People who love to eat are always the best people.

Pissaladière tart with caramelized onions, anchovies, and cured black olives

Le Grande Aioli- A French style Grazing Platter with Garlicky Aioli and Seasonal Vegetables

Trio of Canapes: Smoked salmon, dill and creme fraiche blinis, polenta bites with roasted red peppers, carmelized fennel puff pastry with gruyere (GF available)

Ratatouille tartlets with freshly grated Parmigiano Reggiano (GF available)

Honey and walnut baked brie served with warmed baguette

Smoked salmon and dill terrine with cucumber and radish salad

Mussels with with garlic and white wine, grilled bread with herb butter

Beet salad with orange, goat cheese fritter, rocket, basil, orange vinaigrette

Classic Nicoise Salad with tuna confit (GF)

Coq Au Vin (Chicken Braised in Red Wine with Mushrooms and onions, served over Creamy Mashed Potato and Parsnips with Sauteed Green Beans

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce, with hasselback potatoes, green beans almondine (GF)

Bouillabasse (Provençal seafood soup) with spicy rouille (GF) and grilled baguette

Short rib Bourguignon served with Pommes Anna (GF)

Baked Snapper with Citrus and Fennel Salad (GF)

French apple tart with house vanilla bean ice cream and honey comb shards

Chocolate ganache tart (GF) with roasted strawberries and whipped cream

Eclair cake with chocolate soil

Classic creme caramel (GF)

Scallion pancakes with dipping sauce

Vietnamese style pork belly bao bun

Salmon tataki with pickled ginger and hot sesame oil

Chicken and scallion yakitori served with dipping sauce

Miso Glazed Eggplant with Pickled Radish

Edamame or pork and ginger pan fried dumplings with dipping sauce

Snapper and pineapple sashimi with jalepeno

Five spice seared duck salad with blackberry and lime dressing

Thai red curry fish cakes with sprout salad and dipping sauce

Hot and spicy Thai squid salad

Sticky glazed short ribs with chili and star anise, coconut rice and broccolini

Pan fried barramundi with edamame, scallion and radish salad and orange soy glaze

Slow cooked pork belly with sautéed broccolini and jasmine rice

Grass fed steaks with soy-braised mushrooms, jasmine rice, and pickled red onion

Whole roasted market fish with yellow curry, jasmine rice and seasonal sauteed greens

Matcha Tiramisu parfaits

Sticky rice pudding with mango and coconut cream

House made green tea ice cream served coconut gelee, seasonal fruits, sesame tuille

Nama chocolate cake with whipped cream

Beef Carpaccio with mustard aioli and olive salad

Mixed Bruschetta platter : Tomato and basil, Pea and pecorino, Whipped ricotta with roasted pumpkin and preserved lemon

Antipasto plate of chargrilled vegetables and parmesan shards with house made foccacia

Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice

Penne alla vodka (pasta in a rich and creamy tomato sauce laced with vodka with a hint of chili)

Cioppino (Italian Fish and Shellfish Stew in a tomato broth), served with garlic croutons

Pumpkin, Parmesan and mozzarella arancini served with macadamia pesto

Polpettes (Italian meatball) in a rich marinara sauce

Herbed Pea and Bacon Risotto with Scallops and Parmesan crisp

Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans

Whole roasted market fish with tomatoes herbs and olives, Hasselback potatoes, roasted mixed vegetables (share platters)

Beef braciola stuffed with cheese and bread crumbs simmered in a rich tomato sauce

Porchetta with fennel, garlic and herbs, creamy mash, greens with parsley and pinenut salsa

Roast leg of lamb with a red wine and cranberry sauce, rosemary roasted potatoes, greens with hazelnut polonaise

Classic tiramisu with chocolate soil

Orange, polenta and olive oil cake with whipped mascarpone and thyme

Chocolate torta della nonna

Affogato (house made vanilla ice cream with a shot of espresso and coffee liquor poured over)

Mixed Bruschetta platter : Tomato and basil, Pea and pecorino, Whipped ricotta with roasted pumpkin and preserved lemon

Antipasto plate of chargrilled vegetables and parmesan shards with house made foccacia

Mirin glazed pork belly bites with dipping sauce

Trio of Canapes: polenta bites with roasted red peppers, caramelized fennel puff pastry with gruyere , roast beef & cornichons and horseradish cream

Herbed Pea and Bacon Risotto topped with Scallops and Parmigiano Reggiano

Thai beef salad with Nam Jim dressing

Prawn mango and avocado salad with coriander and chili dressing served in lettuce cups

Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice (share platters)(gf)

Lamb and feta meatballs (gf) with pomegranate glaze served with spiced quinoa (GF) or cous cous and minted yoghurt dressing

Kale Caesar Salad with sourdough croutons

Slow roasted leg of lamb, rosemary roasted potatoes, sauteed broccolini with pine nut and parsley salsa

Parmesan and panko crusted Salmon with served over pumpkin risotto

Crispy pork belly with braised red cabbage and creamy mash

Braised chicken with sage, pancetta, pine nut and silver beet served over polenta

House made herb, ricotta and cherry tomato gnocchi

Classic cheesecake served with berry compote

Sticky date pudding with caramel sauce and ice cream

Chocolate Ganache tart with chocolate soil and whipped cream

Lemon tart with whipped cream and berries

Flatbreads with Za'tar

Mezze grazing platter with Selection of Dips, cheeses, marinated vegetables

Whole Roasted Cauliflower With green tahini sauce (GF, V)

Hot charred cherry tomatoes over yoghurt

Spiced Chickpeas with Tomato and Cucumber salad (GF, V)

Chermoula Aubergine with Quinoa and Yoghurt (GF)

Cous cous with fresh herbs, apricot and almond

Slow roasted lamb with pomegranate sauce (GF)

Lemony roasted potatoes

Orange and Cardamon cake with rosewater cream