Pea, prosciutto and parmesan arancini with lemon aioli
Peking duck rolls, with Hoi sin sauce, cucumber battons
Mini potato rösti with sliced tetsuya’s lightly smoked trout, horseradish hollandaise
Seared tuna with a julienne of Asian herbs and a sticky sesame lime sauce
Entrée
Tortellini of Parmigianino reggiano, ricotta and pecorino, sage butter, pine nuts, goat’s cheese, raisins, 30 year-old balsamic
Breads
Sliced sourdough, rosemary and sea salt rolls and parmesan crusted crispy pita spears served with King Island butter, olive oil and balsamic
Main Course
Char grilled fillet of Victorian beef, ox cheek ravioliServed with fondant potato, asparagus tips and broccolini
- Served 50/50 with -
Twice baked duck breast and thighServed on braised wild mushrooms with pomegranate seeds, drizzled with thyme and red wine
Vegetarian Main Course
Roast baby beetroot and caramelised red onion tarte tatinWith a fine herb salad, asparagus and goat’s curd, drizzled with a sticky cabernet glaze
To The Table
one bowl of each per table gratine potatoes with garlic and Parmesan and rocket salad
Wandering Desserts
Soft centred organic choc pudding with rich double cream
Baby waffle cones of mango and raspberry sorbet
Tea cup of vanilla bean brûlée with shards of toffee Tiramisu in little caffieno glasses
Espresso coffee with macaroons and bumbles own chocolates truffles
Vanilla ice cream for affogato
Interested? Let’s Talk!
We’d love to hear about your event and discuss what we can do for you! Please don’t hesitate to get in touch, either by phone, email, or by filling in the form below.