Wedding Menus

Canapés (roving)
Sea scallops with lime, avruga and dill gf
Tostada with tuna, pickled ginger, wakame and wasabi mayo
Tapioca cracker, king crab, sweet corn puree, fried jalapeno gf
Tempura zucchini flowers with soy, ginger and mirin dipping sauce
Wood ear and shiitake mushroom dumplings with red vinegar and chilli oil

Entrées (alternate)
Duck tortellini with beetroot puree, pine nut and currant dressing
Herb crusted tuna, tuna mayo, fennel and cress salad, and avruga gf

Mains (shared)
Bistecca alla fiorentina gf
Italian porchetta with fennel and rosemary, mustards and apple compote gf

Sides (shared)
Paris mash gf
Market best greens with almonds, lemon and brioche crumbs

Dessert
Mona Farm Tiramisu Wedding Cake
Cut and served canapé style

Please note, per head pricing varies by menu - please enquire for a detailed quote or contact your dedicated wedding planner to confirm your quoted pricing.

Canapés (roving)
Five spiced duck pancake with shallots and hoi sin sauce
Fillet mignon with bearnaise sauce gf
Tapioca cracker, king crab, sweet corn puree, fried jalapeno gf
Sydney rock oysters with sauce mignonette gf
Half shell Harvey Bay scallops with chorizo butter gf
Toasted brioche, goats curd, heirloom beetroot relish
Wasabi pea wafer, pea puree, pickled cucumber
Tempura zucchini flowers with soy and mirin dipping sauce

Entrée (roving)
Crispy pork belly, shave Brussel sprout salad, buttermilk dressing gf
Chicken and edamame tortellini, corn puree, ginger and shallots

Mains (shared)
Braised lamb shoulder, white bean, capsicum, tomato and olive ragu, crispy cavalo nero gf
Snapper fillet, braised oyster mushrooms, miso butter gf

Sides (shared)
Roast potatoes with thyme salt gf
Charred autumn vegetable salad with caper and sherry vinegar dressing gf
Pear, apple and witlof salad with creamy blue cheese dressing gf

Dessert
Mona Farm Indulgent Chocolate Wedding Cake
Cut and served canapé style

Cheese Table
Selection of imported and Australian cheeses, crackers, breads, fruit, quince paste and muscatels

Late Night Snack
Pulled pork soft shell taco with pickled spanish onion

Please note, per head pricing varies by menu - please enquire for a detailed quote or contact your dedicated wedding planner to confirm your quoted pricing.

Prawn & Oyster Bar
Market best oysters and Skull Island tiger prawns served on a bed of shaved ice with a selection of dipping sauces

Canapés (roving)
Char siu pork pancake with shallot and cucumber
Fresh king prawns tossed in a chilli, lemon and herb dressing gf
Potato rosti with horseradish crème, gravalax and arvuga gf
Gorgonzola and caramelised onion tart
Tortellini of roasted red onions, pecorino, thyme and pine nut burnt butter

Entrée (alternate)
Spanner crab and chervil risotto with champagne beurre blanc gf
Tuna crudo, white anchovies, capers, tapioca cracker gf

Main (alternate)
Wild mushroom crusted beef fillet, potato puree, sautéed spinach and porcini butter gf
Pan fried Dory fillet with cauliflower puree, caper and sage burnt butter gf

Sides (shared)
Buffalo mozzarella, vine ripe tomatoes and aged balsamic dressing gf
Roasted duck fat potatoes with thyme gf

Dessert (roving)
Mini chocolate coated ice cream balls gf
Lychee and coconut panna cotta gf

Cake
Mona Farm Lemon Meringue Wedding Cake
Cut and served canapé style

Please note, per head pricing varies by menu - please enquire for a detailed quote or contact your dedicated wedding planner to confirm your quoted pricing.

Canapés (roving)
Smoked wagyu, seeded cracker, goats curd, piccalilli and celery gf
Market best oysters with champagne and shallot vinegar gf
Salt and pepper squid with lemongrass, ginger and garlic dipping sauce gf
Toasted brioche, goats curd, heirloom beetroot relish
Scallop and prawn tortellini with verjuice butter gf

Entrées (shared)
Black sesame crusted kingfish, pickled radish, wasabi mayo and nori gf
Braised Western Australian octopus with rouille and chorizo gf
Seared scallops wrapped in speck with cauliflower puree, caper and raisin vinaigrette gf
Buffalo mozzarella, heirloom vegetables, basil, pane carasau

Main (shared)
*1kg Riverine rib eye with Braidwood black garlic butter gf
Barossa Valley chicken, soft polenta, celeriac, tomato and confit gf

Sides (shared)
Baby gem lettuce with horseradish and sherry vinegar dressing gf
New potatoes with rosemary gf

Cake
Mona Farm White Chocolate Raspberry Wedding Cake
Cut and served canapé style

Late Night Snack
Mini cheese burgers with gherkin and caramelised onions
Hot chips served in banana leaf cones

Please note, per head pricing varies by menu - please enquire for a detailed quote or contact your dedicated wedding planner to confirm your quoted pricing.

Pre-Ceremony Nibble
Chicken, celery and pine nut sandwiches

Canapés (roving)
Pancetta wrapped pork loin with apple puree and szechuan crumbs
Squid ink cracker with tuna tartare and pickled baby onions
Tempura king prawns with chilli salt and green shallot dipping sauce
Fried polenta, mushroom duxelle, parmesan and chives
Beetroot chip with horseradish cream and fresh fig gf

Entrée (alternate)
Kingfish ceviche with parsley oil, lemonade fruit, tapioca crumbs and baby greens gf
Quail saltimbocca with celeriac puree and parsley salad gf

Main (alternate)
Roasted duck breast with maple roasted pear and potato gratin gf
Mulloway fillet, white bean salad, capsicum, fennel and chervil vinaigrette gf

Sides (shared)
Crispy herb crushed potatoes with confit garlic gf
Broccolini with citrus oil gf

Dessert (roving)
Lemon meringue tart
Tiramisu

Cake
One tier white chocolate and salted caramel cake
Cut and served canapé style

Please note, per head pricing varies by menu - please enquire for a detailed quote or contact your dedicated wedding planner to confirm your quoted pricing.

Sydney Rock oysters served with a Champagne and shallot vinegar — served on a bed of shaved ice

Sydney Rock oysters and Skull Island tiger prawns — served on a bed of shaved ice with a selection of dipping sauces

Tuna, salmon and kingfish sashimi — served with wakame, soy, wasabi, miso mayo and house pickled vegetables

A selection market best oysters, Skull Island tiger prawns, sashimi and octopus — served with pickled ginger, seaweed salad, selection of dipping sauces

Vodka pasta, prepared in large copper pan. Station styled with Italian tinned tomatoes, pastas, big bunches of basil & Italian herbs, vine ripened tomatoes.

Barbecued Cowra lamb cutlets — served with a selection of dipping sauces (mint sauce, salsa verde herb yoghurt, chimichurri)

Caviar de Neuvic — served on a bed of shaved ice

Buckwheat blinis, melba toast, creme fraiche, eshalllots and chives

Accompanied by frozen Belvedere vodka shots

Fresh oysters
Skull Island tiger prawns
Moreton Bay bug tails
Scallop ceviche
Tuna, salmon and kingfish sashimi
Baby octopus
White anchovy salad

Optional Upgrade: Australian blue swimmer crab, Lobster and Alaskan crab legs

Served with a selection of dipping sauces

Selection of imported and Australian cheeses
Crackers
Breads
Fruits
Braidwood Honey
Muscatels

Glazed free range Berkshire ham — served with selection of condiments and bread

A table brimming with an extensive array of decadent desserts and bite sized sweet treats. This sumptuous experience also features Australian and imported cheese served with a selection of breads, fruit, quince paste and muscatels. This is definitely a moment your guests will remember!

Fuel the dance floor and keep your guests satisfied with a late night snack, served to your guests.

Examples include:

Mini cheese burgers with gherkin and caramelised onions

Selection of pizza

Smoked brisket reuben toasties with American mustard, sauerkraut and Swiss cheese

Chicken schnitzel slider with red cabbage slaw

Truffle toastie