Entrée – Main – Dessert (alternate serve)

Chef’s Selection of hot & cold canapés on arrival

Bread roll & butter

Entrée

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Prawn, chilli & lime ravioli in a coconut & lemongrass sauce, topped with steamed baby bok choy (m)

Confit of Atlantic salmon on a salad of fresh mint, radish, dill & fennel drizzled with a yoghurt dressing & salmon pearls (g)

Handmade pan fried potato gnocchi with sautéed mushrooms, spinach cream & braised lamb shank

Grilled prawn cutlets on stir fried snow peas, bean sprouts & shitake mushrooms with a honey sesame dressing

Shredded chicken wrapped in a herb pancake with a cabbage & carrot salad tossed in Nam Jihm dressing

Roast pumpkin & spinach tart with goats curd, basil oil & a snow pea tendril with rocket salad (v)

Main Course

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Roast lamb rump on a potato & gruyere rosti & pomegranate jus

Barramundi with a parsley pesto dressing served with a carrot, sweet potato &

cumin mash & seasonal steamed greens

Grasslands beef eye fillet with potato gratin & mustard cream jus & crispy root vegetables

Tandoori crusted Atlantic salmon served on a rice pilaf, with a lime & coriander dressing & minted yoghurt

Grilled chicken breast filled with mozzarella on a bed of egg fettuccini tossed

with baby spinach & served with a creamy jus

Beef tournedos with balsamic jus, beetroot relish & potato gratin accompanied by steamed green vegetables

 

Dessert

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Vanilla bean panna cotta with a strawberry consommé & an orange & sesame tuille

White & dark chocolate mousse sandwich with honey comb bites & chocolate sauce

Salted caramel tart with coconut & lime ice cream & freeze dried raspberries

Vanilla bean crème brulee with chocolate ice cream & a pistachio tuille

Passionfruit parfait with rockmelon ice cream & strawberry coulis

Fig & date pudding with a butterscotch sauce served with vanilla bean ice-cream

We cater for all dietary requirements - (v) Vegetarian/ (g) Gluten Free / (m) Mild Chilli 

Coffee, tea & chocolates