Plated Dinner Options

Crispy skin duck breast and confit duck leg with sticky black rice, braised red cabbage, asian greens and five spice jus $33.00	+ −
Dark chocolate ganache tart, white chocolate ganache tart and a salted caramel tart, served with double cream $12.00	+ −
Fetta, rosemary and mustard crusted lamb rack with fondant potato, steamed beans, balsamic roasted vine tomatoes and red wine jus $38.00	+ −
Filled ravioli with a lemon and herb hollandaise, apple, fennel and fine herb salad. $17.00	+ −
Grilled barramundi on a prawn, crab and green pea risotto with spice roast cherry tomatoes and yoghurt sauce $35.00	+ −
Grilled salmon fillet on a kipfler potato, vegetable and lentil braise with a shaved fennel, tomato and fine herb salad $29.00	+ −
Lemon, lime and orange curd tarts with a citrus and mint salad and vanilla bean cream $12.00	+ −
Macaroon Platter. A variety of flavours such as vanilla, salty caramel, passion fruit and raspberry $5.50	+ −
Pan fried gnocchi with roast pumpkin sauce, parmesan cheese and panzanella Salad $16.00	+ −
Pan roasted pork fillet with chilli bean stuffing, caramelised shallot and pear tart with an apple sabayon $33.00	+ −
Roast eye fillet of beef with dauphinoise potato, saut_ed wild mushrooms, seasonal greens, braised shallots and thyme jus $37.00	+ −
Roast eye fillet of beef with horseradish croquettes, seasonal greens and b_arnaise sauce $35.00	+ −

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Contract catering specialist