AQA Menu Options

Silver Canape

Chef charge: $420

COLD
Miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta,pecorino, black olive,basil reduction on a spoon (v)(gf)

Black Angus beef tataki, king brown mushroom, miso mayonnaise, crisp shallots (gf)

King Salmon tartare, horseradish, capers, sweet potato crisp, horseradish aioli

WARM
Scallops, daikon, cucumber, green chili salad,nam jim dressing (gf)

Soy glazed duck breast with spiced orange glaze, sour cherry sourdough crisps

Grilled eggplant, spiced pumpkin, black bean, spiced avocado, cherry tomato quesadilla

SUBSTANTIAL
Crispy fried Korean chicken, kimchi slaw, red-eye mayo on a milk bun

DESSERT
Salted caramel and chocolate brownie crumble tart

$70 Per Person

Gold Canape

Chef charge: $420

COLD
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)

Cold peeled King Prawns with citrus mayo (gf)

Caramelized soy free-range chicken,ginger,sesame,baby greens,shredded nori,fried eshallots (gf)

QLD spanner crab, caviar, edamame beans, cream fraiche hand made tart

WARM
Wild mushroom,pea,pecerino,anancini balls with panko crust,truffle aioli (v)

Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on a spoon (gf)

Peppered lamb lion,capernata,feta,toasted pine nuts (gf)

Grass-fed beef mini pie with home-made short-crust pastry and spiced mushy peas

SUBSTANTIAL
Moroccan spiced lamb shoulder, chermoula, chickpea, cucumber Rita (bowl)

8-hour slow-roasted Berkshire pork belly, hoisin, Asian slaw roll

DESSERT CANAPÉS
Miniature hand-made short-crust tart filled with lemon curd and strawberries

$90 Per Person

Silver Buffet

Chef charge: $420

CANAPES
3 chefs section canapés

COLD
Orecchiette salad, broccolini, Meredith goats cheese feta, peas, dry chili, lemon

Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy

WARM
Grilled miso Tasmanian salmon, soba noodles, baby greens lime chili dressing

Free-range de-boned chicken, peanut sambal, sticky greens, toasted coconut,lime (gf)

COMPLIMENTARY PLATTERS OF
Green micro salad with shaved radish, red onion, and cold-pressed dressing

Freshly baked bread rolls and Pepe Saya butter

Steamed baby potatoes with parsley butter and lemon

DESSERT

Handmade Pavlova nests mango passionfruit curd Mango sorbet (gf)
 

$115 Per Person

Gold Buffet

Chef charge: $420

CANAPES
3 chefs section canapés

COLD
Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf)

Poached Yamba prawns, chilled and served with shaved fennel, watercress, and ruby grapefruit salad

Cured and aged salumi,olives , pickled red onion, grilled eggplant ,cold-pressed organic olive oil dressing (gf)

WARM
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)

Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olive, harrisa, shaved zucchini (gf)

8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses, kale, bbq zucchini, and warm Israeli couscous

COMPLIMENTARY PLATTERS OF
Green micro salad with shaved radish, red onion, and cold-pressed dressing

Freshly baked bread rolls and Pepe Saya butter

Steamed baby potatoes with parsley butter and lemon

DESSERT

Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream

Local and Imported cheese served with spiced apple chutney, marinated figs, and flatbread
 

$135 Per Person

Seafood Buffet

Chef charge: $420

CANAPES
Miniature short-crust tart with hummus and spiced butternut pumpkin (v)

Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)

COLD
Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper
mayonnaise, citrus aioli (Lobster on request, price depends on market value)

COLD PLATTERS
Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy
QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chili

WARM PLATTERS
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
Large king prawns with chermoula, chickpea,harissa spiced yogurt (gf)
Salt and pepper squid , new season potato salad, chorizo,dry chili

BUFFET INCLUDES
Steamed new potatoes
Wild rocket, shaved pear, pecorino, aged balsamic dressing
Sauté Broccolini, oyster sauce, smoked chilli, crispy onion
Handmade bread rolls, cultured butter

DESSERT
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)Local and Imported cheese served with spiced apple chutney, marinated figs, and flatbread

$135 Per Person

Formal Menu 2 (3 Course)

Chef charge: $420

ENTREE
Pan-seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress
De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
Cured kingfish, pickled baby beetroots, horseradish cream Fraiche, roe
Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
Grilled Rare yellowfin tuna, shaved fennel, orange, aioli
Confit WA octopus, baby octopus, red pepper, olive, chili aioli

MAINS
Baby snapper, mussels, confit fennel, zucchini flower, bisque
Peppered lamb loin,slow-cooked shoulder, globe artichoke, broad beans, peas, jus
De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
Hapuku, squid, chorizo, nettle butter, lemon
Grass-fed beef tenderloin, oxtail cigar, King Brown mushroom, jus
Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

DESSERT
Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
Coconut pannacotta, mango, crumble, coconut sorbet
Vanilla cheesecake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flatbread, apple cherry chutney

 

$140 Per Person

Formal Menu 1 (2 Course)

Entrée and main, or main and dessert 

Chef charge: $420

ENTREE
Pan-seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing
Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress
De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth
Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs
Cured kingfish, pickled baby beetroots, horseradish cream Fraiche, roe
Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini
Grilled Rare yellowfin tuna, shaved fennel, orange, aioli
Confit WA octopus, baby octopus, red pepper, olive, chili aioli

MAINS
Baby snapper, mussels, confit fennel, zucchini flower, bisque
Peppered lamb loin,slow-cooked shoulder, globe artichoke, broad beans, peas, jus
De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley
Hapuku, squid, chorizo, nettle butter, lemon
Grass-fed beef tenderloin, oxtail cigar, King Brown mushroom, jus
Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus
Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze

DESSERT
Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
Coconut pannacotta, mango, crumble, coconut sorbet
Vanilla cheesecake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flatbread, apple cherry chutney



$120 Per Person
Vivid Sydney