For a wedding we always recommend that you use your wedding cake for dessert.
Slow roasted duck salad with bean shoots, coriander, toasted peanuts with lime and ginger dressing
Char Sui crispy pork belly served with Vietnamese noodle salad with nuoc cham dipping sauce
Local tuna coated in sesame seeds with wasabi mayonnaise, tomato, avocado and coriander salsa with crostini
Prawns wrapped in potato string served with Asian herb salad and lime citrus dressing
Moroccan lamb cutlets served with roasted vegetable cous cous and pomegranate dressing
Arancini balls filled with baby spinach, mushrooms, semi dried tomatoes, feta cheese, served with rocket pear, parmesan salad and saffron aioli
Caramelised onion tart with goat’s cheese, prosciutto, rocket, Spanish onion with balsamic reduction
Roast pork belly stuffed with a caramelised onion, caraway, date and served with sweet potato puree, broccolini and jus.
Lamb shank served with roast garlic puree, gremolata and rosemary
Wild caught barramundi on coconut scented rice, snow peas and south Indian coconut curry sauce
Atlantic salmon with pommes anna, asparagus accompanied by saffron beuree blanc sauce
Twice cooked pork belly with grilled chorizo sausage, served with cauliflower puree, seared scallops, snow peas and cherry jus
Beef tenderloin served with potato gratin, baby spinach, balsamic tomatoes, broccoli and red wine jus
Five spiced duck served with potato roti, choy sum and ginger plum sauce