For tables of seven or more guests we offer a choice between the following three menus:
Three Course 'Choice Of' Menu - $95 Per Person
Four Course 'Choice Of' Menu - $120 Per Person
Three Course Sharing Menu - $110 Per Person
The three and four course 'choice of' menus are individually plated, whereby guests select from three entree and four main course options on the day. The pasta and dessert courses are set by the kitchen. The sharing menu is served down the middle of the table.
When selecting your menu on the next page, please be aware that the whole group must participate in the same menu.
Indicative Menus for Autumn 2025:
Three-Course ‘Choice Of’ Menu: $95 Per Person
Bread & butter to start, a choice of entrée and main course, and dessert set by the kitchen.
Spinach & Ricotta Dumplings, Butter, Sage
Chicken Liver Pâté, Traditional Accompaniments
Squacquerone, Heirloom Zucchini, Honey, Herbs
Cabbage Roll, Rice, White Bean Ragu, Tomato Sugo
Sommerlad Chicken, Asparagus, Parsley Sauce
Porterhouse, Peppercorn Sauce
Goldband Snapper, Heirloom Tomatoes, Beurre Blanc (+$10)
Mains Served with Fries & Lettuce
Vanilla Cake, Strawberries, Thyme Custard
Four-Course ‘Choice Of’ Menu: $120 Per Person
Bread & butter to start, a choice of entrée, a pasta mid-course set by the kitchen, a choice of main course, and dessert set by the kitchen.
Spinach & Ricotta Dumplings, Butter, Sage
Chicken Liver Pâté, Traditional Accompaniments
Squacquerone, Heirloom Zucchini, Honey, Herbs
Goat Ragù, Tagliatelle, Pecorino
Cabbage Roll, Rice, White Bean Ragu, Tomato Sugo
Sommerlad Chicken, Asparagus, Parsley Sauce
Porterhouse, Peppercorn Sauce
Goldband Snapper, Heirloom Tomatoes, Beurre Blanc (+$10)
Mains Served with Fries & Lettuce
Vanilla Cake, Strawberries, Thyme Custard
Three-Course Sharing Menu: $110 Per Person
A menu designed to share, served down the middle of the table. This comprises bread & butter to start, shared entrées and main course, and dessert set by the kitchen.
Baked Scallops, Garlic and Parsley Butter
Squacquerone, Heirloom Zucchini, Honey, Herbs
Chicken Liver Pate, Traditional Accompaniments
Spinach and Ricotta Dumplings, Butter, Sage
Porterhouse, Peppercorn Sauce
Goldband Snapper, Heirloom Tomatoes, Beurre Blanc
Mains Served with Fries & Lettuce
Vanilla Cake, Strawberries, Thyme Custard