You can choose entree and main, main and dessert, or entree, main and dessert. Canapes can also be added. (Minimum of 20 guests)
Entrée
· Char grilled marinated quail on polenta with mixed herbs and pine nuts
· Yellow fin tuna nicoise with kalamata olives, Persian feta and vine ripened tomatoes
· Coffin bay scallops poached in coconut cream with kaffir lime palm sugar and jasmine rice
· Thai rare beef salad with rocket cashews and spicy nam jin dressing
· Crispy duck and braised fennel salad with roasted shallot and balsamic dressing
· Squid, citrus and ginger salad. Rice noodle, lemon ginger, lime and sesame dressing
· Crumbed scallops with asparagus spears and sc maltase
· Vine ripened tomato, rocket and baby boccincinni salad with basil olive oil and pine nuts
· Cannelloni tubes filled with blue cheese, wild mushrooms dressed leaves and a red pepper dressing
· Lemon grass and lime chicken w/ Asian herb & crispy noodle salad
· Duck and shitake mushroom Tom Yum soup
· Thai calamari salad of Asian leaves chilli bean shoots and Viet mint with ginger and mandarin dressing
· Truffled roma tomato and cherve in crisp short pastry with thyme scented extra virgin olive oil
· Warm tart of red onion jam with thyme, goats fetta and petit salad
· Chermoula Tiger prawns on lime and sweet potato cous cous
· Tian of smoked salmon and scallops with salmon pearls and crème fraiche
· Salt and pepper quail on crisp green salad
· Gazpacho soup with garlic and thyme bread shards
· Spinach and sweet corn fritters with sugar cured bacon and crème fraiche
· Fresh southern squid stuffed with pork and pistachios
· Individual duck and ennoki mushroom consome
Mains
· Fresh fillet of snapper on caper-berry mash potato with buttered broccolinni and lemon and lime buerre blanc
· Fresh Atlantic salmon fillet on baby potatoes with bok choy and lime and soy vinaigrette
· Corn-fed chicken breast roasted with a farce of cashew nut and a creamy mango scented sauce and petit salad
· Grain fed sirloin char-grilled, roesti potato, panache of seasonal vegetables, forest mushroom jus
· Pomegranate marinated pork cutlet, roasted with kipfler potato, baby carrot and sugar snap peas, calvados jus
· Rib fillet on sweet potato bake with onion rings and field mushroom jus and seasonal green vegetables
· Oven roasted supreme of chicken on tomato and thyme risotto with crisp pancetta, light jus
· Parmesan crumbed lamb cutlets with rosemary potatoes and a olive and tomato jus
· BBQ Asian lamb rack char-grilled with Congo and sweet potato crisps
· Medley of mushrooms spinach and toasted pine nut risotto with shaved grana padanno
· Veal involtini with linguran olives and Persian fetta and spinach
· Lamb loin marinated in thyme and black pepper, roesti potato, beans, sugar snap peas with a pinot jus
· Tasmanian salmon on cocktail potato with broccolinni, ginger, tomato, and avocado slasa
· Char grilled Havens Croft chicken breast on sweet potato and thyme, asparagus and pinot jus
· Braised lamb shanks on garlic mash with root vegetables and cabernet jus, with seasonal greens
· Roasted Tasmanian lamb rump on kipfler potatoes, baked Portobello mushrooms with seasonal vegetables and pinot jus
· Atlantic salmon fillet on pine nut and caper berry mash with seasonal vegetables and a lemon buerre blanc
· Tasmanian Atlantic salmon fillet on baked scallop potato with lime buerre blanc
· Breast of corn-fed duck with sautéed potato, almond beans and pinot jus
· Tasmanian lamb in Zhoug paste with lime and cracked black pepper cous cous
· Baby fillet steaks with roast shallot and wild mushrooms
· Black pepper seared tuna loin with chive and garlic aioli
Desserts
· Lemon curd tart with vanilla ice-cream and fresh berries
· Double chocolate tart with King Island double cream and shaved chocolate
· Caramel cream pie with chocolate sauce and strawberries
· Mango bavarois with tamarillo sorbet and almond biscotti
· Platters of cheeses with fresh fruit, quince paste and crisp breads
· Apple jelly fruit terrine with raspberry sorbet and berries
· White chocolate and orange mousse on a nest of katafi pastry with orange syrup
· Vanilla pudding with mixed berry compote and cream
· Black cherry and almond tart served with vanilla bean ice-cream
· Individual bread and butter pudding of croissant, blueberries and muscatels with double cream and caramel sauce