WINTER WEDDING BANQUET

$85.50 per person

Choose four canapés from the canapé menu, three main items and three sides

 

Charcuterie SERVED AS AN ENTRÉE ($16.50 extra)                                                                                                           

Marinated vegetables, local Kalamata olives, a selection of cured meats and cheeses . GF

Served with Nandini Farm Sourdough bread (not GF)

 

CANAPÉS (CHOICE OF FOUR)

 

COLD

 

Bruschetta with 3 toppings

            Sugar-cured kangaroo with beetroot relish

            Minted pea puree and labna

            Celeriac remoulade and smoked ocean trout

Corn cakes with smoked chicken and wasabe mayonnaise

Cucumber cups with Thai beef salad GF

Tartare of salmon with fingerlime roe  GF

BBQ duck salad with crispy wontons

Mushroom blini goat’s cheese and balsamic capsicum

 

HOT

 

Spinach and Small Cow Farm Fetta triangles served with home made tomato sauce

Spicy Italian meatballs

Ancho-spiced squid and chorizo with chipotle aioli

BBQ Australian prawns with a Budderoo rocket aioli  GF

Haloumi and mint parcels

Haloumi and pea fritters with smoked ocean trout

Vegetable and parmesan fritters with yoghurt cucumber dipping sauce

Quesadilla: black bean purée with jalapeño and provolone

Harissa lamb sausage rolls

Mini duck pies with shitake mushrooms

Wild mushroom tarts with truffle oil

Spinach, herb and cheese arancini  (GF option available)

 

MAIN OPTIONS (CHOICE OF THREE)

 

Baked seasonal fish with fennel lemon and capers GF

Sumac crusted ocean trout  GF

Char grilled season fish with sourdough gremolata  

Corn fed chicken with braised garlic fennel and spanish onions  GF

Chermoula marinated chicken  GF

Citrus duck confit  GF

 

16 hour braised lamb shoulder with toasted hazelnut, pomegranate molasses dressing  GF

Pot roast lamb shoulder with chilli beans and gremolata

Slow cooked beef cheeks in red wine  GF

Beef tagine with sweet potato, ginger and ras-el-hanout  GF

Loin of pork with roast fennel  GF

Slow roast spiced pork belly with braised lentils  GF

 

Tagine of butternut pumpkin, chickpea, ginger and coriander  GF

Eggplant involtini with a fresh tomato sauce  GF

Ricotta roulade with mushroom ragu 

Portobello mushrooms with goat’s cheese and pine nut crumble  GF

Served with appropriate accompaniments and side dishes

 

SIDE OPTIONS (CHOICE OF THREE)

 

Baked root vegetables with a honey glaze  GF

Roast pumpkin with cinnamon pine nuts and yoghurt  GF

Roast potatoes with garlic and rosemary  GF

Steamed seasonal greens with toasted almonds  GF

Baked fennel parmesan and oregano  GF

Braised cannellini beans with olives rosemary and peas  GF

Chick pea silverbeet and lemon  GF

Roast sweet potato with smoked paprika and macadamia pesto  GF

Spicy lentils with capers and currents  GF

Sicilian style eggplant pear and tomatoes  GF

All ingredients sourced locally and organically where possible and served with a selection of Nandini Farm sourdough