Cold Canap

Napoleon of Ham, Date and Cheese

Rare Roast Beef with Harissa and Trio of Peppers

Smoked Salmon with Avocado Ricotta

Sour Dough Bruschetta topped with Goats Cheese and Roasted Capsicum and Pesto

Poached Chicken Filled with Apricots

topped with Harissa Mayonnaise

Poachers Pantry Lamb Prosciutto with Melon

Victorian Brie with Peppered Strawberries

Hot Canap

Curried Cauliflower Samosas

Mini Quiche of Parsley, Onion and Cheddar

Chilli Chicken Pop's

Merguez Sausage Rolls

Pesto Chicken Filo Cigar

Marinated Lamb Kebab with Lemon, Garlic and Rosemary Oil

Entree

Tataki of Fresh Tuna rolled in Peppercorns, Sesame and Coriander Seeds with Garlic Chips and Rocket

Harissa Prawns served in a Samosa Basket with Saffron Yoghurt

Warm Salad of Roasted Quail with a Salad dressed with Olive Oil and Balsamic Syrup

Potato and Leek Soup with Fresh Oysters

Roasted Vegetable and Goats Cheese Tart beside a small Caesar Salad

Salad of Salt and Pepper Chicken and Avocado on Mixed Greens

with a Roasted Mustard Seed Dressing

Three sisters of Salmon, Grilled, Smoked and Tartare

Main Course

Mignon of Beef Fillet on Rosti Potato with Choron Sauce

Chicken Breast filled with Spinach and Ricotta on a Soft Polenta

with a Green Peppercorn Sauce

Roasted Lamb Loin with Rosemary, Garlic and Mint on Chickpea Mash

Baked Fillet of Salmon on a Prawn Colcanon with a Red Wine Sauce

Moorish Pork Fillet Medallion on Braised Bean with Potato Tortilla and Tomato Jus

Dessert

Individual Flourless Orange Cake with King Island Yoghurt

Lemon Tart beside Citrus Confit and Double Cream

Apple and Blueberry Crumble with Vanilla Anglais

Trio of Chocolate Mousse with Raspberry Coulis and Strawberry Salad

Cheese Plate

King Island Cheeses with Dried Fruit and served with Water Crackers and Wafers.

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