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Richer, slightly heartier flavours for cooler days and crisp evenings feature the season’s star produce of delicious broccolini, strawberries, apples, hazelnuts, rhubarb, mushrooms, eggplant and quince in this menu created by Executive Chef, Alastair McLeod. st

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This menu is valid from 1 March - 31 August 2012 Cold

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Sea Tuna tostada, chipotle mayonnaise, sesame King prawn, cocktail sauce, lemon Pacific oyster, shallot vinegar, chives Smoked salmon mouse, brioche, dill Handpicked spanner crab meat, crispy shallots, nam jim Fresh and smoked salmon brandade, irish soda bread, pearls Salmon sashimi, avocado, pickled onion and cucumber sushi Scallop ceviche, pickled cucumber, chilli

4 4 4 3 4 4 4 3

Land Seared beef, bush pepper relish, rosemary croute Peking duck breast, shallot and hoisin sauce rice paper roll Chicken wrapped in silver beet, peppered fig, sourdough croute Quail, pistachio and capsicum dolmade, yoghurt Duck liver parfait, brioche, candied orange Pork rillette, cornichon, peppered croute Harry’s bar style chicken Waldorf sandwich

3 3 3 4 3 3 4

Vegetarian Shiitake mushroom, shallot and peanut rice paper roll Balsamic onion, capsicum and goats cheese frittata Slow roasted tomato, eggplant and sumac tart Roasted capsicum, labneh and soft herb lollipop Flame grilled pepper, feta whip and olivada tart Rocket, onion jam and balsamic bruschetta Wild mushroom, truffle and mascarpone tart

2 3 3 2 2 3 3

Plated items Thai beef, cherry tomato, crispy shallot and basil salad Prawn and spanner crab salad, pomelo, Vietnamese mint Vietnamese white cut chicken, mustard fruit and sesame salad Roast duck salad, lychee, heart of palm Roasted capsicum, smoked eggplant and olive salad

16 20 14 19 13

Grazing station (with your own chef) Freshly shucked oysters, rocks or pacific’s, Bloody Mary Peeled king prawns, cocktail sauce, lemon Assorted seafood and mixed sushi

21 22 19

*Please note – The grazing station will be cleared away once the food has been consumed. Typically this is after an hour of service.


Hot

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Sea Nigella crusted prawn, aioli Grilled oyster, warm bacon, Worcestershire dressing Prawn and fish spring rolls, bamboo shoots, shiracha Spicy fish bites, romesco Grilled prawn skewers, lime chilli dressing Spanner crab cakes, lemon mayo Seared scallop, Jerusalem artichoke, crispy pancetta

4 4 4 3 4 4 4

Land Crispy chicken shank, corn puree Roasted chorizo, salsa rossa, mushroom Lamb kibbeh, yoghurt, ras el hanout Grilled lamb cutlet, chimmi churri Beef croquette, hp sauce Pinchos morunos- moorish style pork kebabs Beef and Guinness pies, bush pepper chutney Mini gourmet cheeseburger Turkish sausage, tomato and capsicum tart Grilled chicken skewers, lemon and oregano dressing Pork and ginger gyoza, pickled plum Crispy pork belly, apple and ginger sauce

3 2 4 7 3 4 5 5 3 4 3 4

Vegetarian Broad bean falafel, lemon, yoghurt Shiitake mushroom, shallot and mint spring roll, garlic ginger dressing Seared haloumi and peppered fig skewers Wild mushroom dumplings, miso glaze Truffled polenta, creamed leek, gorgonzola Feta and spinach borek ‘cigars’ Mushroom, caramelised onion and tomato

2 3 3 2 3 3 2

Plated items Brioche crusted barramundi, watercress, orange Grilled banana prawn escabeche, tomato, citrus fruits Slow cooked lamb, almond rice, yoghurt Smoked ham hock, kipfler potato, green peas Organic chicken, green peas, risi bisi Salt and pepper calamari, lemon, aioli Katafi wrapped prawns, turlu turlu, lemon

18 18 17 13 13 11 14

Grazing station (with your own chef) Nasi goreng- prawns, bacon, vegetables, egg, soy sauce Aussie bbq- sausages, prawn cutlets, lamb cutlets, grilled onion, kebabs

18 25

*Please note - Typically the grazing station will be cleared away after one hour of service or after food has been consumed.


To finish

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Almond and ironbark honey nougat Lemon meringue tart Valrhona chocolate tart Raspberry friands Caramel tart Mini crème brulee Chocolate mousse cups Peanut and chocolate truffles Goats cheese, walnut and apple tart Mini Eton mess, strawberries, cream, and meringue Chocolate coated strawberries

3 3 3 2 3 2 3 3 3 3 3

You can create your own menus selecting from these options (as canapĂŠs are priced differently these prices may vary slightly depending on the canapĂŠs you select) 2 hour cocktail party Light refreshments to accompany drinks we recommend at least 8 items per person. 3 hour cocktail party A lovely cocktail party but not designed to replace dinner we recommend at least 10 items per person. 4 hour cocktail party Perfect for a light dinner or supper we recommend at least 12 items per person with at least 1 item being a substantial item. 5 hour cocktail menu This quantity of food is suitable to replace dinner we recommend at least 15 items per person with 2 items being supper items Other details There is no requirement for a minimum number of guests and there are no room hire fees, however minimum total combined food and beverage expenditure requirements do apply. The total minimum food and beverage spend requirement varies with the day of the week and the time of the year. Please check with us for the amount which applies to your date. Bretts Wharf River Room has a capacity for cocktail style events of 200 guests. Lectern, microphone, PA system, CD player, DVD, video and screen are available at no cost. Internet connection, data projector and plasma screen are available to hire at nominal cost.

Bretts Wharf Autumn Winter Cocktail Menus- 1st March - 31st August 2012  

Grazing station (with your own chef) Freshly shucked oysters, rocks or pacific’s, Bloody Mary 21 Peeled king prawns, cocktail sauce, lemon 2...

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