CHOOSE A SELECTION OF 3 MAINS & 3 SIDES
$75 per person
​includes breads ​​& butter
​
Our Shared Feasting Menu is a communal style of dining which is perfect for creating a relaxed and intimate dining experience. Guests are encouraged to help themselves to a selection of food bought to the table on shared platters which are placed in the middle of the table creating an interactive dining experience.
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Feasting menus are a great option for dining, although it does mean that the table settings and decor need to be considered. Keep it clean and simple to allow for dinner service to flow seamlessly.

Shared feasting meals are created using the most fresh, sustainable ingredients found on the coast
We can tailor your menu to suit your requirements
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Ceramic ​plates, stainless steel cutlery & qood quality paper napkins are provided
White cotton cloth napkins $2.20 each
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Shared Feasting Menu

​Mains

Slow roast Wagyu rump (score 5+) dry rubbed with mixed herbs (GF)
Oven roasted chicken breast (skin on), with lemon & parsley (GF)
Grilled Tasmanian salmon, shaved fennel & salsa verde (GF)
Sumac rubbed chicken, eggplant, tahini yoghurt (GF)
Red braised pork belly green apple & kaffir lime salad (GF)
Braised ox cheek, roasted field mushrooms, garlic & brown butter (GF)
​New season potato & red lentil dahl, fried chickpea, baby spinach, caraway rice basmati, coconut labneh (V)
Prawn and chive ravioli, red chilli, garlic rice wine vinaigrette​
King prawns grilled with garlic, lemon, parsley, extra virgin olive oil  (GF)
Angus Sirloin, served with caramelized onion jus, sautéed king brown mushrooms  (GF)
Coral Cove Barramundi, baby caper & shaved fennel salad, lemon & seeded mustard dressing  (GF)
Roast Peking duck breast, sautéed choy sum, red curry & coconut sauce  (GF)
Grilled wagyu beef, truffle chive potato croquette, coriander pesto
Handpicked spanner crab linguine with shaved garlic, shallots, lemon and torn parsley
Pulled slow braised lamb shoulder with rosemary & garlic, candied mustard fruits (GF)
​Whole baked market fish, coconut laksa sauce, chilli jam (GF)

​Sides

Whipped mash potato, roasted garlic oil (GF) (V)​
Twice cooked chips, rosemary salt, chipotle mayonnaise (GF) (V)
Noosa Reds tomato salad, baby salad leaves, balsamic crème dressing (GF) (V)
Orange & cumin glazed carrots, currants, Persian fetta (GF) (V)
Blackened corn cobs, lime, spiced mayo (GF) (V)
Tatsoi & chilli cashew nut salad, shaved crunchy pear, wasabi mayonnaise (GF) (V)
Heritage tomato salad, basil leaves, crisp garlic, black olives and basil emulsion (GF) (V)
Prawn & pork nasi gorang, ginger and baby herbs (GF)
Stir fried mushrooms, smoked soy butter (GF on req.) (V)
Steamed Gympie beans, Yarra Valley Persian fetta, roasted almonds, lemon oil (GF) (V)
Shaved fennel, lemon & red vein sorrel salad, honey & seeded mustard dressing (GF) (V)
Roasted pear, baby rocket, parmesan, candied Walnuts, vincotto (GF) (V)
Sweet corn & black bean salad, parmesan, lime dressing, Japanese spices (GF) (V)
Caramelised roast pumpkin with roasted hazelnuts, sage & whipped Persian fetta​​ (GF) (V)
Avocado & tricolor quinoa salad, roasted cauliflower, broccoli & almonds, kale, pomegranate, sunflower seeds & fig reduction (V)
Moroccan chickpea & roasted vegetable salad, semi dried tomatoes, olives, baby rocket & preserved lemon vinaigrette (V)

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A $99 travel & booking fee applies which includes one chef
Waitstaff are charged $40 per hour for a minimum 4 hours​
A site inspection is highly recommended at least two weeks prior to the event
Menus are required at least 2 weeks prior
​Extra travel fee may apply to bookings and to staff
​Minimum spend may apply

​All prices include G.S.T