SOUP
Sweet potato and pumpkin
Traditional Italian Minestrone
Chicken vegetable and chick pea
ENTREE
Prawn and scallop brochette bound with bacon and set on a bed of jasmine rice with a light garlic sauce
New Orleans beef strips served with chef’s special satay sauce
Lemon and pepper marinated chicken escallops layered with a goats cheese and capsicum farce, basil and set on a baby spinach salad
Spinach and ricotta cannelloni, cooked with béchamel and parmesan finished with a fresh tomato concasse
Pesto chicken tenderloins served with a baby spinach salad, of cherry tomatoes, Spanish onion and cucumber finished with a creamy mustard dressing
Tempura battered calamari set on a fresh salad with homemade tartare sauce and lemon
Steamed pork dumpling served on a light Vietnamese coleslaw with a plum dipping sauce
or
Anti pasto platter to include dips, olives, fetta, cured meats (pastrami, ham & salami), roast and sun dried Mediterranean vegetables, grissini & Turkish bread
Platter per table- not individual, can be served as an additional course $7.50 per head
MAINS
Poached chicken breast filled with a bacon, onion and basil pesto stuffing set on a chive mash with a roasted tomato and chicken veloute
Grilled chicken breast filled with spinach, bocconcini and sundried tomato drizzled with a creamy pesto sauce
Pistachio crusted Salmon fillet, set on a lemon and coriander cous cous with a rocket salad and lime hollandaise
Char Sui roasted Pork and crackle with cardamom rice and stir fried seasonal vegetables
Scotch fillet with a green and pink pepper corn sauce, served with garlic mashed potato and green beans
Slow roasted Beef topside cooked for eight hours and set on a creamy mashed potato with a red wine jus and steamed vegetables
Lamb shank with Moroccan seasoning and roasted vegetables presented on sweet potato mash and broccolini
Chermoula chicken breast oven roasted and set on a grilled vegetable cous cous
VEGETARIAN OPTIONS
Potato gnocchi in a fresh tomato onion and basil sauce, finished with shaved parmesan and parsley
Char grilled vegetable lasagna layered with béchamel, spinach and cheese
Vegetable filo parcels, filled with a variety of seasonal vegetables and flavored with parmesan cheese
DESSERTS
Baked New York cheesecake
Warm apple strudel with vanilla cream
Individual lemon tart with strawberry-mint salad and raspberry coulis
Warm sticky date pudding with toffee sauce and double cream
Chocolate Marquis with bitter orange sauce
Traditional Christmas fruit pudding served with brandy analgise (Christmas only)
Or
Selection of local cheeses served with dried fruits, fruit bread, nuts and water crackers
platter per table- not individual
Tea & coffee buffet
EXTRA FOOD ITEMS
Chefs’ selection of hot & cold canapés 5 items served over 30 minutes – $8.00 per person
Chefs’ petit fours platter - $25.00 per table: based on 10 per table
Cheese platter per table as an extra course- $45.00 per table : based on 10 per table
Bowls of salad OR steamed vegetables per table- $12.00 per table : based on 10 per table
Serving of Wedding Cake with raspberry coulis & King Island double cream : $3.50 per person
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