FINE DINING
3 courses $180.00pp
4 courses $200.00pp
6 course gourmand menu $240.00pp
(additional fine cheese course $30.00pp)
Our fine dining menus include a complimentary amuse bouche
AMUSE BOUCHE
Veloute of white bean & rosemary V
Salmon tartar, spiced cucumber, dill pickle fluid gel
Tomato & basil consommé V
Confit duck, pickled girolles, wild mushroom foam
Cream of cauliflower, rosemary infusion caramelized brioche V
Ahi tuna tartar, crispy shallots, mirin, lime & soy dressing
Wild mushroom arancini, truffle cream V
STARTERS
Goats cheese mousse, roasted heritage beetroot, black ash sour cream, olive tuile, beetroot spheres V
Ham hock terrine, piccalilli, peas, baby red chard, bread and butter pickle gel, crispy sour dough
Pan roasted hand dived scallops, salad of apple, yellow raisin, arugula with hazel nut dressing
Salmon confit, apple anise, textures of beetroot, raspberry balsamic
Ravioli of wild mushroom, maderia, truffle butter and hazelnuts V
Potted wild salmon with cucumber creme fraiche and watercress mousse
MAIN COURSE
From the land
Heritage beef roasted & braised, pomme purée, rosemary glazed carrots, perigueux sauce, white
truffle foam
Confit pork belly, braised red cabbage, apple compote, balsamic mirin pork jus Pan roasted heritage chicken breast, confit leg, potato purée, thyme chicken jus
Roasted Gressingham duck breast, leg ballatine, caramelized chicory, pomme dauphinoise, duck port sauce
Malbec braised lamb shank, roasted lamb fillet, cauliflower, glazed carrots, thyme flower jus
Sous vide pork belly with sichuan pepper, roasted pork loin, parsnip purée, russet apple jelly
From the garden
Butternut, rosemary & chestnut mushroom en croute, wild asparagus with anise butternut purée
Risotto of peas, broad beans with crispy poached hens egg & Reggiano parmesan
Braised mushrooms with spelt, baby gem, tofu dressing & pumpkin seed pesto
Tart of asparagus, baby Leek and watercress, purple sprouting broccoli with asparagus truffle purée
Gnocchi with basil, sunblushed tomatoes, shaved regginano parmesan & mint pesto
Roasted aubergine cannelloni, chick pea, red lentil, coriander with tomato salsa and avocado purée
From the sea
Cider cured sea trout, salad of white crab, sea vegetables with brown crab butter sauce
Tortellini of langoustine & scallop, braised fennel, tomato fondue with Thai shellfish sauce
Roasted sea bass, salt baked heritage carrots, elderflower granola, pied bleu mushrooms, carrot
espuma
Ballatine of wild salmon, braised fennel, golden beetroot, brambly apple, red wine balasmic reduction
Soy marinated cod with bok choy, fennel, dill and brambly apple
Caramelized scallops, cauliflower vanilla purée, black lentils, maple & pancetta
DESSERTS
Spiced caramel tart, orange crème fraiche, chocolate roche, chocolate tuile
Bitter chocolate mousse, white chocolate mille-feuille, honeycomb, caramel strawberry shortbread
Key lime cremeux, lime curd, biscuit crumble, meringue, lime gel
Raspberry cheesecake, hazel nut crumble, dried raspberries, raspberry purée
Goats cheese cremeux, beetroot sponge cake, beetroot granite, granny Smith apple
Chocolate & blackberry delice, blackberry compote crumble, vanilla sauce anglaise
Prices include chefs set up & clear down with client and guest interaction, as well as discussing the preparation and various cooking techniques of each dish.
CHEF TABLE
$180.00pp
Epicure's creative chefs table uses selected organic meats and seasonal vegetables.
Our modern appetisers and cold platters create an exceptional visual impact and are paired with classical hot dishes, healthy salads, artisan breads, dressings oils and infusions.
INFUSED WATERS
Apple orange & cinnamon ~ Pineapple & peppercorn ~ Cucumber, fennel & mint
APPETISERS
Chicken Caesar ~ Beetroot hummus ~ Salmon Nisçoise ~ Vine tomato & mozzarella bruschetta ~ Ham hock terrine with piccalilli ~ Feta, piquillo pepper & arugula
COLD PLATTERS
Confit chicken leg ~ Braised fennel with anise apple compote ~ Sweet chilli roasted salmon, bok choy, Thai asparagus ~ Roulade of spinach, roasted butternut, bell pepper, herb cream cheese, pumpkin seed dressing V
HOT MAINS
Roasted garlic & thyme marinated beef tenderloin, marinated artichokes, sun blushed tomatoes, pesto dressing ~ Wild mushroom, spinach & feta lasagne V ~ Thai prawns, red curry coconut sauce with cilantro, lime & ginger rice
Artisan bread selection
Dressings & olive oil infusions
DESSERTS
Seasonal fruit & berry pots ~ Raspberry cheese cake cremeux ~ Chocolate pecan orange brownie
*additional fine cheese display $30.00pp
ALFRESCO BBQ
$140.00pp
The weather is warm and the days are long. Why not take the opportunity to gather friends and family for a creative alfresco BBQ celebrations.
GRILLED
Salmon en papillote with pine nut salsa ~ Lemon, garlic & thyme marinated chicken ~ Blackened Cajun beef patties with Monetary jack cheese melt ~ Lebanese roasted halloumi, bell pepper with minted pea hummus V
HEALTHY SALADS
Butternut, spinach, feta & pomegranate V ~ Heritage tomato, basil & garlic V ~ Golden beetroot, black
lentils and Yuzu V ~ Modena balsamic & rosemary roasted potatoes V
Artisan breads & buns
Dressing, oils & Infusions
SWEET TREATS
Lemon posset shortbread crumble ~ Summer dessert with whipped cream ~ Seasonal fruits & berries with raspberry sauce
ALLERGEN INFORMATION
Please be aware that our food may contain or come into contact allergens. While all the necessary
steps are taken to minimize foods that contain potential allergens, please be advised that cross
contamination may occur. Please discuss with our Chef if you or your guest have any known allergens
and we will do our best to ensure we serve all dishes safely.
PAYMENT METHODS
PayPal, Venmo
TERMS OF SERVICE
Our menus are complex in time and preparation and give the client a variety of options to choose from. Where possible, we can custom the menu to your own preference. To ensure best service and culinary experience we keep the fine dining to a maximum of 10 guests. Our other menu concepts are available for up to 30 guests. On confirming the availability and booking we ask for 50% pre-payment which is refundable up to 48 hours before the event date. Events with 6 guests and over will require an event server which is charged at $140.00 (maximum 4 hours).