Group Shared Grazing Menu

Group Sharing Menu

If you are organizing a group to enjoy sharing a variety of menu options then this menu is for you. Choose which plates you would like in advance to organize a fixed price per person.   We will bring plates to the table for you to share.  Choose many to make a long lunch of it or a few to make a light meal. Another option for groups of less than 25 people is to choose starters and then let your guests choose main courses. Prices below are per person.  This menu may change and prices are confirmed when discussed with your function organizer. For all enquiries phone Gill on 6248-5367 or email

Please note, some items may need minimum numbers and one full week prior notice. Any options chosen are for all people attending. All dietary requirements can be catered for with advance notice. Bookings between 12 and 3pm require a minimum spend of $28 per person and a $10 per person deposit is needed to confirm bookings of more than 15 people.  This amount is fully refunded on the day but we ask that you stay in touch with us to advise us of any number changes.

PLATES TO SHARE and price per person

For any menu item chosen multiply the amount of the dish by the number of people in your group to calculate final price per head.

roasted, smoked nuts  3  GF

warm olives, house bread , extra virgin olive oil 4  

shoe string fries 4  

cauliflower tossed with mild Middle Eastern spices on fresh white farm cheese GF 5                                        

Syrian style baba ganoush, crisp vegetable crudités, sourdough & zataar  4  GF

chicken liver pate, red cabbage pickle & sourdough 5

hot smoked Tasmanian salmon parfait with crisp bread  5

beetroot carpaccio, goats cheese, mint 5

pear, prosciutto & parmesan salad  6

mini baguette, prosciutto, rocket & aioli 4

warm potato salad  5

dressed green leaves, herbs, walnuts & apple  5

crisp cos lettuce & herb salad with Caesar dressing  4  


torta verde - rustic herb & spinach pie with greens, walnuts & feta salad   7

hot smoked salmon salad with pearl couscous  7

squid rings, lemon lime labne, dressed leaves  7

pulled pork tacos 7

Coal Valley pulled pork or beef shoulder smoked beef with BBQ sauce  10

Sesame crumbed fish of the day (usually flat head), lemon lime labne, herbs   10  GF

braised lamb on baba ganoush 10

Smoked chicken wings, BBQ sauce, peanuts & spring onions 7

Spanish style braised chicken in white wine with capers, olives & herbs 10


cheese board – one cheese   4  two cheese   6   three cheese   8  

selection of cheese changes regularly

(if desserts are ordered for groups of 25 or more then add $3 pp for tea/coffee)


 OPEN 7 days/ week for lunch, drinks, wine tastings & sales. Public holidays 15% surcharge
All our food, from the bread to the ice-cream, is made onsite by Chef Paul Willcock