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Function Centre
PH: (02) 4577 7306
Fine Dining with Observatory
Tour and Star Gazing
Groups of 20 or more
especially catered for
Bookings Essential - BYO
Tebbutt Estate
Since 1843
The Observatories were built in 1879 and 1894 by John Tebbutt for the purpose of housing his telescopes and aiding him in accurate observation of the night sky. From these observatories he discovered several comets and conducted many meteorological measurements.
Today the observatories house one of the original telescopes used by John Tebbutt and offer an insight into the history of astronomy and the Tebbutt estate dating back to the mid 1800’s. These unique buildings provide an ambience to any function and a memorable star gazing experience for you and your guests.
Tebbutt’s VII is part of this special heritage listed property which is located on the
Hawkesbury’s Peninsula, abundant with the charm of the late 1800’s.
Come dine with us at Tebbutt’s VII for a unique dining experience and weather permitting
an opportunity to star gaze from the historic Tebbutt’s Observatory.
Function Package
Functions min 20 adults max 80. Choose two dishes from each course.
(Children’s menu available upon request)
Entrée
Caesar style salad tossed with roasted duck breast
Fettuccini tossed with bacon, sun dried tomatoes, pine nuts and basil
Brochette of king prawns on coriander saffron rice with soy, sweet chilli and sesame oil dressing
Fried camembert cheese with beetroot chutney surrounded with basil dressing
Thai beef salad served in a poppadom basket
Roasted pumpkin and garlic soup with sweet chilli and chive sour cream
Mains
Baked salmon fillet with garlic mash potato surrounded by rocket nage
Roasted lamb rump lashed with red currant jus centred on roasted sweet potato
Grilled chicken breast topped with king prawns and garlic and white wine cream sided by mash sweet potato
Beef fillet served on rosemary potatoes topped with a garlic mushroom cream sauce
Grilled king perch fillet filled with prawns and coated with citrus hollandaise sauce sided by sauté potatoes
Roasted sirloin plate infused with garlic and herbs served on roast vegetables accompanied
with herb yorkshire pudding and shiraz reduction
All mains served with seasonal vegetables and a bread roll
Desserts
Cointreau crème brulee with raspberry coulee
Pavlova roulade with roasted almonds and passion fruit
Sticky date pudding with rich butterscotch sauce and vanilla ice cream
Cheesecake drizzled with cointreau chocolate sauce
Rich chocolate mud cake with raspberry coulis
Dark chocolate heart filled with peppermint scanted white chocolate mousse sided by blueberry sauce