We specialise in functions including weddings, birthday’s and special occasions. For exclusivity of the venue where groups are less than 60 people a venue hire fee is applicable. Should you have any special dietary requirements or requests please feel free to contact our executive chef Shane Sauvage who will attend to your individual needs.

Festive  Menu



Baby marrow carpaccio:
Thin Slices of Baby marrow dressed with lemon , chili , olive oil & coriander seed
dusted with cheese and oven baked.


Basil & port livers:
Chicken livers pan fried with onions ,black pepper and garlic doused with ruby port &
bound with fresh cream and flavored with fresh basil.


Thai style butter nut soup;
Rich butter nut soup with a light green curry flavour infused with lemongrass , ginger
& basil bound with coconut cream and dusted with cashew nuts.


Main course


Santorini Chicken:
Tender chicken breast pan fried with mixed pepper corns doused with Sambuca then
poached with cream and flavored with whole peeled and oregano.


Beef and mushroom Pastry:
Strips of mature beef rump pan fried in butter with mushrooms , red onions , garlic & basil .
Flamed in port bound with cream and wrapped in phyllo pastry with cheese & baked till golden.


Catch of the day:
Fresh fish oven baked in white wine, whole peeled tomato, capers, olives, fresh herbs




Danish vanilla or Duo of fruit sorbet.