Sample Menus

• Asparagus cigars with parmesan & tarragon wrapped in filo
• Coq au vin tarts with an eschallot puff
• Fig, gorganzola & proscuitto flat bread pizzas
• Fig & fennel scones with smoked ham & fresh goat's curd
• Rare beef with beetroot marmalade on a crunchy potato cake
• Roast duck sausage rolls with tomato confit dipping sauce
• Savoury pear gallette with goat's cheese & sage
• Sesame chicken wiht black vinegar & shallots on a crisp wonton
• Chicken fillet with green mango salad, thai vinaigrette & fried rice
• Salt & pepper calamari with herb crumbed fish & chips

Top

Canapes
• Fig, gorganzola & proscuitto flat bread pizzas
• Savoury pear gallette with goat's cheese & sage
  Entrees
• Asparagus charlotte with salmon roe & grilled scampi
• Duck & beetroot tart with grilled goat's cheese & beetroot crisps
  Mains
• Grilled salmon fillet on crispy prawn mash with lemon butter sauce
• Herb crusted veal topped with chevre mousse filled zucchini flowers on pea & oregano puree
  Desserts
• Berry tiramisu parfait with chocolate curls, espresso syrup & red currant jus
• Honeycomb chocolate wafers with hokey pokey brulee layered with fresh mocha cherries

Top