2023 Menu Submissions
All menus must include at least 3 supplement free options per course. We would recommend 4 options per course but if you have limited kitchen capacity we are happy to accept 3 this year.
Although we are happy for supplemented dishes to be offered as further choices, these will not be listed or promoted online.
We would request that all menus indicate any allergens or dietary information. Please use the following key.
(c) celery
(g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats
(cr) crustaceans – such as prawns, crabs and lobsters
(e) eggs
(f) fish
(l) lupin
(m) milk
(mo) molluscs – such as mussels and oysters
(mu) mustard
(mu) mustard
(tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
(p) peanuts
(se) sesame seeds
(so) soybeans
(su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million)
(gf) Gluten Free
(df) Dairy Free
(vg) Vegan