Menus

Menu 1

Canapes – Tray service to guests

Tasmanian Oysters served natural and with gin pickled cucumber and lime

Salt and Pepper Calamari spicy coated and served with lime pepper seasoning

Lamb Meatballs cumin and thyme infused lamb with tzatziki dipping sauce

Chicken Skewers peanut satay marinated chicken with crushed peanut and coriander

Pork Belly twice cooked master stock braised Pork Belly served with an Asian slaw

Baked Harissa Sweet Potato and Onion Tarts with goat’s curd

Leek and Three Cheese Arancini accompanied with paprika mayonnaise

Menu 2

Canapes – Tray service to guests

Smoked Tasmanian Salmon Blinis buckwheat blinis topped with smoked salmon, sour cream and dill

Beef Meatballs with southern style BBQ sauce

Leek and Three Cheese Arancini accompanied with a paprika mayonnaise

Baked Harissa Sweet Potato and Onion Tarts with goat’s curd

Small Mains/Tasting Plates – Tray service to guests

Fish and Chips panko crumbed Tasmanian white fish and crispy chips served with tartare, lemon and lime pepper seasoning

Braised Tasmanian Lamb with rosemary, thyme and bay served with herbed potatoes, beetroot relish and tzatziki

Quinoa and Roasted Pumpkin Salad roast pumpkin, quinoa, pea tendrils, fresh herbs, feta, beetroot, paprika and a lemon myrtle dressing

Dessert – Tray service to guests

Citrus Tarts

Menu 3

Canapes – Tray service to guests

Salt and Pepper Calamari calamari spicy coated and served with lime pepper seasoning

Pork Belly twice cooked master stock braised Pork Belly served with an Asian slaw

Baked Harissa Sweet Potato and Onion Tarts with goat’s curd

Leek and Three Cheese Arancini accompanied with paprika mayonnaise

Mains – Can be served as tasting plates with tray service to guests/placed on share plates onto guest dining tables or placed on a grazing buffet

Braised Tasmanian Lamb with rosemary, thyme and bay served with crispy roasted potatoes, rosemary, sea salt and garlic aioli

Tasmanian Salmon marinated with pepper berry and Rochford Estate Olive Oil served with a Saffron infused brown rice, sweet potato, pistachios, cranberries, pea sprouts, feta and lemon myrtle dressing

Moroccan Spiced BBQ Chicken Breast marinated in Moroccan spices with fresh lemon and sumac yoghurt with a pearl cous cous salad with tomatoes, cucumber, parsley and peppers

Dessert – Can be served as tasting plates with tray service to guests/placed on share plates onto guest dining tables or placed on a grazing buffet

Raspberry Panna Cotta with berry coulis and biscotti

Menu 4

Canapes – Tray service to guests

Tasmanian Oysters served natural and with gin pickled cucumber and lime

Chicken Skewers peanut satay marinated chicken with crushed peanut and coriander

Tasmanian Lamb Meatballs with middle eastern spice and tzatziki

Leek and Cheese Arancini accompanied with a paprika mayonnaise

Mains – Can be served as tasting plates with tray service to guests/placed on share plates onto guest dining tables or placed on a grazing buffet

Tasmanian Salmon marinated with pepper berry and Rochford Estate Olive Oil served with a Saffron infused brown rice, sweet potato, pistachios, cranberries, pea sprouts, feta and lemon myrtle dressing

BBQ Pork Shoulder with crispy roasted potatoes, rosemary, sea salt and garlic aioli

Grass Fed South East Beef Cheeks slow roasted in dark ale and served with potato puree, salsa verde and dressed leaves

Desserts – Can be served as tasting plates with tray service to guests/placed on share plates onto guest dining tables or placed on a grazing buffet

Selection of Mini Desserts including citrus tarts, chocolate and almond cake, and berry cheesecake