Plated Options

Entrée Selections

• Fresh Rice Paper Spring Rolls with King Prawn, Tofu Cucumber, Sprouts and Tamarind Dipping Sauce
• Garum Marsala Spiced Lamb with Sultanas and Spinach, Baked in Filo Pastry and Minted Pineapple Chutney
• BBQ Giant King Prawns on Rocket, Mango and Avocado Salsa
• Lemongrass Chicken Fillets, Wilted Greens, Artichokes and Corn, Chilli and Peanut Dressing
• Roasted Duck Breast with Black Fungi and Rice Noodle Salad, Pomegranate Seeds and Sweet Soy Lime and Ginger Dressing
• Oven Roasted Capsicum and Goats Cheese Terrine with Snow Pea Greens and Onion Jam
• Tempura Crab Sushi Roll, Daikon and Pickled Ginger Salad with Wasabi and Sesame Dip
• Grilled Sea Scallops on Brioche with Caramelised Leek and Ginger Butter Sauce
• Twice Baked Shellfish Soufflé, Ribbon Dill Cucumber, Salmon Caviar and Gruyere Bisque Sauce
• Pumpkin Gnocchi with Eggplant, Fresh Basil, Pine Nuts and Blue Cheese Sauce
• Seared Tuna on a Flat Bean and Parsley Salad, Anchovy Cream Virgin Olive Oil Dressing
• Atlantic Salmon and Wild Mushroom Rice Pie, Grilled Green Apple and Dill Mustard Sauce

Mains Selections

• Steamed Reef Fish Fillets, Potato Bake with Baked Fennel, Fetta, Olives and Pernod Citrus Butter Sauce
• Crispy Skin Snapper Fillets on a Green Papaya Salad and Three Flavour Sauce
• Roasted Blue Eye Cod with Steamed Asparagus and Desiree Potatoes in a Parsley and Chive Butter, Tomato and Saffron Broth
• Turkey Breast Steak, Braised Bok Choy on Black Sticky Rice with Currants, Turkey Jus
• Oven Grilled Lemon & Oregano Basted Chicken Breast, Sautéed Potatoes with Garlic and Lemon Oregano Veloute’ Cream
• Grain Fed Beef Sirloin, Grilled Pancetta, Roasted Vegetable Frittata and Sour Cream Mushroom Sauce
• Duck Confit, Baked Lyonnaise Potato, Maple Syrup Glazed Quince and Star Anise Duck Jus
• Roasted Cajun Seasoned Lamb Rump, Sweet Potato Mash, Spiced Beetroot and Minted Yoghurt
• Moroccan Spiced Double Lamb Cutlets, Creamy Polenta, Eggplant and Tomato Cous Cous, Sugar Snaps and Red Wine Glaze
• Saddle of Veal, Char Gilled Vegetables, Porcini Mushroom Risotto Cake and Truffled Veal Jus
• Char Grilled Scotch Fillet, Potato Galette, Panache’ of Capsicum and Beans, Tomato Chutney
• BBQ Pork Fillet on Stir Fried Hokkien Noodles Steamed Asian Greens and Sesame Sauce

Dessert Selections

• Baked Rice Custard with Brandied Bananas and Palm Sugar Sauce
• Orange and Poppy White Chocolate Bavarios with Blood Orange Sauce
• Apple and Cinnamon Galette with Rhubarb Ice Cream
• Poached Stone Fruits, Lemon Savarin and Cointreau Zabaglione
• Vanilla Panacotta and Poached Figs with Liquorice Ice Cream
• Steamed Lemon Pudding, Caramelised Pineapple and Passionfruit Curd
• Chocolate Tart with Rhubarb Compote and Rose Flavoured Anglaise
• Meringue Nest filled with Strawberry Cream and Fresh Berries
• Banana and Macadamia Nut Tart, Praline Custard and Cinnamon Ice Cream
• Warm Fruit Compote, Brandy Snaps and Sauternes Custard