Entrée – Main – Dessert (alternate serve)

Chef’s Selection of hot & cold canapés on arrival

Bread roll & butter


Handmade pan fried potato gnocchi with sautéed mushrooms, roast sweet potato, rosemary & truffle oil (v)

Caramelised beetroot, goats cheese tart with a salad of toasted almonds, pickled pears & rocket (v)

Freshly made egg fettucine served with a tomato & white wine sauce topped with shredded lamb shank

Grilled eggplant & zucchini roulade filled with fried tofu, fire roasted red capsicum hommus, silky corn pure’ & salsa (v)

Treasures of the Sea   (gf, df)

Seared salmon tataki with gingered soy caviar & charred leek

Lime cured scallops with wasabi mayonnaise & radish

Grilled prawn cutlets with a Spanish tomato relish

Roaming the Farm

Slow roast pork belly with apple two ways & pork floss

Cajun spiced roast lamb with lemon & lime mayonnaise & gremolata

Duck breast lightly smoked with a sumac infused yoghurt dressing & pickled fennel

 Main course

Seared Atlantic salmon on a roast garlic, cannellini bean, chorizo & tomato ragout, served with potato in a tomato broth with basil oil & broccollini  (gf, df)

Grilled chicken breast filled with smoked mozzarella on a wild mushroom risotto, creamy jus & grilled asparagus  (gf)

Jindalee grain-fed beef eye fillet with truffled mushroom, red wine jus, potato gratin & steamed vegetables (gf)

Roast lamb rump served with roast Kipfler potato, caramelised eschallots & slow roast vine tomato & rosemary jus  (gf, df)

Pan fried barramundi served on a potato pure’ & saffron beurre blanc, salsa Verdi with steamed seasonal greens (gf)

Jindalee grain-fed beef eye fillet with a parsnip & potato rosti, pomegranate & red wine jus (gf, df)


Pear & frangipani tart with hazelnut nougatine & cinnamon ice cream Deconstructed cheesecake with strawberries, rosewater & rustic chocolate bisquit

Dark chocolate mousse served with raspberry & red wine compote, popping candy & chocolate sauce

White chocolate & Frangelico parfait with espresso syrup & dark chocolate ice cream  (gf)

Orange panna cotta served with lemon gel, lemon curd, lime tuille & freezer dried mandarin chunks

Trio of Dessert Delights (*served per person)

Pear tart with cinnamon anglaise

Deconstructed cheesecake

Chocolate mousse squares with raspberry & red wine compote

We cater for all dietary requirements – (v) Vegetarian/ (g) Gluten Free

Coffee, tea & chocolates