The following are merely suggestions and only a small selection of what we can offer you.  We will tailor a menu to suit your style; budget and requirements.

 

 

Wedding Menu Example

 

for a sit-down dinner with all courses served 50/50

 

All menus are tailored to suit individual taste; budget and availability of fresh seasonal produce

 

 

 

Entrees

 

Rabbit and Pork Terrine with layers of pistachios and prunes

Wrapped in proscuitto and served with a salad of rocket and pears dressed with a raspberry vinaigrette

 

Duck Salad with radicchio;  orange and caramelized, salted walnuts,

served with a balsamic vercotta dressing

 

Mains

 

Whole Eye Fillet, coated with a Milawa mustard,

roasted pink, sliced and served with a Merlot demi-glaze

 

Panfried Atlantic Salmon,

served with a dill, white wine and lemon butter sauce

 

 

Spanish style roasted potatoes

Mixed fresh vegetables

Dinner Roll with butter

 

Desserts

 

Hazelnut Meringue layered with poached apples and Chantilly cream,

coated with chocolate shavings and served with a mixed berry coulis

 

Lemon Silk Tart, served with double cream

 

Canapes for cocktail style wedding

 

Smoked salmon, buckwheat blinis with capers and dill

 

Cocktail Menu Example

 

This type of menu works well, if guests are mingling and not seated at tables

 

All menus are tailored to suit individual taste, budget and availability of fresh, seasonal produce

 

 

 

Canape suggestions

 

 

Oysters, steamed with ginger, red chilli, kaffir lime leaves

and finished with Tamari sauce

 

Basque game pie with venison, chorizo and capsicum,

encased in a rustic style pastry with yoghurt, nutmeg sauce

 

Crumbed mushrooms filled with brie and served with a garlic aioli

 

Steamed chicken & water chestnut wontons,

served in Chinese ceramic spoons

 

Spanish style Pil-Pil prawns,

served sizzling hot in a garlic, chilli and parsley oil

 

Indian Samosas, served with lime & date chutney

 

Chicken skewers seasoned with hazelnut dukkah,

served with a minted yoghurt dressing

 

Barbecued Thai style eyefillet in crispy wonton cups

topped with mint, coriander and nam prik sauce

 

Spanish veal and pork meatballs, simmered in an

almond, saffron and white wine sauce

 

Buckwheat blinis topped with caper cream cheese and smoked salmon

 

 

And a little more substantial to mix in with above, but still easy to eat whilst standing up...

 

 

Lamb Roghan Josh - Indian curry,

served with steamed rice, raita, coriander and pappadum -

served in noodle boxes with a wooden fork

 

Pad Thai - Thai style rice noodles tossed with marinated chicken,

vegetables, kaffir lime and chilli; seasoned with Thai spices and lime juice,

topped with peanuts and fresh coriander -

served in noodle boxes with a wooden fork

 

Hot roast beef in gravy served in freshly baked rolls

 

 

 

 

 

Thai Chicken cups with

coriander & cucumber

Chinese spoons

Buckland Valley Slice

 

 

Menu Example

 

for a sit-down dinner with 50/50 service of mains and dessert

 

All menus are tailored to suit individual taste, budget and availability of fresh produce

 

 

 

Entree

 

Mixed shared antipasto platters

 

Homemade chicken, herb & brandy pate

Warm smoked trout and hazelnut dip

Turkish dill, yoghurt and green chilli dip

Proscuitto and Salami

Bocconcini with tomato and basil

Marinated, chargrilled vegetables

Brie; Blue Cheese and Cheddar

Turkish bread and crackers

 

 

Mains

 

Lamb rump marinated in Middle Eastern aromatic spices, served on an almond, herb couscous with mint salsa verde and tahini yoghurt

 

Chicken breast filled with brie and wrapped in prosciutto, oven-baked and served with roast potatoes and a herb,  cream sauce

 

 

Desserts

 

Vanilla bean and rosewater Panna Cotta, served with Contreau macerated berries

 

Rich chocolate mudcake, coated in chocolate ganache and served with double cream

 

Lamb Roghan Josh in noodle boxes as part of cocktail style function

 

 

 

 

Menus can be combined to suit your own requirements.

 

Perhaps 5 different canapes to be served,

whilst wedding guests are mingling and drinks are served,

followed by mains served either sit-down 50/50 or buffet style. 

 

The wedding cake is often served as dessert,

but the choice is yours

 

Contact us for further menu suggestions

 

 

 

 

Catering Buffet Style Service

Steamed wontons with water chestnuts and chicken