Trout Take Overs

Trout Take Overs

Trout Take Overs

Private foodies’ stays at the Trout.

Gather your crew and take over the Trout for one, two or three nights.

12 seats. One Table. Six rooms for your crew. A hosted night with chef’s menu, guided pairing, drinks, tunes and catching up with your favourite people.

Relax. Indulge. Settle in to the Trout.

Start the day slowly in Mole Creek, with a chef’s breakfast at the Trout.

  • A plate of grilled prawns topped with a drizzle of sauce, served with crispy noodles and garnished with herbs and sliced red chili.
  • Dish of crispy pork served with sticky rice and greens, garnished with sliced chili peppers and vegetables, on a ceramic plate.
  • A plated dish of pork belly with roasted garlic, onions, and greens, accompanied by a creamy purée and drizzled with sauce, labeled as 'Pork Belly 18hr slow braise'.
  • Close-up of a gourmet dish with slices of fish or meat topped with sauce, cucumber slices, and orange fish roe, served on a gray plate. In the background, another similar dish is visible. Text overlay at the bottom reads '3 delights, daikon, cucumber & lotus root.'
  • Viet salad with julienned carrots, onions, green herbs, and chopped nuts on a gray plate.
  • A plate of ceviche with chopped fish, colorful peppers, cilantro, and red chili peppers garnished with cilantro leaves.
  • A vegetarian mezze dish featuring grilled flatbread, roasted vegetables including red peppers, eggplant, and zucchini, green olives, fresh parsley, and a side of creamy white sauce on a rustic ceramic plate.
  • A dessert of panna cotta with white chocolate ganache, topped with strawberry coulis, blackberries, raspberries, and a mint leaf, served on a ceramic plate.
  • A plate of tagliatelle pasta with wild mushrooms sautéed in sage beurre noisette, served with crispy fried sage leaves. There is a second plate with the same dish slightly blurred in the background.
  • Macadamia & pistachio baklava garnished with orange syrup & white chocolate ganache.
  • A plate of lasagna with roasted pumpkin and grilled capsicum, garnished with seeds and sauce, served on a ceramic dish.
  • Plate with Greek style char grilled lamb cutlet, risotto stuffed tomato, olives, and tzatziki garnished with continental parsley.
  • 800g of 45-day dry aged tomahawk steak & mixed oyster mushrooms sautéed in sage beurre noisette.
  • A plate of honey-glazed, pan-roasted frogs garnished with fresh herbs and accompanied by a drizzle of honey.
  • Ceviche dish with sliced fish, coriander, chili, lime, and green sauce in a bowl
  • A close-up of mango pudding in a white chocolate bowl with white chocolate, lime and coconut ganache, garnished with a sprig of mint & mango coulis..
  • Lamb cutlet crusted in macadamia, mountain pepper & sage, served with broad bean mash & alexanders.
  • Yakitori & Nigiri.