Alternate 50/50 Plated Menu

On arrival

Chef's selection of hot and cold canapes

Four courses to follow

Entree Select 2

House made potato gnocchi, tomato, basil, pine nuts and buffalo mozzarella

Mushroom and harissa risotto, parmesan, lemon and truffle oil

Thai prawn salad, char grilled, nahm jim, fresh herbs and lime

Confit duck, orange and beetroot salad, witlof and toasted hazelnuts

Roasted pumpkin and walnut tart, carrot jam, goats’ cheese and baby endive

Sumac grilled lamb tenderloin, chickpeas, feta and pomegranate dressing

Dill cured salmon, Yarra Valley salmon roe, soft herbs and champagne vinaigrette

Rare roasted beef, watercress puree, caramelised shallots and cabernet jus

Main Course Select 2

Tarragon chicken, poached breast, ratatouille, Lyonnaise potatoes

Char-grilled palm-sugar chicken, sticky rice, green papaya salad, chilli dressing

Juniper spiced wagyu rump, potato dauphinoise, kale, charred mandarin

Slow-cooked beef cheek, mashed potato, seasonal greens, tobacco onions, shiraz jus

Rolled pork belly, braised red cabbage, herb mashed potatoes, crispy crackling, port jus

Atlantic salmon tarator, herb crusted fillet, tahini dressing, baharat roasted cauliflower

Chermoula spiced swordfish, quinoa, broccoli, toasted nuts, harissa yoghurt

Grilled eggplant, home made napoli, risotto and mozzarella filling

Marinated artichoke tart, leek and artichoke puree, basil pesto and balsamic glaze

Moroccan spiced lamb tagine, lemon & herb couscous, harissa yoghurt, orange & mint salad

Side Dish Select 1

Served with bread rolls and butter

Roasted chats with aioli

Broccoli with mustard vinaigrette and toasted sesame seeds

Green bean, fetta and scorched almond

Honey roasted pumpkin, red capsicum, parmesan, basil

Beetroot orange and goats cheese

Oak lettuce, radish, soft herbs, champagne dressing

Herby coleslaw

Traditional Greek salad

Dessert Select 2

Served with filter coffee and tea

Honey lavender pannacotta, 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, vanilla cream, fresh fruit, rose syrup and mixed berry coulis

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

Seasonal fruit crumble, crème anglaise and raspberry coulis


Petit Fours

Your cake cut and served petit-four style