Minimum 20 guests
$110 per person
Includes staff to prepare and serve your menu, crockery, cutlery and best of all the staff clean up the kitchen once they are finished.
Any special dietary requirements will be provided a dish designed by the chef to suit all dietary requirments attending.
$45 travel fee
Christmas Eve, New Years Eve & Public Holiday surcharges apply
Platters of a selection of local and imported cheeses, walnut and prune toast, fresh pear
Share platters choose 2 main dishes and 3 side dishes
Choose 2 options
Slow braised lamb shoulder with confit garlic and rosemary potatoes, heirloom carrots and red wine jus (GF)
Confit chicken maryland with spiced cous cous, mint & lemon minted yoghurt gremolata
Hot smoked Huon salmon with pickled cucumber, saffron aioli and baby herbs (GF)
Slow roasted beef brisket with sweet corn and fennel slaw, house made bbq sauce (GF)
Tempura zucchini flowers, sugar cured Petuna ocean trout, soft boiled hen egg, chat potatoes, and lime aioli
Roasted beef fillet (medium rare), field mushrooms, BBQ baby leeks, fried rosemary potatoes, with veal jus (GF)
Hot smoked duck breast, radicchio, candied walnut and orange, with pickled fennel and fresh celery (GF)
add SIDE DISHES
Choose 3 options
Heirloom tomato, cucumber, pinenuts, goats cheese and wild rocket pesto (GF)
Rocket, pear and parmesan salad with vino cotto (GF)
Harissa roasted eggplant with pomegranate, pistachio, heirloom tomatoes, and tzatziki (Veg/GF)
Huon smoked salmon, blood orange, fennel, pomegranate and pannagratto
Apple, candied walnuts and rocket salad (GF)
Orange, fennel and artichoke with a burnt orange vinaigrette (GF)
Roast pumpkin, fresh figs, baby zucchini with labneh, sourdough crumbs and thyme honey
Smoked potato, hen egg and radish salad (GF)
Puy lentil, roast beetroot and carrots, with spiced pan fried cauliflower, and goat’s cheese (GF)
Pan fried haloumi, roast fennel, grape and watercress, with orange dressing (GF)
Choose 3 options
Dark Belgium Chocolate Tart
Citrus and Poppyseed Cake
Homemade Cinnamon Doughnuts
Pear and Almond Frangipane
Mini Chocolate Eclairs
Flourless Chocolate Cake (GF)
Baby Pavlovas with Poached Cherries (GF)
Passionfruit and Lime Tart
Baileys Creme Brulee (GF)
Chocolate Truffles (GF)
Baby Baked Cheesecakes
Fresh Fruit Platter (GF/DF)
Dessert in a Jar: Cheesecake mousse with nut crumble and sticky wine soaked blueberries
We, at Hunter Concierge have updated our cancellation policy. For all new enquiries and bookings made from 20th May 2020 onwards, our standard cancellation policy will apply as at this point the situation is well known to all and bookings are assumed to be made with that in mind.
With the current Covid-19 crisis in mind, our new policy is in line with the offerings from airlines, tourism operators and travel companies all over the world as well as NSW Fair Trading and the ACCC guidelines.
If Federal or State Governments impose restrictions banning domestic and/or regional/non-essential travel in place at the time of your arrival, and therefore directly affecting your booking. In this instance, we have the following option available for affected bookings;
1. Move your booking to a new date within 12 months of the original arrival date. Please note that any increase in tariff (for example, special event weekends and public holidays) for the new dates will need to be paid where applicable. Please note that the date of your booking will only be permitted to change once. This credit is non-refundable or redeemable for cash. You will need to advise Hunter Concierge of new dates and stay at the property prior to the end of the 12-month period.
We fully acknowledge that moving dates rather than a full refund may not suit everyone, but we are left without another option. The COVID-19 pandemic has decimated the Travel Industry and Hunter Concierge have not been immune to its effects.