These elegant menus are ideally matched with weddings, large corporate events and fundraising galas.
- 1 course | $34.95 pp
- 2 course | $54.95 pp
- 3 course | $74.95 pp
Includes Bread Rolls, Butter, Coffee / Tea and Petit Fours.
Minimum 50 guests.
ENTREE
- Citrus cured salmon, potato wafers, goats curd (gf)
- Seared scallop, crisp pancetta, cauliflower puree, apple and petit herb salad (gf)
- "Celestial' duck salad, thai herbs, orange, compressed watermelon (df) (gf)
- Tian of crab & prawn, fennel, tomato, avocado, shellfish emulsion (gf)
- Twice cooked onion & roquefort soufflé waldorf salad
MAIN
- Eye fillet, candied eschallot, hassleback potato, anchovy butter, spinach cream (gf)
- Roast blue eye, white bean cassoulet, mussels, tomato, saffron cream (gf)
- Teriyaki salmon, ginger sesame soba, asparagus, wasabi mayo, pearls (df)
- Chicken breast "saltimbocca", fontina, sage, prosciutto, porcini & potato pillow, wild rocket, marsala glaze (gf)
- Twice cooked pork belly, cardamom carrot puree, compressed beetroot, macadamia & coffee crumble, broad beans
DESSERT
- Glass biscuit, vanilla mascarpone, seasonal berries, rose water syrup
- Hot steamed banana & ginger pudding, burnt butterscotch, salted peanut brittle
- Saffron poached pear, cardamom anglaise, hazelnut palmier
- Belgian chocolate tart, burnt orange glaze, walnut praline, double cream
- Kaffir lime & coconut tart, mango & baby basil salad
- Cinnamon & marsala panacotta, macerated baby figs, allspice ribbons
- Passionfruit & banana mess (gf)
OPTIONAL EXTRAS
- Chefs selection of canapes to commence | $10.95 pp
- Alternate drop | $5.00 pp per course
- Shared Bowls (see below) | $5.50 pp
- Summer vegetable medley, basil butter (v) (gf)
- Roast root vegetable with wild garlic and rosemary (v) (gf (df)
- Gourmet garden salad, Persian feta, citrus vinaigrette (v) (gf)
** Please note: All pricing excludes G.S.T. **