4-Course Menu


Photo: Lucy Leonardi

Photo: Lucy Leonardi

This special 4-course menu celebrates luxe ingredients, perfect for that special occasion dining experience.

Western Australian Marron, Fennel, Glazed Baby Carrots, Mandarin & Soybeans
Murray Cod, Prawn, Fennel, Parsley & Lemon
Seared Smoked Blue Fin Tuna, Avocado, White Radish & Citrus Ponzu
Wagyu Bresola, Smoked Parmesan, Nashi Pear, Pickled Onion, Nasturtium & Hazelnuts

Spiced Mud Crab Broth, Shaved Scallops, Crab & Ginger Dumplings & Lemongrass Roast Quail, Pumpkin, Ginger, Shallots & Oyster Mushrooms
Roast Duck Breast, Five Spice, Corn & Grilled Mango
Seared Scallops with Cauliflower, Smoked Potato, Chestnuts & Pear

Roast Lamb Loin, Shoulder, Basil Creme Fraiche, Kholrabi, Hazelnuts & Rye
Roast Cevena Venison Loin, Beetroot, Hazelnuts, Coffee & Rhubarb
Panfried Bar Cod, Scampi, Fennel, Orange & Shellfish Reduction
Aged Angus Beef Sirloin, Spring Onion
, King Brown Mushrooms & Smoked Beetroot

Dark Chocolate Mousse, Passionfruit Custard, Pistachio, Mandarin Sorbet & Jaffa Crisp
Rhubarb Parfait, Almond Crumbs, Spiced Quince & Green Apple Sorbet
Coconut Sponge, Strawberries, Verbena Cream, Green Tea Meringue & Raspberry Sorbet
Selection of Local & Imported Cheese with Glace Fruits, Toast & Lavosh

4 Course Menu at $175 per person

  • Cost includes preparation, set-up, execution of the event, clean-down, cutlery and crockery.
  • There is no guarantee that Thomas Johns will the chef in attendance at your event. In his place would be Dining Abode’s Head Chef. Please note all preparation and menu creation for all events is carried out by Thomas Johns.


Download menu as PDF