Create an a la carte dining experience from the following wonderful array of entree, main and dessert options, a splendid array of local dishes which feature the freshest produce available in the Yarra Valley.

Entree

• Potato and leek soup with basil oil and smoked salmon ribbon sandwich
• Butternut pumpkin soup with sage and the dairy's goat's curd
• Duckling consomme, assorted mushrooms with duck pate choux balls
• Whole grilled prawns, avocado salsa, ruby grapefruit, almond and watercress salad
• Double smoked salmon tart, salmon rillette, cauliflower cream and chive oil
• Salad of blue swimmer crab, shaved fennel, lime, chilli and coriander
• Crispy pork belly, egg noodle salad, green paw paw, coriander, cashews, orange and soy dressing
• Goat's cheese souffle, sweet pepper marmalade, crisp pancetta, tomato and chive butter
• Pressed duck terrine, cherry Cumberland, green leaves and Dijon baguette crisps
• Grilled sea scallops, green pea puree, pancetta with apple and shallot salad
• Prosciutto ham with tzatziki, kalamata olives tomato salad and warm Turkish bread
• Chilled prawns with avocado, snow pea, leaves and gazpacho dressing
• Pumpkin ravioli with baby leaf spinach and nutmeg butter
• Crisp fried quail, petite Asian salad and nam jim
• Char grilled chicken tenderloins, potato salad salsa rossa and black olive tapenade

Main

• Roast fillet of beef, mushroom gruyere glaze, pumpkin and caramelised onion gratin and celeriac puree
• Slow cooked beef cheeks in red wine, horseradish mash and baby vegetables
• Grilled porterhouse steak, green beans, baked polenta, cherry tomatoes and salsa verde
• Roast rib of beef, Yorkshire pudding, chervil carrots and baby leeks
• Lamb rump, artichokes, peas, broad beans, mint and prosciutto
• Roast lamb rack, potato and rosemary galette with spinach cream, confit tomato and olives
• Breast of chicken, goat's cheese filling, broccolini, kalamata olives, prosciutto and lemon
• Ballontine of chicken, sage colcannon, pancetta and petite vegetables
• Grilled duck breast with crisp leg, Chinese broccoli, shitake and black bean broth
• Roast pork rack, puy lentils, roast parsnip, pear and spiced red wine
• Pan seared veal escolapes with truffle mash, green beans, button mushrooms and lemon
• Pan seared salmon fillet, crushed potatoes garlic prawns and crustacean oil
• Pan fried barramundi, braised fennel, kipfler potatoes, tomato chilli jam
• Grilled swordfish, potato salad, cucumber, rocket egg and caper dressing
• Spinach and ricotta cannelloni, cherry tomato coulis, basil oil, rocket and Persian fetta

Dessert

• Soft centred chocolate pudding, pistachio nut ice cream and honeycomb
• Apple tart tatin, cinnamon ice cream and hazelnut caramel
• Soft shell meringue, passion fruit curd, Yarra Valley double cream
• Valrohna chocolate tart with confit orange
• Baked cheese cake, vanilla cream, crisp sesame tuille and mixed berry compote
• Bittersweet chocolate souffle cake, chocolate sauce and vanilla bean ice cream
• Lime brulee tart, citrus compote and lemon crisp
• Apricot frangipane tart with hazelnut cream
• Honey and lavender pannacotta, caramel and seasonal berries
• Passionfruit parfait, vanilla sauce, mango and mint compote
• Cinnamon apple and raisin crumble, amaretto ice cream, apple crisps
• White chocolate macadamia parfait, sour cherries and cinnamon star
• Jaffa chocolate terrine with vanilla anglaise and citrus compote
• Brownie cheese cake, sour cherry compote and vanilla ice cream
• Paris breast, hazelnut cream and caramel sauce
• Freshly brewed coffee and tea served with petit fours

Additional selections and supplements

Sides

• Steamed green vegetables
• Rocket, pear and parmesan salad
• Rosemary and garlic roasted potatoes
• Fries

$8 per dish (recommended 2 per table)

Supplements

• Fish and chips
• Salt and pepper calamari with rocket (1 serve)
• Asian noodles with chicken
• Confit duck leg

$6.50 per person

• Oysters on Ice

$12 per person (based on 3 pieces)

• King Prawns

$12 per person (based on 3 pieces)

Platters

• Yarra Valley antipasto platter
• Mesai of dips and Turkish breads
• Regional cheese platter
• Fresh fruit platter

$50 per platter (based on 10 serving portions)

Entertainer Meals

• Main course and softdrink

$30 per person

Children's Meal

• Main course, dessert & softdrink

$30 per person (3 - 12 years)