Entrées

• Roasted asparagus with citrus rosemary butter.
• Marinated eggplant timbale layered with ricotta, char grilled capsicum , avocado and topped with slow-roasted golden eschalots.
• Prawn caponata Hot wokked King prawns on bed of slow roasted capsicum, eggplant, tomato, onion and raisin salsa.
• Salmon and prosciutto kebabs on herb and currant couscous.
• Herbed pikelets with sour cream and smoked salmon.
• 3 Cheese tart, topped with fresh pear and prosciutto.
• Warm feta, artichoke and rocket salad.
• Chilled avocado soup with prawns.
• Creamy oyster soup with golden crusted pastry.

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.
• Roasted chicken breasts stuffed with quince paste, wrapped in prosciutto served on a bed of asparagus and couscous and topped with roasted pine nuts.
• 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.
• Thai beef salad.
• 5 spice quail on mixed asian salad.

Puddings

• Layered dark and white chocolate tart, seasonal berries and mint creme anglaise.
• Honey pannacotta served with passionfruit sauce and sugared violets.
• Orange creme caramel with shortbread hearts
• Citrus tart served with creme chantilly.
• Raspberry soufflé with cream or ice-cream
• Berries in lemon,sugar sauce served with your wedding cake and cream.
• Assorted petits fours.
• Assorted gelatos.
• Coffee, tea and handmade chocolates.
• Berries in champagne jelly with lemon clotted cream.

COST: $48/head
Includes entrée, main and dessert or canapés, main and dessert.