Dinner Party Menu Suggestions
Warm Dinner Roll
ENTRÉE
Chicken and Basil Terrine Wrapped in Bacon with Hazelnut and Beetroot Dressing and
Petit Salad (gf,df)
Twice Cooked Pork Belly with Chilli, Peanut and Palm Sugar Caramel and Asian Salad (gf,df)
Potato Pancake topped with Marinated Scallops, Coriander Aioli and Chilli Oil (gf avail upon request)
Warm Tartlet of Asparagus, Roasted Red Onion, Cherry Tomato and Goats Cheese with Pesto Dressing (v)
Chinese Red Braised Baby Chicken on Asian Salad with Tamarind and Szechuan Pepper (df)
Smoked Salmon filled with Herb Risotto with Mustard Vinaigrette and Petit Salad (gf)
Fragrant Duck Broth with Duck Wontons and Crisp Asian Vegetables (df)
MAIN
Moroccan Spiced Rump of Lamb on Red Pepper Relish with Baby Spinach Cous Cous and Garlic Yoghurt
Fillet of Beef on Potato Galette with Café De Paris Butter and Grilled Asparagus (gf)
Twice Cooked Duck Leg on Sautéed Broccolini, Parsnip and Walnut Puree and Sour Cherry Jus (gf)
Baked Almond, Ricotta and Rocket Gnocchi with Warm Mushroom and Spinach Salad with Red Pepper Aioli (v)
Corn Fed Chicken Breast with Fried Potato Gnocchi, Peppered Zucchini Ribbons and
Roasted Garlic, Thyme and Honey Cream Sauce
Slow Cooked Pork Neck with Garlic Confit Potatoes, Caramelised Eschalots and Pea Salad (gf, df)
Chargrilled Eggplant Timbale Filled with Ratatouille and Fetta on Wilted Spinach and Asparagus (v,gf)
Pan Seared Salmon Fillet on Sautéed Kipfler Potatoes and Baby Peas with Saffron Aioli (gf)
Seasonal Vegetables or Seasonal Salad
DESSERT
Orange and Cardamom Brulee with Strawberries Marinated in Candied Orange Syrup (gf)
Steamed Ginger and Pear Pudding with Vanilla Bean and Buderim Ginger Cream
Japonaise Sponge filled with White Chocolate and Praline Mousse and Frangelico Cream (gf)
Warm Chocolate Brioche and English Toffee Pudding with Toffee Sauce and Mascarpone
‘Rugelach' Pistachio and Cream Cheese Pastry filled with a Sticky Apricot and Date Compote with Saffron Syrup
Vanilla Bean and Buttermilk Panacotta with Berry Compote and Persian Fairy Floss (gf w/o floss)
Dinner Party Menu Suggestions
Warm Dinner Roll
ENTRÉE
Chicken and Basil Terrine Wrapped in Bacon with Hazelnut and Beetroot Dressing and
Petit Salad (gf,df)
Twice Cooked Pork Belly with Chilli, Peanut and Palm Sugar Caramel and Asian Salad (gf,df)
Potato Pancake topped with Marinated Scallops, Coriander Aioli and Chilli Oil (gf avail upon request)
Warm Tartlet of Asparagus, Roasted Red Onion, Cherry Tomato and Goats Cheese with Pesto Dressing (v)
Chinese Red Braised Baby Chicken on Asian Salad with Tamarind and Szechuan Pepper (df)
Smoked Salmon filled with Herb Risotto with Mustard Vinaigrette and Petit Salad (gf)
Fragrant Duck Broth with Duck Wontons and Crisp Asian Vegetables (df)
MAIN
Moroccan Spiced Rump of Lamb on Red Pepper Relish with Baby Spinach Cous Cous and Garlic Yoghurt
Fillet of Beef on Potato Galette with Café De Paris Butter and Grilled Asparagus (gf)
Twice Cooked Duck Leg on Sautéed Broccolini, Parsnip and Walnut Puree and Sour Cherry Jus (gf)
Baked Almond, Ricotta and Rocket Gnocchi with Warm Mushroom and Spinach Salad with Red Pepper Aioli (v)
Corn Fed Chicken Breast with Fried Potato Gnocchi, Peppered Zucchini Ribbons and
Roasted Garlic, Thyme and Honey Cream Sauce
Slow Cooked Pork Neck with Garlic Confit Potatoes, Caramelised Eschalots and Pea Salad (gf, df)
Chargrilled Eggplant Timbale Filled with Ratatouille and Fetta on Wilted Spinach and Asparagus (v,gf)
Pan Seared Salmon Fillet on Sautéed Kipfler Potatoes and Baby Peas with Saffron Aioli (gf)
Seasonal Vegetables or Seasonal Salad
DESSERT
Orange and Cardamom Brulee with Strawberries Marinated in Candied Orange Syrup (gf)
Steamed Ginger and Pear Pudding with Vanilla Bean and Buderim Ginger Cream
Japonaise Sponge filled with White Chocolate and Praline Mousse and Frangelico Cream (gf)
Warm Chocolate Brioche and English Toffee Pudding with Toffee Sauce and Mascarpone
‘Rugelach' Pistachio and Cream Cheese Pastry filled with a Sticky Apricot and Date Compote with Saffron Syrup
Vanilla Bean and Buttermilk Panacotta with Berry Compote and Persian Fairy Floss (gf w/o floss)