~ A three course taste of the season. $45pp, required for groups of seven and above ~

~~~~~~~~~~~~~~~~~~~

First course
Salad of Jerusalem artichoke, walnuts, pomegranate, goats curd & lightly-pickled grey ghost mushrooms (v)
Crispy prawn parcels w basil vierge

Main course
Cassoulet of confit duck w/ wood-cured bacon, cotechino & braised white beans
or
Vegetarian pasta of the day
~
For the table – Mixed mizuna leaf salad (v/gf)

Dessert
House-made doughnuts in rosemary sugar

~~~~~~~~~~~~~~~~~~~

Group dining policy

• Group Dining Reservations can be made for our large tables, which seat up to ten guests comfortably. For all groups of seven or above, the Farmhouse Set Menu is required during evening service. $45pp.

• We are happy to cater to any dietary requirements your group may have. Many of our dishes are vegetarian and/or gluten free.

• Please note that group dining and the Farmhouse Menu book out early, and we are often unable to accept large walk-in groups.
• A 10% surcharge applies to groups of ten guest or more.

• Credit Card Details are required to secure your booking. We do not take a deposit, but reserve the right to debit $25 per head for each guest booked if cancellation notice of 48hrs or more is not given. We accept Visa, Mastercard and Amex (3% surcharge).

• Ph 02 9358 1487 to make a reservation.

~ A three course taste of the season. $45pp, required for groups of seven and above ~

~~~~~~~~~~~~~~~~~~~

First course
Fresh figs bakes with blue cheese (v)
Prosciutto with olive oil and roquette

Main course
Falsomagro – Slow-braised veal stuffed with greens, egg and prosciutto. Served on celeriac and potato mash
or
Vegetarian pasta of the day
&
Best of farm vegetables (v/gf)

Dessert
House-made doughnuts in rosemary sugar

~~~~~~~~~~~~~~~~~~~

Group dining policy

• Group Dining Reservations can be made for our large tables, which seat up to ten guests comfortably. For all groups of seven or above, the Farmhouse Set Menu is required during evening service. $45pp.

• We are happy to cater to any dietary requirements your group may have. Many of our dishes are vegetarian and/or gluten free.

• Please note that group dining and the Farmhouse Menu book out early, and we are often unable to accept large walk-in groups.
• A 10% surcharge applies to groups of ten guest or more.

• Credit Card Details are required to secure your booking. We do not take a deposit, but reserve the right to debit $25 per head for each guest booked if cancellation notice of 48hrs or more is not given. We accept Visa, Mastercard and Amex (3% surcharge).

• Ph 02 9358 1487 to make a reservation.

We are everyone and nowhere but if we are something, it is at the very least playful

Available during Australia, The Week – 24th to 31st of January.

HIS MAJESTY’S LUNCHEON
½ dozen Sydney rock oysters served with brown buttered bread and Coopers stout.
$16 / $9 stout

A tribute to Australia’s first royal tour by Prince Albert in 1868. At a Sydney picnic, the guests in his honour were served stout, oysters and brown buttered bread before noon, Champagne, chicken and lobster after. The 1544 quests polished off 1182 magnums of Champagne and 798 bottles of beer, continuing to drink even after the Prince was rushed off to hospital after being shot by an Irish nationalist.

FACE LIKE A DROPPED PIE
Meat pie w/ mashed potato, mushy peas, pea shoots and dead horse, of course. $20

A summary of our food history in a humble pastry parcel, albeit this time made with the best ingredients.
‘Australians hold up the meat pie and as our national dish. It has everything: it’s borrowed; it’s crude:  it’s contents are dubious; it’s portable and factory made.’ ~ Michael Symons, One Continuous Picnic.

SWEET AS BRO
Peach Melba Pavlova $12

Dame Nellie Melba was ours, but the Peach Melba was invented by Auguste Escoffier at the Savoy Hotel in London to honour the Australian soprano.  The Pavlova, named after the Russian ballet dancer, was invented by the Kiwis, but we always claim their best as our own. Stealing bloody bastards that we are.

~ A three course taste of the season. $40pp, required for groups of seven and above ~

First course
Salad of heirloom tomato, basil & buffalo mozzarella (v)
Pino’s bresaola with roquette & lemon

Main course
Slow-roasted Mirrool Creek lamb shanks with a yoghurt and tahini dressing
or
Vegetarian main of the day
&
Best of farm vegetables (v/gf)

Dessert
Choice of ~ House-made doughnuts in orange sugar, or
Summer fruit dessert of the day

Group dining policy

• Group Dining Reservations can be made for our large tables, which seat up to ten guests comfortably. For all groups of seven or above, the Farmhouse Set Menu is required during evening service. $40pp.

• We are happy to discuss any dietary requirements your group may have. Many of our dishes are vegetarian and/or gluten free. Meat alternatives can be arranged upon request.

• Please note that group dining and the Farmhouse Menu book out early, and we are often unable to accept large walk-in groups.
• A 10% surcharge applies to groups of ten guest or more.

• Credit Card Details are required to secure your booking. We do not take a deposit, but reserve the right to debit $25 per head for each guest booked if cancellation notice of 48hrs or more is not given. We accept Visa, Mastercard and Amex (3% surcharge).

• Ph 9358 1487 to make a reservation.

~ A three course taste of the season. $40pp, required for groups of seven and above ~

First course
Salad of heirloom tomato, basil & buffalo mozzarella (v)
Local charcuterie board

Main course
Commons fish pie w/ remoulade
or
Spring galantine of free-range chicken & herbs
&
Best of farm vegetables (v/gf)

Dessert
Choice of ~ House-made doughnuts in orange sugar, or
Spring fruit special

Group dining policy

• Group Dining Reservations can be made for our large tables, which seat up to ten guests comfortably. For all groups of seven or above, the Farmhouse Set Menu is required during evening service. $40pp.

• We are happy to discuss any dietary requirements your group may have. Many of our dishes are vegetarian and/or gluten free. Meat alternatives can be arranged upon request.

• Please note that group dining and the Farmhouse Menu book out early, and we are often unable to accept large walk-in groups.
• A 10% surcharge applies to groups larger than ten guests.

• Credit Card Details are required to secure your booking. We do not take a deposit, but reserve the right to debit $25 per head for each guest booked if cancellation notice of 48hrs or more is not given. We accept Visa, Mastercard and Amex (3% surcharge).

• Ph 9358 1487 to make a reservation.

THE COMMONS offers cocktail canapé packages suited to the duration of your event. You may either personally select individual items on this form to the required value, or simply chose from our pre-selected menus on the following page.

For more information, download our events package here
THE COMMONS_Special Events Package

////////////////////////////////////////////////////////////////////////////////////////////////////////////////
OPTION 1 – PERSONAL CANAPÉ SELECTIONS
Choose from any canapes to make up the value of the below packages.

Light - (1-2hr event) Minimum Food Spend $35 pp
Substantial – (2-4hr event) Minimum Food Spend $45 pp
Premium – (4hr – Full evening event) Minimum food spend: $65 pp

~~~
$2.50 per canapé
Crostini ~ Smashed pea & parmesan
Crostini ~ Cannellini bean & black olive
Caprese canapé ~ Cherry tomato, boconcini & basil bites

$3.50 per canapé
Sydney Rock Oysters ~ Choice of natural or w/ chardonnay vinaigrette
Arancini ~ Mushroom & pecorino
Polpette ~ Biodynamic veal meatballs in a tomato sugo
Croquette ~ Cheese & herb

$4.50 per canapé
Crostini ~ Ocean trout rillette with a herb and pomelo salad
Crostini ~ Goat curd & caramelised shallots
Arancini ~ Chorizo, Manchego cheese & saffron
Croquette ~ Salt cod & roasted pepper
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto

$5.50 per canapé
House-made duck liver paté ~ Served with cornichons  & sourdough toast
Roast pork belly bites ~ Free range pork w/ pickled kohlrabi
Fried olives ~ Stuffed w/ porcini mushroom & buffalo mozzarella
Cured Kingfish ~ Beetroot and hendricks gin cured
Sweet spiced dolmades ~ Vine leaves stuffed w/ spiced lamb & rice
Smoked salmon blini ~ Smoked salmon & goat curd on sweetcorn polenta blinis

$7.50 per canapé
The Commons Scotched Egg ~ Pork & fennel crusted poached egg
Wagyu Mini Burgers ~ Wagyu beef & blue cheese burgers on Sonoma mini rolls

////////////////////////////////////////////////////////////////////////////////////////////////////////////////
OPTION 2 – PRE-SELECTED CANAPÉ MENUS
Short on time or need suggestions? Simply chose from the following pre-selected menus, or use them as a guide.  These have been put together by our chefs as a balanced mix of canapés suitable for most groups.

$35 Per Person ~ Light Pre-Selected Menu (Valued at $36pp)

Crostini ~ Smashed pea & parmesan  ($2.5pp)
Crostini ~ Cannellini bean & black olive ($2.5pp)
Caprese canapé ~ Cherry tomato, boconcini & basil bites ($2.5pp)
Arancini ~ Mushroom & pecorino ($3.5pp)
Polpette ~ Biodynamic veal meatballs in a tomato sugo ($3.5pp)
Croquette ~ Cheese & herb ($3.5pp)
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto ($4.5pp)
Fried olives ~ Stuffed w/ porcini mushroom & buffalo mozzarella ($5.5pp)
House-made duck liver paté ~ Served with cornichons  & sourdough toast ($5.5pp)
Rosemary doughnuts ~ House-made bits size doughnuts in rosemary sugar ($2.5pp)

$45 Per Person ~ Substantial Pre-Selected Menu (Valued at $47pp)

Crostini ~ Smashed pea & parmesan ($2.5pp)
Crostini ~ Ocean trout rillette w/ a herb & pomelo salad ($4.5pp)
Caprese canapé ~ Cherry tomato, boconcini & basil bites ($2.5pp)
Arancini ~ Mushroom & pecorino ($3.5pp)
Arancini ~ Chorizo, Manchego cheese & saffron ($4.5pp)
Sydney Rock Oysters ~ Served w/ chardonnay vinaigrette ($3.5pp)
Croquette ~ Salt cod & roasted pepper ($4.5pp)
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto ($4.5pp)
Roast pork belly bites ~ Free-range pork w/ pickled kohlrabi ($5.5pp)
House-made duck liver paté ~ Served with cornichons  & sourdough toast ($5.5pp)

Rosemary doughnuts ~ House-made bits size doughnuts in rosemary sugar ($2.5pp)
Cracked chocolate tart ~ Served with cream & balsamic strawberries ($3.5pp)

$65 Per Person ~ Premium Pre-Selected Menu (Valued at $67.5pp)

Crostini ~ Smashed pea & parmesan ($2.5pp)
Crostini ~ Cannellini bean & black olive ($2.5pp)
Ocean trout rillette w/ a herb & pomelo salad ($4.5pp)
Caprese canapé ~ Cherry tomato, boconcini & basil bites ($2.5pp)
Arancini ~ Mushroom & pecorino ($3.5pp)
Sydney Rock Oysters ~ Served w/ chardonnay vinaigrette ($3.5pp)
Croquette ~ Salt cod & roasted pepper ($4.5pp)
Melon & Prosciutto ~ Honeydew and rock melon wrapped in Pino’s prosciutto ($4.5pp)
Roast pork belly bites ~ Free-range pork w/ pickled kohlrabi ($5.5pp)
House-made duck liver paté ~ Served with cornichons  & sourdough toast ($5.5pp)
Kingfish ceviche ~ Beetroot and hendricks gin cured ($5.5pp)
The Commons Scotched Egg ~ Pork & fennel crusted poached egg ($7.5pp)
Wagyu Mini Burgers ~ Wagyu beef & blue cheese burgers on Sonoma mini rolls ($7.5pp)
Cracked chocolate tart ~ Served with cream & balsamic strawberries ($3.5pp)
Cheese Platter ~ Selection of fine cheeses, with sourdough & fruit toast, honey, walnuts & Muscat grapes ($5.5pp)

WHITE WINE
2008 Vino Bianco Della Casa, VIC 8/37
2010 Two of a Kind sauvignon blanc / Semillon,
NSW 11/52
2009 Freeman Fortuna pinot gris, NSW 13/53
2010 La Zona, arneis, VIC 11/52
2010 Mesh riesling, SA 14/58
2010 Pepper Tree chardonnay, NSW 12/49
2008 Katnook Estate chardonnay, SA 58

RED WINE
2010 Joseph Chromy ‘Pepik’ pinot noir, TAS 11/48
2010 Teusner ‘The Independent’ shiraz, mataro, SA 12/48
2010 Coriole sangiovese, SA 12/49
2009 Fraser Gallop cabernet merlot, WA 14/58
2010 Fruits of the Vine ‘Le Grenache’, SA 58
2009 Bowen Estate cabernet sauvignon, SA 62

ROSÉ
10 Loose End ‘roscato’ sparkling moscato, SA 8/35
2009 Arrivo rosato di nebbiolo, SA 12/48

SPARKLING
Angas Brut NV, SA 7/35
La Zona prosecco, VIC 11/45
Duval Leroy NV – Champagne, FR 18/90

DESSERT
2007 The Sticky Italian Botrytis Semillon, NSW 10/38
2008 The Kindest Cut Gewurstraminer, VIC 14/42

BEER of NSW
Lord Nelson Three Sheets Pale Ale 8
Murray’s Whale Ale 9
Stone & Wood Lager 8
Firefly Pilsner 8

CIDER & LIGHT BEER
Cascade Premium Light, TAS 6
Bress Cider NV Methode de champagne 10/42

SPIRITS
Brokers Gin 9
Tanqueray Gin 11
Hendrick’s Gin 13
Belvedere Vodka 10
Maker’s Mark Bourbon 10
Chairmans Spiced Rum 10
Havana Anejo Blanco 10
Chivas Regal Scotch 10
Glenmorangie Original Scotch 10
Sauza Hornitos Tequila 10
Campari 9
Pernod  8

NON-ALCOHOLIC
Sparkling Australian Mineral Water 7
Soft Drinks – Coke, Sprite, Soda, Ginger Ale 3.5
Orange Juice 4
Apple Juice 4

COFFEE & TEA
Genovese Coffee 3
(Soy or Decaf – add 50c)
English Breakfast / Orange Pekoe / Earl Grey / Peppermint /Chamomile 3
Genmaicha (Japanese roasted rice green tea) 5
Milky Oolong (Taiwanese green tea) 5
Pu Erh (Chinese black tea, post fermented) 5

CHRISTMAS MENU – 2011
3 Courses $45pp.
PRE-ORDER ONLY. Drinks packages available.
10 – 66 Guests.

A Christmas party should be a relaxed affair – good food shared around large tables, a casual environment and some great drinks. We’ve put together a good old-fashioned Christmas menu from quality summer produce, and look forward to hosting your group as you unwind from a busy year.

First Course
Salad of heirloom tomato, basil & buffalo mozzarella (v)
Pino’s prosciutto

Main Course
A choice of:
Glazed leg of Milanda Park free-range ham w/ sour cherry sauce
Carpaccio of aged grass-fed topside beef w/ shaved horseradish and roquette
Seafood plate of fresh prawns, Kingfish cured in Hendriks Gin & beetroot, and oysters w/ a chardonnay vinaigrette
House-made Pasta (V)

For the table
Green summer salad (v/gf)
Whole-wheat sourdough

Dessert
A choice of either:
House-made doughnuts in rosemary sugar
Cracked chocolate tart w/ fresh strawberries & cream~

Drinks
A number of drinks options are available. Tabs, cash sales or a combination of both can be arranged to suit your group’s requirements and budget. We have a quality beverage list of wine, beers, sparkling, select spirits and carafes of long summer drinks.

Bookings
Please call Rebecca Reed on + 61 2 9358 1487  or email hello@thecommons.com.au for all inquiries.

//////////////////////////////////////////////////////////////////////////////////////////////////////////////

BOOKING CONDITIONS
The Commons is booked on a first-to-confirm basis. Tentative dates are only taken for bookings at least one month in advance and must be confirmed within one week of the original inquiry. In the event that another group wishes to book the same time and day, we will call you to give you the opportunity to confirm your booking.

A credit card is required to confirm your booking and the full balance is due on the day of the event.

Venue fees and minimum spend requirements apply to function bookings.

Minimum spend requirements include all food and beverage orders but do not include tax or gratuity.

A 10% group surcharge applies to all bookings of ten guests or more.

A 50% cancellation fees applies to all bookings who do not give adequate notice. Adequate notice is defined as: 0 -10 Guests: No later than 24hrs / Group Bookings 10 -30 Guests: No later than seven days / 30+ Guests: No later than 14 days.

PAYMENT
We accept cash and all major credit cards. A 3% surcharge applies to Amex payments.

BEVERAGE PACKAGES & BAR TABS
A bar tab limit will be established at the start of your booking, You may select to extend your tab at any point during the evening.

Once your event menu is finalised, we will send you a copy of our current wine list, from which you may make your own selections for the evening. We would be happy to make recommendations based on your specific menu and price range.

Alternately, you may opt for a premium open bar package, which is $25 per person per
hour, for a two-hour minimum. This includes a selection of mixed drinks, wines by
the glass and bottled beer.

All beverages are charged on consumption. Wine is charged upon the opening of the bottle.

CORKAGE
If you have a very special bottle of wine you would like to enjoy with your dinner at The Commons, we charge a $20 per bottle corkage fee.

CAKEAGE
We prefer to provide our own cakes and desserts, but we’re certainly not party-poopers. If you’ve organized a special cake for a friend or colleague, cakeage is charged at $2.5 per person to account for plating and cutting.

AUDIO VISUAL EQUIPMENT
All AV equipment including extension cords, power boards, cabling, adaptors, screens, speakers, amplifiers, microphones, televisions, or any other equipment must be supplied and installed by the client.

THE COMMONS takes no responsibility for the procurement, installation, testing, or storage of any equipment. Please note that due to the staffing requirements of the restaurant, we are not able to provide assistance with setup of equipment unless specifically organised prior to the event. Additional costs may apply to any additional assistance required.

SITE DECORATION
Site decoration above that of existing décor is available on discussion to full venue events. We maintain the right to preserve the aesthetic of the venue, and conditions apply to signage & decoration material.

~ A three course taste of the season. $40pp, required for groups of seven and above ~

First course
Grilled and pickled autumn vegetables (v)
House-made & local charcuterie board

Main course
Commons Kola sticky beef short ribs (gf)
Best of farm vegetables (v/gf)

Dessert
Choice of ~ House-made doughnuts in rosemary sugar, or                                                                                                                                Seasonal fruit special

Group dining policy

• Group Dining Reservations can be made for our large tables, which seat up to ten guests comfortably. For all groups of seven or above, the Farmhouse Set Menu is required during evening service. $40pp.

• We are happy to discuss any dietary requirements your group may have. Many of our dishes are vegetarian and/or gluten free. Meat alternatives can be arranged upon request.

• Please note that group dining and the Farmhouse Menu book out early, and we are often unable to accept large walk-in groups.
• A 10% surcharge applies to groups larger than ten guests.

• Credit Card Details are required to secure your booking. We do not take a deposit, but reserve the right to debit $25 per head for each guest booked if cancellation notice of 48hrs or more is not given. We accept Visa, Mastercard and Amex (3% surcharge).

• Ph 9358 1487 to make a reservation.

So this is on our menu at the moment, and is the first addition to our new recipe section of the website. It is indeed a traditional slow cooked dish, and may not be suitable if you don’t have the time. However we’d like to share it with you, and if you do find the time on a rainy day it is perfect. If you don’t, you can always cheat and come in for it, grab a glass of wine, and sit by the fire any night during May.

Osso Buco

Ossobuco is Italian for “bone with a hole”, in reference to the veal shank with which it is made. Veal shank or shin, is a flavourful and relatively cheap cut, which although a theoretically tough cut of meat, becomes incredibly tender when braised for a long time. This is a beautiful, hearty farmhouse dish, with rich flavours and great melting texture, perfect for late autumn or winter. We like to serve it with a simple Risotto Milanese (saffron risotto) or cheesy polenta but you could quite happily eat it with mashed potato. You should definitely drink a glass of red wine with this. We recently had it with a beautiful bottle of Barbera brought back from the King Valley, but if you have a bottle of any strong red lying at home, and you can’t be bothered leaving the house in the rain, drink whatever fate has chosen for you. Just be warned that red wine and Italian cooking may lead to long conversations, inevitably about nothing. The good thing is, talking about nothing and eating good food is very important. Over and out.

Ingredients

8 veal shanks
2 cups beef stock
1 tablespoon tomato paste
4 tablespoons olive oil
60 g butter
2 carrots, cubed
3 sticks celery, cubed
2 onions, finely chopped
3 cloves garlic, crushed
800g tinned peeled tomatoes
1 teaspoon dried thyme
2 bay leaves
4 tbl spoons plain flour

Method

Preheat oven to 200°C

Heat 20 g butter and 2 tablespoons of olive oil in a large saucepan

Add carrots, celery, onion and garlic and cook for 5 minutes then pour them into a large heavy based casserole dish or baking tray

Dust veal shanks well 4 tablespoons flour, salt and pepper

Melt remaining butter and oil in frying pan and brown veal

Lay veal on top of carrot/celery mixture in casserole dish

Pour the tomatoes, tomato paste, beef stock, thyme and bay leaves into the frying pan
and bring to the boil. Reduce heat and simmer for 5 minutes then pour over veal.

Cover and bake for 2-3 hours

Recipe notes
This is traditionally served with a Gremolata:
Grate rind of 2 lemons and add to 2 cloves finely chopped garlic and 1/2 cup chopped parsley. Mix together and sprinkle on top of cooked Osso buco.