Fire & Feast

The heady mix of garden perfumes mingle with smoky deliciousness. We love the magic of eating outdoors, a treasured Australian tradition that definitely doesn’t have to be a style free zone. Embrace the romance of under the stars dining and bring a fresh touch to your celebration with our perfectly designed menus, from a sizzling gourmet BBQ, to a pizza party or the wild romance of wood roasted suckling pig. For a more elegant mood ditch the plastic utensils and floppy paper plates; introduce some china and linen or we can arrange an eco package of gorgeous bamboo plates and sustainable wooden cutlery, team this with a well stocked bar, great staff and killer music for an awesome night. With the setting sun, sip champagne as the smoke dances skywards, savour sizzling tasty morsels, light the fire pit and enjoy the happy hum of contented guests.

 

Gourmet BBQ

In the best aussie tradition, a sizzling bbq with all the favourites…

- steak sangas; marinated rib-eye popped in a bap, caramelised onion, aioli, buttercrunch lettuce, swiss cheese, heirloom tomato

- baby pork & veal sausages with sage garlic & lemon

- lemon, garlic and thyme chicken sticks, rocket mayo

- balinese chicken satay kebabs, lime peanut, coriander

- fresh local prawns marinated in garlic, lemon, chilli, herbs

- quick fry thai squid, tossed in soy, chilli, lime, coriander, ginger

- bbq barramundi or snapper skewers, dill & lemon tartare

- haloumi, zucchini & lemon rosemary skewers

- polenta, cherry tomato & capsicum skewers

 

served with

shoestring fries or classic potato salad, creamy horseradish dressing

chargrilled hot buttered corn in the husk

red slaw or country garden salad

mustards & sauces; tomato, our own southwest smokey bbq, mayonnaise

 

Pizza Party

 

Our homemade pizza dough with a roasted tomato base & your choice of….

•    potato, rosemary, onion, parmesan

•    margarita; basil, semi dried tomatoes, boconccini

•    pepperoni, chorizo, bacon, beef, bbq sauce

•    bangalow ham, pineapple, sage & lavender

•    lemon thyme chicken, mushroom, sour cream

•    extra add ons- olives, extra parmesan, salt, pepper, chilli, crispy garlic, parsley, chives

Served with a salad of wild rocket, parmesan shavings, toasted pinenuts

 

A suckling Pig Feast

 

Suckling Pig on a Spit, rosemary brushes, white peppercorns, buerre noisette, crackle crumble

Pink cabbage, cardamom, apple & sage

Foragers beets; roast baby beets, blood orange, sorrel, maple walnuts, mascarpone

Wild greens, balsamic dressed

 

 

 

 

 

Sarah DeNardi