Private Dining Exclusive Hire

Private Dining Exclusive Hire

Private Dining Exclusive Hire One of Sydney s most iconic waterfront venues, REGATTA Restaurant & Bar is uniquely positioned on the harbour at Rose Bay Pier. Head Chef, Claudio Morales, has crafted a menu with a creative range of dishes using fresh seasonal produce showcasing his signature culinary innovation. The centrepiece of Rose Bay promenade, REGATTA Restaurant & Bar features The Blue Room, a semi private dining area overlooking the marina with a breathtaking panorama that transforms into a magical backdrop of twinkling lights by night. Perfect for an intimate seated lunch or dinner, or just as easily lending itself to a more casual style cocktail soiree, it s the ideal spot for a catch up whilst taking in the view! Reminiscent of stepping onto the deck of a luxury yacht, the ambiance at REGATTA Restaurant & Bar is designed to both inspire and relax. Step on board and enjoy the magic that is REGATTA!

$75 Menu 2 course seated menu $95 Menu 3 course seated menu Entrée Sashimi selection, pickled ginger, wasabi Tuna tartare, rocket crème fraiche, asparagus, grissini & serrano ham powder Salad of baby beets, grilled witlof, pomegranate, hazelnuts & shaved foie gras Hand cut pappardelle, lamb belly ragu, horseradish gremolata, grated haloumi Main Roasted blue eye trevella, pearl barley, Brussels sprout leaves, onions Seared ocean trout, school prawns, chilli, apple eggplant, tom yum jus Pan roasted barramundi, baby cos, parsnip, bitter orange Braised Shortrib, winter vegetables, roast pumpkin puree Mains served with a side of Leaf salad and Mash potato Dessert Bahibe chocolate cremeux, banana parfait, peanut butter mousse Steamed orange pudding, crème fraiche ice cream, speculos tuile Pistachio brulee tart, dulcey curls, raspberry sorbet A selection of 2 cheeses, fig jam, pear, grissini, fruit & nut bread Please note that the following menus are samples only. Menu items and pricing are subject to change due to seasonal availability.

$145 Menu Glass of Champagne, oyster with oscietra caviar & chef s selection of 2 canapés on arrival, followed by a 3 course seated menu. Entrée Tuna tartare, rocket crème fraiche, asparagus, grissini & serrano ham powder Salad of baby beets, grilled witlof, pomegranate, hazelnuts & shaved foie gras Confit calamari, crispy octopus, crushed peas, squid ink sauce Mushroom soup, Moreton Bay bug, king brown mushroom, pork belly buttered toast Main Crispy scale snapper, lentils, chorizo & seared scallops Seared ocean trout, school prawns, chilli, apple eggplant, tom yum jus Pan roasted barramundi, baby cos, parsnip, bitter orange Braised Shortrib, winter vegetables, roast pumpkin puree Mains served with a side of Leaf salad and Mash potato Dessert Bahibe chocolate cremeux, banana parfait, peanut butter mousse Steamed orange pudding, crème fraiche ice cream, speculos tuile Pistachio brulee tart, dulcey curls, raspberry sorbet A selection of 3 cheeses, fig jam, pear, grissini, fruit & nut bread Please note that the following menus are samples only. Menu items and pricing are subject to change due to seasonal availability.

Canapé Packages Option One $60 per person Please select the following: 3 items from Section One 2 items from Section Two 2 items from Section Three 1 Dessert canape Option Two $70 per person Please select the following: 3 items from Section One 3 items from Section Two 2 items from Section Three 1 Dessert canape Option Three $80 per person Please select the following: 3 items from Section One 3 items from Section Two 3 items from Section Three 1 Dessert canape

Canapé Menu Section One Sydney Rock Oysters natural or mignonette Campari & ruby grapefruit granita, prawns, shaved fennel Seared bonito, ponzu dressing, garlic chips Chilled cucumber & apple gazpacho, spanner crab Snapper & ham hock croquette Ocean trout tartare, chive wasabi cream, potato crisps Boquerones, piquillo pepper, honeydew melon Pickled beetroot, fig, almond & foie gras Section Two Ceviche of kingfish, lime & chilli Seared scallop, cauliflower and chorizo Lobster tortellini, fresh tomato, lobster consommé Duck liver parfait, date puree, cornichons Soft cooked quail egg, crushed peas, grated serrano ham Smoked salmon terrine, watercress Tataki of beef, pickled mushroom, roasted kale Bruschetta sautéed globe artichoke, Parmigiano Reggiano, gremolata Section Three Prawn roll, apple & young celery Fish slider, smoked pancetta & green chilli mayo Grilled asparagus, figs, almonds, feta Ricotta gnocchi, Moreton bay bugs, peas, basil Slow roasted duck, bacon, coleslaw, walnut & raisin bread The Cuban, Pork, ham, mustard, cheese and pickles Chicken & chorizo empanada Fish&Chips Tempura battered flathead, triple cooked chips, chilli tartare Desserts Mini Lemon tart Valrhona chocolate mousse, raspberries

Beverages All beverages are charged on consumption. BYO is not permitted as we are a fully licensed venue. Cakes REGATTA Restaurant & Bar is able to organise a cake for a special occasion. We require 48 hours notice prior to event date and the following options are available: Chocolate and passionfruit cake Strawberry Charlotte Capacity Entire Venue The Blue Room 135 seated 200 cocktail style 45 seated 60 cocktail style The Blue Room REGATTA does not charge a room hire fee to book the Blue Room exclusively, however, a minimum spend does apply. Please contact the Functions Manager to discuss further. Entire Venue The entire venue is available for exclusive hire upon request. A 10% service charge is added to the final bill. Please note that Public Holidays incur a 10% surcharge.