Gather, dine, and celebrate in the heart of Darwin City.

Plate of mixed greens, cherry tomatoes, and roasted vegetables, with glasses of white and red wine in the background.

PACKAGE 1 - TWO-COURSE ALTERNATE DROP

Classic $55pp | Deluxe $65pp | Premium $85pp

Includes:

  • Two entrées or mains (alternate drop)

  • One dessert

  • Shared sides – sautéed greens

Add-on: PepperBerry Loaf +$5pp

View Menu Details ↓
A woman in a black dress smiling and reaching out for a glass at a restaurant table, while a waitress pours wine. Other women are seated at the table with plates of food, and the restaurant has a warm ambiance with a bar in the background.

PACKAGE 2 - THREE-COURSE ALTERNATE DROP

Classic $69pp | Deluxe $79pp | Premium $89pp

Includes:

  • Two entrées

  • Two mains

  • One dessert

  • Shared sides – sautéed greens & PepperBerry Loaf

Add-on: Truffle Fries +$5pp

View Menu Details ↓
Two people reaching over a charcuterie board with cured meats, grapes, pickles, cherry tomatoes, rosemary, and cheese, on a wooden table with wine glasses.

SHARING MENU

$75pp or $95pp
Entrée, mains, and dessert platters to share

Includes:

  • Charcuterie board

  • Mains selection (risotto, barramundi, beef cheek, pork belly, etc.)

  • Seasonal greens

  • Dessert & cheese platter

View Menu Details ↓

PACKAGE 1 & 2 Menu

ENTRÉES

    • Grilled Loligo Squid (A) — Lemon basil pesto, saltbush, citrus bush caviar

    • Prawn Tail (A, GF, DF) — Spiced papaya Marie Rose, citrus bush caviar and micro greens

    • Chef’s Special Soup — Served with sourdough

    • Tempura Crocodile — Spiced mango chilli sauce and finger lime

    • Roasted Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Grilled Loligo Squid (A) — Lemon basil pesto, saltbush, citrus bush caviar

    • Prawn Tail (A, GF, DF) — Spiced papaya Marie Rose, citrus bush caviar and micro greens

    • Chef’s Special Soup — Served with sourdough

    • Roasted Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Tempura Crocodile — Spiced mango chilli sauce and finger lime

    • Kangaroo Fillet (GF) — Spiced beetroot purée and pineapple relish

    • Seared Scallops (D) — Bacon and pea purée finished with bacon crumbs

    • Grilled Loligo Squid (A) — Lemon basil pesto, saltbush, citrus bush caviar

    • Prawn Tail (A, GF, DF) — Spiced papaya Marie Rose, citrus bush caviar and micro greens

    • Seared Scallops (D) — Bacon and pea purée finished with bacon crumbs

    • Tempura Crocodile — Spiced mango chilli sauce and finger lime

    • Kangaroo Fillet (GF) — Spiced beetroot purée and pineapple relish

    • Chef’s Special Soup — Served with sourdough

    • Roasted Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Prawn Linguini (D, G) — Laksa-infused with mushrooms, edamame beans, spinach and cherry tomato

    • Buffalo Loin (D, G) — Beet relish, charred corn, wattle seed and red wine jus

Choose any two of your choice

MAINS

    • Pan-Seared Chicken Breast (D, G) — Potato mash, broccolini and mushroom jus

    • 15-Hour Braised Beef Cheek (GF, DF) — Spiced cauliflower purée, pickled cucumber and bok choy

    • Wild Mushroom Risotto (D) — Italian rice with wild mushrooms, finished with aged parmesan cheese

    • Pork Belly (GF, DF) — Bush tomato chutney, apple and rosella jus, saffron-pickled cabbage

    • Poached Salmon (A, GF) — Saltbush beurre blanc, orange glaze, roasted fennel and keta caviar

    • Pan-Seared Chicken Breast (D, G) — Potato mash, broccolini and mushroom jus

    • 15-Hour Braised Beef Cheek (GF, DF) — Spiced cauliflower purée, pickled cucumber and bok choy

    • Wild Mushroom Risotto (D) — Italian rice with wild mushrooms, finished with aged parmesan cheese

    • Pork Belly (GF, DF) — Bush tomato chutney, apple and rosella jus, saffron-pickled cabbage

    • Poached Salmon (A, GF) — Saltbush beurre blanc, orange glaze, roasted fennel and keta caviar

    • Local Humpty Doo Barramundi (GF, DF) — Pan-fried, macadamia romesco, broccolini, lemon myrtle confit tomato

    • Spiced Duck Breast (GF) — Snow peas, creamy mashed potato, port wine jus

    • Roasted Butternut Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Pan-Seared Chicken Breast (D, G) — Potato mash, broccolini and mushroom jus

    • 15-Hour Braised Beef Cheek (GF, DF) — Spiced cauliflower purée, pickled cucumber and bok choy

    • Wild Mushroom Risotto (D) — Italian rice with wild mushrooms, finished with aged parmesan cheese

    • Pork Belly (GF, DF) — Bush tomato chutney, apple and rosella jus, saffron-pickled cabbage

    • Poached Salmon (A, GF) — Saltbush beurre blanc, orange glaze, roasted fennel and keta caviar

    • Local Humpty Doo Barramundi (GF, DF) — Pan-fried, macadamia romesco, broccolini, lemon myrtle confit tomato

    • Spiced Duck Breast (GF) — Snow peas, creamy mashed potato, port wine jus

    • Roasted Butternut Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Black Angus Porterhouse 250g — Red wine jus and assorted root vegetables

Choose any two of your choice

DESSERT

    • Cheeky Choc Brownie (D, G, N) — Rich chocolate brownie

    • Blueberry Cheesecake (D, G) — Blueberry compote

    • Macadamia Tart (D, G, N) — Vanilla ice cream, wattle seed curd

    • Banoffee Slice (D, G) — Buttery biscuit base, banana caramel, creamy banana mousse, chocolate shards

    • Tiramisu (D, G) — Coffee-soaked sponge with layers of fresh cream, cocoa dusting

    • Cheese Platter (D) — Selection of three cheeses with fresh fruits, nuts and preserves

Choose as included per package

SHARING MENU

$75 per person

  • Entrée to Share

    • Charcuterie board with cured meats, pickles and toasted bread

    • PepperBerry Loaf

    Mains to Share

    • Wild Mushroom Risotto (D) — Italian rice cooked with wild mushrooms, finished with aged parmesan and rocket leaves

    • Roasted Butternut Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Local Humpty Doo Barramundi (GF, DF) — Pan-fried, macadamia romesco, broccolini, lemon myrtle confit tomato

    • 15-Hour Braised Beef Cheek (GF, DF) — Spiced cauliflower purée, pickled cucumber and bok choy

    • Pork Belly (GF, DF) — Bush tomato chutney, apple and rosella jus, saffron-pickled cabbage

    Sides

    • Seasonal mixed greens

    Dessert Board to Share

    • Cheese Platter (D) — Selection of three cheeses with fresh fruits, nuts and preserves

  • Entrée to Share

    • Charcuterie board with cured meats, pickles and toasted bread

    • House Green Salad

    Mains to Share

    • Wild Mushroom Risotto (D) — Italian rice cooked with wild mushrooms, finished with aged parmesan and rocket leaves

    • Roasted Butternut Pumpkin (D) — Zhoug dressing, feta, pumpkin seeds and rocket leaves

    • Local Humpty Doo Barramundi (GF, DF) — Pan-fried, macadamia romesco, broccolini, lemon myrtle confit tomato

    • Prawn Linguini (D, G) — Laksa-infused with mushrooms, edamame beans, spinach and cherry tomato

    • 15-Hour Braised Beef Cheek (GF, DF) — Spiced cauliflower purée, pickled cucumber and bok choy

    • Pork Belly (GF, DF) — Bush tomato chutney, apple and rosella jus, saffron-pickled cabbage

    • Black Angus Porterhouse 250g — Red wine jus and assorted root vegetables

    Sides

    • Seasonal mixed greens

    Dessert Board to Share

    • Cheese Platter (D) — Selection of three cheeses with fresh fruits, nuts and preserves

$95 per person

Group Dining Enquiry

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What Our Guests Say

  • “Best place to have dinner and drinks with friends and family."

    — Jenny F.

  • “We recently dined here with our group of friends — excellent food, friendly and attentive team made the evening.”

     — Hiruni K.

  • “Catch-up dinner with old colleagues; the venue delivered a relaxed and memorable experience for all of us.”

     — Masoud D.