Catering Menus. Amuse Bouche. Let us start by saying thank you for the privilege of catering your event.

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Jodie Sims
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2 Catering Menus Let us start by saying thank you for the privilege of catering your event. Our philosophy is perfection starts with the best quality ingredients and producing the highest quality products which our mothers taught us from an early age and we strive to make our mothers proud. And now for the menu, please don t be intimidated by it. Our menu is designed to give you the maximum amount of choice. We have removed the barriers of entrée and main courses, allowing you to decide what you would like to eat in what order. Whether it be degustation or a more traditional 3 course meal, this menu gives you freedom. Daren Tetley Executive Chef Corey Pont Executive Sous Chef Amuse Bouche Tropical lobster and Cognac bisque scallop tortellini Wild mushroom Arancini Roquefort foam Pierre Koffman s pig trotter and morel terrine chicory and sauternes sauce Alaskan king crab salad avocado grapefruit Marco Pierre White s mussel and saffron soup Snail croquettes Bordelaise sauce celery

3 Entrée/Main Farm Smoked pimento Pure South Black Angus sirloin Pedro Ximenez horseradish, carrot and cumin puree blackened onion hearts lime jus La Ionica chicken breast Fourme d Ambert asparagus green peppercorn jus Beef fillet bone marrow mashed Dutch cream potatoes caramelized eshallots cavalo nero Smoked and braised Cowra lamb belly crisp lamb bacon Mount Majura truffle polenta nettle pesto Veal fillet panko sweetbreads textures of cauliflower garlic chives black tea jus Boston Bay mussel, escargot and celeriac risotto leek and saffron cream coriander Wetlands Duck Three Ways - Sous vide breast pithivier consommé roast fennel sweet and sour blackberry hazelnuts 12 hour cooked molasses cured pork belly sauerkraut Granny Smith apple marmalade scratching celery pork vinaigrette Crocodile sausage scallops cauliflower Velouté Rodriguez chorizo snow fennel pollen Confit Galston Ridge duck Maryland warm royal blue potato, apple, kohlrabi, honey cup mustard and shallot salad fig glaze Mountains Braised goat white gazpacho charred cucumber pickled grapes Meredith s goat curd garlic naan Illawarra alpaca rack and braised shoulder Lyonnais potato and eshallots Provençale vegetables sage jus Pigeon and pistachio terrine sourdough toast Mount Majura pickled egg gribeche mushroom and mustard pie Juniper crusted Water Valley venison saddle quince puree roasted baby root vegetable boudin noir

4 Garden Leek and Jean Perrin Raceltte de Scey tart caramelised onion chutney sorrel Vincotto balsamic Terrine of garden beetroot horseradish sorbet watercress salad pinenut shard flowers Textures of parsnip gnocchi roasted pureed crumbled crispy kale virgin hazelnut oil and green asparagus emulsion Pecorino Shallows Tasmanian salmon Elderflower and yuzu curd garden radish Japanese sea vegetables Ume black rice flakes crab and tobikko pancake maki Yabby and lemongrass bisque crushed peas tarragon brioche sand Coffin Bay oysters pickled ginger sorbet wasabi flying fish roe mirin gel Humpty Doo barramundi fillet baby leek, caper, tendril and spring onion salad lemon butter Deep Chirashi zushi of snapper Yellowfin tuna coral seaweed and bonito sesame seeds Hiramasa Kingfish sashimi anise pickle Meyer lemon puree Ruby grapefruit gel snow pea shoot, iceplant, Vietnamese mint, coriander and peanut salad Charcoal and nasturtium kissed mackerel fillet braised white bean and strawberry cockle cassoulet salsa Verde Plains Jindabyne rabbit pie Leatherwood honey heirloom carrots buttered Cumberland jus foam Rare roasted kangaroo loin pickled golden beets asparagus Cognac mustard jus Quail roasted breast, spice glazed confit leg, raw and cooked turnip Braidwood black garlic perfume of Bas Armagnac alfalfa and mustard cress salad Bamboo charcoal snow Wallaby saddle tarragon preserved cumquats soubise pink peppercorn and Pialligo Estate bacon sauce

5 Dessert Patisserie Baked New York cheesecake roasted pineapple peanut brittle Steamed mango and treacle pudding Earl Grey ice cream cinnamon Caramelia beignets Valrhona Manjari and Hellyers Road whiskey delice burnt bread ice cream rye tuile cocoa soil Vacherin of banana liquorice and hazelnut cream Crème fraiche cake lemon curd coconut mousse peach iced tea gel tamarind sauce Dirty hippy Pavlova spicy mulberry jam chilli Sambuca syrup Passionfruit soufflé passionfruit Eton mess ice cream passionfruit dust ($5 per person surcharge) Chef s Selection of Roving Desserts (Tray served for 30 minutes) - Stilton and quince paste tartlets - Salted caramel éclairs - Grand Marnier profiteroles - Glace pecan and dark chocolate mud cake, gold leaf - Portuguese custard tart Après Press Club Strawberries Original since 1999 Butterscotch mousse Marie Brizzard Fraise soaked strawberry vanilla bean ice cream

6 Dairy $12 per person Please select 4 cheeses from the below menu Served per table with vanilla bean & quince paste, muscatel clusters, sea salt baccos, lavoche & falwasser England Dorset 24 month clothbound Cheddar Devon, England Pasteurised Cow s Milk hard Cropwell Bishop Stilton Nottinghamshire, England - Pasteurized Cow s Milk blue mould Ireland Cashel Blue Tipperary, Ireland - Pasteurized Cow s Milk blue mould Spain Monte Enebro Avila, Central Spain - Pasteurised Goats' Milk blue mould Belgium Chimay à la bière Notre-Dame de Scourmont Abbey, Hainaut - Pasteurized Cow s Milk beer washed United States of America Sartori Bellavitino Espresso Antigo, Wisconsin - Pasteurized Cow s Milk hard France Delice de Bourgogne Bourgogne - Pasteurised Cow s Milk white mould Pont L Eveque Pays d Auge, Normandy - Pasteurised Cow s Milk washed rind Papillon Roquefort Midi Pyrenees - Unpasteurised Sheep s Milk blue mould Mimolette - Aged 12 Months Nord-Pas-de-Calais, Lille - Pasteurised Cow s Milk hard Basque Country Bleu des Basques Midi-Pyrénées - Pasteurised Sheep s Milk blue mould Petite Brebis Pimento Agour - Pasteurised Sheep s Milk semi hard Italy Taleggio DOP Val Taleggio Region - Unpasteurized Cow s Milk washed rind Occelli Testun di Barolo Piedmont, Italy - Mixed Goat and Cow must washed Holland Boerenkaas 15 month Aged Boer Piet, Holland - Unpasteurised Cow s Milk hard

7 Main Course Only $36 per person 2 Course (Main + Dessert) $55 per person 2 Course (Entrée + Main) $58 per person 3 Course (Canapé + Main + Dessert) $62 per person 3 Course (Entrée + Main + Dessert) $72 per person 5 Course Degustation (Amuse + Entrée + Main + Dessert + Après) $85 per person 6 Course Degustation (Canapés + Amuse + Entrée + Main + Dessert + Après) $95 per person 7 Course Degustation (Canapés+Amuse+Entrée+Main+Dessert+Cheese+Après) $105 per person 50/50 Alternate Serve Meals (not available with degustation) $8 per person Allow our chefs to create the menu for you and receive a discount of $2.00 per person per course All functions include freshly baked bread rolls, herbal & leaf tea or coffee & chocolates Optional Additional Extras: Antipasto Platter Charcuterie Petit fours Fruit Platter $ 8 per person $ 8 per person $ 6 per person $ 6 per person

Strawberry gazpacho compressed watermelon tomato concasse crème fraiche micro basil

Strawberry gazpacho compressed watermelon tomato concasse crème fraiche micro basil CATERING MENU Menu Charcutière Preset per table Pressed duck terrine King prawns, gribeche piccalilli vegetables Coffin Bay oysters, rose and Champagne jelly Shaw River buffalo mozzarella Prosciutto olive