2 Course Boardroom Dining Service - Autumn

Kingfish Pastrami With Shaved Young Fennel, Ruby Grapes, Air-Dried Olives, Ripped Tomato Dressing, Baby Basil And Blistered Cherry Tomato

Za’atar-Crusted Baby Carrots With Pomegranate And Mint Salad, Cucumber, Celery, Red Onion And Lemon Vinaigrette

Torched Beef Tataki, Preserved Daikon, Red Radish, Green Shallot, Toasted Mixed Seeds, Baby Herbs

Beef Cheek Tortellini, Honey and Carrot Purée, Truffle Crème Fraîche, Wandin Farms Green Vegetables

Sous-Vide Chicken Breast, Celeriac Remoulade, Hazelnut Crumble, Smoked Apple, Snow-Pea Tendrils

Seared Atlantic Salmon, Cream of Celeriac Whip, Watercress, Peppers and Pickled Shallot Salad, Warm Mustard Seed Emulsion

Prosciutto Wrapped Baked Barramundi, Herb Risotto, Green Spring Salad, Red Pepper Oil

Poached Monkfish, Green Tomato and Fennel Salad, Charred Parsnip, Dashi Velouté

Lemon Scented Chicken Breast, Parisian Sautéed Potato, Liquefied Spring Peas, Sous Vide Carrots, Jus

Slow Roast Chicken Breast, Corn Burre Blanc, Buttermilk Cabbage, Brown Butter Rosti

Seared Chicken Supreme, Cashew Romesco, Braised Silver Beets, Roast Buttered Celeriac

Slow Cooked Beef Brisket, Carrot and Ginger Puree, Hassleback Potato, Maple Roasted Carrot and Kale, Red Wine Jus

Roast Medium Porterhouse, Crushed Rosemary and Garlic Chats, Sherry Gastric Dutch Carrots, Bearnaise Foam

12-hour Roast Beef Breast, Cauliflower Puree, Gremolata, Pickled Cipollini, Dauphine Potato

Grilled Eggplant, Spiced Lentil Cigar, Chickpea Whip, Pomegranate reduction, Rosemary

Miso Baked Pumpkin Wedge, Yuzu-infused Edamame, Radish, Carrot, Red Cabbage and Brown Grain Salad, Torched Nori

Spring Green Risotto, Caponata-filled Zucchini, Parmesan and Dried Kalamata Olives

Jasmine And White Chocolate Mousse, Brown Butter Crumb, Elderflower Jelly, Roasted Strawberries

Dark Chocolate Marquise, Vanilla Custard, Lemon Thyme Compressed Cherries, Feuilleté Crunch

Compressed Watermelon, Elderflower Jelly, Kirch Macerated Finger Lime And Seasonal Berries

Petit Fours Chef Selection

Pomme Puree

+ $5

Honey Glazed Baby Carrots with Tahini and Chickpea Puree

+ $5

Seasonal Greens with Crumbled Feta, Toasted Flaked Almonds

+ $5

Farmhouse Ratatouille

+ $5

Roasted Brussel Sprouts with Bacon Lardons

+ $5

Panzanella Salad, Heirloom Tomato, White Anchovy, Cucumber, Crispy Bread

+ $5

Rocket Pear Parmesan Salad

+ $5

Brown Rice Chickpea Salad with Roast Peppers and Tahini Dressing

+ $5