Banquet menus
Our banquet menus are designed for sharing.
If you or your guests have any dietary requirements, please advise us in advance so we can accommodate with care.
TASTE OF BELLEVUE
$85pp
TO START
Wagyu Truffle Croquette
Wasabi Aioli, red shiso
Kingfish Yuzu Ponzu
Lightly spiced, sweet pickled radish, chervil
Petuna Salmon Sashimi
Shallots galangal truffle salsa, sesame crust
Sourdough Country Bread
Sweet butter, sharp olive oil
TO FOLLOW
Bar au Beurre Blanc
Barramundi, fennel, sea herbs
Pork Belly Bites
Sweet spicy ponzu, sesame eggplants
TO FINISH
Lemon Verbena Panna Cotta
Plum and raspberry coulis
Le Classique shared BANQUET MENU
$110 per person
To Start
Wagyu Truffle Croquette
Wasabi Aioli, red shiso
Kingfish Yuzu Ponzu
Lightly spiced, sweet pickled radish, chervil
Potato Pillow
Vietnamese mint, nashi pear
Eel & Foie Gras Tarlets
Yuzu gremolata
Sourdough Country Bread
Sweet butter, sharp olive oil
To Follow
Koji Chicken
Sage crust, pumpkin, currants, white wine jus
Bar au Beurre Blanc
Barramundi, fennel, sea herbs
Pork Belly Bites
Sweet spicy ponzu, sesame eggplants
To Finish
Lemon Verbena Panna Cotta
Plum and raspberry coulis
LE SUPERIEUR SHARED BANQUET MENU
$145 per person
To Start
Wagyu Truffle Corquette
Wasabi Aioli, red shiso
Kingfish Yuzu Ponzu
Lightly spiced, sweet pickled radish, chervil
Tuna Tataki
Nicoise condiments, truffle
Eel & Foie Gras Tarlets
Yuzu gremolata
Sourdough Country Bread
Sweet butter, sharp olive oil
To Follow
Hapuka
cider acidic butter, caramilised eshallot, watercress
Bar au Beurre Blanc
Barramundi, fennel, sea herbs
Pork Belly Bites
Sweet spicy ponzu, sesame eggplants
Rangers Valley Fillet of Beef
Velvet redback potato purée, thyme jus, miso butter
To Finish
Lemon Verbena Panna Cotta
Plum and raspberry coulis
VEGAN(TARIAN) SHARED BANQUET MENU
$100 pp
To Start
Asparagus Velouté
Fresh herbs, toasted briochè
Potato Pillow
Vietnamese mint, nashi pear
Fleurs de Courgette
Sesame velouté, basil, preserved lemon dressing
Petit Tarte of Avocado
Confit tomato, preserved lemon
Petit Pain (Small Bread)
Olive oil and balsamic
To Follow
Cauliflower Dauphinois
Bechamel, mozzarella cheese
Asparagus
Caponata, tomato confit, eggplant relish, hazelnut
To Finish
Coconut Custard
Toasted Macona Almonds with black berry coulis