Harvest & Soul Dinner Menus

Local ingredients, fresh vegetables and a stunning range of options are all on offer for your event experience.
 

Dinner Packages

Dinners – 3 course premium

Package price is $92.00 per person. Available Monday - Saturday
Minimum 50 guests for up to 5 hours. Menus are seasonal and subject to change
This is a set menu - alternate placement is $4.00 per person per course
 
  • Served to the table
  • Assorted breads and rolls served to the table

Entrée (select one)

  • Potato and leek soup, crispy leek and chilli oil (v)
  • Roasted butternut pumpkin with curry salt in Indian pastry, nigella yogurt (v)
  • Lovedale free range chicken terrine, mustard greens and pickles
  • Carpaccio of salt and sugar cured Hunter Valley beef, wok fried snow pea sprouts, black garlic tofu
  • Mushroom tartare with fried egg mayonnaise and smoked almonds (v)
  • Brown sugar and juniper cured Rainbow trout from Ebor, avocado mousse and puffed rice
  • Grilled chicken Caesar salad with rustic herb and garlic crouton 
  • Moroccan infused lamb with spiced lentil salad and yoghurt sauce
  • Thai beef salad with cashew nuts, nam Jim and toasted sesame seeds

Main (select one)

  • Little Hill Farm roast chicken Maryland, roast potatoes and green beans
  • Risotto of seasonal vegetables finished with parmesan foam (v)
  • Roasted Milly Hill lamb shoulder, white bean puree, silverbeet and roasted Jerusalem artichoke
  • Game Farm chicken, green curry and coconut rice
  • Char grilled beef sirloin from the Hunter Valley, hand cut chips and béarnaise
  • Steamed snapper from Newcastle, freshly juiced peas, Jamon and crispy nori
  • Heirloom carrot tart, bay leaf foam (v)
  • Roasted pumpkin, spinach and ricotta ravioli with tomato, olives and balsamic reduction (v)
  • Grilled chicken breast, lemon potato puree and thyme jus
  • Rosemary and garlic braised lamb shank with Moroccan lemon relish
All meals are served with locally grown seasonal vegetables

Desserts (select one)

  • Miniature desserts served on platters to the table
  • Fresh fruit platters served to the table
  • Warm sticky date pudding with caramel sauce
  • Apple crumble tart with and vanilla bean cream
  • Lemon meringue pie with fresh strawberries, blueberries and coulis

To finish

Freshly brewed Sprocket coffee and Tea Project tea

Beverage package for 5 hours:

  • Morgans Bay Sparking
  • Moore's Creek Sauvignon Blanc
  • Moore's Creek Shiraz
  • Tooheys New and Carlton Draft
  • Cascade Premium Light Beer
  • Soft drinks and orange juice

Dinners – 3 course deluxe

Package price is $102.00 per person. Available Monday - Saturday
Minimum 50 guests for up to 5 hours. Menus are seasonal and subject to change
Main course is served alternately. Additional alternate placement is $4.00 per person per course
 
  • Served to the table
  • Assorted breads and rolls served to the table

Entrée (select one)

  • Confit Lovedale duck maryland with puree of chilli and Medowie macadamias, radish and pickled onion
  • Slow roasted, smoked beetroot, fresh binnorie goats curd, yuba skin
  • Panko crumbed Golden Plains pork shoulder, kimchi, pickled apple
  • Slowly roasted carrot in its own juice, rolled in puffed grains with watercress salad (v)
  • Steamed savoury custard, red sea urchin from Newcastle, crispy nori
  • Salad of crispy school prawns from Newcastle, spaghetti, black fungus and truffle
  • Tartare of Hunter Valley field mushrooms, smoked almonds, crispy eshalot and fried egg mayo (v)
  • Little Hill Farm chicken, deep fried, taramasalata, pickled red radish

Main (select 2 dishes – these will be served alternately)

  • Steamed barramundi fillet with dashi butter and daikon
  • Roasted Hunter Valley Tenderloin, eggplant and miso puree, braised daikon
  • Wild caught mulloway from Newcastle, crispy skin, jamon, chicken jus gras and raddiccio
  • Milly Hill lamb neck confited for 12 hours glazed with soy caramel, parsnip puree and shaved diakon
  • Braised master stock beef cheek from the Riverina, carrot puree, deep fried snake bean in tempura
  • Hunter Valley Game Farm spatchcock with bread sauce and bay leaf
  • Milly Hill Lamb with Jerusalem artichoke, silverbeet and toasted almond sauce
  • Byron Bay Berkshire Pork Cutlet roasted on the rack with confit leek, white beans and brioche

All meals are served with locally grown seasonal vegetables
 

Desserts (select one)

  • Miniature desserts served on platters to the table
  • Vanilla cassonade with fresh dates, Pedro Ximenez and walnut praline
  • Urban Hum honey crème caramel, mandarin and pistachio
  • Brandy baba with custard and confit quandongs
  • Chocolate mousse, puffed rice brittle, banana and crispy milk

To finish

Freshly brewed Sprocket coffee and Tea Project tea
 

Beverage package for 5 hours:

  • Morgans Bay Sparking
  • Moore's Creek Sauvignon Blanc
  • Moore's Creek Shiraz
  • Tooheys New and Carlton Draft
  • Cascade Premium Light Beer
  • Soft drinks and orange juice