GROUP BOOKING DELUXE BANQUET | SHARE STYLE | 99pp ENTRÉE BYRON BAY BUFFALO BURRATA (V) black russian tomato, yellow peach, chilli and saffron oil, olive dust, melba sourdough toast HIRAMASA KINGFISH CEVICHE (DF) pickled jalapeño, pomegranate, aji amarillo citrus dressing MAIN ORGANIC MIDDLE EASTERN LEMON CHICKEN (GF, DF) zhoug, toum, coriander and herb salad ROAST LAMB SHOULDER (GF) garlic, oregano, cucumber raita, burnt lemon ON THE SIDE TWICE COOKED CRISPY POTATO (V, GF, DF) cooked in wagyu fat, garlic, chilli, rosemary ASSORTED LOCAL LETTUCE (V, GF, DF) pomegranate, watermelon radish, cucumber, chive, lime honey pepper dressing DESSERT LEMON MYRTLE PANNA COTTA lemon myrtle and buttermilk panna cotta, rhubarb, plougastel biscuit
GROUP BOOKING PREMIUM BANQUET | SHARE STYLE | 129pp TO START TRUFFLE GARLIC PIZZA BREAD (V) white truffle oil, garlic, parmesan ENTRÉE BYRON BAY BUFFALO BURRATA (V) black russian tomato, yellow peach, chilli and saffron oil, olive dust, melba sourdough toast HIRAMASA KINGFISH CEVICHE (DF) pickled jalapeño, pomegranate, aji amarillo citrus dressing SEARED WAGYU BEEF CARPACCIO smoked enoki mushroom, ponzu jelly, spanish onion, shiso MAIN WAGYU BEEN RUMP CAP MB8+ (GF, DF) full blood/jack's creek, pickled eschalot, crispy kale, porcini emulsion, red wine jus QLD RED SNAPPER (GF, DF) burnt heirloom cherry tomato, saffron, harissa, green olive, capers ON THE SIDE TWICE COOKED CRISPY POTATO (V, GF, DF) garlic, chilli, rosemary BROCCOLINI (V, GF, DF) aleppo pepper, lemon vinaigrette, puffed wild rice DESSERT TRIPLE TEXTURED CHOCOLATE PAVE single origin chocolate mousse, pistachio, feuilletine, salted caramel
