Event Gourmet Plated Menu

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Fresh crusty bread selection with pesto, butter and olive oil

ENTREES

Thai calamari salad – fresh chilli, tomato and herb salad – cassava chips

Twice Cooked Pork Belly – pickled cucumber, daikon and toasted sesame salad – chilli caramel sauce

Chilled Local prawn, Mango and Avocado tian – green chilli mayonnaise – taro crisps

Smoked Tasmanian Salmon, cream cheese and citrus roulade, fine vegetable salad, sunrise lime and caper dressing

Soy and chilli glazed chicken with hot vermicelli noodle and julienne vegetable salad- fried Eschallot

Vegetarian Alternative – Panko and herb crusted boconccini with caponata, rocket salad and scorched balsamic

MAINS

Baked Saddle tail Snapper fillet – pistachio and pea risotto, saffron beurre blanc and fresh asparagus

Seared Ocean Trout fillet – baby new potatoes, mint relish and pepperonata

Grilled lamb short loin – Crisp olive and sundried tomato polenta cake – rocket and gremolata

Baked Chicken Supreme – shallot and mushroom port butter sauce, roast garlic mash – English spinach

Baked Barramundi fillet – chilli coconut sugar rice – bock Choy – red curry sauce

Beef Tenderloin – pumpkin Rosti, green beans, seeded mustard jus

Vegetarian Alternative – Truffled mushroom, pistachio and asparagus risotto

DESSERT

Vanilla bean Pannacotta – mango jelly and coconut tuille

Warm Orange and Almond pudding – Cointreau cream and strawberry salad

Flourless Chocolate and Almond Cake – Raspberry caramel – Vanilla cream

Passion fruit Cheesecake – Wild Berry compote