November - April


CANAPES

Smoked free range chicken, spring onion, parmesan sable (GF optional)
Crisp sourdough, pea puree, truffle oil (DF, V, GF optional)
Spiced cheddar shortbreads, cream cheese, chives (V)
Local salmon rilette, asparagus, pangrattato (GF optional)
White corn tortilla, avocado puree, pico de gallo (GF, V, DF) 
Salted zucchini, Persian feta, daikon, red radish shoots, lemon (GF, V) 
Fried spicy pulled pork, chipotle mayo (DF)
Toast, white bean puree, fried chorizo, spring onion (GF, DF)
Persian feta, cherry tomato, chive tarts (V) 
Thyme and lemon fried free range chicken, salsa verde (DF & GF optional)
Leek, parmesan and tarragon arancini, citrus aioli (GF optional, V)
Spiced cabbage and zucchini pakoras, coriander oil (GF, V) 
Beef Burgundy pies, green tomato relish
Otway pork and fennel sausage rolls, tomato jam

BOWL FOOD

Braised Gippsland lamb shoulder, crushed spuds, fresh sage (DF, GF)
Charred free range chicken, zucchini, farro, roasted onion, pistachio, herb dressing (DF)
Moroccan chicken tagine, cous cous, parsley, raisins, almond (DF)
Roasted Otway pork, lentil and sage cassoulet (DF, GF)
Braised red lentils, caramelised eggplant, parsley (GF, DF, V)
Chickpea falafel, babaganoush, spiced almonds, coriander (GF, DF, V)

BASIC ENTREE

Sourdough, butter, olive oil, hazelnut dukkah
Marinated Mount Zero olives
Locally cured meat plates

MAINS - Meats

Braised Gippsland lamb shoulder, pea puree, fresh sage (DF, GF)
Braised Gippsland lamb shoulder, cherries, red wine (DF, GF)
Grilled free range chicken, roasted tomato, herb dressing, torn herbs (DF, GF)
Moroccan chicken tagine, parsley, raisins, almond (DF, GF)
Roasted Otway pork, lentil and sage cassoulet (DF, GF)
Pork and veal meatballs, napoli, parmesan (GF)

MAINS - Sides

Red cabbage, roasted beetroot, sultana, mint, walnut, pomegranate dressing (DF, GF, V)
Thyme and garlic roasted new potatoes (DF, GF, V)
Brown butter cous cous, toasted nuts, mint (V)
Eggplant caponata, pinenuts, green olives, tomato (GF, DF, V)
Roasted carrots, maple dressing, spiced cashews (GF, DF, V)
Salted zucchini, red quinoa, toasted almond, Pumpkin seed, currants, Persian feta, caper dressing (GF, V)
Slow roasted tomatoes, goats curd, basil oil, rocket (GF, V)
Rocket, blue cheese dressing, toasted walnut, chives (GF, DF, V)

DESSERTS

Lemon meringue pies (V)
Dark chocolate and walnut torte (GF, V)
Rhubarb and pistachio cheesecakes (GF, V)
Coconut macaroons (GF, DF, V)
Chocolate dipped strawberries (GF, DF, V)
Chocolate and date truffle (GF, DF, V)
Raspberry millefeuille (V)
Pyengana, fig paste, sourdough, celery (V)

May - October


CANAPES

Smoked free range chicken, pickled cauliflower, sourdough (D, GF optional)
Mushroom duxelle, truffle oil, crisp sourdough (DF, V)
Spiced cheddar shortbreads, cream cheese, chives (V)
Sourdough, almond tarator, white anchovy (DF)
White corn tortilla, mushroom, mole, stringy cheese (GF, V) 
Chorizo croquette, harissa aioli (GF optional)
Fried spicy pulled pork, chipotle mayo (DF) 
Caramelised onion, thyme and parmesan tarts (V)
Thyme and lemon fried free range chicken, salsa verde (DF & GF optional)
Forest mushroom arancini, tarragon aioli (GF optional, V)
Spiced cabbage and carrot pakoras, coriander oil (GF, V) 
Moroccan Chicken balls, za'atar, yoghurt dressing (GF) 
Beef burgundy pies, green tomato relish
Otway pork and fennel sausage rolls, tomato jam

BOWL FOOD

Spiced Gippsland lamb shoulder, raisins, cous cous (DF)
Grilled free range chicken 'coq au vin', crushed spuds (DF, GF)
Chicken Cacciatore, red rice, parsley (DF, GF)
Roasted Otway pork, lentil and sage cassoulet (DF, GF)
Chickpea falafel, tahini and lemon, roast cauliflower (DF, GF, V)
Wild mushroom stroganoff, steamed rice (GF, V)

BASIC ENTREE

Sourdough, butter, olive oil, hazelnut dukkah
Marinated Mount Zero olives
Locally cured meat plates

MAINS - Meats

Spiced Gippsland lamb shoulder, raisin, coriander (DF, GF)
Roast Chicken, sage and onion stuffing, red wine jus (DF, GF optional)
Chicken Cacciatore, parsley, black olives (DF, GF)
Ginger wine roasted pork belly, fennel and celery (DF, GF)
Pork and veal meatballs, napoli, parmesan (GF)
Pot roasted beef bourgignon (Bacon, mushroom, shallot) (DF)

MAINS - Sides

Thyme and garlic roasted new season potatoes (DF, GF, V)
Roasted carrot salad, quinoa, almond, currants, pea shoots (DF, GF, V)
Roasted pumpkin wedges, oregano, chilli, olive oil (DF, GF, V)
Brown butter cous cous, toasted nuts, mint (V)
Roasted carrots, maple dressing, spiced cashews (GF, DF, V)
Braised savoy cabbage, onion, carrot, thyme, garlic (DF, GF, V)
Roasted beetroot, walnut, horseradish cream, olive oil, rocket (GF, V)
Rocket, blue cheese dressing, toasted walnut, pear (GF, DF, V)

DESSERTS

Lemon meringue pies (V)
Dark chocolate and walnut torte (GF, V)
Vegan carrot cake, toasted nuts and seeds (DF, V)
Orange and almond cake (GF, DF, V)
Toasted nut nougat (GF, DF, V)
Honey Baklava (V)
Rhubarb and pistachio cheesecakes (GF, V)
Pyengana, fig paste, sourdough, celery (V)