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Below is a selection of our most popular formal menu.
However we are happy to personalise for your event.
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On Arrival
• Hors d oeuvres
First
• Warm tartlet of blue swimmer crab
• Crispy Duck salad served with a sweet fig preserve
• Ocean Prawn & smoked Trout timbale with a tomato vinaigrette
• Tandoori butter chicken served with mango & apricot chutney
• Cherrywood smoked salmon parcel filled with herbed Neufchatel
cheese
• Thai style Beef salad with chilli scented cucumber & coriander
• Roasted Pumpkin & Ricotta tart with wild rocket
• Vine ripened tomato & bocconcini on baby rocket finished with
pesto oil
• Field Mushrooms filled with creamed spinach & Camembert
• Porcini mushroom veloute served with garlic crostini
Second
• Baby lamb rack with a mustard & herb crust
• Angus sirloin on truffle mash with crispy leek & cabernet
sauvignon
reduction
• Maryland Duck confit served with roasted sweet potato & orange
grand marnier glaze
• Seared Tasmanian salmon fillet & steamed bok choy on champagne
risotto finished with a Parmesan
cream
• Roasted Breast of Chicken on green beans & potato rosti
finished
with a buerre blanc sauce
• Beef tenderloin on spinach & potato gratin served with a rich
burgundy sauce
• Loin of pork filled with caramelised apple wrapped in pastry &
finished
with a maple & Dijon glaze
• Ocean perch fillets on saffron fettuccine with steamed Asian
vegetables finished with a
chardonnay cream
• Grilled baby spatchcock with seeded mustard & chilli on a bed
of
roasted garlic crushed potato
Dessert
• Vanilla crème Brulee with raspberry couli
• Lemon curd tart with wild berry compote & Chantilly crème
• Poached pear in cabernet & star anise served with a soft
Camembert
• Individual baked cheesecake served with fresh berries &
crème patisserie
• Sweet apple crumble with wattleseed ice cream
• Rich chocolate ganache served with berry couli
• Pear & Almond tart with liquor scented crème
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