Canapés
Cheese and jamon croquette with chipolte mayo
Szechuan crusted quail with grilled lime (GF)
Chicken liver parfait with toasted brioche, rocket and pickled cherries
Slow braised beef cheek and pecorino arancini with aioli
Porcini mushroom rubbed lamb fillet with broad bean puree and aged balsamic (GF)
Szechuan pork belly with shallot and ginger sauce (GF)
Beef tartare on toasted rounds
Fillet mignon with béarnaise sauce
Tapioca cracker with ocean trout tartare and pickled baby onions (GF)
Market best oysters with plum vinegar and bacon dust (GF)
Tostada with crab and water chestnut
Avocado and chive tart with trout and salmon roe
Tempura prawns with aromatic dipping sauce
Smoked kingfish and cream fraiche tarts with red sorrel and salmon roe
Crisp battered zucchini flowers with soy and mirin dipping sauce
Confit tomato, onion and olive tapenade tart with parmesan flakes
Potato rosti with beetroot, goats curd and crispy kale (GF)
Blue cheese tart with waldorf salad
Spoons
(Served on ceramic spoon)
Crab tortellini with tomato and saffron buerre blanc
Scallop and prawn wonton with black vinegar dressing
Beef massaman tortellini with sweet chilli sauce
Crumbed haloumi with beetroot relish (GF)
Chicken dumplings with chilli oil
entrée
Herb crusted tuna with tuna mayonnaise and crispy capers (GF)
Seared salmon, wasabi avocado, pickled ginger and nori dust (GF)
Pancetta wrapped scallops with pea puree, feta and sauce vierge (GF)
Braised beef short rib spaghetti with confit tomato and gremolata
Buffalo burrata with braised autumn vegetables, confit grape tomatoes, green olives and crisp rye bread
Jamon iberico, roasted peppers, tomato and garden rocket with white gazpacho dressing
Thai pork belly salad with crispy eshallots and toasted coconut and thai caramel dressing (GF)
Main
Roasted beef fillet, pumpkin puree, porcini tortellini and bone marrow sauce
Roast rump of lamb with green olives, lentils, tomato and basil butter (GF)
Braised wagyu beef brisket with celeriac puree with baby vegetables (GF)
Italian porchetta with fennel, rosemary and apple compote (GF)
Steamed mahi mahi fillet with caponata and basil oil (GF)
Coriander spiced blue eyed cod, smoked eggplant puree and olive, caper and white anchovy salad (GF)
Steamed jewfish with chive, potato and mussel chowder (GF)
Confit duck leg, carrot puree and autumn vegetables (GF)
Side dishes
Baby cos, avocado, speck and parmesan salad with roasted macadamias (GF)
Roasted chat potatoes with rosemary salt
Snow peas with currant and hazelnut dressing
Market best greens with almonds, lemon and brioche crumbs
Braised peas with bacon and roasted eshallots
Accompanied with artisan bread and beurre D’Isignty
DESSERT
Pear tart with hazelnut ice cream
Vanilla panna cotta with aromatic rum banana and coffee sorbet
Prune chocolate and sherry custard tart, spiced mascarpone and caramel ice cream
Mille feuille of berries, honeycomb and pistachios
Valrhona chocolate mousse with caramel, candied hazelnuts and fresh fruit
Or Dessert Canapes
Petit chocolate eclairs
Lime curd tart with pomegranate
Baked chocolate puddings with passionfruit curd
Tiramisu
Buttermilk bavarois with poached pears and prunes (GF)
Vanilla bean ice cream with candied almonds and orange syrup (GF)