Private Dining Menus

Our menus have been designed with flexibility in mind; 3 price point ( $69.00, $79.00 & $99.00)

Private Dining Menu 1: 3 Courses $69.00pp

Entrees

Duck Liver Pate
green peppercorns, port jelly & croutons


Halloumi
grilled, Cypriot cheese with olives & artichokes salad, fig glaze.


Snails in the Shell (12)
marinated in red wine, sizzled w garlic parsley butter


Golden fried Calamari
tossed in, salt & pepper w garlic aioli


Mains
(all meals served with steamed vegetables.)

Atlantic Salmon Fillet
Grilled & finished w pickled ginger & lime.


Coq au vin
boneless chicken slow cooked with onion, Bacon, garlic & mushrooms in red wine.


Wagyu Rump Steak
grain-fed ms6+ served with green pepper sauce


Beef Bourguignon
A long slow cook beef & prime ingredients


Desserts

Rich Chocolate Mousse


Mango Cheese Cake


Classic Crème Caramel


Private Dining Menu 2: 3 Courses $79.00pp

Entrees

Duck Liver Pate
with green peppercorns, port jelly & croutons.


Golden fried Calamari
tossed in, salt & pepper with garlic aioli.


Gnocchi
w tomato, basil, herbs Parmesan & stringy mozzarella


Snails in the Shell (12)
marinated in red wine sizzled with garlic parsley butter.


Halloumi
Grilled, Cypriot Cheese with olives & artichokes salad, fig glaze.


King Prawns
sizzling peeled King prawns with roasted garlic, butter & virgin olive oil.


Mains

Atlantic Salmon Fillet
sous-vide to pink infused with basil, lime zest & a touch of chill.


Coq au Vin
Boneless chicken slow cooked with onion, Bacon, garlic, mushrooms in a rich red wine sauce.


Beef Bourguignon
The classic french slow cooked beef.


Wagyu Rump Steak MS 6+
served with green pepper sauce


Filet Mignon
Manning Valley Grass fed Tenderloin wrapped in bacon served with exotic mushrooms & veal sauce


Desserts

Crème Caramel


Mango Cheese Cake


Brie


Rich Chocolate Mousse


Pistachio Panacotta


Private Dining Menu 3: 3 Courses $99.00pp

Entrees

Canadian Scallops
pan seared large scallops on eggplant & red pepper relish.


Snails in the Shell (12)
marinated in red wine & finished with garlic parsley butter


King Prawns
Sizzling peeled King prawns with roasted garlic, butter & virgin olive oil.


Duck Liver Pate
green peppercorns, port jelly & croutons


Halloumi
grilled, Cypriot cheese with olives & artichokes salad, fig glaze.


Gnocchi
with tomato, basil, herbs Parmesan & stringy mozzarella.


Mains
(all meals served with steamed vegetables & fries.)

Atlantic Salmon Fillet
sous-vide to pink,infused with basil, lime zest & a touch of chill.


Pork Cutlet
Sous-vide, finished w apple & leek sauce


Filet mignon
pasture fed Beef Wrapped in bacon served with wild mushroom sauce.


Coq au vin
chicken slow cooked with onion, Bacon, garlic & mushrooms in red wine.


Duck Breast
Sous-vide, pan finished on sweet & sour cherry sauce


Sirloin steak (Black Angus) 300gm
with truffle butter & veal glaze


Desserts

Crème Brulee


Pavlova


Mango Cheese Cake


Brie


Rich Chocolate Mousse


Pistachio Panacotta


10% Group surcharge applies to groups 12 + people for exclusive room use on all function menus.

Make a Reservation

Click the button to make a booking today!

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Trading Hours

Dinner: (6 Days)
Tue to Sun from 6pm
Monday Closed

(Open for lunch any day for
groups of min. 12 people or more)

Contact

Level 1/332 Military Rd, Cremorne Plaza
Cremorne, NSW 2090
Phone: (02) 9439 3707