Cocktail Menu
(Price includes 10 items from the selection below, plus Cheese or Dessert)
Seafood
|
Thai fish cakes with cucumber and house chili sauce |
Popcorn prawn |
Orecchiette marinara |
Seared scallop with cauliflower cream and crisp pancetta |
Freshly shucked Sydney rock oyster with ponzu dressing |
Smoked salmon on crisp potatoes and dill aioli |
Spanner crab and pumpkin tartlet with baby coriander |
Assorted sushi and California rolls |
Vegetarian |
Lebanese pide with cheese, tomato and onion |
Vegetable biryani |
Spinach and feta cigars with gazpacho dressing |
Bell pepper, mushroom and feta pizette |
Porcini mushroom and pea arancini with tomato aioli |
BBQ polenta, parmesan and pesto |
Zucchini flower filled with ricotta and mustard cress |
Vegetable Samosa with mint and chili raita |
Spinach, artichoke and feta tart |
Assorted sushi and California rolls |
Meat |
Chicken katsu, cabbage and gochujang slider |
Salt and pepper quail tulip |
Garlic and rosemary roasted lamb shoulder and onion jam slider |
Chicken biryani |
Beef tartare on crouton |
Peking Duck Pancakes with Hoisin Sauce |
Roast pork and coriander slider |
Roast peppered beef with seeded mustard on crouton |
Chicken chorizo and black olive pizette |
Tandoori chicken pieces with yoghurt raita |
Afterwards |
Cheese |
Display with fresh fruit, nuts and crackers |
OR |
One of the following desserts: |
Mixed mini gelato cones |
Lemon meringue tarts |
Mini lamingtons |
Vanilla Crème brulee |
Chocolate and vanilla profiteroles |
Coffee & Tea |
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Our Team

Restaurant Manager
Robert Lemonjian
Executive Chef
Marco Bonanni
Functions & Events
Beverley Hollas-Clayton