plum glaze +5 (gf)
16 hour roasted local Victorian lamb shoulder,
braised greens, salted lemon verde, sumac onions (gf,df)
Fresh Radiatori pasta,
roasted tomato vodka sauce, cavolo nero (add duck rib confit +2) (vg, d,ve option available)
S I D E S
Triple-cooked potatoes,
Old Bay or ranch seasoning (ve)
Charcoal grilled carrots,
carrot juice glaze, salted lemon ricotta (gf, vg)
Chargrilled ‘small-scale farmed’ seasonal vegetables,
crisp radish, rhubarb vinaigrette (df, gf, ve)
Confit leek,
grilled fennel, macadamia romesco sauce, fresh herbs +2 (gf, ve, df)
D E S S E R T S
Basque cheesecake,
preserved fig & thyme butterscotch sauce (vg)
Chocolate crémeux (mousse),
new season olive oil, choc ripple crumb (vg)
Lemon verbena posset brûlée,
fig and quince jam +2 (vg, gf)
Salted pretzel miso brownie (vg)
Strawberry cream chouquette (vg)
E N T R E E
local Victorian lamb riblets,
rhubarb vinegar, pomegranate & smoked honey glaze, salad of local lettuce and sumac onions +5 (gf, df)
kumquat +6(gf)
Woodfire-grilled king prawns,
seasonal succotash, curry butter, pickled
kumquat +6(gf)
Fresh Radiatori pasta,
roasted tomato vodka sauce, cavolo nero (add duck rib confit +2) (vg)
Cauliflower tempura,
tepache & gochujang glaze, fresh & pickled radish, toasted sesame (ve)
‘Corner Inlet’ sashimi,
coconut lime dressing, orange supreme, watermelon radish, tapioca nori cracker (gf)+3
‘Loddon Estate’ cold sliced chicken breast,
sauce gribiche, chicken crackling, hazelnuts (gf)
LARGE PLATES
‘redgum smoked and grilled Southern Ranges MB4+’ beef rump cap,
parsnip purée, seasonal roast vegetables, marrow jus, (gf)
‘Loddon Estate’ roast chicken ballotine
with mushroom & chive, miso butter sauce, seasonal roast vegetables, local salad leaves (gf)
Chargrilled ‘Humpty Doo’ Barramundi fillet,
seasonal succotash, local salad leaves, mandarin beurre blanc with Yarra Valley trout caviar +4 (gf)
Dry-aged confit duck leg,
navy bean cassoulet, roasted blood plum glaze +5 (gf)
16 hour roasted ‘Gippsland’ lamb shoulder,
seasonal roast vegetables, braised greens, salted lemon verde, sumac onions (gf,df)
Fresh Radiatori pasta,
woodfire roasted tomato vodka sauce, cavolo nero (add duck rib confit +2) (vg, df)
D E S S E R T
Basque cheesecake,
preserved fig & thyme butterscotch sauce (vg)
Chocolate crémeux (mousse),
new season olive oil, choc ripple crumb (vg)
Lemon verbena posset brûlée,
fig and quince jam +2 (vg, gf)
Salted pretzel miso brownie (vg)
**
If additional staff or service equipment is required it will be quoted separately Sunday and Public Holidays events incur a labour surcharge. Bespoke menus can be designed at an additional charge
S N A C K S / C A N A P E S
Grilled ‘Flinders Island’ scallop
on the half shell, curry & lime butter (gf)
‘Ravens Creek’ pork cheek croquette,
smoked shallot aioli, tomatillo koji salsa (df)
Potato galette,
soured cream, ‘Saison’ black truffle & squid ink salumi
Sashimi of seasonal fish,
crisp pickles, coconut cream dressing, tapioca nori cracker (gf,df)
Gougère with ‘Charles Arnaud 24 Month’
Comté, mortadella (v option available)
Gilda skewer of ‘Great Ocean’ duck prosciutto,
guindilla pepper, olive (gf)
Pork & fennel sausage roll,
quince ketchup
C O O K E D O V E R C O A L - S K E W E R S
(Grilled over charcoal on a hibachi)
Chicken thigh,
koji tare marinade, smoked shallot aioli, spring onion (gf,df)
Prawn, curry butter, fried curry leaves (gf)
Wagyu beef,
koji tare marinade, smoked shallot aioli (gf, df) +1
Lamb rump,
olive brine & Dijon marinade, salted lemon verde (gf, df) +1
Heirloom zucchini skewer
(gf, df, vg)
Local king brown mushroom skewer,
koji tare marinade, smoked shallot aioli (gf, df, vg)
M I N I - D I S H
Local pasta,
tomato vodka sauce w/ fennel sausage (v option available)
Confit duck rib,
tepache glaze, spring onion, sesame (df)
Cauliflower tempura,
Triple cooked potatoes,
ranch seasoning (vg, df)
Cauliflower tempura,
tepache glaze, spring onion, sesame (vg, df)
Fried chicken,
chilli oil & smoked honey, shallot aioli (df)
Beer battered local fish slider,
salted fennel slaw, sauce gribiche +1 (df)
D E S S E R T C A N A P E S
.
Pretzel miso brownie
.
Chocolate crémeux (mousse), new season olive oil, choc ripple crumb
.
Basque cheesecake, quince caramel
.
Lemon verbena posset brûlée, fig and quince jam +2
C H E E S E B O A R D S
Selection of four local Australian cheese, quince, nuts, strawberries house made crisps & grapes
S N A C K S & C A N A P E S
Freshly shucked oysters
(seasonally selected) w/ rhubarb mignonette & lemon.(GF)
Fire grill abrohols scallop,
nduja cream, roasted macadamia. (GF)
Boudin pork sausage croquettes,
smoked onion aioli.
Coppa di testa,
avocado, zhoug, tostada. (V)
Kingfish,
gochujang & fermented tomato dressing, pickled daikon, wonton crisp.
Albacore tuna,
coconut orange kosho dressing, breakfast radish
Smoked mascarpone,
heirloom tomatoes, burnt tomato powder, sourdough crisp. (V)
Wild venison tartare,
beetroot, soy cured yolk jam, sourdough crisp.
Pepperberry & alpine rainbow trout,
goats cheese, cucumber, house lavosh.
Gougere pastry,
pumpkin ricotta, prosciutto. (V)
Silken tofu,
house made chilli oil, crispy shallots, green onion and tamari. (V)
Muse classic beef sausage roll,
nigella seeds, house made tomato sauce.
Skewers
(Charcoal and hibachi).
Chicken thigh & spring onion,
smoked tare and smoked shallot aioli.
Chicken thigh,
harissa & preserved lemon. (GF)
Chef's selection
of seasonal seafood/fish.
Pork belly & spring onion,
gochujang and apple tepache glaze smoked shallot aioli.
Flank steak,
egg yolk jam, pangratatta smoked shallot aioli. (GF)
Australian shiitake mushrooms
and smoked tare sauce. (V)
Roast pumpkin skewer
w/ garlic toum. (V)
Tiger prawn
w/ burnt tomato & fennel butter. (GF)
S M A L L P L A T E S
(Add Brook Trout Caviar +3pp) (GF)
Raw fish,
orange and black garlic, sea succulents.
(Add Brook Trout Caviar +3pp) (GF)
Spaetzle,
smoked winter greens, parmesan foam. (V)
Fire grilled skull island prawns
w/ burnt tomato and fennel butter. (+2) (GF)
Margra lamb riblet,
spiced mead & smoked honey glaze, salad of lettuce and sumac onions. (GF)
Dami dami venison tartare,
beetroot, soy cured yolk jam, sourdough crisp.
Cauliflower tempura,
macadamia & fennel cream, house chilli oil, crispy saltbush. (V)
Roasted pork belly burnt ends,
gochujang apple tepache glaze, butter lettuce, soft herbs and kimchi. (GF)
Chargrilled swordfish steak & burnt lemon aioli.
(GF)
Woodfire roasted pumpkin steak,
cashew cream and smoked tomato. (V)
Fried chicken karaage
w/ house chilli oil, smoked honey and shallot aioli.
Eight hour smoked pork shoulder & charred slaw slider
w/ house BBQ sauce.
Chorizo brioche roll
w/ jalapeno verde aioli, grilled peppers and onions.
Prawn & Lobster brioche roll
w/ fennel and parsley buttermilk remoulade.
L A R G E P L A T E S
Wagyu beef rump
smoked over cherry wood, house mustard. (GF)
Whole grilled barramundi,
tomato & fennel jam, pernod cream & bay leaf oil. (GF)(+5)
Aylesbury duck two ways,
six hour confit leg & ironbark grilled breast, plum & mandarin glaze, jus, pickled sapphire grapes. (GF)(+5)
Woodfire roasted pumpkin steak,
cashew cream, smoked tomato powder. (V)
Whole chicken ballantine,
smoked leek, miso butter sauce.
Charcoal grilled & smoked swordfish steak,
burnt lemon aioli. (GF)
Charcoal grilled pork cutlet,
pickled mustard seeds, cider poached apple. (GF)
SIDES
Fire grilled lamb shoulder basted
w/ garlic toum, served with yemenite zhoug.
SIDES
Woodfire roasted carrots,
smoked zaatar glaze, whipped goats curd, carrot top vinaigrette, candied walnuts. (GF)(V)(+2)
Grilled savoy cabbage,
smoked burnt leek, coconut labne, mead vinegar. (GF)(V)(+2)
Triple cooked potatoes,
old bay seasoning. (V)
Locally farmed leaves dressed
w/ rhubarb & houjicha vinaigrette. (GF)(V)
Crisp lettuce,
buttermilk ranch, pangratata. (V)
Chargrilled green beans,
aged shiraz vinegar, candied almonds. (V)
Harissa & cured lemon,
brussel sprouts, confit Jerusalem artichoke, cashew cream, buckwheat crisp. (V)
D E S S E R T S
Smoked mascarpone tiramisu & burnt leek cocoa.
(V)
Mulled cider poached pears,
earl grey ice-cream & Anzac biscuit crumb. (V)
Mango and mandarin sago
w/ vietnamese mint. (V)
Fire grilled basque cheese cake
w/ citrus and mascarpone whey syrup.
brioche ice-cream and sweet pickled grapes.
'Muse Jam Doughnut'
Davidson plum pavlova,
brioche ice-cream and sweet pickled grapes.
D F | D A I R Y F R E E G F | G L U T E N F R E E
V E | V E G A N
V G | V E G E T A R I A N