Shared Feasting Menu

3 COURSE MENU SERVED AS PLATTERS IN THE CENTRE OF THE TABLE FOR

YOUR GUESTS TO ENJOY COMMUNALLY

On arrival

Chef's selection of hot and cold canapés to be served during your pre-dinner hour

Entree 

Sliced leg ham, salami, olives with garlic & fennel, buffalo mozzarella, pickled eggplant, roasted capsicum,

ciabatta bread and extra virgin olive oil 

Feasting platters to share Select 2

House made potato gnocchi, pumpkin, sage and brown butter sauce

Tarragon chicken, ricotta stuffed breast and ratatouille

Atlantic salmon tarator, herb crusted fillet with tahini dressing and lemon

Herb crusted lamb rump, pumpkin puree and red wine jus

Roulade of pork belly, braised red cabbage and port jus

Slow-cooked beef cheek, celeriac puree and shiraz jus

Side Dish Select 1

Roasted chats with rosemary and garlic aioli

Broccolini with mustard vinaigrette and toasted sesame seeds

Green beans tossed with feta and scorched almonds

Honey roasted pumpkin with red capsicum, parmesan and basil

Salad Select 2

Beetroot, orange and goats cheese salad

Rocket, balsamic, pine nuts and parmesan

Traditional Greek salad

Orecchiette, ricotta, cherry tomato and basil

Quinoa, broccoli, toasted nuts and lemon dressing

Something Sweet Select 3

Meringues with Chantilly cream, fresh berries and rose syrup

Belgian chocolate mousse, crushed pistachios and Persian fairy floss

Vanilla cheesecake with passion fruit curd

Lemon and sesame tart with toasted meringue

Raspberry and white chocolate macarons

Portuguese egg tarts

To finish

Your cake cut and served petit-four style served on platters

Served with filter coffee and tea