Shared Feast Menu

To begin

Sliced leg ham, salami, estate grown olives with garlic & fennel, buffalo mozzarella, pickled eggplant, roasted capsicum, warm ciabatta and extra virgin olive oil

Feasting platters to share Select 2

Homemade potato gnocchi, tomato, basil, pine nuts and buffalo mozzarella

Spanish chicken, chorizo and patatas bravas

Atlantic salmon tarator, herb crusted fillet with tahini dressing

Moroccan spiced lamb tagine with lemon and herb couscous and minted yoghurt

Roulade of pork belly with braised red cabbage and port jus

Slow cooked Cape Grim beef cheek, juniper spiced with mashed potato

Side Dish Select 2

Served with bread rolls and butter

Roasted chats with aioli

Broccoli with mustard vinaigrette and toasted sesame seeds

Green bean, fetta and scorched almond

Saffron rice with barberries, pistachio and mixed herbs

Honey roasted pumpkin, red capsicum, parmesan, basil

Saffron rice with barberries, pistachio and mixed herbs

Beetroot orange and goats cheese

Salad Select 1

Oak lettuce, radish, soft herbs, champagne dressing

Cos lettuce, fennel, orange and maple dressing

Herby coleslaw

Traditional Greek salad

Pasta shells, cherry tomato, ricotta and basil

Dessert Select 2

Served with filter coffee and tea

Seasonal fruit crumble – apple and strawberry (spring), rhubarb, quince and pear (autumn), rum, raisin and caramel pear (winter) vanilla peaches (summer)

Salted caramel and espresso tiramisu

Raspberry and rose meringue with lots of berries

Dark chocolate mousse served with homemade honeycomb

Lemon meringue tart

Petit Fours

Caramel macadamia squares

Wedding Cake cut and served petit-four style