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ENTRÉES
MAINS
DESSERT

Sample Menu

The Chef designs a bespoke menu for your event, using seasonal produce from across the Central West region. Please contact Richard to discuss your event.

ENTRÉES

Wild nettle ravioli, filled with ricotta and local warrigal greens, parmigiano reggiano and crisp nettle leaves.

$0.000.00 AUD

Hand cut Hereford beef tartare, truffled mayo, powdered wild pine mushrooms, fresh chives and Farmer Doug’s otway gold potato crisps.

$0.000.00 AUD

Roulade of boneless rainbow trout, wilted iceberg, horseradish cream, burnt butter, capers and fresh lemon.

$0.000.00 AUD

Cowra lamb neck fillet braised with chardonnay and wild rivermint, fennel confit and sweet peas.

$0.000.00 AUD

MAINS

Pumpkin and fontina cannelloni, crispy sage, beurre noisette, pistachio and amaretti crumb.

$0.000.00 AUD

Wild weed farfalle pasta, blonde ragu of farmed rabbit, parmigiano reggiano, torn green olives and fresh oregano.

$0.000.00 AUD

Breakout River oyster blade beef steaks braised in local cool climate shiraz, creamed swedes, Mountain Miso roasted baby carrots, buckwheat and hazelnut ragu.

$0.000.00 AUD

Duck a l’Orange - pan roasted breast and slow-cooked leg of locally farmed ducks, Narromine oranges, braised bitter leaves and Grand Marnier sauce.

$0.000.00 AUD

Hand-rolled pici pasta, Mandagery Creek venison and tomato ragu, fresh marjoram and Cured pancetta.

$0.000.00 AUD

DESSERT

Classic tiramisu with savoiardi biscuits, fresh mascarpone, espresso and marsala wine.

$0.000.00 AUD

Puff pastry mille feuille of Rosnay dried organic figs macerated in port wine, chantilly cream and crushed pistachio.

$0.000.00 AUD

Origin chocolate ganache tart, Thornbrook anjou pears poached in Cargo Road Zinfandel, and lavender creme fraiche.

$0.000.00 AUD

Persimmon, polenta and pinot gris syrup cake with Spilt Milk orange sorbet.

$0.000.00 AUD