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[otw_shortcode_tabslayout tabs=”8″ tab_1_title=”Menu 1″ tab_1_content=”Canapés Assorted chicken skewers Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese Croutons Smoked chicken, avocado, lemon aioli & salad Mix Croutons Blue Cheese & caramelised onion mini tarts Prawn & Pork Won Tons Nori Rolls Mini House made Sausage rolls Ciabatta loaf with balsamic reduction & olive oil Assorted sandwiches Min Hot Dogs Blini with smoked salmon & crème fraiche Cheese plate ” tab_2_title=”Menu 2″ tab_2_content=”Canapés to start, alternate drop entree & main, provided wedding cake (plated) with couli & cream for dessert Canapés Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese Croutons Blue Cheese & caramelised onion mini tarts Prawn & Pork Won Tons Nori Rolls Smoked salmon, crème freaiche and chives on blini Entree Twice cooked pork belly Thai coconut prawn skewer Both Entrees served on a seasonal julienne salad with a palm sugar and chilli dressing Main Orange, rosemary & garlic infused Lamb Rump on sweet potato mash with green beans and marinated feta finished with red wine jus Moroccan spiced, onion & goat’s cheese stuffed Chicken Breast accompanied with local Fish Creek scallop potato & Koo wee rup asparagus Dessert Cut, plate and serve provided cake” tab_3_title=”Menu 3″ tab_3_content=”Five course dinner Starter Two dozen Tasmanian Natural Oysters served with a Thai Nuoc Cham dipping sauce Entrée Twice cooked pork belly served on a seasonal julienne salad with palm sugar and chilli dressing Main Marinated local Terri Mirra venison back strap on Fish Creek scalloped potatoes and Koo Wee Rup asparagus finished with a red wine jus Dessert Lemon Tart with Chantilly Cream Cheese board Cheese board with croutons and ciabatta loaf ” tab_4_title=”Menu 4″ tab_4_content=”Buffet entree followed by banquet main course Starters Antipasto platters x 2 Cheese board x 4 Assorted Dips All served with croutons & ciabatta Main: Spit Roasted MSA Grade Beef Rump Rosemary & Garlic Basted X 13kg Spit Roasted Leg of pork, boned & rolled X 13kg Sides Roquette and parmesan salad with lemon juice, olive oil and cracked pepper Tossed Garden Salad Beans with marinated feta Broccoli with toasted almonds Roasted honey & sesame seed carrots Garlic and rosemary roast potatoes Sauces Red wine jus Spicy roast tomato Bread Rolls” tab_5_title=”Menu 5″ tab_5_content=”Canapés to start, alternate drop entree & main, plated dessert with couli & cream, alcohol & soft drink Finger Food Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese Croutons Blue Cheese & caramelised onion mini tarts Mini frittatas Prawn & Pork Won Tons Nori Rolls Entree: (alternate drop) Thai coconut prawn Spring Rolls Twice cooked pork belly Both served on a seasonal Julienne salad with palm sugar & chilli dressing Main (alternate drop) Chicken Maryland Stuffed with a mushroom ragout & wrapped in prosciutto accompanied with local Fish creek scallop potato & Koonwarra asparagus Marinated Lamb Rump drizzled with a red wine jus & served on creamy garlic mash potato accompanied with green beans & marinated feta Dessert Mixed Berry Cheese Cake served with double thick cream& a berry Coulis Mars Bar Cake served with double thick cream & a berry Coulis Includes the following Supply and serve alcohol, soft drink Liquor License ” tab_6_title=”Menu 6″ tab_6_content=”Antipasto & Finger Food including the Cutting of a provided Wedding Cake Antipasto Antipasto Platter Assorted Local Gippsland Cheeses Assorted Dips with croutons and ciabatta loaf Finger Food Tempura Vegetables Thai Coconut Prawn Skewers Meatballs in Napolitano Sauce Assorted Chicken Skewers Smoked Salmon, Crème Fraiche & Chives on Blini Blue Cheese & Caramelized Onion Tarts Nori Rolls Seared Porterhouse, Caramelised Onion, Baby Spinach & Goats Cheese Croutons Ciabatta loaf with Balsamic Reduction & Olive Oil Mini house made Sausage Rolls Smoked Chicken, Avocado, Cherry Tomato, Salad Mix & Lemon Aioli Croutons Chorizo Sausage, Tomato Relish, Baby Spinach & Roasted Capsicum Croutons Dessert Cut provided cake & serve with Berry Coulis & Chantilly Cream ” tab_7_title=”Menu 7″ tab_7_content=”Post Wedding Antipasto Cheese Plate followed by Three Course Finger Food Post Wedding Appetisers Antipasto Platters Assorted Dips Gippsland Cheese Board all served with Lavosh & Croutons Roaming Canapés Entrée Seared Porterhouse, Caramelised Onion, Baby Spinach & Goats Cheese Croutons Blue Cheese & Caramelised Onion Mini Tarts Smoked Salmon Blini Prawn & Pork Won Tons Nori Rolls Main Mini Meals Local Corner Inlet Beer Battered Gummy Pieces with hand cut Cajun Spiced Chips & Tartare Parmesan Crumbed Lamb Cutlets on Minted Cous Cous Gippsland Porterhouse Steak on Mash Potato Drizzled with a Red Wine Jus Lemon Honey & Thyme Infused Chicken Skewer on Baby Spinach, Roasted Potato, Cherry Tomatoes, Red Onion & a Roasted Garlic Aioli Dressing Vegetarian Option: Ratatouille on Sweet Potato Mash Dessert Slab of Mars Bar Cake Slab of Mixed Berry Cheese Cake Wedding Cake (provided), Cut & Served All dessert to be cut and served in the form of buffet with berry coulis and Chantilly cream ” tab_8_title=”Menu 8″ tab_8_content=”Roaming canapés followed by spit roast Finger Food Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese croutons House made vegetarian spring rolls Nori Rolls Garlic prawn skewers Caramelised onion, blue cheese and sautéed spinach tarts Mains Spit Roasted MSA Grade Beef Rump Rosemary & Garlic basted Spit Roasted Lamb Rosemary & Garlic basted Sides Greek salad with olive oil and balsamic reduction Roquette and parmesan salad with lemon juice, olive oil and cracked pepper Broccoli with Toasted Almonds Beans with marinated feta Honey sesame Roast Carrots Roast chat potatoes with garlic and rosemary Sauces Slow Roasted Spicy Tomato Red wine Jus Dessert Serve provided cupcakes with Berry Coulis and Chantilly cream “][/otw_shortcode_tabslayout]

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