Functions & events
in Melbourne CBD

Hand rolled vine leaves with Calasparra rice, pine nuts, mint, dill, parsley and lemon in a rich tomato sugo with saffron yoghurt

Cauliflower and cashew falafel with pumpkin hummus, lemon and parsley

Housemade roasted pumpkin hummus, fine herbs, EVOO and grilled flatbread

Taleggio and candied walnut arancini, Calvados mayo, hot honey and parsley

Salt and vinegar calamari fritti, roasted garlic aioli, wild rocket and lemon

Sliced “Gippsland grass fed” Porterhouse steak, bearnaise sauce and French fries

Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad

Sweet corn and leek risotto, confit cherry tomatoes, caramelised shallots, toasted almonds, basil and lemon oil

Potato and parmesan gnocchi, slow-braised red wine lamb shoulder, peas and “Meredith” goat’s curd

Barramundi en papillote with grilled zucchini, leeks, hazelnuts, lemon, caper herb butter, autumn salsa verde and a parsley, mint and preserved lemon salad

Limoncello and Biscoff cheesecake with lemon curd and minted sugar

Chocolate torte with lime gel, cinnamon-spiced streusel, Chef Nick’s honeycomb and mint

Chef’s selection of hard and soft cheese, quince paste, fresh fruit and crackers

Chef’s charcuterie platter with premium cured meats, house-made dips and olives, pickled vegetables, stone-baked bread and crackers

Salt and vinegar calamari fritti, roasted garlic aioli, wild rocket and lemon

Sliced “Gippsland grass fed” Porterhouse steak with bearnaise sauce and French fries

Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad

Potato and parmesan gnocchi, slow-braised red wine lamb shoulder, peas and “Meredith” goat’s curd

Pumpkin and sage risotto with wilted kale, spring onion, confit garlic, gorgonzola, pepitas and roasted cashews

Barramundi en papillote with grilled zucchini, leeks, hazelnuts, lemon, caper herb butter, autumn salsa verde and a parsley, mint and preserved lemon salad

Chef’s selection of hard and soft cheese, quince paste, fresh fruit and crackers

Chef’s selection of assorted petit fours

Crispy vegan polenta fries with truffle oil, smoked salt, vegan aioli and parsley

King brown mushroom scallops, smoked almond gazpacho, crispy enoki and lemon oil

Harissa roasted Dutch carrots, fennel and chickpea salad, beetroot hummus and cashew feta

Japanese vegan katsu curry with V2 plant-based chicken, Japanese vegetable curry, pickles, wakame, seasoned brown rice and sesame seeds

Sweet corn and leek risotto, confit cherry tomatoes, caramelised shallots, toasted almonds, basil and lemon oil

Vegan sticky date puddings with toffee sauce, candied walnuts and coconut vanilla ice cream

A selection of house-made vegan sorbets with seasonal berry compote

Karaage chicken bites with Japanese katsu sauce and sesame seeds

Taleggio and candied walnut arancini, Calvados mayo, hot honey and parsley

Caramelised onion, thyme and French brie tartlets

“Gippsland grass fed” 200gm Porterhouse steak, bearnaise sauce, French fries and truffled wild rocket

Pan-seared chicken breast saltimbocca with “Fabbris” prosciutto and sage beurre noisette and a wild rocket, pear and aged parmesan salad

Pumpkin and sage risotto with wilted kale, spring onion, confit garlic, gorgonzola, pepitas and roasted cashews

Potato and parmesan gnocchi, slow-braised red wine lamb shoulder, peas and “Meredith” goat’s curd

Barramundi en papillote with grilled zucchini, leeks, hazelnuts, lemon, caper herb butter, autumn salsa verde and a parsley, mint and preserved lemon salad

Chef’s selection of Australian and imported cheeses and their accompaniments, with a selection of chef’s petit fours