Canapés

Tomato, basil, bruschetta bites
Smoked salmon lemon mascarpone and Spanish onion toasts
Zucchini and pine nut frittata
Thai chicken tartlet
Leek and feta quiche
Moroccan lamb balls w minted yoghurt
Asparagus wrapped w, prosciutto
Seared tuna w, wasabi aioli
Caramelized onion tartlets with goat’s cheese
Home made sausage rolls with peperonata sauce
Red onion tartlet with a wedge of brie

Bread

Warm sour dough w, extra virgin olive oil and balsamic

Entrees

Cauliflower and potato soup drizzled w, truffle oil
Roasted butternut pumpkin and feta risotto
Caramelized onion, semi-sundried tomato and goat’s cheese tart
Smoked salmon w, potato, fennel, and dill salad
Charred field mushroom w, roast capsicum and feta and rocket salad
Seared tuna on cucumber ribbon salad w, tatziki
Lemon and garlic prawns w, roasted capsicum mesculun salad
Lamb tenderloin on char-grilled eggplant w, harrisa yoghurt

Mains

Chicken breast filled with ricotta, sage and pine nuts on roasted kumara
Char-grilled eye fillet on root vegetable and rosemary roesti w, caramelized onion
Grilled Atlantic salmon on skordallia w, sweet red pepper dressing
Roasted Lamb on minted pea and parmesan risotto w, semi dried tomatoes
Duck breast on chestnut potato puree and poached pears
Baked Barramundi on herbed potato puree w, olive tapanade
Grilled sirloin on handcut potato chips w, field mushroom and red wine jus
Vegetarian Lasagna w, peperonata sauce
Seasonal roasted vegetable salad with Feta and noodles

Mains served w, bowls of salad or steamed vegetables

Desserts

Lime tart w, mixed berry compote and chantilly cream
Profiteroles with chocolate genache
Chocolate jaffa tart w, pistachio ice-cream
Sticky date, fig and walnut pudding w, caramel sauce and ice-cream
Red wine poached pear w, cinnamon and orange syrup
Brandy snap baskets filled w, strawberries and cream
Baklava dusted with icing sugar