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Canapes
Cold
- Duck parfait with sauterne jelly
- Sliced cured duck breast with confit red cabbage & juniper berry
- Prime Angus beef Tartare & condiments in a bread cup
- Five spice pork rillettes served on a crostini
- Selection of Pacific, Sydney rock & Coffin bay oysters.
Red wine & eschalot dressing or lemon & Murray river salt - Sashimi of Tasmanian Salmon on a croute with wafer Parmesan, capers & dill dressing
- Rillette of ocean trout with chives & lemon zest on pumpernickel
- Summery salsa of fresh Tuna served in a wonton cup
- Artichoke tart with sun dried tomato mousse, pine nuts & Parmesan
- Blue cheese mousse & caramelised walnut with choux pastry
- Bruschetta of tomato & avocado salsa ( very zesty)
- Quail eggs & Truffle hollandaise tart
- Baby Boconccini & grape tomato skewers. Fresh basil sauce
- Iced Gazpachio shots
Hot
- Rare roast beef with bearnaise sauce in a puff pastry
- Beef mignon skewers with Shiraz jus
- Pork loin marinated with Scheuzan pepper & sage with apple calvados sauce
- Oxtail & caramelised leek tart.
- Mini croque Monsieur with Truffle mornay
- Almond & Parmesan crumbed scallops served with Truffle hollandaise
- Pernod flambe tiger prawns wrapped in prosciutto with aioli dipping
- Gougeonette (Hazelnut crumbed sea perch) with tartare sauce
- Salmon skewers marinated in Vodka & chives. Lemon hollandaise
- Gratine of fresh oysters with Truffle mornay & Jambon
- Croustade of wild mushroom gratinee with Cognac –(v)
- Hazelnut crumbed baby boccinni with rich Mediterranean sauce-(v)
- Chickpea & spring onion fritter with garlic yoghurt sauce-(v)
- Haloumi cheese & cherry tomato with olive tapanade-(v)
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Entrees
- Fresh goat’s cheese tart with apple & balsamic cream (v)
- Salad Lyonnaise with Truffle confit potato, onion marmalade & watercress salad (v)
- Salad Nicoise with seared Tuna & Anchovy garlic dressing
- Curried Blue swimmer crab with avocado salsa. Grapefruit & apple chutney
- Grilled king prawns wrapped in prosciutto, baby rocket & caramelised hazelnut. Aioli dressing
- Parmesan crumbed scallops with cauliflower & truffle mousse & crisp prosciutto
- Tartar of Tasmanian Salmon with condiments & sour dough croute
- Carpaccio of Tasmanian Salmon & Tuna with capers & dill sauce, Parmesan & watercress salad
- Seared Duck breast with wild mushroom saute, watercress & caramelised hazelnut salad with Pomegranate dressing
- Terrine of Fois Gras with fig compote & toasted brioche ( if available)
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Mains
- Seared veal medallion on a wilted garlic spinach with wild mushroom fricassee, carrot Vichycoise & sage polenta
- Angus beef fillet, oxtail jus, horseradish mash & spring vegetables
- Grilled lamb loin with Hasselback potatoes, minted puree & thyme & pine nut jus
- Glenloth corn fed chicken Kiev, pomme landaise, honey carrots, asparagus & port jus
- Twice cooked Berkshire pork belly with thyme & apple confit. Saute of red cabbage & roasted kipfler potatoes
- Seared Duck magret with a fresh fennel salad. Grape, rosemary & honey compote with a pomegranate and balsamic cream
- Confit ocean trout with green pea puree, roasted lemon thyme crushed chats. Lemon sauce
- Pan fried snapper fillet with a fondue of leek & confit sweet carrots. Pomme duchesse & a chive beurre blanc
- Crusted sesame Barramundi with pomme croquette, grilled asparagus & soja mirin sauce
- Almond crumbed sea perch fillet with thyme & zucchini gratin, pomme chips & mousse of tartar sauce
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Desserts
- Galliano strawberry tart with warm Belgian chocolate sauce
- Mascarpone & Amaretto mousse with an orange & minted compote. Served with Kaluha cream
- Warm frayssinette tart (small banana) with caramelised banana, chocolate fondant & cream Anglaise
- Aumoniere (crepe purse) of minted curried fruit with vanilla &coconut sauce
- Peach Melba served with pistachio tuille & vanilla ice cream
- Australian & French cheese plates with fresh or dried fruit
- Warm homemade bread rolls & butter will be served prior to the meal & will conclude with complimentary hand made petit fours.
