GROUP BOOKING DELUXE BANQUET | SHARE STYLE | 99pp ENTRÉE BYRON BAY BUFFALO BURRATA (V) yellow teardrop tomato, zucchini, 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 (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) confit garlic, parmesan, fior di latte, rosemary, parsley ENTRÉE BYRON BAY BUFFALO BURRATA (V) yellow teardrop tomato, zucchini, 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 onion, crispy kale, porcini emulsion, red wine jus CORAL COAST BARRAMUNDI (GF, DF) burnt heirloom cherry tomato, saffron, harissa, green olive, capers ON THE SIDE TWICE COOKED CRISPY POTATO (GF, DF) cooked in wagyu fat, garlic, chilli, rosemary BROCCOLINI (V, GF, DF) aleppo pepper, lemon vinaigrette, puffed wild rice DESSERT WILD FOREST Veliche Belgium milk chocolate cremeux, chocolate sponge cake, cherry compote
