Join us for the race that stops the nation! Enjoy a glass of Laurent Perrier Champagne and a shared charcuterie to start, followed by a three course choice menu from Executive Chef Logan Campbell at $165 per person. Watch the race on the big screen. Amazing prizes to be won.

Regatta_June_NB-26.JPG

MENU

Shared charcuterie for each table to start
3 course choice of 4 options 

ENTREE

Oysters with lemon verbena & cranberry granita
Yabbie salad, toasted walnuts, wasabi leaf, pear, pecorino
Torn buffalo mozzarella, caramelized fig, jamon iberico, nasturtium
Paccheri pasta, Lamb shoulder ragu, salted ricotta

MAINS

Lobster mac & cheese, thyme, lemon, lovage
Pan fried Bass Grouper, confit potato, wild greens, salsa verde, young herbs
Wild fennel pollen risotto, spring peas, sun flower shoots, saba
Wagyu Beef Rump Cap MBS7+, cooked over coal, garlic chives, king brown, baby onions, parsnip puree

DESSERTS

Selection of local and imported cheeses with quince paste & lavosh
Tonka bean crème brulee, macerated raspberries, lemon balm
Death by chocolate, Five textures of chocolate
Passion fruit semifreddo, coconut tuile, salted caramel popcorn