Menu Overview
2026 Main Course Decisions
With an aim to selecting harmoniously between the cocktail and dinner hour; balance your favourites with those of the guests. Pair entrees with sides.
Service Style Considerations
Salad Course
A recommended option for a deliciously practical interlude as guests take their seats, providing a plated seasonal salad to tantalize the senses to make allowance for some of the formalities to occur - speeches, first dance, toasts etc.
Buffet
Beautiful decorated and serviced tablescapes, with friendly and uniformed staff there to serve, carve and answer questions about the food. Food is kept hot and visually appealing throughout, with guests encouraged to go at their own pace.
Family Style
Food plattered and delivered to tables for guests to self serve, making for an intimate and interactive shared experience.
Plated Service
Composed plates; elegant and balanced, makes for the richest near-restaurant experience. Multiple courses encouraged.
Station Service
Dynamic chef-manned mini open kitchens with food finished and plated to order. Brings the theatre of the kitchen to the guests, allowing for a fluid less formal approach to dining.
From The Grills
(v for vegan, V for vegetarian, gf for gluten free, lf for lactose free, nf for nut free) Asterix (*) denotes best sellers
Smoked Beef Brisket* (nf, gf, lf)
Smoked on aromatic fruitwoods for 18 hours, our signature wedding protein is deeply flavoured, perfectly cooked and universally loved.
Hot Smoked Salmon (nf, gf, lf)
Sustainable and organic; gently brined and lightly smoked with fruit woods, glazed with maple butter
Picanha Asada (nf, gf, lf)
Specialty cut, seared over hardwood coals, cooked to medium, served with chimichurri. Supremely satisfying steak.
Baked Black Cod (nf, lf)
Buttery, sustainable sablefish marinated in Saikyo miso, sake and mirin
Porchetta (nf, gf, lf)
Roulade of stuffed pork belly, loaded with aromatic Tuscan herbs and blessed with crispy skin. Celebratory.
Cornell Chicken* (nf, gf, lf)
Festive and memorable higher welfare chicken with incredible succulence; grilled over white hot lumpwood charcoal, crispy skinned, moist and heavenly flavor.
Marrakesh Market Halibut* (nf, gf, lf)
Punchy pairing of red pepper chermoula and sweet caramelized vidalias
Grilled Leg of Lamb* (lf, gf)
Tender and sweet, smokey and plump. Accompanied with Arabic flatbreads and sauces
Sides
(v for vegan, V for vegetarian, gf for gluten free, lf for lactose free, nf for nut free) Asterix (*) denotes best sellers
Roasted Vegetable Platter* (v, gf, nf, lf)
Our signature side: local organic seasonal vegetables cooked in a variety of ways: smoked and grilled over aromatic hardwoods, poached and served raw - each component treated and dressed individually; heirloom carrots, ribboned zucchini, rescoldo peppers, Japanese yams, heirloom burnt tomatoes, caramelised cippolini onions, golden and red beetroot, smoked and blistered cauliflower, grilled broccolini. A celebration of the garden.
Roasted Fingerling Salad (v, gf, nf, lf)
Heirloom potatoes with fruity EVOO, colorful grilled peppers, parsley and pecorino
Gourmet Mac & Cheese* (V, nf)
Old School done right: decadent double cream redux, 4 way cheesefest, garlic panko. Guaranteed crowd favorite. (*gf available)
Potatoes Dominoes* (V, gf, nf)
Paper thin russet potatoes shingle stacked and roasted in clarified butter. Simultaneously crispy and unctuous
Roasted Eggplant Salad* (v, gf, nf)
Extravagantly colorful and flavorful dish, useful as a vegetarian entreé, with chermoula spiced eggplant nestled in an abundantly herbaceous grain salad, with pomegranates, toasted almonds and a labnah dressing
Sweet Potato Dauphinoise* (V, gf, nf, lf)
Gratinated sweet potatoes, layered with sage cream, garlic and taleggio
Asparagus, Artichoke and Heirloom Tomatoes (v, gf, nf, lf)
Salad with black kalamata olives, watercress and dressed in a white balsamic vinaigrette
Mexican Street Corn Succotash* (V, gf, nf)
Colorful cold grilled corn salad, with zucchini, bell peppers, mint, cilantro, cotija, Aleppo pepper and lime juice
Chargrilled Broccoli and Cauliflower Salad (v, gf, lf nf)
served with baby spinach, heirloom cherry tomatoes, roasted garlic, capers & dill and a coarse grained mustard dressing
Asparagus, Zucchini and Halloumi (v, gf, nf, lf)
heirloom cherry tomatoes, rocket leaves and a garlic basil dressing
Farro Fattoush Salad (V, nf)
Ancient grain, ripe heirloom tomatoes, cucumbers, parsley and mint salad with toasted pita and feta cheese, with a bracing citrusy garlic vinaigrette
Grilled Orange and Beetroot Salad (v, gf, lf, nf)
grilled halloumi, watercress and lambs lettuce, dressed with local honey vinaigrette
Wild Mushroom & Grilled Sunchokes (v, gf, nf, lf)
Tuscan kale, farro, champagne vinegar dressing
Summer Ratatouille Stack (v, gf, nf, lf)
Colourful and fresh yellow and green zucchini, peppers and tomatoes in a herbed tomato base
French Bean Salad (v, gf, lf)
French beans and mangetout with hazelnut and orange