ALTERNATE DROP OR BANQUET

 

Alternate drop menu


 Sit down up to 14 guests

- Starting from $500.00 including day a private chef
+ $95.00 per person

- Selection of two from each

Entrée

 •     Slow roasted tomato, onion & goat cheese tarte tatin w/ micro herb salad and balsamic reduction (V)
•     Deconstructed mini Caesar salad w/ soft poached quail egg (V)
•     Pan seared Tasmanian scallops on pea puree with pancetta crumbs
•     Warm salad of char grilled tiger prawns, avocado, heirloom tomatoes and chervilw/ basil oil dressing (GF)
•     Roasted fresh Fig and Goats Cheese with Crispy Pancetta wafer|
•     Eight hour roasted pork shoulder and spiced apple tartlet finished with crispy crackling (GF)
•     Caprese salad of layered buffalo mozzarella, roma tomato, garnished with crisp pancetta drizzled with market basil vinaigrette (GF)
•     Tempura bay buy on a green pawpaw, chilli and mint salad w/ nam jim dressing

Mains

•    Grilled coral trout fillet w/ basil infused olive oil emulsion, duck fat potatoes and green beans
•    Char grilled prime eye fillet of beef w/ fondant potatoes, snow peas and green peppercorn butter
•    Prosciutto wrapped chicken breast filled with prawn mousse and served over wilted spinach and roasted baby potatoes w/ garlic & chive chardonnay sauce
•    Crispy skin fillet of Tasmanian salmon on kipfler potato mash w/ a duchess carrot, finished with a dill & lime hollandaise sauce (GF)
•    Pan seared wild barramundi with bbq leader prawn, smoked tomato and saffron chutney and crushed primavera potato
•    Eight hour braised beef cheeks w/ baby onions, truffle mash & thyme wafer.
•    Slow cooked confit duck, fondant potatoes and glazed baby vegetable selection (GF)
•    Four point pistachio crusted lamb rack on white bean cassoulet, roasted carrot spears and classic jus
•    Wild mushroom risotto scented with truffle oil and shaved parmesan

Desserts

•     Petit Pavlova with mixed seasonal berries, Chantilly cream and macadamia praline wafer
•     Lemon curd tartlet with berry coulis and chantilly cream dollop
•     Warm sticky date pudding w/ butterscotch sauce & King Island double cream

 

Banquet 

Sit down table service, up to 14 guests

- Starting from $500.00/ day with a private chef

+ $102.00 per person

COURSE 1

•     Choice of three canapés from Canapé Menu

COURSE 2  - Selection of one item

•     Tempura tiger prawn brochette drizzled with sweet ponzu sauce
•     Grilled mackerel ‘en papillote’ infused with smoked paprika, tomato and kalamata olive salsa (GF)
•     Prosciutto wrapped roasted chicken on the bone with a green pea cream sauce (GF)
•     Pan seared Tasmanian scallops on pea puree with pancetta crumbs

COURSE 3 - Selection of one item

•     Rosemary and garlic studded lamb cutlets drizzled with beurre rouge sauce (GF)
•     Herb crusted pan seared yellow fin tuna served rare on a bed of ratatouille finished with a saffron rouille
•     Roast fillet of beef with merlot glaze (GF)
•     Crispy skin fillet of Tasmanian salmon on kipfler potato mash, finished with a dill & lime hollandaise sauce (GF)

COURSE 4 – Selection of two items

•     Open free form baby cos Caesar salad (V) (GF)
•     Rocket, pear and shaved parmesan salad with ranch cream dressing (V) (GF)
•     Baby spinach, toasted pinenuts and currant salad with white balsamic dressing (V) (GF)
•     Duck fat and rosemary roasted potatoes (GF)
•     Traditional Caprese salad of Bowen tomatoes & mozzarella drizzled with basil oil(V) (GF)
•     Farmers market vegetable selection sautéed in salted butter (V) (GF)

COURSE 5 – Selection of one item

•     Pappardelle pasta served with slow braised beef cheek ragout finished with shaved pecorino
•     Prawn, green pea and Myer lemon risotto (GF)
•     Linguine with roasted chicken, sundried tomato and basil pesto
•     Wild mushroom risotto scented with truffle oil (GF)

COURSE 6 – Selection of one item

•     Selection of cheese and fresh fruit platter (V)
•     Petit Pavlova with mixed seasonal berries, Chantilly cream and macadamia praline wafer
•     Lemon curd tartlet with berry coulis and chantilly cream dollop
•     Warm sticky date pudding w/ butterscotch sauce & King Island double cream