Summer WEDDING BANQUET

$74.50 per person

Choose four canapés from the canapé menus, three mains options and three salads

 

 

Mains OPTIONS (CHOICE OF THREE)

 

Char-grilled pink ling with gremolata crumbs

Sumac crusted Australian salmon with a lemon butter sauce  GF

Australian prawns with salsa verde  GF

 

Persian chicken: chilli mint and saffron  GF

Chermoula marinated chicken  GF

Roast chicken with preserved lemons and golden fennel  GF

 

Pepper crusted beef fresh herbs and horseradish cream  GF

Marinated butterflied leg of lamb with preserved lemons and verjuice  GF

Roast rosemary and garlic lamb with pomegranate and hazelnut dressing  GF

BBQ lamb leg with garlic aioli  GF

 

Eggplant involtini  GF

Tagine of butternut pumpkin chickpea ginger and coriander  GF

 

Served with Nandini Farm sourdough

 

SALAD OPTIONS (CHOICE OF THREE)

 

Roast vegetable and French lentil salad  GF

French lentil, roast kumara, beetroot, red pepper, mahogany onion, goat feta and mint with a balsamic vinegar dressing

 

Traditional Greek salad  GF

lettuce, fresh tomato, red and green capsicum, cucumber, Spanish onion, local Kalamata olives and feta cheese with lemon and garlic dressing

 

Caesar salad

cos lettuce, garlic croutons, poached egg, anchovies, roast pancetta and a wicked home made caesar dressing topped with shaved pecorino

 

Potato salad  GF

baby potatoes with a dill, mint, parsley, grain mustard and cornichons creamy dressing and black pepper

 

Brown rice salad  GF

organic brown rice, currents, toasted pine nuts, fresh corn kernels, celery, shallots, fresh herb and a honey mustard dressing

 

Pasta salad

a spiral pasta with oven roasted cherry tomatoes, pine nuts, local olives, basil, rocket and parsley, spinach onions and a pesto dressing

 

Couscous and roast pumpkin salad

roast pumpkin and couscous with green beans, mint and a yoghurt, cumin, mint and honey dressing

 

Tuscan white bean salad  GF

white beans, Spanish onion, semi-dried tomatoes, grilled haloumi, local Kalamata olives and rocket tossed with an oregano, balsamic dressing

 

Green bean and asparagus salad – (seasonal)  GF

fresh green beans and fresh asparagus lightly steamed then tossed in garlic and lemon dressing

 

Char-grilled vegetable and haloumi salad  GF

Char-grilled eggplant, peppers, zucchini, artichoke hearts and haloumi with baby spinach

 

All ingredients sourced locally and organically where possible and served with a selection of Berry Sourdough breads