MENUMENU

Plated

Can be served as either lunch or dinner. Minimum 30 guests.

ENTRÉE
Chicken liver pate – Baby gherkins, warm toast
Pumpkin & ricotta ravioli – White wine & cream sauce, sage & parmesan disc (H) (V)
Ocean king prawn cocktail – “Modern Style”
Smoked Atlantic salmon – Lemoncello dressing, Lilliput capers, shaved cucumber (GF)
Char-grilled quail breast – Shredded beans, flat leaf parsley, chorizo & eggplant salad (H) (GF)
Sumac spiced lamb fillets – Potato salad, curly endive, red cabbage, mustard seed dressing (GF)
Forest mushroom tart – Baby leeks, verjuice & pecorino cheese (H) (V)
Crab & avocado salad – Ribbon cucumber, micro salad leaves (GF)
Grilled king prawn – Shrimp & preserved lemon risotto, parmesan oil (H)
Wild mushroom ravioli – Porcini parmesan cream, leek & tomato salad (H) (V)
Classic king prawn cocktail – Shredded lettuce, tomato wedge, spiced cognac dressing

MAIN COURSE
Roast pork loin – Roasted apple sauce, pigs in blankets, lentil salsa (GF)
Moroccan lamb shank – Pomegranate, dates & grain salad
Veal cutlet – Duck fat potatoes, mustard slaw, lemon (GF)
Salt baked beetroot tart tatin – Goat’s curd, walnuts, wild rocket (V)
Corn fed chicken breast, gnocchi – Wild mushrooms, spinach, gremolata
Chicken breast Yucatan style – Brocolini, smoked almonds, raisins, yoghurt (GF)
Thai style Tasmanian salmon – Jasmine rice, bok choy, soy lemongrass dressing (GF)
Grilled ocean trout – Baby pea & asparagus risotto, lemon herb butter (GF)
Grilled beef tenderloin – Pommes Anna, shredded beans, roasted Roma tomato, cabernet sauce (GF)
Herb crusted 3 point rack of lamb – Potato rosti, minted smashed peas, buttered carrots, red currant jus
Pan seared barramundi fillet – Dill & caper mash, cherry tomatoes, asparagus, champagne butter (GF)
Pan seared snapper fillet – Seafood rice, Asian greens, tomato, caper & preserved lemon relish (GF)
Slow braised lamb shoulder – Potato galette, shredded green bean, black olive & tomato salsa, pinot noir jus (GF)

VEGETARIAN OPTIONS
To be selected as a main course option.
Baked goat cheese – room temperature served roasted Mediterranean vegetables, tapenade (GF)
Spinach & mushroom risotto – Selection of wild mushrooms & fresh herbs (GF)
Vegetable stack – Asparagus, fennel Roma tomato, Portobello mushroom, sweet potato & red capsicum puree (GF)
Cauliflower, chickpea & coconut curry – Wilted spinach, steamed rice (GF)

DESSERT
Lemon Meringue Tart – Raspberry puree, chocolate cigar
Warm chocolate fondant – Dark chocolate sauce, sweetened cream (H)
Eton Mess – Meringue sheet, mango cheek, vanilla cream, strawberries (GF)
Sherry Trifle – Strawberry jelly, soaked Savoiardi biscuits, vanilla custard, berries
Warm apple tart – Crème Anglaise sauce, roasted almonds, Calvados ice cream (H)
Triple chocolate brownie – Smeared chocolate fudge, cocoa nibs
Sticky date pudding – Coffee toffee sauce, vanilla ice cream (H)
Individual cheese plate – Fruit paste, dried fruits, crackers