Entrées
- Classic French onion soup with parmesan crouton
- Tempura prawn on wakame sesame salad, ponzu wasabi dip
- Truss tomato, boconccini and basil stack with balsamic dressing
- Honey chilli and garlic marinated chicken breast with Thai mango salsa with green papaya salad and chilli lime drizzle
- Chargrilled vegetarian stack with bocconcini with napoloni sauce, shaved parmesan and balsamic drizzle
- Coconut prawns in wanton wrapper served with rice, green papaya salad and tamarind dipping sauce
- Thai pumpkin soup with crusty garlic bread
- Mini tuna nicoise salad with blue fin tuna, roasted kipflers, olives
- Marinated king prawns on betel leaves, coconut and lemongrass infused rice, chilli, coriander lime dressing.
- Classic Caesar salad with garlic, crouton, coddled egg, bacon, anchovies
- Balinese seafood on lemongrass skewers and coconut infused rice and asian salad
- Thai chicken satays with peanut sauce, rice and asian salad
Mains
- Eye fillet beef medallions wrapped in prosciutto, on garlic mash with slow oven roasted tomato, parsnip crisps, beef and red wine reduction, topped with chervil.
- Grilled barramundi served on warm Thai glass noodle salad of prawn, snow pea, bean shoot, coriander, topped with salmon roe and lime, chilli lime ginger drizzle.
- Seared Atlantic salmon served on creamed wasabi mash, braised bokchoy and limed asparagus
- Vegetarian cannelloni of ricotta spinach pine nut under rosemary and oven roasted tomato passato
- Slow roasted Sweet Bangalow cutlet rubbed in fennel, lemon, sage, served with roasted pears, mash, walnut & blue cheese salad with calvados and cider sauce
- Jamaican chicken Maryland, spiced rice and salad
- Roasted rack of lamb on sweet potato mash, slow roasted tomato, rosemary, garlic and olive tossed green beans with caramelised onion and balsamic drizzle
- Blue eye cod fillet on celeriac remoulade with prawn and chilli oil, salmon roe, enoki
- Chicken wrapped in sage and prosciutto, potato lyonnaise, greens with lemon saltimbocca sauce
- Moroccan lamb shank with rich mediiteranean sauce, slow roasted sweet potato mash with garlic beans
- Roast duck glazed in ginger and honey, asian greens, coconut infused rice with Peking mandarin sauce
- Spicy Vietnamese beef, rice, green papaya salad and cucumber
Desserts
- Fresh fruit salad of mango, pineapple, star fruit, blood orange with mint, palm sugar, lime and cointreau
- Lemon tart with cream and berries
- Homemade trifle of poached fruit, grape jelly and sherry / brandy / rum / cointreau…
- Hot apple crumble with custard and French vanilla ice cream
- Individual meringue stacks with berries, raspberry syrup, cream
- Chocolate mud cake with strawberry coulis
- Crock en bouche filled with chocolate or caramel cream topped with toffee
- Wedding cake cut, decorated and plated
- Selection of Italian ice creams and gelatos served in wafer cones or with fresh berry compote
- Individual bread and butter pudding with lemon, blueberries and crème anglaise
- Chocolate mudcake with strawberry coulis
- Belgian Chocolate mousse
- Crème brulee with shortbread fingers
- Sticky date pudding with toffee sauce, vanilla ice cream
- Cheese platter of fresh and dried fruits, quince paste, fresh bread and biscuits
"I have to say the food was absolutely amazing, we had so many comments with people all saying it was the best food they’d ever had at a wedding! Which is exactly what I wanted, nice food and drinks. So thank you both so much for all your help and for providing us with beautiful food and service to make the night perfect. Also the staff were really friendly and Mandy was really attentive to us. Jay and I couldn’t have wanted anything more with our day and so happy"
Wendy