Book Menu
Your Shopping Cart:
Shopping cart is empty.

Tickets



  • Brokenwood Wine Dinner

    Brokenwood Wine Dinner

    Wednesday 17th October 7pm - 11pm        

    5 course dinner
    + matching wines  
    Bookings essential! 

    Want to make a night of it? Receive 20% our standard accommodation rate with your wine dinner ticket purchase. To purchase an accommodation package, please contact our events team on 02 4200 1099, or email events@headlandshotel.com.au for further information

    MENU

    1st Course
    Sydney rock oysters with 8 Rows Sparkling, rhubarb, ginger & shallot
    Tallawanta Semillon, 2015 

    2nd Course
    Braised scampi, seaweed, cherry tomato & cucumber salsa with black garlic butter
    Forest Edge Vineyard Chardonnay, 2016 

    3rd Course
    Grilled kangaroo with corn crème & smoked apple relish
    Tempranillo, 2017 

    4th Course
    Blue cheese gratin veal fillet with roast artichoke & bay jus
    Vegas Block Shiraz, 2016 and
    Wade Block 2 Vineyard Shiraz, 2015 

    5th Course
    Peach yoghurt semifreddo, peach gelato & dried blood orange
    Sticky Wicket Semillon, 2016

  • Melbourne Cup

    Melbourne Cup

    Tuesday 6th November -12pm

    Join us for a day of fun while cheering on the horses in our stunning ocean-front event space!

    + Mezze platter on arrival
    + 3 course lunch
    + 4 hour beverage package
    + Live DJ
    + MC - Scott McRae
    + Best dressed prizes & sweeps
    + TAB facilities
    + Races live on our large projector screens

    Or make a day of it and receive 20% off our best available accommodation rate!

    MENU       

    Mezze sharing platters per table on arrival

    Entrée
    Sticky pork belly, sautéed greens and ginger shallot broth with caramelized apple
    Watermelon, Berrys Creek Tarwin Blue, candied walnut and grilled asparagus salad

    Main
    Burnt butter chicken supreme with cranberry artichoke stuffing, purple cauliflower and truss tomato
    Red snapper, with lotus root, pea puree, charred corn and lemon caper butter

    Dessert
    Passionfruit panna cotta with mango sorbet and floss
    Cherry and coconut tartlet with bitter chocolate and Frangelico anglaise

  • Christmas Lunch

    Christmas Lunch

    Enjoy a delicious Christmas feast!

    Take the fuss out of Christmas lunch and let us take care of it all for you.

    Buffet Menu 
    Tiger prawns
    Sydney rock oysters
    Smoked salmon
    Salt & pepper squid
    Thyme roast turkey
    Maple glazed ham
    Salt roasted pork loin
    Rosemary roasted potatoes
    Blacked pumpkin
    Steamed greens
    Gourmet salads
    Grilled pitta bread
    Assorted dips
    Assorted breads
    Selection of condiments

    Dessert
    Kiwi berry pavlovas
    White chocolate profiteroles
    Pistachio brownie
    Lemon meringue tartlet

    TODDLERS (0-4 yo) ARE FREE

    *Headlands Brasserie will also be open for breakfast as usual* 

  • New Years Eve

    New Years Eve

    Monday 31st December - 7:30pm - 1:00am 

    Say Au revior to 2018 with a Grey Goose cocktail in hand, delicious food, photo booth and live DJ at our French inspired cocktail party!

    FOOD STATIONS 

    Charcuterie, Mezze Station

    Smoked pork neck, prosciutto di san dan, Trevisan salami, marinated olives, brandy pâté, pickles, roast garlic hummus, smoked baba ganoush, tzatziki yoghurt, cucumber crudités, sourdough crostini and soft Lebanese bread 

    Seafood Station

    Chilled tiger prawns, Sydney rock oysters, Balmain bugs, smoked salmon, Singapore mussels, rocket and parmesan salad, condiments and rolls

    Cheese Station

    Local and imported cheeses including Tarago River triple cream, Oakwood smoked cheddar and Berry’s Creek Tarwin Blue, served with fresh & dried fruits, nuts and crackers

    Roaming Canap
    és
    Asparagus and French onion shooter with grilled cheese crouton
    Crumbed calamari with dill, roast garlic and caper aioli
    Sydney rock oysters Kilpatrick
    Seared scallop with chorizo, confit tomato and smoked butter
    Dukkha encased seared salmon with saffron, dill and aioli
    Fire roasted red bell pepper bruschetta with balsamic
    Seared roast beef spoon with mustard crème and pickle
    Pea, smoked chicken and asparagus frittata
    Field mushroom and buffalo mozzarella arancini
    Potato, rosemary and lemon salt flatbreads
    Caramelized onion, blue cheese and walnut flatbread