MENU


 

YELLOW BILLY banquet menu

thur - fri LUNCH 2 COURSE $100pp / 3 COURSE $125pp FOR BANQUET

Sat - SUN LUNCH, FRI - SAT DINNER 3 COURSE $125PP BANQUET

$175pp with Piggs Peake matched wines

$190pp with matched premium wines

$165PP with Whisky PairinG

kids $50 (includes choice of kids meal from children’s menu / ice cream & topping plus soft drink /juice)

 

 

SMALL PLATES

CHOice of ONE DISH PER PERSON TO SHARE OR HAVE INDIVIDUALLy

La Stella Stracciatella / Smoked Beetroot / Spring Vegetables / Hazelnut Za’atar / Vincotto / Petit Herbs

1/2 Dozen Appellation Wagonga Rock Oysters / Mignonette / Salt Bush

Saltfish Croquettes / Tonnato / Fried Caper / Lebanese Watercress

BBQ Fremantle Octopus / Calamansi Dressing / Coriander / Chilli

Country Style Pork & Duck Terrine / Pickles / Mustard / Parsley Salad / Melba Toast

 

 

SIDES

SERVED IN THE CENTRE OF THE TABLE TO SHARE

Smoked Cauliflower / Baba Ghanoush / Pinenuts / Currants / Burnt Butter

Chargrilled Carrots / Hummus / Pepita Praline / Feta / Pomegranate Molasses

Garden Leaves / White Balsamic Vinaigrette


 

LARGE PLATES

Choice of one protein per person

Pit Fired Pulled Pork Amatriciana / Gnocchi / Gremolata / Crackling / Parmesan                                                                                                                          From Near River Produce inland Port Macquarie, where our rare breed heritage pork is sourced. We are currently utilising an abundance of oregano & parsley from our garden beds to create the perfect accompaniment of gremolata with a sprinkle of crackling for that Y.B touch to a classic dish.

Pukara Estate Lamb Rump / Pit Fired Red Peppers / Jus / White Anchovy
These lambs are free roaming, able to graze in the estates’ olive grove in Denman. The rump comes from the top of the hind leg & is known as the rump when boneless. This is an awesome cut. It’s juicy, tender & jam-packed with flavour.  

Red Gate Farm BBQ Spatchcock / Miso Ginger Cabbage / Wakame Butter Jus / Shallot                                                                                                              Red Gate Farm is a 4th generation working family property near Maitland. Char grilled on our parilla wood fired grill. Made from the garden’s winter cabbage, shallot & radish. Our play on Japanese flavours with wakame butter, chicken jus and fried ginger.

Manning Valley MB3 Braised Brisket / Burnt Onion / Shiitake / Parsnip Puree / Jus / Snow Pea                                                      Smoked in our fire pit for 8 hours to intensify the natural beef flavour. Braised 12 hours at a low temperature to leave a firmer texture. Utilising our abundant winter crops to create a rich & warming dish.

Parilla Grilled Hiramasa Kingfish / Baharat / Horseradish Cream / Pumpkin Puree / Herbs / Lime

Renowned for its pale pink flesh & sweet, rich flavour, Kingfish is a diverse fish with few bones. Firm in texture & has slightly oily flesh that tastes pleasant with a deep umami flavour. Over our parilla grill it becomes soft, juicy & melt-in-mouth.

Aromatic Curry Sauce / Garden Vegetables / Cucumber / Labna / Crispy Eshallots

House prepared spice blend based on the curries of southern India. Vegetables are house grown in our garden & lightly grilled over our wood-fired grill. Served with a refreshing house made labna, topped with fresh cucumber & coriander.

 

 

AFTER THOUGHT

Choice of one per person to share or to have individually

Chocolate Basque Cheesecake / Anise Myrtle Cream

Orange Blossom Syrup Cake / Saffron Semifreddo / Meringue / Pistachio Pashmak

Pear & Rhubarb Crumble / Cinnamon & Pecan Praline Ice Cream / Brandy Custard

Cheese - Le Delice De Bourgogne / Honeycomb / Fig/ Charcoal Crackers

or

3 Assorted Cheeses / Condiments / Crackers ($38 add on or equivalent to 2 dessert selections)

 

 

UPON BOOKING PLEASE NOTIFY OF ANY DIETARY RESTRICTIONS & THE BANQUET MENU WILL BE ALTERED WHERE NECESSARY FOR YOU.

 

Once the heat is gone – the meat is gone
proteins subject to availability

 

 

DRINKS

 
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