Wedding Menus

Three course $55

ENTRÉE

Choice of two

Tandoori prawns with a butter cream sauce and a fragrant biryani rice

Smoked salmon roulade with a dill and beetroot salad

Beef olive filled with a sage and chestnut stuffing served with a Cumberland sauce and roquette salad

Chicken consommé with diced wagyu beef

Antipasto plate

 

MAINS

Choice of two

Fillet mignon with three mushroom ragouts and a potato rosti

Butter roasted blue eyed cod served on a potato fritter with an Asian inspired provincial tomato sauce

Corn fed supreme of chicken with a turkey and cranberry farce, chicken broth on a risotto rosti

Gently roasted pork tenderloin with a tangy piquant sauce and buttered chat potatoes

Lamb shank braised in a balsamic and mint master glaze with a kumara and Sebago puree

 

 

DESSERTS

Choice of two

Chai infused panna cotta on a dark chocolate glaze and vanilla ice cream

Caramel centered chocolate brownie with a white chocolate anglaise

Strawberry tart with berry coulis and chantilly cream

Banoffee pie served with ice cream and chocolate sauce

Rum baba with kirsch flavoured custard cream

 

All mains served with fresh seasonal vegetables

 

Three course $65

 

ENTRÉE

Choice of two

Nasi goreng with a spicy grilled prawn skewer

Cold seafood plate with prawns’ oysters smoked salmon and pickled mussel

Seafood consommé garnished with sliced rock lobster

Smoked salmon and prawn roulade with salmon roe and brown butter hollandaise

Scallops St Jacques on a bed pilaf rice

 

 

MAINS

Choice of two

Carpet bag steak with a grande jus and buttered baby chats

Confit leg of duckling bigarade with potato châteaux

Herb crusted lamb rack with potato boulangere

Grilled darn of salmon with crème fraiche and caviar on soba noodles

Baked wild caught barramundi with a prawn farce with a champagne bure blanc on a potato and leek rosti

 

 

DESSERTS

Choice of two

Custard profiteroles with a kirsch flavoured semolina cream

Mill feuille with poached cointreau strawberries and chocolate shard

Panzerotti with a clementine infused duet of mascarpone and crème fraiche cannoncini set on a coffee crème anglaise

Tripple chocolate gateaux with an orange infused chocolate cream sauce All mains served with fresh seasonal vegetables