Private Events – 3 Course Dinner



(choice of)

Chilled tomato gazpacho with tomatillos, hearts of palm, lily bulbs, avocado oil and basil seeds

Salad of herby lentils with green beans, avocado, toasted pecans, baby gem and a pomegranate molasses and
avocado oil vinaigrette

Grilled scallops with sweet chili sauce, crème fraîche and green plantain crisps


(choice of)

Pappardelle with hon shimeji mushrooms, sheep’s milk ricotta and tarragon pesto

Spice-butter roasted steelhead trout with curried cauliflower mousse, roasted florets and cauliflower couscous

Grilled New Zealand venison loin with red quinoa, black trumpet mushrooms and beet jus


(choice of)

Chocolate devil’s food cake with passion fruit custard, cocoa ribbon and milk foam

Fresh figs with olive oil ice cream, lemon croutons and honey yogurt

Sticky toffee pudding with Armagnac ice cream and
hot caramel sauce

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