Starting from $85 per person for 3 courses* (minimum 2 people). Chef Mark will provide a tailored dining experience for your event taking account of your needs and dietary requirements.

SAMPLE MENU

Appetizer

Shrimp on brioche with romesco pepper sauce

Salad

Arugula with pickled shallots, raisins, crispy fava beans, parmesan and citrus vinaigrette

Short rib

served with roasted fingerlings, asparagus and red wine sauce

Dessert

Apples and caramel

Book Your Private Dining Experience

Experience one of Chef Mark’s seasonally changing tasting menus. These fine dining offerings focus on using the best seasonal produce and begin with 2-3 appetizers, a first course, entree and dessert. 

As summer draws to a close, fall opens us up to a whole range of new ingredients that offer warmth and comfort in every bite. This menu to mark the changing of the seasons aims to emphasis everything that this season of mists and mellow fruitfulness offers, with its harvest bounties. 

Fall menu ($150/person)

Appetizers

Celeriac veloute with vegetable macedoine

Citrus cured salmon with smoked cream and roe

Salad

Beet salad with goat cheese mousse and carraway

Pasta

Chicken and chestnut tortelli with sage brown butter

Seafood

Poached shrimp with coconut bisque, butternut squash and saffron rice

Meat

Beef bavette with horseradish cream, caramelized onion, pickled maitake and ramp infused pommes puree

Dessert

Mont Blanc - black pepper infused meringue with chestnuts and chocolate

Alternatively, enquire about a personalised tasting menu  developed for your special event.

Reserve Your Seat at the Chef’s Table

If you are looking for something less formal for your event, Chef Mark also offers a small plate service starting from $65 per person** (minimum 4 people). Choose from our seasonally rotating selection of  small plates, with options for all tastes. Select as little as five different dishes or as many as you wish from our current menu, or if you are not seeing what you are looking for contact us to devise a tailored small plate offering for your event.

Cold 

Smoked salmon pearls with a mustard dill sauce

Beet and celeriac tartlett

Wagyu beef croustade

Vegetable 

Salt baked kohlrabi with egg yolk and winter truffle

Blistered leeks with green romesco sauce

Asparagus with spruce and yogurt

Fish

Seared scallop with saffron sauce

Cod and fennel mousse with pea puree on seasoned mashed potato cake

Smelt with fermented asparagus remoulade

Meat

Slow cooked pork belly with birch syrup glaze

Arancini with Nduja sausage and Tallegio

Grilled chicken with black garlic molasses

Desserts

White chocolate pannacotta with berry coulis

Creme brulee

Strawberry aebelskiver 

*minimum charge of $350 per group

** Starting price includes 1 plate from each section. Menu may change due to availability. Please note that this experience consists of a selection of small plates and canapes.

Arrange Your Small Plate Meal