Tastes Of Summer
Canapes | PDF
Cold
- vichyssoise of white asparagus shooter
- pacific oyster in champagne aspic on filo wafers
- eggplant sang choy bao
- thumb croute club tower layered with rillette
- two colour grape tomato tart with lemon thyme mousse
- yabby tail in baby squid cannelloni
- silky tofu with crisp wontons & black gold & pink ginger fritters
- lobster custard on anchovy pastries
- roast beef napoleon with caramel onion mayonnaise
- beetroot gallettes with salmon roe remoulade salad & salmon escabeche
Hot
- beignets of iranian fig with molten goat’s cheese & pickled eschallot
- potato soufflés with duck foie gras
- crab & kumara cakes with lemon gremolata & roullie
- white & green asparagus vol au vent
- crumbed pork belly with scallop & truffle mayo
- pont neuf potatoes with horseradish soubise
- coq au vin tarts with an eschallot puff
- prawn caper & mozzarella baby pizza
- baby logs of fish pie
Buffets | PDF
Salads
- watermelon & cress salad with fetta & mint
- palm heart mango, avocado & palm sugar dressing
- asian cucumber salad with nahm jim
- saffron potato salad with roasted fennel seeds & almond crumble pomegranate molasses
- purple & green witlof salad with hazelnuts & blue cheese crostini
- rough ripe tomato chop salad with fried green tomatoes & tapenade dressing
- pickled radish wafers with carrot & zucchini tagliatelle & yellow & red bell pepper dressing
- roast asparagus salad with crumbled goat’s cheese & mache olive salsa
Mains
- chermula beef salad with roast pear & fried haloumi
- butter chicken & spiced onion naan with a cashew lentil salad
- crisp skin ocean trout with dill kiphlers & beetroot pesto & orange gremolata
- roast Pork with charcutiere sauce & deep fired coleslaw
- smoked trout & fennel tart with roe & dill vinaigrette
- crisp skin chicken with vietnamese caramel & mint vermicelli
- leek & anchovy tapenade pizza with veal slices & paprika aioli
Desserts
- chocolate crumble with fresh cherries & cherry syrup
- minted melon & two grape salad with tart
- mango upside down cake with palm sugar, coconut & lime syrup
- strawberry fritters on chocolate fondant tart
- roasted vanilla peaches with vanilla parfait & apricot compote
- caramelised pineapple & ginger tart
- zabaglione style tart with muscat poached figs with glass biscuits
- coconut & pineapple terrine with lychee compote
Formal | PDF
Entrees
- duck egg omelet filled with slippery jack mushrooms and smoked duck with asparagus puree
- pomme anna with salad beaucaire and proscuitto wafers
- steamed yabby custard with bouillabaisse and gruyere croute
- roast quail salad with vanilla dressing and chargrilled white peach
- black noodle pancake with garfish roast tomato sauce and parmesan crumbs
- pork belly with blue swimmer crab and vietnamese salad and nahm jim dressing
- marinated tuna with prawns and basil sorbet and gazpacho vinaigrette
- asparagus charlotte with salmon roe and grilled scampi
- zucchini tian with crisp stuffed zucchini blossom and tomato confit
Mains
- salmon and potato confit with petit pois francaise and tarragon béarnaise
- slow cooked pork loin with pomme anna and salad beaucaire
- tornadoes of lamb with pumpkin cannelloni and herbed zucchini fritters
- golden trout with champagne sorrel sabayon with potato maxim
- crispy crab potatoes with seared whiting fine herb butter & tomato vinaigrette
- pinot marinated beef fillet on a brisket and potato flan
- herb crusted fillet of veal with olive and potato charlotte and eschallot reduction
- spice roasted duck with rillette filled crepes and quince glaze
- blue eyed cod with saffron vongole and lemon thyme confit kiphlers
Desserts
- louis xv tort with paradise granache praline crunch and gold leaf
- raspberries layered with brittany shortbread raspberry clotted fool and jelly dice
- crème brulee layered in biscuit tower with espresso sabayon
- rice crispy wafers layered with pineapple jelly coconut mousse and fresh pineapple dice
- vanilla shortbreads with fig and strawberries with sangria syrup
- apricot clafouti with amaretto granite and almond lace
- cherry chiboust with double backed cherry soufflé
- peaches napolean with vanilla pistachio and caramel lace
