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
