 Dinner Party Menu Suggestions |
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)
Twice Baked Three Cheese Soufflé on Wilted Spinach with Herb Aioli (v)
Slow Roasted Tomato and Caramelised Onion Tarte Tartin with Crème Fraiche and Extra Virgin Olive Oil (v)
Chinese Red Braised Baby Chicken on Asian Salad with Tamarind and Szechuan Pepper
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 (gf)
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,gf)
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)
Seasonal Vegetables
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)