WEDDINGS MENU
SHARE STYLE PACKAGES
All menus include mini loaves and butter plus a gift pack for the bride and groom
BRONZE
49 PER HEAD
SILVER
59 PER HEAD
GOLD
70 PER HEAD
PLATINUM
90 PER HEAD
CANAPE
Poached chicken medallion, cucumber, crispy shallots (g d)
Smoked chicken and brie en croute
Mediterranean bruschetta, Persian fetta (v)
Assorted nori rolls, soy and wasabi (g d)
Blue cheese and onion jam tarts (v)
Brie and onion jam tarts (v)
Pork rillettes on brioche toast, cornichon
Vegetable rice paper rolls, soy (v g d)
Shredded chicken w green papaya, mango salad (g d)
Chive and beetroot relish crepe, crème fraiche (v)
Zucchini and fetta frittata, cherry tomato (v g)
Smoked salmon buckwheat bilini, herb crème fraiche (g)
Beef fillet en croute, béarnaise sauce
Sundried tomato, basil pesto, bocconcini arancini (v)
Pumpkin, parsley, fetta arancini (v)
Mushroom, manchego arancini (v)
Ham and manchego arancini
Mini braised beef or pork taco, avocado, corn salsa
Shredded pork shoulder brioche sliders, pickles
Beef, caramelised onion, cheddar brioche slider
Smoked chicken, chilli, cheddar croquette
Braised beef, seeded mustard croquette
Crispy chilli squid, red pepper aioli
Crispy Thai squid, turmeric flour, lime aioli
Spicy slow cooked lamb empanada, spiced yoghurt
Panko crumbed prawns, wasabi aioli
ENTREE
Pork belly, pickled baby vegetables, seared scallops (g d) Beetroot and lime cured salmon, soft herb salad, crème fraiche (g)
Handmade potato gnocchi, creamy semi roasted tomato sauce, shaved parmesan (v)
Hoisin duck shank, shaved heirloom vegetables, honey, sesame and lemon dressing (d)
Green tea smoked chicken breast, waldorf salad, fresh herb aioli (g d)
Two cheese tart, poached pear salad, red wine glaze (v)
MAIN
Beef fillet, parsnip puree, green beans, jus and dijon, tarragon jelly
Barramundi, herb and garlic potato, asparagus, lemon buerre blanc (g)
Braised beef cheek, royal blue mash, broccolini, star anise, shiraz glaze (g)
Chicken, prosciutto, spinach roulade and spinach fettuccini, sundried tomato cream sauce ‘Shepherd’s pie’ seasonal vegetables, lentils, herbs, tomato and skordalia (gf v d)
Golden fried gnocchi, roasted pumpkin, sage, pinenuts, nut brown butter, rocket and parmesan (v)
SAVE 2 PER HEAD FOR CROQUETTE AND VEG BUNDLE TO ACCOMPANY PROTEIN
DESSERT
Lemon tart, blueberry compote, double cream
Warm date pudding, brandy butterscotch sauce, vanilla double cream Duet of white and dark chocolate mousse, raspberry coulis, praline (g) Banana banofee tart, coffee glaze, double cream
Almond and orange filo, honey, orange blossom sauce, cinnamon cream Local and international cheeses, quince, fruit, crackers