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
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
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
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