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A place setting with a fern leaf on the plate and a round kraft place card on a birch holder

Everything cooked on site, by our own kitchen.

From the season's produce, with menus set with you at a tasting and dietary needs handled course by course.

Our own kitchen cooks every meal, from canapés to the late supper, so there is no outside catering.

The chefs cook from what is good that month, much of it from the walled garden and the farms along the valley road. Menus below are samples: yours is written with you.

Cakes, sweets and a coffee cart are welcome from your own suppliers, and the kitchen will plate and serve the cake for you.

Sample menus

A taste of a summer wedding. Every dish can be adjusted for dietary needs.

Canapés

Four to six pieces each, passed on the lawn.

  • Smoked trout on rye with crème fraîche and dill
  • Heirloom tomato tartlet with whipped goat’s curd
  • Lamb kofta with mint yoghurt
  • Charred corn fritter with lime and chilli salt
  • Beetroot cured salmon on a potato rösti

Dinner

Shared down the table, or plated.

  • Burrata with roast stone fruit and basil
  • Slow roast lamb shoulder with rosemary and garlic, carved at the table
  • Whole roast barramundi with brown butter and capers
  • Garden greens with herbs from the walled garden
  • Crushed potatoes with salsa verde

Late supper

Served an hour or so before the music ends.

  • Pulled pork rolls with apple slaw
  • Toasted cheese with the kitchen’s own chutney
  • Fries in paper cones with rosemary salt
  • Mushroom and thyme pies for the vegetarians
A single canape of cured salmon and dill on dark rye, seen from above
Canapés on the lawnFrom the kitchen
Blush roses and baby's breath in glass bottles on a dressed table before a slatted timber wall
Tables laid for dinnerThe hall

Tastings

Menus are set with you at a tasting, held about four months before the day, for the two of you and up to two guests. You taste the dishes you are considering, choose the wines, and settle the timings with the head chef.

Dietary needs

Dietary needs are handled course by course. Tell us each guest's needs with your final numbers and the chefs plan a matching plate for every course: vegetarian, vegan, gluten free, dairy free, nut free, or whatever a guest needs.

Drinks and the bar

Our own bar team runs the bar all evening. You choose the wines, beers and soft drinks at your tasting, then decide between a set drinks list, a bar tab, or a mix of the two. In summer there is an outdoor bar by the hall doors. Guests may not bring their own drinks.

Cake and coffee

Cakes, sweets and a coffee cart are welcome from your own suppliers, and the kitchen will plate and serve the cake for you. The kitchen serves dinner at the time you agree and holds it for up to half an hour if speeches or photographs run late.

A glass of red wine on an outdoor timber table at dusk, with festoon lights glowing along the rail behind

Shared down the middle of the table, or plated, as you like.

Long tables

Event menus

For day meetings, parties, a summer Christmas and New Year's Eve. Like the wedding menus, these are samples, written with you for your own event.

Day meeting

For corporate day meetings, 8:30 am to 5 pm.

  • Arrival coffee, tea and something warm from the oven
  • Morning break fruit, yoghurt and banana bread
  • Working lunch shared salads, a roast and bread at long tables
  • Afternoon tea cake, cheese and fresh coffee

Cocktail party

Canapés all evening, for launches and parties.

  • Oysters with finger lime
  • Prawn rolls with lemon mayonnaise
  • Crisp pork belly with apple and fennel
  • Mushroom arancini with truffle salt
  • Mini pavlovas with passionfruit

Summer Christmas long lunch

Laid down the table on the lawn or in the hall.

  • Cold king prawns with marie rose and lemon
  • Glazed ham carved at the table
  • Roast chicken with herbs and stuffing
  • Potato salad and greens from the garden
  • Pavlova with mango, berries and cream

New Year's Eve late supper

Served after midnight for the dancers.

  • Bacon and egg rolls with relish
  • Toasted sandwiches ham, cheese and mustard
  • Hot chips with aioli
  • Doughnuts with cinnamon sugar
A sunny table with fresh fruit, orange juice and small plates on timber
Cappuccinos and slices of cake on a round timber table
A layered naked cake with cream, berries and edible flowers beside a jar of eucalyptus in window light
A row of tulip glasses with amber drinks catching the light on a dark bar
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