PREMIum BANQUET Menu

CHEF’S SELECTION OF HOT & COLD CANAPÉS

Sourdough dinner roll served with butter

Entree

Pumpkin hummus, roasted beetroot tart, rocket, pine nuts & balsamic glaze (vegan)

Sautéed potato & ricotta gnocchi, lamb ragu & pecorino (gf)

Beetroot cured salmon, pickled red onion, beetroot crème fraiche, Bloody Shiraz Gin caviar & red sorrel (gf)

Mixed mushroom & thyme risotto with herb mascarpone (v)

Twice-cooked pork belly, seared scallop & pea puree (gf, df)

Roasted garlic & herb butter stuffed chicken breast, saffron risotto, wilted spinach & thyme jus (gf)

Lamb rump, sautéed mushroom, spinach, celeriac & potato dumpling, jus

Grain-fed sirloin with parsnip puree,green beans, Café de Paris butter & red wine jus

Crispy skin Atlantic salmon fillet, whipped lemon ricotta, crushed chat potatoes, minted peas & broad beans (gf)

Raviolini stuffed with buffalo ricotta & saffron, served with burnt butter, sage & shaved pecorino (v)

Mains Dessert

Green tea panna cotta, pistachio crumb, black sesame tuille & mandarin gel

Chocolate mousse, acai jam, hazelnut crunch, dark chocolate berries & whipped coconut cream (vegan, gf)

Chocolate & macadamia dome, Semi-sweet dark chocolate marquise with salted macadamia, cocoa nibs and sweet cherry jelly whipped cream & raspberry agar (gf)

Lemon meringue tart: short crust pastry, zesty lemon curd topped with burnt Italian meringue

Blueberry & lemon cheesecake, Chantilly cream, raspberry gel &chocolate soil

(v) Vegetarian (gf) Gluten free (df) Dairy free

This is a sample menu. Couples to pre-select two items from each course for an alternate serve meal service. All menu items are subject to seasonal change.