Banquets…
THE HILLS HOIST | 155PP
Minimum two people | whole table only
STILTS BRIOCHE
Cultured butter, smoked salt
LIVE OYSTERS FROM TANK (1PP)
Classic mignonette
WOODFIRED BURNT CUCUMBER PICKLES
Labneh, dill oil
PAN SEARED CANADIAN SCALLOPS
Morcilla, corn purée, crispy leeks
TWICE COOKED PORK BELLY
Celeriac purée, truffle oil, apple compote
SIRLOIN ON THE BONE
30 days dry aged, sauce of your choice
BURNT CARROTS
GREEN LEAF SALAD
House vinaigrette
CHEF’S DESSERT
BREEZEBLOCK BANQUET | 180PP
Minimum two people | whole table only
STILTS BRIOCHE
Cultured butter, smoked salt
LIVE OYSTERS FROM TANK (1PP)
Classic mignonette
STILTS OCEAN TROUT
Ceviche style, rice crisps
ROASTED BONE MARROW
Beef crudo, fresh horseradish
RUMP CAP | MB9+
Stanbroke F4 Sanchoku Wagyu,
sauce of your choice
WOODFIRED CABBAGE
Roasted cashews, dill,
honey dressing, chives
FRENCH FRIES
CHEF’S DESSERT
IRONBARK BANQUET | 240PP
Minimum two people | whole table only
STILTS BRIOCHE
Cultured butter, smoked salt
CAVIAR THREE WAYS
Blinis with crème fraîche
Beef tartlet
Organic pea purée tartlet
POTATO PAVÉ
Tuna tartare, house pickles, bottarga
AUSTRALIAN WAGYU FLAT IRON
Organic pea purée, hand made wagyu beef dumpling
STILTS SURF & TURF
28 Days Aged 350g Sirloin on the bone MB3+, swordfish steak, served with red wine jus & fish bone sauces
CUCUMBER SALAD
Goat feta
WOODFIRED CABBAGE
Roasted cashews, dill, honey dressing, chives
CHEF’S DESSERT
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.