Seated Catering Menu

Salmon mousse terrine, cucumber salad and horseradish cream

Anti-pasta platter to share

Twice baked soufflé with pear salad with walnut praline on micro green salad

Prawn, brie and sundried tomato wrapped in prosciutto and a coriander butter sauce

Whiting with almond butter on pearl couscous

Barramundi Siam served on bed of nasi kuning

Slow roasted tomatoes with mozzarella and salami basil crumble

Cured salmon with micro greens and roe

Crumbed goats cheese pan-fried on a bed of salad with roasted red capsicum and vinaigrette

Pasta carbonara

Seared Atlantic salmon cutlet with French butter sauce and sweet potato cream

Crusted hay valley lamb Frenched lamb cutlets with parsnip and potato mash and a rich gravy

Local Limestone free range beef filet mignon with a rich gravy

Crispy duck on roasted sweet potato with cherry glaze

Chicken and bacon roulade on honeyed carrot mash with streamed seasonal vegetables.

Traditional French cassoulet with lamb and pork

Baked whiting with lemon and dill butter on pea puree

Mushroom ragout in filo basket (v)

Grilled eggplant, zucchini, capsicum and sweet potato torte dressed with hummus and black olive (g/f & v)

Duck a l’orange with sautéed carrots and spinach

Moroccan chicken with couscous and fetta salad

Lamb loin with tomato concasse and herbed peas

Portuguese style prawn with green beans sesame seed and French butter (g/f)

Lemon and paprika chicken in a Spanish herb crust served, with blood orange and lime salsa

Oven baked tomato with halloumi lemon and basil

Twice cooked pork belly with roasted apple marmalade

Indian prawns with yoghurt and tomato kasundi

Spanish Pedro Ximénez beef cheeks with cauliflower couscous

Sticky pork belly with steamed Asian greens

Seafood platter with cooked prawns, fresh oysters and smoked salmon

Beef rendang on coconut rice with fresh chili and coriander

Crusted lamb loin with couscous and charred eggplant puree

Lemon cheese cake served with King Island cream

Heart shaped meringues with whipped cream and strawberries

Tiramisu with Kahlua cream

Trilogy of Rhubarb tart, honey pearls on pannacotta, strawberry & Raspberry in Grand Marnier

Vanilla mille-feuille with fresh seasonal berries

Citrus gateau with candied orange

Layers of caramel and coffee with toffee popcorn

Trilogy of pannacotta with berry jelly, Jamaican double chocolate mud cake and salted caramel tart

Individual cheese gourmet platters

Pannacotta with pears