Plated Options for Social Functions or Events.
Can be served as either lunch or dinner. Minimum 30 guests.
Sample menu:
Cold Entree
— Queensland prawns, avocado, tomato, watercress, salmon pearls, cocktail dressing & lemon croutons
— Seared tuna, edamame, brown rice, pickled radish, sesame soy (GF)
— Spanner crab, sweet corn, finger lime & grapefruit (GF)
— San Daniele prosciutto, heirloom tomatoes & toasted sourdough
— Tomato medley and burrata salad, fresh basil, caper vinaigrette & lemon pine nut crumb (V)
Hot Entree
— Pork belly, sweet potato purée, onion confit & ginger honey glaze (GF)
— Char-grilled quail breast, shredded beans, flat leaf parsley, chorizo & eggplant salad (GF)
— Seared scallops, asparagus, pea and mint risotto & lemon vinaigrette (GF)
— Baked polenta, cherry tomatoes, Persian feta, spinach, lemon crumble & balsamic (V)
— Mushroom tarte tatin, onion caramel, soft herbs & crème fraiche (V)
Main Course
— Rosemary chicken breast, roasted sage potatoes, asparagus & fennel and pea purée (GF)
— Grilled beef tenderloin, bacon, potato fondant, roast pepper purée, asparagus, spinach, & jus
— Prosciutto wrapped pork, truffle mash, olive and vegetable ratatouille & fried sage (GF)
— Tasmanian salmon, new potato salad, broad beans, Persian feta, watercress & salsa verde (GF)
— Potato and ricotta gnocchi, trio of mushrooms, spinach & truffle oil (V)
Dessert
— Chocolate Fondant – Dark chocolate sauce, Grand Marnier strawberries & double cream
— Baileys Panna Cotta – chocolate soil, fresh berries & cookies and cream ice cream
— Key Lime Pie – Citrus salad & vanilla bean Anglaise
— Strawberry tart – Edible flowers & strawberry buttermilk ice cream
— De Constructed Pavlova – Berry coulis, mango, lychee, vanilla cream & rose water ice cream
