Sample Boardroom Menu

Boardroom Menu – Autumn/Winter

Served with freshly baked artisan bread, butter, balsamic & oil and petit fours

To Start

Kingfish Sashimi – Black Garlic, Sesame, Watercress

Beetroot Salad – Roast Beetroot, Beetroot Crisp, Meredith Farms Goats Curd (v)

Charcuterie – Jamon, Coppa, Bresaola, Duck Rillette, Pickles, Housemade Lavosh and Grissini

Beef Tartar – Quail Egg, Lavosh, Traditional Condiments

Pork and Hare Terrine – Onion Jam, English Mustard, Sourdough

Scallops – Pan-seared Scallops, Roast Fennel Puree, Apple, Radish and Salsa Verde

Main Course

Charred Sirloin – Pommes Anna, Café De Paris Butter

Miso Cod – Blue Eyed Cod, Asian Greens, Soy Broth, Puffed Rice and Sesame

Oven Roasted Duck – Sous Vide Breast, Rhubarb, Black Garlic, Macadamia Crumb with Spiced Jus

Rack of Lamb – Smoked Eggplant, Confit Pearl Onions, Black Olive Oil and Lamb Jus

Beef Cheek – Bone Marrow, Baby Vegetables, Potato Puree with Beef Jus

Roasted Barramundi – Confit Baby Tomatoes, Sauce Vierge, Charred Leeks, Lemon

Smoked Field Mushroom – Ricotta, Spinach Gremolata (v)


Meringue – Sweet Corn Mousse, Candy Corn

Plum Tarte Tatin – Olive Oil Ice Cream

Chocolate Tart – Chocolate Mousse Cigar, Chocolate Sorbet, Chocolate Soil

Peach and Apple Cobbler – Vanilla Ice Cream and Candied Orange

Carrot Pound Cake – Cream Cheese Ice Cream, Walnut and Praline

Basil Panna Cotta – Confit Tomatoes, Aged Balsamic

Individual Cheese Plates – Local and International Cheese Selection, Dried Fruits, Nuts, Chutney and Crackers


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