ENTREE MENU
COLD CANAPES
- Half dozen seasonal oysters with cab sav vinegar and chives (PP)
- Vodka Cured Salmon with Cucumber Ribbons, Red onion, Capers
- Bresaola with rocket and parmesan
- Chargrilled Octopus with lemon and EVOO
- Delicate Mooloolaba prawn cocktail
- Spanner crab & Avocado salad with Citrus Zest, Chilli & Micro Herb Salad ( GF )
- Vine ripened Tomato Salad with basil, bocconcini, balsamic vinegar and EVOO ( V )
- Goats Cheese, beetroot and rocket salad with parsnip crisps. ( V )
- Spiced Lamb Fillet on a warm salad of Chickpea, Lentil & Green Beans
- Serrano ham, figs, buffalo mozzarella, rocket salad with pomegranate balsamic syrup
HOT
- Seared Wagu Beef with Potato Salad, Wakami & Wasabi Aioli
- Green Pea, Lemon & Spring Onion Risotto, minted crème Fraiche ( V )
- Slow Roasted Pork Belly, Tomato emulsion Braised Red Cabbage with Apple
- Marinated King Prawn Skewers with Asian greens and lemongrass dressing
- Ravioli of pumpkin and Spinach with basil Veloute’ ( V )
- Rosemary Salt Cured Lamb Cutlets with Cherry Tomato & Rocket Salad
- Seafood Linguini
- Seared salmon with miso and sesame
A delicious selections of roving main course dishes served in bowls, bamboo palm plates , noodle boxes and timber cones
MAIN MEAL MENU 1
MAIN
- Linguini with Smoked chicken, Pinenuts and Pesto cream
- Lemongrass Prawns on an Asian Salad
- Duck in Spicy Plum sauce of Egg Noodles
- Yellow Thai chicken curry with Thai basil, Pak Choy and cashews on Jasmine Rice ( MGF )
- King prawn, baby leaves, avocado and sundried tomatoes, lemon caper dressing ( GF )
- Tempura Seafood Pail – Whiting, prawns, calamari with chunky chips and Tartare
- Lemon Thyme Roast Chicken on Cous Cous
- Thai beef salad ( GF )
- Japanese Golden Pork Curry
- Beef in Red Wine on Garlic mash ( GF )
- Moroccan Lamb Tagine and Coriander Cous Cous
- Slow Simmered Chinese Beef with Sugar Snap Peas & Shallots ( GF )
- Kashmiri Vegetable and Coconut Curry ( V, GF )
Beautiful, freshly prepared main meals to follow choice of canapes
MAIN MEAL MENU 2
MAIN
- Seared Ocean Trout with Semi Dried Tomato Cream Sauce
- Baked Snapper fillet, Sautéed Kipfler Potato, Steamed greens, Mango Salsa
- Macadamia crusted Lamb, Sweet Potato Galette , red wine jus
- Chicken Breast filled with Leek and Camembert, Potato Rosti and mustard seeded cream
- Fillet of Beef with Garlic mash, local Swiss Brown mushrooms and Red wine jus
- Grilled Salmon, lemon scented risotto, wilted Spinach, Citrus drizzle
- Roast Pork Cutlet, Mediterranean roast vegetables & red currant jus
- Mediterranean vegetable stack with basil and Persian feta & balsamic glaze ( V )
- Chinese Style Duck, gingered Sweet potato mash, Pak Choy, Citrus Plum reduction
- Seared Sea Scallops on Vodka and Lime Risotto with sauce Vierge
- Roast Field Mushroom, Grilled Haloumi & Asparagus with Hazelnut Gremolata ( V, GF )
- Vegetable Primavera Risotto with Parmesan Wafers ( V, GF )
- Hawaiian style slow cooked beef short ribs with greens and sweet potato
