WINTER WEDDING BANQUET

$74.50 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 .

Served with Nandini Farm Sourdough bread

 

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

Tartare of kingfish with soy lime vinaigrette

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

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

 

MAIN OPTIONS (CHOICE OF THREE)

 

Baked seasonal fish with fennel lemon and capers

Sumac crusted ocean trout

Char grilled barramundi with ponzu gremolata

Corn fed chicken with braised garlic fennel and spanish onions

Chermoula marinated chicken

Citrus duck confit

 

Spiced butterflied leg of lamb with pomegranate molasses

Pot roast lamb shoulder with chilli beans and gremolata

Slow cooked beef cheeks in red wine

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

Loin of pork with roast fennel

Slow roast spiced pork belly with braised lentils

 

Tagine of butternut pumpkin, chickpea, ginger and coriander

Eggplant involtini with a fresh tomato sauce

Ricotta roulade with mushroom ragu

Portobello mushrooms with goat’s cheese and pine nut crumble

Served with appropriate accompaniments and side dishes

 

SIDE OPTIONS (CHOICE OF THREE)

 

Baked root vegetables with a honey glaze

Roast pumpkin with cinnamon pine nuts and yoghurt

Roast potatoes with garlic and rosemary

Steamed seasonal greens with toasted almonds

Baked fennel parmesan and oregano

Braised cannellini beans with olives rosemary and peas

Chick pea silverbeet and lemon

Roast sweet potato with smoked paprika and macadamia pesto

Spicy lentils with capers and currents

Sicilian style eggplant pear and tomatoes

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