Pre Dinner Canapès

½ hour cocktail function - Two hot and two cold canapés from our chefs’ selection


Tasting Plate: 42* salmon citrus cream with Yarra Valley salmon roe, honey bug salad with wakami jelly wasabi pearls and truffle scallop ceviche with saffron Kipfler salad


Tasting Plate: Red duck breast with plum gel and pickled cucumber, cider chicken sous vide with apple paste and sumac soil and quail buff adobo with paw paw salad and saffron aioli

Main Course

Baked fillet of barramundi with creamed leeks, colcannon potato, crisp prosciutto and lemon caper butter sauce


Aged beef fillet with porcini crust, caramelized onion mash, charred asparagus and wasabi jus


Lychee panna cotta with spiced chilli pineapple, raspberry and beet texture, banana soil and pistachio stick


White and dark chocolate solos with morrello jelly, pull apart sponge, caramel marshmallow and vanilla bean anglaise


Freshly brewed tea, coffee and after-dinner chocolates