Event Menus

COMPLIMENTARY COCKTAIL Persian Rose // Rosewater & Pomegranate champagne cocktail NAAN-O-PANEER (bread & cheese) Maast O Khiar // Yoghurt, Cucumber & Mint dip with rose petals Marinated Persian Fetta // Sheeps Fetta in olive oil with aromats Naan Barbari // Persian Flatbread MEZZE (shared plates) Baghala Ghatogh // Broad Beans with Garlic, Dill & Eggs Kuku Sabzi // Herb Frittata Kotlet // Spiced Beef & Potato Cakes Bademjan // Chargrilled Eggplant with Saffron Yoghurt Khoresh-e-Fesenjan // Chicken, Walnut & Pomegranate Stew Tagdig // "Bottom of the Pot" Golden Rice Morassa Polow // Bejewelled Rice Shirazi Salad // A popular fresh cucumber & tomato salad SHIRINI-O-CHAI (sweets & tea) Baklava // Persian version using almonds & pistachio Sheer Berenj // Rice pudding Pashmak // Persian hand-spun fairy floss Persian Black Tea // Black tea with cardamom, blood orange & rose petals from Tea Potion *SUBJECT TO CHANGE WITHOUT NOTICE
DRINK ME  Complementary glass of Champagne QUEENS POTION //  Black tea blended with cornflowers, safflowers & strawberry from Tea Potion. ICED GREEN CATERPILLAR //  Green tea with apricot and peach from Tea Potion served on ice. EAT ME  WHITE RABBIT SALAD // Roast baby carrot with haloumi rabbits & herb salad FLAMINGOS ON THE CROQUET LAWN // Watermelon, cucumber & fetta salad THE CHESHIRE CAT & THE SHRINKING MUSHROOMS // Welsh rarebit made with Cheshire cheese topped with roast mushrooms. THE POCKETWATCH // Herb, Artichoke & Cheddar Charlotte HUMPTY DUMPTY FELL OFF THE WALL // Scrambled eggs MAD HATTERS MAD CUPCAKES // Savoury lime mini cupcakes topped with kewpie mayonnaise & lime cured smoked salmon QUEEN OF HEARTS TARTS // Strawberry jam tarts DOWN THE RABBIT HOLE // Doughnut holes with lemon curd MAD HATTERS TEA CAKES // Earl grey tea cakes with rosewater icing MARCH HARES CAKES // Carrot cake with burnt butter icing THE SMOKING CATERPILLAR // Thai smoked coconut custard topped with fresh fruit EAT ME TEA // Chai shortbread
COMPLEMENTARY COCKTAIL Earl Grey French 75 // A twist on the classic champagne cocktail with Earl Grey infused gin & honey syrup CHARCUTERIE Duck & Pork Terrine Chicken liver pâté cornettes Jamon ser Mon Perre Brie paired with cornichons, dijon, garlic infused olive oil, crudités & olive baguette L'AMUSE-BOUCHE la crème de truffe // Truffle infused custard Jardin escargot // Snails baked in compounded butter served on parmesan soil L'ENTRÉE Mousseline de coquilles St Jacques bisque crevette // Scallop & flathead mousseline with a prawn and verjuice bisque Pumpkin sourdough & baguette with handchurned butter LE PLAT PRINCIPLE Poitrine de porc en feuille de brick // Pork Belly in Brik pastry served with olive & fig tapenade LA SALADE Ragoût de légumes d'été à la vanille Beurre Blanc // a warm vegetable salad with a vanilla & thyme butter sauce LE FROMAGE Sablés de poivre noir, pistache et pâte de poire // vintage cheddar served with Celeriac Remoulade, Pepper Shortbread, pistachio butter and Pear paste LE DESSERT Mousse au chocolat avec de la gelée d'orange // Chocolate Mousse, Orange Jelly, sable crumb & warm caramel chocolate sauce with Madelines.
PIE PARTY LUNCH MENU SAVOURY PIES Chicken, Grape & Champagne pot pie Lamb & Ale pot pie Indian Potato pie Scandanavian Mushroom pie Spanakopita Sardinian Honey & Cheese pie SIDES & CONDIMENTS Pickled Corn Relish Tomato & Onion Relish Homemade Ketchup Cumquat Atchar Kewpie Slaw Broccoli Salad Smashed Peas SWEET PIES Key Lime pie Cherry pie Crack pie Rhubarb & Raspberry pie pops Cumquat Shaker pie Pear & Blackberry Crostata Lemon Meringue pie BEVERAGES Strawberry Cream Pie Iced Tea Almond Milk Iced Coffee *Subject to change without notice.
DEEP SOUTH MENU COMPLEMENTARY COCKTAIL Ramos Gin Fizz // invented in New Orleans in 1888 SHARED PLATTER Pimento Cheese // capsicum cheese spread sometimes referred to as ‘the pâté of the south’ served with saltines. Boudin // homemade pork sausage (Pronounced BOO-dahn) Pickled watermelon rind // A sweet & smokey habanero infused pickle. Babettas bread and butter pickles // a tumeric infused pickled cucumber from a Louisianan mama. Cajun Cracklin’ // Fried pork rinds. Oyster Po’ Boy // The classic Louisianan sub sandwich. SALAD Shrimp Remoulade // A rural Créole version of this classic prawn dish served as a salad. ENTREE Cajun Alligator // Sweet potato & green tomato salsa with North Queensland crocodile. MAIN Fried Chicken & Andouille Gumbo // A soupy stew with a Cajun roux base with homemade andouille sausage and fresh okra. Prejean’s Potato Salad // this can be mixed into your gumbo to cool and to add a creamy element. DESSERT Pecan Pie // a southern delight, a classic version with cream cheese pastry. NOLA coffee // French coffee blended with roasted chicory. *subject to change without notice
COMPLEMENTARY COCKTAIL Guava Sangria SWEET TREATS Buñuelos con Cajeta // Sweet fritters with Caramel made with goats milk served with grilled piña! Empanadas // Sweet Hand Pies filled with apricot jalapeño jam and cream cheese Conchas // Sweet Bread Marranitos or "little pigs" // Lightly spiced pig-shaped cookies Tres Leches // Three milk cake topped with coconut and fresh fruit SAVOURY TREATS Molletes // Toasted bread roll topped with black beans, cheese and picca de gallo Breakfast Taco // Corn tortilla with scrambled egg, potato and fried chorizo Molotes // Oaxacan masa empanada filled with pork pibil and pickled onion Chilaquiles // Tortillas cooked in salsa verde and topped with queso fresco Tamales // Steamed masa parcels filled with chicken tinga DRINKS Agua Fresca de Pepino // Cucumber water with lime Champurrado // Hot Chocolate thickened with masa Continue reading MENU // Mexi-Brunch
IZAKAYA MENU COMPLEMENTARY COCKTAIL Umeshu Cooler // Umeshu (plum wine) is a Japanese liqueur that is made from unripe Ume fruit that is steeped in Shochu and sugar. OTSUMAME // DRINKING FOOD Eggplant & Miso dip Senbai // Rice crackers Edamame // Charred soy beans with black bean & orange Tsukune // Chicken meatballs in yakitori sauce IPPON // A DISH, A COURSE, A GEM, AN ARTICLE OF BEAUTY Rafute // Okinawan braised Pork Belly Onigiri // Tuna filled rice balls Gyoza // Two types of pot-sticker dumplings - vegetable and chicken Chūna Takaki // Seared tuna Gyu Nigiri // Hand-pressed sesame rice topped with Miso-cured beef Tempura // Popcorn prawns in a lemon dressing Sunomono // Cucumber & wakame salad Hiyayakko // Cold dressed tofu Udon // Broth with noodles & vegetables DEZĀTO // DESSERT Imo yokan // sweet potato jelly Nashi // Japanese pear poached in sake with lemon sorbet sauce and matcha cookie crumbs Sencha // Japanese Green tea