Seasonal dinners

Paul has designed the menu for sharing. The dish you choose from the menu is cooked specifically for you, served to your hideaway because it’s your private dining experience! 

Canapé’s 

Every meal begins with a freshly prepared entrée, inspired by what’s growing in the garden or a fabulous find at one of the farm gate stalls.  Lisa brings these when she sets up your dinner table.

Mains – are cooked to share, please select one that you will both enjoy. 

Each menu choice is a little dinner party of its own complete with accompaniments. 

a bowl from the sea

A selection of fresh seafood, cooked simply served in a large bowl with light saffron infused bisque, accompanied with crunchy bread and green salad.

a platter from the paddock

Beef fillet roasted to perfection, rested on a pepperonata.  Served with a garden salad, potatoes and a green peppercorn sauce.

inspired by a summer in Greece

Enjoy this plump succulent, deliciously lemony free range organic chook served with an authentic Greek salad & lemon potatoes.

a selection of superb curries to satisfy all our vegetarian guests  

Indian, Malaysian & Thai inspired curries served with rice, condiments and roti.  Should one of you be a meat eater we can include a meat curry in the mix. 

Dessert platter is served to share and left with you to while away the evening by candle light.  Please select a dessert that you both will enjoy.

Crushed Sunny Ridge strawberries, fresh mint and refreshing mango semifreddo.

Summer Pavlova in traditional dress.

Swoon to chocolate:  Decadent, rich, luscious chocolate brownies deconstructed!

Dinner is $150 per couple. 

Choose a main dish & a dessert, (or cheese platter) you would love to share.

Must be ordered at least 48 hours in advance by email.

Chef’s Dinner $120 per couple. 

(Choosing to have whatever Chef is preparing for the night)

Must be ordered at least 48 hours in advance by email.

big blue kitchen board                                             $100.00  

Call it antipasto, meze or just the kitchen board. A simple way of dining in, when you don’t want the fuss of service.  Paul puts together a glorious selection of local produce in a delicious informal way. Delivered to your hideaway.  Kitchen board is collected in the morning when your breakfast tray is delivered.  Private and delicious.

Cheese platter                                                           $35.00  

A superb selection of local and international cheese with homemade quince paste.  This can be served instead of dessert or ordered on its own.       

All specific dietary requirements can be catered for in each dish. This menu is subject to change in line with produce availability.