Shared Feasting Menu

 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

$65 per person
Selection of 3 mains & 3 sides
​includes breads

​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)
  • Chicken & pork ‘pithivier’ pie, confit garlic & basil puree, golden shallot jus
  • Sumac rubbed chicken, eggplant, tahini yoghurt (GF)
  • Red braised pork belly with gluten free soy, star anise, sichuan (GF)
  • Braised ox cheek, roasted field mushrooms, garlic & brown butter (GF)
  • Pulled lamb shoulder orecchiette, garden peas, shallots, button mushrooms, goats fetta
  • Herbed potato gnocchi, cauliflower 3 ways, (puree, roasted florets, dehydrated), baby spinach (V)
  • Prawn linguine with shaved garlic, shallots, lemon and torn parsley (GF on req.)
  • Poached chicken and egg noodle bang bang, shaved cabbage, mint, coriander and spiced nam jim dressing (GF on req.)
  • Prawn and chive ravioli, red chilli and garlic rice wine vinaigrette
  • Cured ocean trout ‘sashimi’, pickled cucumber, shallot and smoked soy dressing​​​  (GF on req.)
  • Pumpkin, ricotta & pinenut cannelloni with cherry grape tomato and basil sauce ​(V)

​Sides

  • Whipped mash potato, roasted garlic oil (GF) (V)
  • Steamed seasonal vegetables, herb butter (GF) (V)
  • Stir-fried Asian greens, sweet Chinese vinegar dressing, roast shallots (GF) (V)
  • Sesame and soy nasi goreng, crisp rice noodle, baby coriander (GF) (V)
  • Shaved cucumber, spring onion, mint and crisp shallot salad, roasted chili and lime dressing (GF) (V)
  • Seasonal garden salad, honey & dijon mustard vinaigrette (GF) (V)
  • Twice cooked chips, rosemary salt, chipotle mayonnaise (GF) (V)
  • Noosa Reds tomato salad, baby salad leaves, balsamic crème dressing (GF) (V)
  • Orange and cumin glazed carrots, currants, Persian fetta (GF) (V)
  • Blackened corn cobs, lime, spiced mayo (GF) (V)

$75 per person
Selection of 3 mains & 3 sides
​includes breads

​Mains

  • Spanner crab and chive ravioli, red chilli and garlic rice wine vinaigrette, baby herb salad
  • King prawns grilled with garlic, lemon, parsley, extra virgin olive oil  (GF)
  • Maleny Angus Sirloin, served with caramelized onion jus, sautéed king brown mushrooms  (GF)
  • Coral Cove Barramundi, baby caper and shaved fennel salad, lemon and seeded mustard dressing  (GF)
  • Roast Peking duck, sautéed choy sum, red curry and coconut sauce  (GF)
  • Tamarind and lemongrass braised short ribs, caramelized chili, pineapple and mint salad  (GF)
  • Grilled wagyu beef, truffle chive potato croquette, coriander pesto  (GF on req.)
  • Best end of lamb loin, pumpkin puree, pinenut gremolata
  • Steak and Mushroom ‘pithivier’ pie, confit garlic & basil puree, golden shallot jus
  • Pan seared forest mushroom gnocchi, wilted exotic mushrooms, kale, white truffle oil (V)
  • Cured kingfish ‘sashimi’, pickled cucumber, shallot and smoked soy dressing  (GF on req.)
  • Seared Beef tataki, shiso pesto, nashi pear, king brown mushroom tartare  (GF)
  • Handpicked spanner crab linguine with shaved garlic, shallots, lemon and torn parsley (GF on req.)
  • Pulled slow braised lamb shoulder with rosemary & garlic, candied mustard fruits (GF)
  • Roast pork belly with 5 spice & green apple, served with lemon thyme white polenta (GF)
  • Whole baked market fish, coconut laksa sauce, kipfler potatoes, chilli jam (GF)
Sides
  • Tatsoi and chilli cashew nut salad, shaved crunchy pear, wasabi mayonnaise (GF) (V)
  • Steamed coconut rice, ginger, caramelized pineapple achar (GF) (V)
  • Thrice cooked fat chips, rosemary salt, chipotle mayonnaise (GF) (V)
  • Heritage tomato salad, basil leaves, crisp garlic, black olives and basil emulsion (GF) (V)
  • Prawn and 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)
  • Chive and potato gratin, parmesan, creamy béchamel sauce (GF on req.) (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 and sage​​ (GF) (V)
A $99 travel & booking fee applies which includes one chef
Wait staff prices start at $160 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

Location