*Tell us what you love, and we’ll prepare a menu that suits your needs and* showcases the food that you love.

Autumn & Winter 2025

This menu is meant only as a guide.

Selections are based on 3 courses per person and averaging $150 pp to $175 plus GST.

Pricing is dependent on menu selection and numbers.

Although we try and meet your exact tastes and dietary need sometimes you may need some ideas. Below are dishes that we have cooked for past clients. In no way are we limited by the ideas below, use them as a guide.

French Classics

Entree

Twice cooked goats’ cheese souffle with walnuts & bitter green salad

Steak Tartare, eschalot, capers, egg, crouton

Duck liver parfait with madeira jelly and cornichons

Country Terrine, Pate de Campagne with traditional garnish of cornichons, pickles and sour dough

Grilled scallops with leek fondue and speck

Main

Fillet of Beef with Café de Paris butter, sauté mushrooms, and pepper sauce

Bouillabaisse of fresh local seafood with baguette and saffron rouille

Chicken Ballotine with endive, sweet corn sauce and confit tomatoes.

Steak Frites, mustard, green salad.

Duck Confit, lentils puy, spinach.

Duck a la orange with fondant potatoes and greens

Dessert

Crème brulee with raspberries

Lemon tart with crème fraiche

Chocolate fondant, vanilla ice cream.

Eastern Classics

Hiramasa kingfish, pickled fennel, rice wine and mirin dressing

Chicken and prawn dumplings with black vinegar sauce

Sticky Pork Belly, rice, coriander, and shallot

Steamed Dumplings with Prawn and Chive, black vinegar, and soy dipping sauce

Chinese Roast Duck, garlic chive and plum sauce

Crispy Skin Chicken with Ginger and Shallot Sauce.

Stir-Fried Asian Greens with Garlic

Vegetable fried rice as a side

Grilled Wagyu rump cap +9 with black bean, soy and sesame.

Szechuan spiced Bean Curd with fried chilli and shallots

White cut chicken, ginger and shallot dressing, sesame

Canapes

Our oysters are freshly opened Sydney Rocks and the most premium available, our favourites are from the South Coast or Port Stephens. Pacific Oysters are available on request.

Oysters with lemon and red wine vinegar

Oysters with finger lime

Hiramasa Kingfish with kosho and chilli ponzu

Hot soup shots of potato and leek with caviar

Buckwheat Blini with crème fraiche, Yarra valley Salmon roe. (add caviar POA)

Carpaccio of beef on crostini

Salted Cod croquette, saffron mayonnaise

Grilled scallops the shell with green olive salsa

Duck Spring rolls, hoisin sauce.

Truffled chicken on brioche

Zucchini flower, ricotta and honey

Lamb and pine nut meatballs, tomato and pecorino

Sushi and sashimi plates

Rice paper rolls with tofu and Asian slaw

Rice paper roll with chicken or Pork, Asian Slaw

Cauliflower bhaji with tomato pickle and coconut yogurt

Soba noodle salad, sesame and spinach with tofu or chicken

Lamb kofta with spicey tomato relish and macadamia dukkha

Thai fish cakes, spicy chilli jam

Beef fillet wrapped in prosciutto with Bearnaise sauce

Tempura Prawns, yuzu mayo

Peking duck pancakes with plum sauce

BBQ King prawns, garlic, chilli, and grilled lemon dressing.

Arancini of sweet corn and basil with romesco sauce

Fried Chicken Karaage with yuzu mayo

Something more substantial.

Buttermilk Chicken tenders with chipotle mayonnaise

Chicken skewers with smoked soy and leek

Beef or chicken satay skewers, satay sauce, herb salad

Wagyu slider, our pickles, American cheese, tomato relish

Fried Korean chicken slider

Baby Banh Mi, pate and slaw

Grilled Cuban sandwiches, pork, pickles, mustard, cheese

Croquette Monsieur with smoked ham and Swiss

Vietnamese chicken wraps, nam jim sauce

Fish and chip cups, tartare sauce.

Noodle Boxes of Tofu pork, prawn, beef or chicken

Pad Thai, Sichuan, Black bean, Singapore with Rice, or noodle.

Can be GF, DF, V

Dessert Canapes available on request selection based on our dessert menu

Share Plates

Most of our Dishes can be turned into share plates for groups both large and small. It’s easy just look though the dishes and let us know what you like, from there we can adapt the protein and the garnish into a great shared table.

Here are some menus that we have already done for past clients which work a treat.

Salumi, crudites and fine cheese with olives, peppers with balsamic, eggplant with capers and lemon, pickled onions.

French Charcuterie of pate de campagne, duck or chicken liver parfait, saucisson de Lyon or saucisson sec, madeira jelly, cornichon, mustard, and baguette

Sushi and sashimi plates with pickled ginger and wasabi. Salmon, tuna, scallop, prawn, kingfish and snapper, Uni all available on request

Selection of artisanal cheese from Australia and the World with quince, lavosh and crackers.

Cheeses vary on season but here is a list of some of our favourite cheeses:

Brillat Savarin, Comte 24 months, Gorgonzola dolce, Shadows of blue, Truffled and aged Manchego, Farm house cheddar, Stilton, Triple cream brie, anything from Holy goat, goats cheese, aged edam, Jarlsberg.

Plus, there are some amazing Artisan cheeses from around the world, just ask and we will let you know what’s available.

Share style menus

Winter is a great time to share a beautiful table. The dishes below and above can easily be turned in to share plates. Here are some previous menus:

French inspired Family lunch or dinner

Served as shares

Whole roasted organic chicken with lemon and rosemary

Whole roasted Little Joes Sirloin with horse radish and mustard, Jus Lie

Potato Gratin

Brussel Sprouts with bacon

Roasted Roots with garlic and thyme

Green salad with mustard and caper dressing

Dessert

Lemon tart with cream or Chocolate brownie with ice cream

Italian inspired Family lunch or dinner

Served as shares

Burrata, radicchio, pesto

Potato gnocchi, sage, brown butter, parmesan

Slow Roasted Lamb, roasted garlic and salsa salmoriglio

Roasted rosemary potato’s

Grilled balsamic peppers.

Rocket, pear and gorgonzola salad

Dessert

Tiramisu or Panna Cotta

Chinese inspired shared banquet.

Sticky Pork Belly Boa

Steamed Dumplings with Prawn and Chive. black vinegar and soy dipping sauce

Roast Duck Pancake, chive and plum

Crispy Skin Chicken with Ginger and Shallot Sauce. Stir-Fried Asian Greens with Garlic

Vegetable fried rice

Wagyu with black bean, soy and sesame.

Bean Curd with fried chilli and shallots

Lychee and Coconut Panna Cotta.

Japanese share menu

TO START:

Edamame

Steamed young soybeans sprinkled with chili salt

Agedashi Tofu

Silken tofu cubes lightly fried and served in a dashi-based sauce with grated daikon radish, ginger, and bonito flakes.

Gyoza

Pan-fried dumplings filled with a mixture of ground pork, cabbage, garlic, and ginger, served with a soy mirin broth.

Miso Soup

Dashi broth, fermented soybean paste, tofu cubes, sliced green onions, and seaweed.

Sushi and Sashimi

(seasonal seafood chefs’ selection)

Sushi Platter and: A selection of nigiri sushi and maki rolls featuring fresh fish, such as tuna, salmon, kingfish, snapper, prawn, and eel, served with pickled ginger and wasabi.

Unagi Don: Grilled freshwater eel glazed with sweet soy sauce (unagi tare) served over a bowl of steamed rice, with sesame seeds and nori.

Sashimi Platter: Thinly sliced raw fish, including tuna, salmon, kingfish, and prawn, served with pickled vegetables, fresh wasabi and soy sauce.

Robata

Yakitori chicken or Wagyu 9+, soy glaze, grilled leek.

Tempura

Assorted Tempura: Lightly battered and deep-fried seafood and vegetables, such as prawn, fish, scallop, sweet potato, eggplant, carrot and zucchini, served with a dipping sauce and grated daikon radish.

Dessert

Green Tea Jelly with ice cream and seasonal fruit

Tuscan style shared menu

Antipasti

Bruschetta al Pomodoro: Grilled bread topped with ripe tomatoes, garlic, basil, and extra virgin olive oil.

Crostini di Fegatini: Toasted bread with chicken liver pâté, capers, and anchovies.

Salumi plate with giardiniera and green olives

Primi

Choose 1

Ribollita: A traditional Tuscan soup made with cannellini beans, kale, cabbage, carrots, celery, onions, and leftover bread.

Pici all'Aglione: Hand-rolled thick pasta served with a spicy tomato and garlic sauce.

Secondi

Choose 2

Bistecca alla Fiorentina: A classic Tuscan dish of grilled T-bone steak seasoned with salt, pepper, and olive oil, served rare to medium-rare and sliced thickly.

Arista di Maiale: Roast pork loin marinated with garlic, rosemary, and olive oil.

Pollo alla Cacciatora: Chicken pieces cooked in a tomato-based sauce with onions, garlic, rosemary, and black olives.

Contorni (Side Dishes)

Choose 2

Fagioli all'Uccelletto: Cannellini beans simmered with garlic, sage, tomatoes, and olive oil.

Insalata di Rucola e Parmigiano: Rocket salad topped with shavings of Parmigiano-Reggiano cheese, dressed with lemon juice, aged balsamic and extra virgin olive oil.

Patate Arrosto: Roasted potatoes seasoned with rosemary, garlic, and olive oil.

Dolci

Choose 1

Tiramisù: Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa.

Panna Cotta with seasonal fruit and biscotti

Raw (small plates)

these are also great for Canapes and Share Plates

Kingfish, ponzu and soy, fresh wasabi

Tartare tuna, green olive, basil and eschalot

Hiramasa Kingfish with kosho and chilli ponzu

Wagyu Steak Tartare, eschalot, capers, egg, crouton.

Crudo of veal with parmesan and rocket

Atlantic salmon tartare, Japanese flavours, pickled ginger, avocado

Crudo of South Australian Kingfish, orange, rosemary, and lemon

or with Coconut, coriander, and lime.

Snapper, avocado, rice wine vinegar, sesame, and crisps

Freshly opened Sydney Rock Oysters with aged cabernet vinegar and lemon

Our oysters are seasonal, we also offer Pacific Oysters

Pasta

Spaghetti with prawns, tomato, chilli, garlic,

Ricotta and spinach gnocchi with sage

Penne with ricotta, lemon, zucchini and parmesan, ricotta salata

Classic Carbonara, egg, guanciale, pecorino, bucatini

Potato gnocchi with sage, grana Padano, brown butter and sage

Angel hair pasta with crab, chilli, garlic and lemon pangrattato.

Pork and fennel sausage ragu with rigatoni and Pecorino Romano

Chicken and ricotta ravioli, chicken broth, spring greens.

Pumpkin and sage ravioli with brown butter and mustard fruits.

Spanner crab cannelloni with tomato sugo, crab sauce and buffalo mozzarella

Cannelloni of ricotta, leek and eggplant with buffalo mozzarella and parmesan.

Risotto of spanner crab, saffron and peas with brown butter crumbs

Risotto of Mushroom, chestnuts and truffle with parmesan and radicchio

Soup

You can add a little luxury to our soups with the addition of some delicious meat or seafood

Zucchini and Parmesan soup (add crab)

Chicken and Anise broth with shitake, dumplings, and poached chicken

Celeriac, potato and leek soup, (add scallops or chicken)

Winter minestrone with cannellini beans and parmesan

Winter chestnut and mushroom soup with hazelnut crumbs

Entrée

Mussels with tomato, chilli and lemon grass.

Mussels with white wine, parsley and garlic.

Grilled Quail with pine nuts, currants and lardo

Tempura of Tuna with nori, wasabi and soy.

Deep fried Zucchini flowers with ricotta and lemon, local honey

Tempura of zucchini flowers with spanner crab and parsley.

Potato gnocchi with brown butter, sage and parmesan.

Chicken and ricotta ravioli, chicken broth, spring greens.

Pumpkin and sage ravioli with brown butter and mustard fruits.

Spanner crab cannelloni with tomato sugo, and buffalo mozzarella

Vitello Tonnato: Poached Veal tenderloin with local tuna, mayonnaise, capers, and chives.

Cannelloni of ricotta, leek and eggplant with buffalo mozzarella and parmesan.

King Prawns and calamari, seafood broth, saffron, parsley, lemon, and garlic

Poached Balmain Bugs with watercress and pear, champagne vinaigrette.

Pan fried Scallops with cauliflower, lemon myrtle crumbs, pine nuts and pepitas, baby herbs.

Queensland Scallops with celeriac rémoulade, cress and radish salad.

Grilled scallops the shell with tomato and green olive salsa, herb salad (6 piece)

Summer Prawn cocktail, lettuce and yuzu mayonnaise

Grilled King Prawns, marinated fennel, salsa rossa and grilled lemon and radicchio

Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic

Burrata, heirloom tomato, radicchio, homemade pesto, basil with grilled sour dough

House marinated Atlantic salmon with tomato, cucumber, and dill salsa, picked beetroot and fennel.

Salad of spanner crab, tomato and cucumber, lemon and salmon roe dressing.

Wagyu bresaola, roasted beets, rocket, Brillat savarin, parmesan, rocket, olive oil and aged balsamic

Seared yellowfin tuna, eggplant, capers and parsley and almonds

Salad of Hens’ egg and Truffle, French radish with mature goats’ cheese from Holy Goat

Main Course

Fish and seafood

Our fish supplies can vary depending on the season, we can always check the market for wild caught species such as Whiting, Blue Eye, Tuna, Harpuka, Garfish.

Herb crusted Blue eye, white wine nage, baby vegetables.

(a classic French dish I learnt in France)

Snapper and King prawns with brodetto di pesce

Miso glazed Tooth fish, pickles.

Bouillabaisse of fresh local seafood with baguette and saffron rouille

Pan Barramundi with fried Asian mushrooms, stir fried greens and soy miso reduction

Roasted John Dory with petit pois, asparagus and zucchini flowers, lemon cream.

Glacial Toothfish with egg, capers and radish with asparagus and prosciutto

Roasted blue eye Cod with white bean cassoulet, roasted garlic

Tuna steaks with potato, caper salsa and green beans.

Roasted Salmon, cauliflower puree, crushed peas, and zucchini

Crisp skinned Barramundi, sugar snap and green bean salad, heirloom tomato, white anchovies, and rocket, aged balsamic

Grilled Snapper fillets with king prawns, kipfler potato salad, capers, lemons, and parsley

Crisp skin barramundi with pea puree, snap peas, snow peas and salsa verde

Lobster, marron, crayfish, crab and scampi available on request and charged at market price.

Grilled Marron with lemon myrtle, tomato and olive, lemon dressing

Split and grilled local lobster with chilli, garlic and lemon

Meat and Poultry

Our Steaks are sourced from the best farmers and butchers. Our favourite cuts are listed below: These are some of our customers favourites, but we are happy to source and serve yours.

Tajima Wagyu Rump Cap 9+ or Fillet MB+4

Little Joes Scotch fillet, Sirloin, or Rib eye

Pinnacle or Grange Fillet

Either Grain or Grass fed.

We like to served our steaks with

Potato Gratin, potato fondant or pommes Pont Neuf (Thick hand cut chips)

Spinach puree , sauce soubise, café de Paris butter.

Mustard or Horseradish

Grilled mushrooms, Sauteed seasonal greens.

Classic demi glace, pepper or red wine sauce.

Roasted Lamb Racks, potato fondant, pea puree, lamb jus

BBQ lamb loins with soft polenta, buckwheat, charred broccolini and fresh mint salsa

Slow roasted salt bush lamb shoulder with rosemary potatoes and cavolo nero and salsa salmoriglio

Lemon roasted free range chicken, green beans, asparagus, speck, garlic butter and chicken jus

Roasted corn-fed chicken, pumpkin gnocchi, mushrooms, fetta, endive, chicken jus

BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus

Grilled Pork fillet, potato’s, carrots and roasted garlic, charred corn.

Slow roasted Porchetta, sage and rosemary, mustard fruits and potato

Winter Warmers

Slow cooked Beef Cheeks, Paris mash, green beans.

Navarin of lamb, new potatoes and carrots.

Beef in Barolo, polenta, Tuscan kale

Beef Bourguignon, potato and roasted roots.

Duck Confit, lentils and speck.

Chicken Chasseur, mushrooms and garlic.

Duck and mushroom pie, spinach and jus

OUR CURRENT ALA CATRE MENU

ENTREE

Potato and leek soup with house smoked trout

Ricotta and spinach gnocchi with sage, grana Padano, brown butter and sage

Grilled scallops with leek fondue, olive salsa

PASTA

Pork and fennel sausage ragu with rigatoni and Pecorino Romano

MAINS

Lamb backstrap, polenta, grilled onions and cavolo nero, saba.

Roasted Atlantic salmon, cauliflower puree, sauteed zucchini and peas, prosciutto

Char grilled Sirloin, English cheddar “mac and cheese”, broccoli with almonds and smoked butter

Slow cooked beef cheeks, Paris mash, green beans, parsley and garlic

DESSERT

Coffee Crème brulee, poached pears, cinnamon and orange

Date and macadamia tart, Vanilla ice cream

Flourless chocolate cake, milk chocolate mousse

Dessert

Hot chocolate pudding, white chocolate ice cream.

Panna Cotta, with winter fruit

Cappuccino mousse, Madeline and almond nougatine.

Vacherin of raspberry and vanilla with pistachio ice cream

Chocolate peanut crunch bar with glazed cream and peanut butter crumble.

Classic crème brulee with raspberries and ginger snaps

Blue Berry and almond tartlet, vanilla cream

Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil

Crushed pavlova, passionfruit, banana, strawberry, whipped cream

Sweet coconut rice, sago and banana, coconut ice cream

Tiramisu with espresso and chocolate

Apple tartine with vanilla ice cream

Classic Lemon Tart with crème fraiche

Spring & Summer 2024/2025

This menu is meant only as a guide.

Selections are based on 3 courses per person and averaging $150 pp to $175 plus GST.

Pricing is dependent on menu selection and numbers.

Although we try and meet your exact tastes and dietary need sometimes you may need some ideas. Below are dishes that we have cooked for past clients. In no way are we limited by the ideas below, use them as a guide.

French Classics

Entree

Twice cooked goats’ cheese souffle with walnuts & bitter green salad

Steak Tartare, eschalot, capers, egg, crouton

Duck liver parfait with madeira jelly and cornichons

Country Terrine, Pate de Campagne with traditional garnish of cornichons, pickles and sour dough

Grilled scallops with celeraic remoulade, roasted garlic and anchovy

Main

Fillet of Beef with Café de Paris butter, sauté mushrooms, and pepper sauce

Bouillabaisse of fresh local seafood with baguette and saffron rouille

Chicken Ballotine with, sweet corn sauce and confit tomatoes.

Steak Frites, mustard, green salad.

Grilled Duck breast, bitter leaves and walnut dressing.

Beef Wellington, spinach and jus

Dessert

Crème brulee with raspberries

Lemon tart with crème fraiche

Chocolate and hazelnut parfait with summer strawberries .