Bistra

For tables of seven or more guests we offer a choice between the following three menus: Three Course 'Choice Of' Menu - $95 Per Person Four Course 'Choice Of' Menu - $120 Per Person Three Course Sharing Menu - $110 Per Person The three and four course 'choice of' menus are individually plated, whereby guests select from three entree and four main course options on the day. The pasta and dessert courses are set by the kitchen. The sharing menu is served down the middle of the table. When selecting your menu on the next page, please be aware that the whole group must participate in the same menu. Indicative Menus for Autumn 2025: Three-Course ‘Choice Of’ Menu: $95 Per Person Bread & butter to start, a choice of entrée and main course, and dessert set by the kitchen. Spinach & Ricotta Dumplings, Butter, Sage Chicken Liver Pâté, Traditional Accompaniments Squacquerone, Heirloom Zucchini, Honey, Herbs Cabbage Roll, Rice, White Bean Ragu, Tomato Sugo Sommerlad Chicken, Creamed Corn, Jus Porterhouse, Peppercorn Sauce (+$10) Rainbow Trout, Roe, Buerre Blanc, Sorrel Mains Served with Fries & Lettuce Vanilla Cake, Strawberries, Thyme Custard Four-Course ‘Choice Of’ Menu: $120 Per Person Bread & butter to start, a choice of entrée, a pasta mid-course set by the kitchen, a choice of main course, and dessert set by the kitchen. Spinach & Ricotta Dumplings, Butter, Sage Chicken Liver Pâté, Traditional Accompaniments Squacquerone, Heirloom Zucchini, Honey, Herbs Campanelle, Jerusalem Artichoke, Chestnut, Brown Butter Cabbage Roll, Rice, White Bean Ragu, Tomato Sugo Sommerlad Chicken, Creamed Corn, Jus Porterhouse, Peppercorn Sauce (+$10) Rainbow Trout, Roe, Buerre Blanc, Sorrel Mains Served with Fries & Lettuce Vanilla Cake, Strawberries, Thyme Custard Three-Course Sharing Menu: $110 Per Person A menu designed to share, served down the middle of the table. This comprises bread & butter to start, shared entrées and main course, and dessert set by the kitchen. Baked Scallops, Garlic and Parsley Butter Squacquerone, Heirloom Zucchini, Honey, Herbs Chicken Liver Pate, Traditional Accompaniments Spinach and Ricotta Dumplings, Butter, Sage Porterhouse, Peppercorn Sauce Rainbow Trout, Roe, Buerre Blanc, Sorrel Mains Served with Fries & Lettuce Vanilla Cake, Strawberries, Thyme Custard