Southern fried crispy pork belly with a bacon and chive potato wedge, sweet corn purée and bourbon barbecue sauce.
Quail stuffed with spiced pumpkin served with a lentil and snow pea salad, caramelised orange and wild berry sauce
Chef’s chilled tiger prawn cocktail served with an avocado wasabi, pickled cucumber, vine ripe
roast tomato, ice berg wedge, maple bacon, paprika croutons, pickled thousand islands dressing and
Chef’s lamb cannon ball - pulled lamb shank wrapped in aged prosciutto, roasted and served on a mint potato cake finished with a lamb jus
Beer braised beef cheek on a parsnip and potato creamed mash topped with a baby Yorkshire pudding and a thick beef cheek sauce
Moreton bay bug mornay tart served with a pea, sweet corn and tomato salsa served in the shell
finished with fried leeks
French trimmed chicken breast stuffed with chorizo, brie, garlic, paprika and spinach, chef’s puff
pastry potato pie sautéed seasonal vegetables and a chive cream sauce.
Crispy skin salmon served with a saffron and prawn bisque risotto.
5 spiced Crispy skin duck breast served with a carrot purée, duck croquette, lentils and broad beans in a duck stock
Beef mignon on a bed of chive creamed potato, confit of Barossa shiraz onion, sautéed carrots,
crispy fried leeks with a rich red wine jus
French trimmed lamb cutlets, crushed pea, vine ripe roasted tomatoes, baby carrots cooked in orange stock, potato and spinach galettes, herb crumble with a beetroot and red wine jus
King pork cutlet with a sage, onion and apple stuffing, potato cake, roasted vegetables wrapped in
aged prosciutto and topped with an apple jam and red delicious apple gravy
Vanilla panna cotta served with a sweet crumble and strawberry coulee
Apple and rhubarb crumble
Baked New York cheesecake topped with berries and served with a berry coulee Chocolate fondant served with salted caramel and a strawberry compote Lemon meringue tart served with fruits of the Forrest
Black forrest gâteau mousse indulgence glass
Chef and Hostess staff onsite to prepare, set up, serve and clear over approximately 3 hours Cutlery, Crockery and white linen napkin per guest
Side plate, knife, bread roll and butter per guest Service ware and napkins
Salt and pepper