Private Dining & Events
Our premium dining experiences start at $145 per person for a 3 course menu, with an extra $35pp per extra course.
Depending on the size of your group, additional staff may be required & will be quoted upon booking. Hire equipment such as tables, chairs, linen etc can be organised if needed.
Maximum group size is currently 20 people.
Please note that everything is made in-house using fresh local produce & as such, garnishes/components are subject to change pending on market availability.
Down below are examples of menus from previous seasons & functions.
AUTUMN/WINTER 2022
wagyu bresaola, capocollo, olives, house pickles, balsamic & blood orange glaze, croutons.
chicken raviolo, shitake broth, jerusalem artichoke puree, pickled shimeji, fried enoki.
pearl barley & beetroot risotto, homemade ricotta, confit garlic, nasturtium.
beef cheek, fried polenta, onion puree, baby carrots, jus.
lemon curd & vanilla panncotta millefoglie, preserved strawberries, lemon myrtle ice-cream.
selection of cheeses, apple paste, fruit bread.
Menu served at an intimate 20 person wedding hosted in an Airbnb, Melbourne CBD.
21/22 SUMMER
“Le Snak” - Australian Chedar & French onion, leek powder.
ricotta raviolo, garlic & whey broth, cured egg yolk, peas.
nz ora king salmon, zucchini, bronze fennel, apple cucumber, lemon.
poached strawberries, compressed apple & river mint, lemon myrtle ice-cream.
Menu from a romantic Valentines Day dinner for 2.
AUTUMN 2021
freshly shucked rock oysters, shallot & lemon myrtle confit
wagyu bresaola, capocollo, olives, balsamic & blood orange glaze, focaccia
guanciale, smoked eggplant, pickled mushrooms, fresh fig & shitake broth
poached chicken, cime di rapa, quince romesco, salted grapes & parsley oil
wallaby tail ravioli, parsnip puree, warrigal greens & jus
12 hour apple terrine & vanilla pannacotta millefoglie, fig leaf ice-cream
Menu from a 6 person dinner in Kew.
20/21 SUMMER
wagyu bresaola, capocollo, olives, balsamic & blood orange glaze, focaccia
tomatoes from the garden, pickled apple cucumber, tomato consommé, burrata & basil oil
grilled white zucchini, almond puree, fried capers, homemade ricotta & nasturtium pesto
poached chicken, cavolo nero & pancetta, salted grapes, rye bread sauce
kangaroo, beetroot puree, crisp beetroot leaves, confit shallot, beetroot powder, native herbs & vermouth jus
fresh figs, peach jelly, amaretti, coconut & vanilla custard
Menu from an indulgent 8 person dinner in Northcote.