Plated Dinner


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


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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