Plated menu ENTRÉE
Traditional caprese salad with mountain mozzarella 3hr Sticky pork belly with pea puree Arancini balls with truffle aioli & rosemary Cobb salad with smoked chicken and ranch dressing Beef carpaccio with tuna mayo and crispy capers
MAIN New York strip steak with thick cut chips and herb butter Chicken kiev with pancetta and asparagus Market Salmon with chef’s preparation of the day Three mushroom risotto with truffle scamorza Chicken maryland with deconstructed curry accompaniments
DESSERT Pavlova roulade with lemon curd and fresh blueberries Apple tarte tartin with butterscotch sauce Chocolate tasting plate with seasonal garnishes to share Byron Bay cheese selection to share
2 COURSE
3 COURSE
(minimum 20 guests)
(minimum 20 guests)
OR
$69pp
$79pp
Select entrée & main or main & dessert. Alternate drop $5pp per course
Select entrée, main & dessert. Alternate drop $5pp Course