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
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
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)
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
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
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
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
