Share The Love Menu

Shared tables = share the love.

Designed to be enjoyed together, our shared platters turn every table into a celebration. Your wedding is one of those rare moments when everyone you love most in the world is in the same place, and our Share the Love menu is a delicious, social way to honour that. Guests enjoy a variety of dishes, discover new favourites, and enjoy the experience together — creating a warm, family-focused dining moment that’s as much about connection as it is about food. Each platter is thoughtfully crafted by our chefs with fresh, seasonal ingredients and imaginative flavour combinations, allowing you to look after your most loved people with beautiful food they’ll remember.

MAINS

Seared spatchcock w/ thyme, lemon, garlic (gf, df)

Braised beef cheek in merlot jus, salsa verde, smoked heirloom tomatoes (gf,df)

Rosemary n herb-rubbed eye fillet w/ horseradish cream and merlot jus (gf)

Chermoula chicken with sumac yoghurt, cucumber and plum salsa (gf)

Slow-cooked lamb w/ tomato ragu and chimichurri sauce (gf,df)

Steamed John Dory w/ red Malaysian spiced curry and crisp herbs (gf,df)

Herb rubbed chicken supreme w/ porcini jus and parsnip crisps (gf,df)

Crisp duck breast with walnut, sage and port glazed apricots (gf,)

Twice cooked pork belly in apple cider jus (gf, df)

Mulberry cured, hickory-smoked salmon w/ pickled fennel salsa (gf,df)

Spinach and ricotta gnudi, walnuts and figs w/ beurre noisette sauce (v)

Moussaka - wild mushroom, charred capsicum, spinach, tomato basil sauce (v)

Cannelloni, citrus feta, ricotta, w/ basil and roasted tomatoes (gf, v)

Twice cooked pork belly in Thai miso caramel w/Asian greens (gf,df)

SIDES

Moroccan cauliflower salad w/ saffron yoghurt, crispy chickpeas, pine nuts, currants (gf,v)

Fattoush salad with heirloom tomatoes, olives, marinated fetta, cucumber, crispbread w/- lime and sumac dressing (v)

Confit roasted hassle back potatoes (gf,df,v)

Potato dauphinoise (gf,v)

Broccolini and bean citrus salad with ricotta and black sesame (gf,v)

Freekeh, walnut, swiss chard, mushrooms and tahini mascarpone salad (gf,v)

Baked ricotta with Dutch carrots in orange and honey dressing (gf,v)

Crisp mixed green leaf w/- lemon garlic vinaigrette and toasted almonds (gf, df, v)

Nashi pear salad w/ crisp prosciutto, walnuts, goats cheese, beetroot vinaigrette (gf)

Roasted brassica vegetable salad (gf,df,v)

Cinnamon roasted pumpkin with tahini yoghurt, crisp pepitas, chard (gf,v)

Kipfler potato and carrot salad w/ quail egg, capers, chili and spec (gf,df)

DESSERTS

White chocolate, caramel macadamia tart

Lemon tart w/ honey mascarpone

Cinnamon roasted apple w/ caramel glazed peach crumble

White chocolate and raspberry French bread and butter pudding

Tiramisu - savoiardi dipped frangelico cookie w/ espresso and marscapone

Peppermint chocolate terrine w/ strawberry (gf)

Chocolate almond pudding w/ choc sauce and blueberries (gf)

Can be served with fresh cream