Menu Choices

Wedding Menus | Menu Choices | Canape Choices

Starters

1. Rare beef salad, aioli, lardoons, corriander
2. Vine tomato, rocket, pine nut, parmesan and aged balsamic salad
3. Mediterranean style roasted vegetables, paprika aioli
4. Chorizo, cannelini beans, lemon, parsley
5. Roast vegetable, caramelized leek tart, pesto sauce
6. Spinach and mushroom roulade, pepper coulis
7. Grilled fresh fish, tomato tarragon salsa
8. A plate of 6 oysters, any-way
9. King prawns, mango, nam jim
10. Pear, blue cheese, walnut, asparagus salad
11. Carrot, kaffir lime, coriander soup
12. Confit duck and pork terrine, toasted bread
13. Smoked salmon, kipfler potato salad, capers, horseradish
14. Vietello tonnato

Mains

1. Butternut squash, pea, blue cheese risotto, rocket, Parmesan Wafer
2. Alstonville chicken breast, fennel salad
3. Braised leg of duck, bok choy, hoiken noodles
4. Roast leg of lamb, baby vegetables
5. Courgette and tomato gallettes, aubergine steaks, pea butter sauce
6. Veal medallions, roasted eschallots, mustard cream sauce
7. Byron Line Caught fish, spinach, asparagus, vanilla sauce
8. Char grilled sirloin, roasted baby vegetables, truffle oil
9. Tuscan style rump of lamb, roast celeriac, rosemary jus
10. Breast of duck, braised cabbage, orange sauce*
11. Loin of lamb, braised parsnip, sauce eschallot*
12. Fillet steak, lyonnaise tomato, sauce bordelaise*
13. Grilled fresh fish, Caponata, saffron sauce
14. Bangalow sweet pork, watercress, apple salad

Dessert

1. Lemon tart, raspberry coulis
2. Honey comb bavoirs, summer fruit sauce
3. Prune and armagnac parfait
4. Chocolate tart, coffee creme anglaise
5. Coconut and rum pannacotta, mango sauce
6. Poached spiced pear, port sauce
7. Grilled figs, honey sabayon*
8. Dark and white chocolate mousse "extraordinaire"*
9. Croquembouche