For a truly complete wedding reception, this package covers all the delicious food you will need from beginning to end.
An exquisite experience of fine dining that will have your guests talking for years!
Your package includes the following:
~ A selection of four cold and hot canapés served with pre-dinner drinks
~ Three course seated meal
~ Complimentary service of your wedding cake, cut into fingers, served after dessert
~ An event supervisor to liaise with your MC and other suppliers to ensure a seamless function
~ Professionally trained and fully uniformed kitchen and food service staff
~ Printed table menus
~ Kitchen and food service areas will be left spotlessly clean
$92.00 per person (minimum charge of 50 guests)
Pre-Dinner Canape Menu
Select 2 cold and 2 hot canapés
Cold Canapé Selection
~ Seared marinated rare roast beef on baguette rounds with Tunisian relish
~ Smoked salmon on dill scones with creme friache
~ Vegetarian (v) and Atlantic salmon sushi rolls
~ Mini bruschetta with goats cheese, tomato, basil & olive tapenade (v)
~ Potato, tomato and rosemary frittata (v)
~ Vegetable filled rice paper wraps with peanut sauce (v)
~ Prawn cutlets on mango salad in Asian spoons
Hot Canapé Selection
~ Cumin dusted chicken tenderloin with honey chilli sauce
~ Skewered tandoori lamb with minted yoghurt
~ Thai fish cakes with cucumber dipping sauce
~ Pancake with roasted duck, shallot and Asian bbq sauce
~ Caramelised fig tartlet with goat’s cheese (v) OR Chorizo and grilled capsicum
~ Beetroot, walnut and goats cheese risotto balls (v)
Seated Menu
Entrée
~Lamb Fillet with Mediterranean Salad and Mustard Dressing (GF)
~ Avocado Salad with Grilled Sweet Potato, Baby Beetroots, Goats Cheese & Balsamic Dressing (GF) (V)
~ Moroccan Beef Skewers with Herbed Cous Cous and Yoghurt Dressing
~ Salmon and Asparagus Salad with Lemon Dressing (GF)
~ Thai Chicken Salad with Chili Dressing
~ Vegetable Fritters with Garlic Aioli and Baby Spinach (V)
~ Prawn and Wonton Soup with Baby Bok Choy and Shitake Mushrooms
OR
Entrée platters can be substituted for the service of 8 cold and hot canapés to your guests, with a seated main course and dessert to follow
Main Course
~ Sirloin with Kumara Mash, Brocolini and Red Wine Jus
~ Portuguese Chicken Breast with Pineapple Salsa (GF)
~ Thyme Crusted Lamb Rack with Smashed Potatoes, Beans and Jus
~ Grilled Snapper with Macadamia Pesto and Bean Salad (GF)
~ Mee Goreng with Fresh Coriander (V)
~ Ricotta, Olive, Sundried Tomato Stuffed Mushrooms (V) (GF)
Dessert
~ Chocolate and hazelnut praline cake with cream and berry coulis
~ Lemon and lime tart with vanilla mascarpone
~ Sticky date pudding with caramel sauce
~ Fresh fruit platter with hazelnut praline (GF)
~ Strawberry shortcake stack with fresh cream
~ Individual tiramisu cakes with mascarpone, tia maria and chocolate