Grazing Share Platter

Garden Canapé Entrée

COLD

Smoked Salmon, Lemon and Dill Mousse on Zucchini Slice (gf)

Zucchini, Fetta and Garlic Canapé with Red Pepper Relish (gf,v)

Indian Spiced Sweet Potato, Cream Cheese and Pinenut Canapés with Curried Chutney (v, gf)

Pork Terrine on Toasted Brioche with Quince paste and Sea Salt Popcorn

Caramelised Pear, Rocket and Prosciutto Wrap on a Spoon with Blue Cheese Cream (gf)

Hommus Tartlet topped with Semi Dried Tomato Salsa (v)

Peppered Rare Beef on Crostini with Horseradish Cream

Wonton Cup filled with Smoked Chicken Waldorf Salad

HOT

Zucchini and Fetta Fritters with Cumin and Garlic Yoghurt (v, gf)

Crispy Corn Fritters with a Mexican Salsa (v, gf)

Mushroom and Parmesan Risotto Balls with Aioli (v, gf)

Parmesan Profiterole filled with Cream Cheese, Semi Dried Tomato and Basil (v)

Potato and Bacon Pancake with Chive and Pink Peppercorn Cream Cheese

Crispy Dutch Beef Croquettes with Seeded Mustard Mayonnaise

Potato Pancake topped with Coriander Aioli, Marinated Scallops and Chilli Oil

Thai Chicken Meatballs with Coriander, Chilli and Lime Dressing (gf)

Herb Roasted Chicken with Salsa Verde and Crispy Onions (gf)

8 Hour Cooked Beef with Smokey BBQ Glaze (gf, df)

Twice Cooked Duck Leg with Caramelised Balsamic Reduction *

Slow Cooked Middle Eastern Lamb Shoulder with Pomegranate Syrup and Coriander (gf, df)

Coq au Vin a French classic of Chicken Marinated in Red Wine

Twice Cooked Pork Belly with Apple and Caramelised Onion Jam and Pork Crackling (gf,df)

Breast Of Chicken with Roasted Red Pepper Relish and Pancetta Shards (gf, df)

Chinese Red Braised Chicken with Tamarind and Szechuan Pepper

Baked Lamb in Garlic, Rosemary and Lemon with Tomato, Red Onion and Herb Salsa (gf, df)

Chargrilled Eggplant Roll filled with Ricotta and Spinach in Rich Tomato Sauce (v)

Slow Roasted Pork Belly with Chilli, Peanut and Palm Sugar Caramel (df, gf)

Market Fish with Lime and Champagne Butter Sauce and Fine Herbs (gf)*

Baby Pea, Gruyere and Eschalot Croquette with Rouille Mayonnaise (v)

Roasted Jumbo Prawns tossed in Lemon, Garlic and Fresh Herbs-2 per person (gf)*

SIDES

Rocket and Parmesan Salad with Extra Virgin Olive Oil and Balsamic, Cracked Pepper and Sea Salt Flakes

Freshly Baked Bread Rolls with Homemade Whipped Chive Butter

Baby Spinach, Smoked Almond, Pear, Shaved Fennel and Ricotta Salad (gf)

Wild Rice, Chick Pea and Lentil Salad with Cranberry, Pine Nuts, Orange and Honey (gf)

Mixed Pea , Green Bean and Red Onion Salad with Pepitas in Sherry and Maple Vinaigrette (gf)

Roasted Pumpkin Salad with Walnuts, Mixed Leaves, Labna and Pomegranate Dressing (gf)

Middle Eastern Salad of Tomatoes, Cucumber and Flat Bread with Sumac and Lemon (df)

Honey Roasted Carrots with Garlic and Thyme and Citrus Yoghurt (gf)

Cocktail Potatoes Roasted with Smoked Salt and French Onion Cream (gf)

Oven Baked Potatoes with Fetta, Shallot and Mustard Crumble

Dessert Buffet

Chocolate Cup filled with White Chocolate and Baileys Mousse and Honeycomb (gf)

Baked Sour Cherry and Chocolate Fudge Cheesecake with Whipped Vanilla Cream

Moist Orange and Almond Torte with Citrus Cream Cheese (gf)

Baked Chocolate Tartlet with Raspberry and Caramel Mascarpone

Sticky Date and Butterscotch Brulee Tartlet

Mini Caramel Mud Cake with Salted Caramel Buttercream and Popcorn

Chocolate and Hazelnut Torte with Chocolate Ganache (gf)

Tiramisu-layered Mascarpone and Coffee Sponge Shooter

Raspberry Jelly with Vanilla Bean Panacotta Shooter (gf)

Black Forrest- Layered Sour Cherry Compote, Chocolate Sponge and Vanilla Cream Shooter

Salted Caramel Mousse topped with Caramel Popcorn Shooter (gf)

Lemon Cheesecake with Ginger Crumb Shooter