Private Dining Menus

Our menus have been designed with flexibility in mind; from communal share plate options through to a six course degustation.

Private Dining Menu 1: 3 Courses $75.00pp

Entrees

French Goats Cheese
fresh herbs, caramelized pear, leaf salad & crostini.


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


Duck Liver Pate
green peppercorns, port jelly & croutons


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


Mains
(all meals served with steamed vegetables.)

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


Pork Cutlet
Sous-vide & finished off on the grill Apple cider & veal reduction.


Wagyu Rump Steak
grain-fed at Whyalla served with green pepper sauce


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


Desserts

Rich Chocolate Mousse


Classic Crème Caramel


Private Dining Menu 2: 3 Courses $85.00pp

Entrees

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


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


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


French Goats Cheese
fresh herbs, caramelized pear, leaf salad & crostini.


Mains

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


Pork Cutlet
Sous-vide & finished off on the grill Apple cider & veal reduction.


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


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


Wagyu Rump Steak
grain-fed at Whyalla served with green pepper sauce.


Desserts

Crème Caramel


Pannacotta with Blueberry Compote


Rich Belgium Chocolate Mousse


Brie


Private Dining Menu 3: 3 Courses $105.00pp

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
pan cooked in butter, olive oil & garlic with Greek Skordalia and eschallots


Duck Liver Pate
green peppercorns, port jelly & croutons


French Goats Cheese
fresh herbs, caramelized pear, leaf salad & crostini.


Potato Gnocchi
with gorganzola cream & pistachios.


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

Wagyu Scotch Fillet
grain-fed Served with veal & red wine reduction glaze.


Pork Cutlet
Sous-vide & finished off on the grill Apple cider & veal reduction.


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


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


Filet Mignon
Pasture fed Beef Wrapped in bacon served with wild mushroom sauce.


Desserts

Crème Brulee


Classic Crème Caramel


Brie


Rich Chocolate Mousse


Pavlova


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

Make a Reservation

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Trading Hours

Lunch: Mon to Fri from 12pm
Dinner: Mon to Sat from 6pm
Sun: Private Functions only (please enquire)

Contact

118 Alexander Street
Crows Nest NSW 2065
Phone: (02) 9439 3707