Extensive Canapes including:
King Fish Ceviche
Fresh Salsa with lots of citrus on taco disc
served with a Bloody Mary chaser
Peking Duck Pancakes
with Cucumber Julienne, Spring Onions And Served With A Plum And Hoi Sin Sauce
Tomato and Basil Bruschetta
Crunchy, toasted slices of garlicky Italian bread are topped with the perfect blend of tomatoes, onions, garlic, and basil
Tomato and Brie Tartlet
Slow baked Cherry Tomatoes And Brie Tartlet, Thyme, Garlic And Lemon
Smoked Salmon Boats
Entrees and Pastas include:
Chicken Crepe Mornay
served with a rich mornay sauce topped with aged parmesan cheese.
Hand Dived SA Scallops
served with lemon and tarragon with cumin scented carrot fritter and drizzled lime yogurt
served on a bed of rocket dressed with a balsamic vinaigrette
Timbale of Lamb and Couscous
Roasted vegetable and saffron stock, red and green pepper. Full of morsels of roasted herbed lamb slices, Mediterranean vegetables such as red onion cooked in delicious herbs of basil and marjoram
Stuffed Zucchini Flowers
filled with a spicy cheese and chilli relish
Homemade seafood or beef lasagne
Capsicum, onion, olives, tomatoes, mushroom and chilli cooked in a rich red wine sauce
Spaghetti with a rich tomato based sauce with 100% minced beef, onion, carrot, celery, red wine and garlic finished off with fresh herbs and spices.
Over 50 different plated mains including:
Beef Scotch fillet
Chargrilled fillet of Cape Grim beef with caramelised onions & chimichurri
Braised Lamb Shanks
served with green Spring pea and potato mash with a curried De Puy red lentil sauce.
Crisp Pork Belly
with pumpkin mash, caramelized onions and apples, snow peas topped with a red wine sauce
French Trimmed Pork Cutlet
served with an apricot and almanac stuffing with duchess potato and caramelised vegetables.
‘Saltimbocca’ with sage, prosciutto, mozzarella, baby zucchini and sweet garlic potato hash.
A range of desserts including:
with Cherry Confit & French Almond Meringue
Fresh Strawberries marinated in Cointreau and Grand Marnier, served in a shortbread flan case with fresh cream on a raspberry coulis.
Mango Pistachio Spire
A refreshing blend of summer mangos blended over a rich layer of crunchy pistachio nut.
Port and Pear Panna Cotta
Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port jelly is the perfect flavour accent, intensifying the refreshing dessert.
A delicate sponge is bathed in espresso and Kalua liqueur then layered with light Mascarpone flavoured mousse.