CANAPES: Served to guests standing with pre dinner drinks.

  • Salt and Peppered Whiting
  • Spinach and ricotta Quiche
  • Assorted California Rolls
  • Assorted Mini Bruschetta; including Smoked Salmon, Pate, Tomato and basil.

ENTRÉE: served alternately, to guests seated at tables.

  • Thai Beef Salad; Prime Eye Fillet strips lightly spiced and tossed in a petite Asian Salad with fried shallots and crispy noddles.
  • Vegetarian Parcel; Seasonal Vegetables bound in Sweet Potato and cous cous wrapped in golden Filo Pastry.
  • Prawn and Scallop Brochette; skewered with bacon, set on Jasmine rice drizzled with a light garlic sauce.
  • Pork Belly slow cooked set on a parsnip puree with wilted spinach and a sweet plum glaze.
  • Smoked Chicken, Bacon and Mushroom Tartlet, in a cream and chive sauce, finished with a parmesan and roquette garnish.

MAIN COURSE: Served alternately, to guests seated at tables.

  • Eye fillet 220g steak cooked pink and set on a pressed Ox Tail and Risotto Cake finished with fresh greens and a Sutherland Estate Shiraz Jus.
  • Chicken Breast Fillet, filled with Yarra Valley Feta, Sundried Tomato and Spinach placed on a caramelised onion mash with a Pesto flavoured Veloute.
  • Slow Roasted Lamb Shank cooked in a vegetable and red wine stock, placed on a Sweet Potato and Pumpkin puree.
  • Grilled Atlantic Salmon sitting atop a Mediterranean Cous Cous with seasonal greens and a Lime and Lemon Dressing.

Vegetarian Option:

  • Roasted Vegetable Lasagne Layered with Tomato, Parmesan and Bechemal baked with Mozzarella cheese.

DESSERT: served alternately, to guests seated at tables.

  • Citrus tasting plate; a trio of Orange Brulee, zesty lemon and lime tart and lemon sorbet.
  • Sticky Date Pudding with rich butterscotch sauce and double cream.
  • Chocolate Steamed Pudding served with lashings of Chocolate sauce Double Cream and berry compote.
  • Brandy Snap Basket filled with Chocolate Mousse finished with Vanilla bean ice cream.
  • Gluten free Orange and Poppy seed Cake, set on raspberry coulis and cream.

These are just a starting point, am happy to tailor a menu to suit YOU!!

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