WEDDINGS MENU

SIT DOWN PACKAGES

All menus include mini loaves and butter plus a gift pack for the bride and groom

BRONZE

49 PER HEAD


Choice of one entrée

Alternate drop of two mains

Cutting and plating of

wedding cake

SILVER

 

59 PER HEAD


Choice of three canapes

Alternate drop of two entrees Alternate drop of two mains

Cutting and plating of

wedding cake

GOLD

 

70 PER HEAD


Choice of four canapes

Alternate drop of two entrees Alternate drop of two mains

Choice of one dessert

Cutting of wedding cake

PLATINUM

 

90 PER HEAD


Choice of five canapes
Chefs choice amuse bouche Alternate drop of two entree Alternate drop of two mains Alternate drop of two desserts OR
Tiers of mini desserts 2.5 per person Cutting of wedding cake

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