Canapes
Char grilled Mediterranean vegetable stack
served on crispy parmesan tulle
Salad of tender poached calamari
spiced apple, ginger, lemongrass and Vietnamese basil
Croquette of smoked chicken
and chervil on a crispy pecorino & lemon crouton
Roasted tomato and caramelised onion tartlet
served with a salad of baby herbs drizzled with lemon oil
Tender braised 5 spiced pork belly
with sesame and wakame salad
King prawn
entangled with crispy prosciutto, finished with a smoky paprika oil
Main Course
Crispy skinned snapper fillet
served with rich Asian master stock spiced with cinnamon and star anise with braised Asian greens and toasted sesame
Chicken and Kassler Pork Terrine
smoked capsicum coulis and pecorino crusted crouton with a salad of baby herbs finished with white truffle oil.
Fennel spiced lamb fillet
served on crispy baked potato and rosemary gnocchi finished with creamy green pea puree
Eye fillet of Beef
resting on dauphinois potatoes, sautéed baby carrots & blanched silverbeet finished with rich muscat and porcini jus
Dessert
Fruit & cheese platters
served throughout the day ‐ Fresh fruit and selection of cheeses (including Brie, Aged Cheddar, Blue Cheese and local cheeses) with fennel spiced grissini, crispy lavoche and zucchini bread

Entrée
Oven Baked Lamb Cutlet wrapped in prosciutto served on a creamy celeriac and parsnip puree with a salad of baby herb leaves, shaved fennel and lemon.
Salad of roasted pear, honey glazed walnuts, slow baked goats cheese and roquet with apple cider vinaigrette finished with rich truffle oil
Tender baby octopus and calamari marinated in wild oregano, thyme, lemon and olive oil served on crispy garlic crouton with creamy mussel butter and charred baby witlof
Mains
Tender Poached chicken roulade with pistachio and dried apricot served on fondant potatoes and sautéed butter beans finished with a lemongrass, orange and champagne foam
Char grilled eye fillet of beef served on creamy potato Dauphines, tender sautéed baby parsnip and wilted spinach finished with a rich porcini and aged port jus
Slow roasted belly of pork with cinnamon and star anise served on stir‐fried ginger, kai‐larn and bok choy with coconut and coriander root infused rice.
Dessert
Pears poached in Cabernet Sauvignon with dried figs, nutmeg and vanilla
Served with double cream
Toblerone Semi‐fredo served with poached strawberries and rich dark chocolate and Frangelico ganache
Creamy apple and cinnamon bavarois served with crispy apple chips and a sweet‐spiced calvados sauce.

Plum and Cranberry glazed meatballs
Mini quiches with bacon, leek and tomato
Selection of home made pastries including mini gourmet pies, sausage rolls, spinach and feta filo and pasties
Balinese chicken or beef satays
Thai fish cakes with coconut coriander dipping sauce
Char grilled Mediterranean vegetable stack served on crispy parmesan tuille.
Salad of tender poached calamari, spiced apple, ginger, lemongrass and Vietnamese basil
Croquette of smoked trout and chervil on a crispy pecorino and lemon crouton
Roasted Tomato and caramelised onion tartlet served with a salad of baby herbs drizzled with lemon oil
Tender braised lentils with blue cheese and truffle oil
Roulade of smoked salmon, mascarpone cheese, dill and pink peppercorns.
Tempura battered Salmon and Avocado Nori roll
Pan seared scallops on warm spiced beetroot with blue cheese
Salad of pickled octopus, wakame and sesame seed finished with miso mayonnaise
Tender braised beef fillet with potato crisp and confit of garlic
Ceviche of jewfish with coconut, lime, plum tomato and coriander