Entrée – main – dessert (alternate serve)

Hot and cold canape selection on arrival

Gourmet selection of breads served with olive oil, balsamic vinaigrette and butter

Entree
‘Truffles of the sea’ – sydney rock oyster, smoked salmon, prawn & crab
Sugar & dill cured salmon with fine herb salad, new potatoes & caviar sauce
Blackened chicken breast with ‘Cajun spiced’ sweet capsicum relish
Herbed mascarpone in vine ripened tomato, red bell pepper jus, roasted pine nuts, basil oil (veg)
Roasted pumpkin ravioli, pine nuts, sun dried capsicum, goat’s cheese and baby spinach
Seared salad of lamb with sesame oil, red curry & mint with mesclun greens & coriander chutney

Main
Roasted barramundi fillet on garlic & vegetable risotto w rockfish essence & coriander pesto
Roasted saddle of lamb with tarragon jus, potato fondant, glazed French shallots, aubergine & tomato tian
Poached chicken breast on truffle infused pumpkin mash, creamed forest mushrooms, baby carrots & snow peas with chive infused chicken jus
Slowly braised veal osso bucco in a Milanese sauce with gremolata, saffron risotto & brocolini
Roast tenderloin of beef with gorgonzola butter, baby carrots, green asparagus & a mushroom & gruyere pie with shiraz glace
Seared salmon fillet with riesling veloute, roasted fennel, spinach & saffron risotto

Dessert
White chocolate mousse in a dark chocolate tear drop with raspberry puree & grand marnier syrup
Citrus tasting trio – lime & honey Charlotte, mile high lemon pie & cointreau jelly
Classic white chocolate & sherry trifle with seasonal berries
Pineapple coconut panna cotta with red berries in grand marnier & pistachio biscotti
Profiteroles with Baileys custard white & dark chocolate sauce
Trinkets of chocolate – milk & white chocolate pyrmaid, chocolate fondant & dark chocolate mousse

Coffee, tea & chocolates