Dinner

Dinner

THREE COURSE PLATED DINNERS

Minimum required numbers for set menu is 16 people. Please let us know if you have any dietary requirements that we may be able to assist with.

Selection of house breads

Entree

Seasonal soup bowl – made with fresh seasonal market produce
Salmon pastrami – citrus compressed apple, sweet mustard emulsion, orange2, soft herb salad
Rabbit farmhouse terrine – dried apricot chutney, pickled carrot, sunflower seed toast, chorizo butter
Tomato buffalo mozzarella salad – vine ripened tomato, air dried tomato, peppered tomato sorbet, buffalo mozzarella, micro basil

Main course

Grilled prime beef fillet – horseradish braised beef croquette,portobello mushroom, béarnaise sauce
Pan roasted market fresh fish – bisque sauce, sauté fennel, basil oil, orange & chorizo
Confit free range chicken – corn & scallion sauce, cauliflower risotto
Mini Canterbury lamb roast – roast garlic rosemary stuffing, potato feta croquette, green pea puree

Dessert

Spiced rum savarin – apple & golden raisin compote, rice pudding ice cream
Roast banana parfait – milk chocolate & malt puree, cinnamon milk sorbet, walnut & fig crumble
Raspberry, rhubarb & rose – rhubarb compote, vanilla brûlée, rose meringue, raspberry whip, raspberry sorbet
Sorbet, ice cream, gelato, fruit – crafted selection of sorbet, ice cream, gelato, ginger crisp & seasonal fruit textures
Freshly brewed tea & coffee

Three course menus:
1x1x1 menu 65.0 per person
2x2x2 menu 75.0 per person
2x3x2 menu 85.0 per person