Banquets…
THE HILLS HOIST | 125PP
Minimum two people | whole table only
STILTS SOURDOUGH
Warm house sourdough, smoked butter
LIVE OYSTER FROM TANK (1PP)
House mignonette
WOOD-FIRED BURNT CUCUMBER PICKLES
Creamy labneh, dill oil
PAN-SEARED CANADIAN SCALLOPS
Morcilla, corn purée, crispy leeks
U8 QLD KING PRAWNS (1PP)
Cooked over grill, nduja butter, scallions
DUCK RAGU PAPPARDELLE
Pecorino, broad beans
SIRLOIN | MB4+
Standbroke Pure Black Angus120 days grain fed
BURNT BABY CARROTS
Smoked cream & buckwheat
MIXED GREEN SALAD
Pickled vegetables, sherry vinegar dressing
CHEF’S DESSERT
BREEZEBLOCK BANQUET | 160PP
Minimum two people | whole table only
STILTS SOURDOUGH
Warm house sourdough, smoked butter
LIVE OYSTER FROM TANK (1PP)
House mignonette
STILTS OCEAN TROUT
Cured ocean trout, rice crisps, buttermilk, dill oil
ROASTED BONE MARROW
Beef crudo, fresh horseradish, stilts herb toast
PATAGONIA TOOTHFISH
Citrus beurre blanc, fennel & leek compote
RUMP CAP | MB9+
Stanbroke F4 Sanchoku Wagyu 400 days grain fed
CHARRED CABBAGE
House miso, honey butter, cashew nuts
FRENCH FRIES
House-made fermented ketchup
CHEF’S DESSERT
IRONBARK BANQUET | 240PP
Minimum two people | whole table only
STILTS SOURDOUGH
Warm house sourdough, smoked butter
CAVIAR THREE WAYS
Blinis with crème fraîche
Beef tartlet
Organic pea purée tartlet
MARINATED TUNA & AVOCADO MOUSSE TARTLETS
Tuna and avocado mousse, crisp tart shell
SANCHOKU WAGYU BEEF SKEWERS
Korean marinated Stanbroke F4 Wagyu skewer, yolk, beef jus
FLAT IRON STEAK | STANBROKE F1 WAGYU SB6-7
Served with U8 QLD King prawns cooked over grill, nduja butter, scallions
BURNT BROCCOLINI
Almond tahini cream, pickled shallot, crispy garlic
WAGYU FAT POTATOES
Garlic & parsley gremolata
CHEF’S DESSERT
BANQUET ADD ONS
Add on to any banquet
BOURBON BUTTER BAKED OYSTERS 8EA
CHARCOAL LOBSTER TAIL | HALF / WHOLE 150 / 300
WHOLE BUG MP
10% weekend surcharge (20% on public holidays). Card payment surcharge applies.
Please advise wait staff of any dietary requirements or allergies. Needs are catered for to the best of our ability, but the decision to consume a meal is the responsibility of the diner. Nuts, seafood, shellfish, sesame seeds, wheat, flour, eggs, fungi and dairy products are all handled on these premises.