Our banquet menus are designed to share. Served on  platters down the centre of your table  We suggest to choose 2 or 3 protein options and 3 side dishes.

Our chef will work with you and make recommendations  to ensure flavours are consistent  throughout your selection

Meats and Fish

Butterfly lamb leg with salsa verde

Whole roasted sirloin of beef with horseradish cream

Baked salmon fillet with ginger, soy, spring onion and coriander

Venison Denver leg with cherry and Pinot Noir glaze

BBQ chicken scented with cardamon and thyme served with lemon labneh

Poached salmon with citrus and pistachio crumb and tahini yoghurt

Confit of rabbit with almond aioli

Za’atar spiced lamb leg with buffalo yoghurt and pomegranate molasses

Lamb shanks with tamarinde and dates

Baked grouper with sweet paprika charmoula, black olives and oven dried tomatoes

Lamb shanks with white wine, thyme and tomatos

Beef fillet with blue cheese butter

Classic beef Bourguignon

Roasted rack of lamb with a thyme and pinenut crust

Lamb rumb with olives , anchovies and heirloom tomatoes

Grilled grouper with preserved lemon and almond crust

Baked sea run salmon with sorrel buree blanc

Grilled venison Denver leg with roast nectarine jus

West coast crayfish with sauce remoulade add$10

Free range pork belly slow roasted with fennel and cider

Moroccan lamb tagine with tamarind

Vegetarian mains option

Pumpkin, ricotta and pine nut cannelloni

Beetroot, feta and spinach rissotto with a walnut crumb

Parmesan, shallot and thyme tart

Wild mushroom pappardelle with truffle salt and parsely

Salad and Vegetables

Kumara parmesan and basil salad

Buttered summer vegetables with lardons

Shaved fennel salad with lemon, parsley and olive oil

Grilled mediterranean vegetables with basil and sherry vinegar dressing

Roasted beetroot, rocket, pear and walnut salad

Baby potatoes with fine herbs and butter

Orzo salad with cherry tomatoes, basil, pinenuts and parmasan

Salad greens and herb salad with an aged balmaic dressing

Broccoli, pomegranate and hazelnut salad with pomegranate molasses dressing

White peach, aged balsmic, proscuitto and feta salad

Mesculin and soft herb salad

Asian vegetable and glass noodle salad with roasted pinenuts, coriander and lime

Potato, crispy pancetta and caper salad

Greek salad

Coleslaw

Tuscan bread salad with roast peppers, olives and tomatoes

Steamed potatoes with fresh herbs

Braised silver beet with tahini yoghurt

Lebanese nut rice

Green beans with fenugreek and tomatoes

Sesame and ginger broccoli

Mustard potato gratin

Lemon pistachio and date couscous

Pecan and maple glazed yams

Roasted artichokes and potatoes with Olorosso sherry dressing

Truffled puy lentils, roast tomatoes and smoked bacon dressing

Pea and mint rissotto

Pickled carrot and daikon salad with coriander mung beans and a chilli, lime dressing

Get in touch to discuss your Wedding Buffet Menu

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