Roast Coffin Bay scallops on caramelised cauliflower puree with vanilla foam
Spicy Italian sausage with char-grilled fennel, olives & agro dolce
Main
Fillet of red snapper with slow roasted eggplant & vine-ripened tomato, Pedro Ximenez sherry reduction, tomato spice & coriander
Aged sirloin wrapped in pancetta on caramelised onion & potato tart with onion puree
Dessert
Coconut panna cotta with vin santo marinated raspberry & lychee salad
Lavender & honey crème fraiche parfait with an assiette of melon
Canapés Menu
Elegant cold canapés
Gorgonzola dolce & cranberry mousse ‘en croute’
Red onion, goats cheese & thyme tatin
Anchovy & pesto cigars
Smoked green tea bangalow pork with apple & daikon salad
Salmon & potato cake with chive & crème fraiche
Vietnamese rice paper rolls with classic dipping sauce (v)
Fillet of wagyu beef on nishiki rice cake & asian salad
Marinated beef fillet on potato rosti with caramelised onion
Elegant hot canapés
Lamb samosa with minted raita
Pissaladiere – persian fetta, sicilian green olives
Petit hand made mini quiche
Celeriac & potato shot with herb & truffle oil (v)
Marinated prawn skewers in coconut, lime & coriander
Ravioli of roast duck on an asian spoon with ginger & shallot
Traditional spring rolls with a soy & sesame dressing
Wild mushroom, thyme & fontina risotto balls (v)
Substantial hot canapés (served in china bowls or noodle boxes)
Orrichiette with a traditional four cheese sauce
Salt & pepper squid with aioli
Hand made gnocchi with spicy sicilian sausage, tomato & basil
Arrancini of wild mushroom & fontina (v)
Veal & pork polpetti with napolitano sauce
Malaysian fish curry with jasmine rice
A selection of marinated chicken & beef souvlaki
Beer-battered fish with chips, tartare sauce & lemon
Ravioli with roasted beetroot, ricotta & marjoram
Dessert canapés
Pear & almond tart
Mini apple turnovers
Vanilla slice
Chocolate éclairs
Coffee éclairs
Mini profiteroles
