TWO COURSE SAMPLE MENU

$75pp

ENTREES

CALAMARI FRITTI, SMOKED ALMOND BLANCO, LEMON SALT

CHEF’S SELECTION ANTIPASTO PLATE

BAKED RICOTTA GNOCCHI, TOMATO SUGO

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

FILLET OF FISH OF THE DAY

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY POTATOES

PIER FARM GARDEN SALAD

2 COURSE + CANAPES

$90 per head

THREE COURSE SAMPLE MENU

$95pp

ENTREES

CALAMARI FRITTI WITH SMOKED ALMOND BLANCO AND LEMON SALT

CHEF’S SELECTION ANTIPASTO PLATE

BAKED RICOTTA GNOCCHI, TOMATO SUGO

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

FILLET OF FISH OF THE DAY

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY POTATOES

PIER FARM GARDEN SALAD

DESSERTS

STRAWBERRY PANNA COTTA, MINT, SABLE CRUMB

BAKED CHOCOLATE TART, RASPBERRY SORBET, FRESH RASPBERRIES

CHEESE BOARD, LAVOSH, DRIED FRUITS, QUINCE

3 COURSE + CANAPES

$110 per head