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
CHEESE MENU
A unique way to round off a lovely dinner or ideal served as a light
Gourmet Cheese Board
Local speciality cheese (Vintage Cheddar, Brie and Blue), dried fruit, water crackers and lavosh
Gourmet Cheese Board
Local speciality cheese (Vintage Cheddar, Brie and Blue), dried fruit, water crackers and lavosh
DESSERT MENU
Your Celebration Cake
- Wedding or Celebration cake served with coulis and cream
Select 2 DESSERTS SERVED BUFFET STYLE
- Grande Marnier and Chocolate filled Profiterole ( MGF )
- Summer Berry Puddings served in Petite glasse
- Mini Apple Crumble with double crème
- Individual sorbets ( GF )
- Lemon Curd Tartlets
- Mini Tiramisu
- Chocolate and Orange Mousse served in Petite glasses ( GF )
- Sticky Date pudding with creamed toffee
- Mini pavlova with cream and seasonal fruit ( GF )
- Orange & almond Friands ( GF)