WHEN:
Sunday 13 May

TIME:
Bookings available day and night. Available from 11:30am

Click here to make a booking ->

View our set menu packages below.

SEVENTEEN’S SEASIONAL BANQUET ($70 p/p)

FIRST COURSE
Charcuterie Board (to share)
A selection of cured meats, served with artisan bread, heirloom vegetable crudités, marinated olives, house pickles, quail egg, seasonal fruit, romesco sauce, & kale & hazelnut chimichurri

Garden Salad
With chardonnay vinaigrette, & cracked pepper

SECOND COURSE
Prawns Pappardelle
Egg yolk salted pappardelle, with baby grape tomatoes, parsley, olive oil, cultured butter, preserved lemon, & confit chilli

THIRD COURSE
New York Sirloin
Served with fresh lemon, & your choice of a sauce from the list below

OR

Grilled Snapper
Served with gremolata, & fresh lemon

Sides

Scorched Broccolini
With toasted slithered almonds, sea salt & confit chilli

Beer Battered Steak Chips
With fresh rosemary, & Seventeen’s house-made tomato relish

THIRD COURSE
Fruit Platter
Seasonal fruit served coconut yoghurt, & honey

 

SEAFOOD BANQUET ($75 P/P)
(All dishes, apart from dessert are served to share)

FIRST COURSE
Oyster Pillows
Half a dozen oysters in a light tempura batter, with cumin salt, coriander, & lemon-zested yoghurt

Seventeen’s Prawn Martini
Lightly poached king prawns, iceberg lettuce, poor man’s bread crumbs, Yarra Valley caviar, Armagnac aioli, & toasted sourdough

SECOND COURSE
Huon Salmon
Crispy skin Huon salmon (200g p/p) served with Jalapeño and lime butter.

Sides
Macro Pumpkin Organic
Slow-cooked and roasted pumpkin with vegan cheese, oregano, pumpkin seeds, sea salt, & manuka honey vinaigrette

Scorched Broccolini
With toasted slithered almonds, sea salt & confit chilli

Heirloom Carrots
With goat’s curd and snow pea tendrils

THIRD COURSE
Chocolate Martini Mousse
Callebaut chocolate mouse served with 18K edible gold, & banana ice cream

 

FAMILY ROAST ($90 p/p)
(all dishes are served to share)

FIRST COURSE
Zucchini Flowers
Filled with lemon-zested ricotta. Served with spicy orange harissa & shaved Grana Padano

Garlic Prawns
Marinated in coriander root & fresh chilli, & sautéed with confit garlic, heirloom tomatoes, olive oil, & charmoula sea salt. Served with toasted sourdough

Fried Calamari
Cuttle fish lightly fried till golden & served with fresh rocket, hot sauce aioli, fresh lemon, & sea salt

SECOND COURSE (to share)
Lamb Shoulder
12-hour Slow-cooked and braised lamb shoulder served with marinated feta, pomegranates, caramelised lemon, & Seventeen’s mint jelly

Sides
Macro Pumpkin Organic
Slow-cooked and roasted pumpkin with vegan cheese, oregano, pumpkin seeds, sea salt, & manuka honey vinaigrette

Brussel Sprouts & Pancetta
With roasted cashews, & Australian olive oil

Roasted Potatoes
With rosemary & seasalt

Garden Salad
With chardonnay vinaigrette, & cracked pepper

THIRD COURSE
Edible Garden
White Callebaut chocolate mousse, passionfruit curd, handmade soil, Summer berries, coconut ice-cream, & strawberry & lime consommé