Committee Room
Seated
Menus
TWO COURSE - $120 per person - Select one MAIN COURSE and add either a ENTRÉE or DESSERT
THREE COURSE - $145 per person - Select one MAIN COURSE and add an ENTRÉE and DESSERT
ADD THREE CANAPES ON ARRIVAL - $19 per person
ADDITIONAL SIDES - $8 per person
ALTERNATE SERVICE - $7.5 per person, per course - Add a second option to be served alternately. Price is per person and will vary based on the two main dishes selected.
ENTREE
WESTERN PORT KINGFISH cured in citrus & kombu
green pistou | cucumbers | fried rye bread
TIGER PRAWNS char- grilled
sweetcorn ‘polenta’ | prawn bisque
LODDON VALLEY DUCK smoked breast
caramelised figs | mountain honey | walnuts
‘LITTLE JOE’ GRASSFED BEEF FILLET ‘carpaccio’
pickled iceberg | smoked pancetta | anchovy dressing
JAMON IBERICO Juan Pedro Domecq Bellota 24mth
tomatoes | gazpacho dressing | crostini
GRASS FED ANGUS BEEF TARTARE |hand cut
yolk | bone marrow | crinkle cut crisps
MAIN
LINE CAUGHT CORAL TROUT butter poached
pickled mussels | zucchini blossoms | caviar sauce
HAPUKA FILLET pan roasted
saffron baby kipflers | sauce ‘vin jaune’ | sorrel
‘SUNDAY ROAST CHOOK’ ‘white & dark meat’
bell peppers filled with bacon & sage | smoked chicken ‘gravy’
O’CONNOR BEEF TENDERLOIN MB5 dry aged
summer bean ragout | marrow vinaigrette | horseradish cream
SOUTHERN RANGERS BEEF FILLET MB4 ‘Steak Diane’
white garlic puree | Yarra Valley ‘Unearthed’ mushrooms | grape leaf salsa
LODDEN VALLEY LAMB SADDLE filled with spinach & tarragon
eggplants ‘a la Greque’ | sheep’ milk yoghurt | mint
FREE RANGE ’MARQUE’ PORK CUTLET dry aged 28 days
apricot & caper agrodolce | mustard leaf
‘WIMMERA GOLD’ DUCK cornfed, roasted breast
potato & leek pie | red cabbage | raspberry
SIDES
All mains include:
FARMER’S MARKET SALAD chives | tarragon | persimmon vinaigrette
And ONE of the below sides:
GRILLED BROCCOLINI
brown butter & caper dressing | crispy buckwheat
CHARRED HEIRLOOM ZUCCHINIS
goats’ cheese | smoked chili | mint
HASSELBACK POTATOES
creme fraiche | saltbush
GLAZED PARSNIPS
blistered grapes | parsley
DESSERT
VANILLA SLICE
vanilla crème diplomat | caramelised puff pastry | vanilla sorbet
HONEY JOY
honey cremeux | toasted cornflakes | lemon curd
CHOCOLATE PROFITEROLES
chocolate choux | vanilla ice cream | chocolate sauce
‘AFTER DINNER’ MINT
peppermint marquise | chocolate truffle | mint gelato
MANDARIN SPLICE
earl grey cream | mandarin sorbet | vanilla cake
BLACK FOREST GATEAUX
cherry mousse | chocolate biscuit | kirsch cherry jam
Canape
Menus
2 HOUR CANAPE - $79.5 per person - Select 3 cold canapes, 3 warm canapes, 1 slider and 1 bowl served continuously over two hours.
3 HOUR CANAPE - $90.5 per person - Select 3 cold canapes, 3 warm canapes, 1 slider and 1 bowl served continuously over three hours.
4 HOUR CANAPE - $112.5 per person - Select 3 cold canapes, 3 warm canapes, 1 slider and 1 bowl served continuously over four hours. You are also required to add ONE interactive or hero station.
COLD CANAPE
BABY CUCUMBER
charcuterie XO | goats’ curd
POTATO MADELEINE
homemade kabana | bloody Mary ketchup
MUSSEL ESCABECHE
preserved mussels | nduja | pangrattato
TUNA TARTARE
yellowfin tuna | caper ‘chips’ | padron pepper mayo
POTATO CAKES & CAVIAR
fried potato | trout ‘caviar’ | cod roe | malt vinegar
DON BOCARTE ANCHOVY
bullhorn pepper | green olive jam | focaccia
CONFIT DUCK RILLETTE
brik pastry cigar | beetroot marmalade | walnut
CHICKEN SKIN ‘TOSTADA’
spanner crab | almond romesco
HOT CANAPE
STEAK & CHIPS
A5 wagyu | crisp potato | pickled onion
‘LOBSTER TOAST’
rock lobster | brioche | lobster mayo | chives
‘VEGEMITE & CHEESE’
gougeres | aged Comte & vegemite fondue
SUNDAY ROAST ‘BEST BITS’
Yorkshire pudding | roasted lamb gravy | mint jelly
PEA & HAM
smokedham hock & green pea croquette | piccalilli
SCALLOP PIE
searedAbrolhos Island scallop | café de Paris butter | puff pastry
FISH & CHIPS
rockling| potato | ale batter | malt vinegar jam
FRENCH ONION CROQUE
caramelised onions | raclette | brioche
SUBSTANTIAL
PIPPIES ANELLINI
handmade semolina pasta | clams | chorizo | pangrattato
SHEPHERDS PIE
slow cooked lamb neck | celeriac ‘mash’ | smoked lamb gravy
SAFFRON RISOTTO
braised chicken | piquillo peppers
VODKA GNOCCHI
Skull island prawns | smashed burrata
LOBSTER CLUB SANDO
fried Australian bay lobster | prawn & fennel remoulade | cheese | iceberg
WAGYU BEEF CHEESEBURGER
wagyu short rib patty | gruyere | black truffle mayonnaise | crisp pancetta
DESSERT
CHOCOLATE PROFITEROLES
chocolate choux | vanilla ice cream | chocolate sauce
HONEY JOY
honey cremeux | toasted cornflakes | lemon curd
FERRERO ROCHER
hazelnut praline | gianduja ganache
MANDARIN ‘SPLICE’
earl gray cream | mandarin curd
VANILLA SLICE MILLEFEUILLE
vanilla diplomat | caramelised puff pastry
BLACK FOREST
cherry mousse | chocolate biscuit | kirsch cherry jam
GOLDEN SYRUP DUMPLING
caramel ganache | vanilla chantilly