Alternate 50/50 Seated Menu

3 COURSE MENU SERVED ALTERNATIVE DROP STYLE

 Chef’s selection of pre dinner canapes

Entree Select 2

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

Mushroom and harissa risotto, parmesan, lemon and truffle oil

Thai prawn salad, nahm jim, fresh herbs and lime

Confit duck, orange, beetroot and toasted hazelnuts

Jerusalem artichoke tart, basil pesto and balsamic glaze

Sumac spiced lamb tenderloin, chickpeas, feta and pomegranate dressing

Beetroot cured salmon, celeriac remoulade, soft herbs and capers

Beef tataki, radish, lemon and soy

Main Course Select 2

Tarragon chicken, ricotta stuffed breast, Paris mash and ratatouille

Palm-sugar chicken, sticky rice, green papaya salad and chilli dressing

Eye fillet of beef, pepper crust, mustard and horseradish mash, baby spinach and brandy jus

Slow-cooked beef cheek, celeriac puree, rocket, pickled onions and shiraz jus

Pork roulade, braised red cabbage, herb mashed potatoes, crispy crackling and port jus

Atlantic salmon tarator, fresh herbs, cauliflower and tahini dressing

Prawn and chorizo stuffed squid, lemon and herb couscous, spiced pomodoro sauce

Herb crusted lamb rump, pumpkin puree, roasted vegetables and red wine jus

Side Dish Select 1

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

Rocket, balsamic, pine nuts and parmesan

Traditional Greek salad

Quinoa, broccoli, toasted nuts and lemon dressing

Dessert Select 2

Honey lavender panna cotta, crisp fruit biscotti and fresh berries

Lemon and sesame tart with toasted meringue

Belgian chocolate fondant, peppermint sauce and vanilla bean ice cream

Individual pavlova, rose syrup and berry coulis

Salted caramel and espresso tiramisu, almond bread and dark chocolate shavings

Mixed berry crumble, vanilla bean ice cream

Vanilla cheesecake, passion fruit curd and mango sorbet

White chocolate parfait with chocolate and pistachio tuille and raspberry coulis 

To finish

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

with filter coffee, tea and hot chocolate