Plated Dinner

    Entrée

    Antipasto Platter to Share

    Baked Buffalo Mozzarella and Prosciutto

    Prosciutto wrapped asparagus on Crostini

    Roast Vegetable Stack

    Stuffed Zucchini Flowers

    Spicy Salad of Pork Belly and Green mango

    Warm Prawn & Scallop Salad with Wild Rocket

    BBQ Prawns with Avocado and Mango Salsa

    Fig, Goats Cheese and Proscuitto Salad

    Onion Pastries with Tomato, Olives and Goats Cheese

    Marinated Sashimi Tuna on a bed of Capers and Coriander

    Basil Infused Tuna

    Seasonal Soup served with Crispy Bread Rolls

    Traditional French Onion Soup

    Mixed Seafood Entrée of Salmon Tartare, Coconut Prawns and Ginger Scallops

    Wonton Duck Salad with Red Wine Glaze

    Gravlax served with Caviar, Red Onion, Boiled Egg & Capers

    Kingfish Sashimi with Cucumber and Tequila Granita

    Tuna Tataki

    Balmain Bugs poached in Pernod Butter with a Witlof and Fennel Salad

    Scallops with Chorizo and Red Capsicum

    Dessert

    Miniature Trio of Desserts

    Raspberry Nougat Semifreddo served with home made Baby Meringues

    Mango Meringue Nests with Strawberry Sauce and Fresh Mango

    Oranges in a Red wine Syrup with a rich mascarpone cream

    Seasonal Fruit Salad with Rich Vanilla ice cream and homemade almond bread

    White Chocolate and Crème Fraiche mousse with Passionfruit Syrup

    Lemon Tart with rich Double Cream

    Profiteroles with Crème Pâtissier and Warm Valrhona Chocolate Sauce

    Lavander Crème Brulee

    Brandy Snap Baskets with a Trio of Ice Creams

    Pistachio Nougat Semifreddo with Marinated Raspberries

    Pannacotta with Honey and Bee Pollen

    Passionfruit Cream with Meringues and Lime Sherbet

    Flourless Chocolate, Pecan and Raspberry Tort served with Double Cream

    Apple and Pear upside down Caramel Tarts

    Roasted Macadamia filled Peaches with Mascapone

    Poires belle – Helene with warm chocolate sauce and vanilla ice cream

    Cheese Platter – Can be served Individually or shared

    Main Course

    Stuffed Chicken breasts wrapped in Proscuitto, warm potato salad and a tomato and basil salad

    Coq au Vin with creamy mash potato and a leafy salad vinaigrette

    Baked Atlantic Salmon with a Butter Chive sauce served with crispy baby Chat Potatoes and Broccolini

    Pan fried Barramundi with Salsa Verde, homemade Fries and a Seasonal Salad

    Traditional Fillet Mignon with Béarnaise Sauce, Mash Potato infused with Truffle Oil and Sautéed Seasonal Vegetables

    Beef Bourguignon with creamy mash and Sauteed Seasonal Vegetables

    Rolled Turkey Breast with Pancetta, Figs and Leek served with Kumara & Parmesan Mash and Sautéed Seasonal vegetables

    Crackling Wrapped Pork Loin stuffed with a Pumpkin and Pine nut stuffing served with Crispy Potatoes and Seasonal Green Vegetables

    Pork Belly on a bed of Green Lentils served with leafy salad vinaigrette

    Orange & Cardamom Duck legs served with Rice Pilaf and Sautéed Seasonal Vegetables

    Rich Duck Ragu with Pappardelle Pasta

    Herb Crusted Rack of Lamb served with Crispy Potatoes and Seasonal Vegetables

    Pine nut and Parmesan Stuffed Slow Roasted Lamb served with Creamy Mash and Winter Vegetable Salad

    Red Wine Braised Lamb Shanks with Truffle Mash and seasonal greens

    Veal Chops in Red Wine, Bacon and Mushrooms served with Truffle Mash and seasonal greens

    Slow Cooked Rack of Veal with Truffle Mash and Winter Vegetable Salad

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