Formal Plated Meal

Entrées

  • Haloumi and zucchini skewers served on a bed of mesculen with a fresh avocado and tomato salsa  
  • Prosciutto-wrapped salmon skewers with Mediterranean cous cous 
  • Marinated eggplant timbale layered with ricotta, char-grilled capsicum , avocado and topped with slow-roasted golden eschalots.
  • Salmon and prosciutto kebabs on herb and currant couscous.
  • Dill blinis with sour cream and smoked salmon, steamed baby chats and salmon cavier
  • 3 Cheese tart, topped with fresh pear and prosciutto.
  • Tuna  skewers with a balsamic reduction on mesculen salad
  • Spinach & feta freeform pies
  • Fig & Goasts cheese tart
  • Basil risotto with roasted cherry tomatoes and rough pesto

  Mains

  • Char grilled eye fillet of beef served on a potato mash base and char grilled vegetable stack and served with a rich demi-glaze sauce.
  • Baked chicken breasts stuffed with pesto and ricotta on a bed of cous cous and asparagus with a roasted capsicum sauce.
  • Char grilled ocean trout served on a parsnip mash topped with a sweet, sour, salty ginger sauce and rocket salad.
  • Beef and mushroom pot pies with a puff pastry top and vegetables of your choice.
  • Coulibiac of atlantic salmon, smoked salmon and pureed prawns wrapped and baked in light puff pastry and served with a dill aioli sauce.
  • Racks of  cummin roasted lamb on a bed of slow roasted winter root vegetables
  • Thai beef salad.
  • 5 spice quail on mixed asian salad.

 Puddings

  • Apple or pear tart tartin with cream or ice-cream
  • Chocolate truffle cake
  • Honey pannacotta served with passionfruit sauce and sugared violets.
  • Orange creme caramel with shortbread hearts
  • Citrus tart served with creme chantilly.
  • Plum & chocolate clafoutis
  • Ginger pudding
  • Flourless chocolate hazlenut cake with vanilla bean ice-cream
  • Lime & mango or raspberry cheesecake
  • Berries in lemon,sugar sauce served with your wedding cake and cream.
  • Assorted petits fours.
  • Assorted gelatos.
  • Berries in champagne jelly with lemon clotted cream.
  • Coffee, tea and handmade truffles

Cost: $55/head
Includes entrée, main and dessert or canapés, main and dessert.