BANQUET MENU

$40/head

There is a 4 person minimum for both the vegan and regular banquet

FIRST COURSE

Steamed leek & ginger dumplings w plum sauce

Edamame & coconut moneybags

Korean fried broccolini w sticky sour chilli sauce, toasted coconut, crushed almonds

SECOND COURSE

San choy bow w five spice tofu, lotus root, beans, baby corn, lily flowers, peanuts & coriander

Crispy tofu w green papaya, Asian herbs & toasted peanut salad

THIRD COURSE

King mushroom bar pizza w roasted shallots, house made vegan cream cheese, pickled red cabbage and basil dressing

Roast capsicums stuffed with feta, almond slivers, sultanas and shallots, finished with a semi-dried tomato salsa

Mixed leaf salad w cherry tomatoes and a sesame dressing

DESSERT

Davidson plum and persimmon crumble with coconut yoghurt

Chocolate fudge slice w yuzu jam and honeycomb

Sticky date & banana pudding with salted caramel sauce

VEGAN BANQUET MENU

 $40/head

FIRST COURSE

Steamed leek & ginger dumplings w plum sauce

Edamame & coconut moneybags

Korean fried broccolini w sticky sour chilli sauce, toasted coconut, crushed almonds

SECOND COURSE

San choy bow w five spice tofu, lotus root, beans, baby corn, lily flowers, peanuts & coriander

Crispy tofu w green papaya, Asian herbs & toasted peanut salad

THIRD COURSE

Baked eggplant stuffed w tomato ragout and served w a potato cake, bread crumbs, eggplant chutney and capsicum oil

King mushroom bar pizza w roasted shallots, house made vegan cream cheese, pickled red cabbage and basil dressing

Mixed leaf salad w cherry tomatoes and a sesame dressing

DESSERT

Davidson plum and persimmon crumble with coconut yoghurt

Chocolate fudge slice w yuzu jam and honeycomb

Sticky date & banana pudding with salted caramel sauce