Menu

Dinner Party Sample Menu

Freshly Baked roll with Whipped Chive Butter
Canapes
Choose 3 – runs for 45 minutes
Smoked Salmon, Lemon and Dill Mousse on Zucchini Slice (gf)
Zucchini, Fetta and Garlic Canapé with Red Pepper Relish (gf, v)
Caramelised Pear, Rocket and Prosciutto Wrap on a Spoon with Blue Cheese Cream (gf, df version)
Wonton Cup filled with Smoked Chicken Waldorf Salad
Goats Cheese Mousse Tartlet with Hazelnut Crust (v)
Mushroom and Parmesan Risotto Balls with Aioli (v, gf, df version)
Smoked Ham and Vintage Cheddar filled Profiterole
Parmesan Profiterole filled with Semi Dried Tomato, Cream Cheese and Basil (v)
Chilli Salt Squid with Fried Garlic, Chilli and Coriander (df)
Potato and Bacon Pancake with Chive and Pink Peppercorn Cream Cheese (gf)
Crispy Dutch Beef Croquettes with Seeded Mustard Mayonnaise
Thai Chicken Meatballs with Coriander, Chilli and Lime Dressing (gf, df)
Lamb Kofta’s with Minted Yoghurt (gf, df version)

ENTRÉE
Chicken and Basil Terrine Wrapped in Bacon with Hazelnut and Beetroot Dressing and Petit Salad (gf)
Warm Tartlet of Asparagus, Roasted Red Onion, Cherry Tomato and Goats Cheese with Pesto Dressing (v)
Twice Cooked Pork Belly on Chorizo, Lentil and Mushroom Ragout with Salsa Verde
Potato Pancake topped with Marinated Scallops, Chilli Oil and Coriander Aioli (gf)
Smoked Salmon filled with Herb Risotto with Mustard Vinaigrette and Petit Salad (gf)
Coconut Braised Salmon in a Salad of Avocado, Chilli and Lime with a Tamarind and Coconut Cream (gf)
Spring Roll Parcel of BBQ Duck on Julienned Asian Vegetables with Orange and Onion Compote

MAIN
Pork Medallions on Potato Galette with Smoked Tomato, Parmesan and Herb Dressing (gf)
Fillet of Beef topped with Crispy Brie Raviolo with Pepper Cream Jus and Thyme Field Mushrooms (gf)
Breast of Chicken with Fried Potato Gnocchi, Grilled Asparagus and Roasted Garlic and Mustard Cream
Twice Cooked Duck Leg on Sauteed Broccolini, Parsnip and Walnut Puree and Sour Cherry Jus (gf)
Chargrilled Eggplant Timbale filled with Mushroom, Lentil and Hommus Compote with Fetta and Red Capsicum (v, gf)
Coq au Vin- Slow Cooked Chicken Maryland marinated in Red Wine on Creamed Potatoes and Peas Moroccan
Spiced Shoulder of Lamb on Ratatouille with Baby Spinach and Garlic Yoghurt
Seasonal Vegetable or Salad Sides

DESSERT
Orange and Cardamom Brulee with Strawberries Marinated in Candied Orange Syrup (gf)
Hazelnut Meringue Sponge filled with White Chocolate and Praline Mousse and Frangelico Cream (gf)
Warm Chocolate Brioche and English Toffee Pudding with Toffee Sauce and Mascarpone
Vanilla Bean and Buttermilk Panacotta with Berry Compote and Persian Fairy Floss
Caramelised Apple Tarte Tartin with Vanilla Bean Quenelle
Italian Tiramisu in a Glass
14 pax minimum