Events Menu
Canapes (10 per serve)
Tomato & eggplant crostini, parsley, shiraz vinegar (vg, nf) 35
Whipped ricotta, garlic, olive, cucumber (gf, v, nf) 30
Fried aubergine, roasted capsicum and Espelette sauce (vg) 35
Beetroot tart, marinated goats’ feta, chives (v, nf) 40
Steak tartare on toast, gribiche vinaigrette (nf, df) 40
Duck rillettes, cornichon, eschalot, parsley, crouton (nf, df) 40
Chicken liver parfait, peach jam, crouton (nf) 35
Coq au vin tart, red wine braised chicken (nf) 40
Fried Camembert, quince paste (nf) 45
Brochette of ham and melon (gf, nf, df) 35
Provencal baguette, olive, dried tomatoes, roasted capsicum, zucchini (vg, nf) 50
Petit le burgers, raclette cheese, Dijon, caramelized onion (nf) 50
Platters
Half dozen Sydney rock oysters, shiraz mignonette (gf, df, nf) 30
Crispy squid platter, chilli, parsley, aioli (nf, df) 55
Charcuterie platter, terrine, chicken liver parfait, cured meats, pickles, toast, mustard 95
Plateau à fromage, selection of Australian cheese, lavosh, apple, muscatels, quince (v) 95