SS 17/18 SHARED MENU
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1 SS 17/18 SHARED MENU
2 SS 17/18 SHARED SHARED MENU
3 STARTER canapes CANAPES Oyster Lime, chilli, coconut sambal Confit ocean trout Prawn cracker, hoisin mayonnaise, ginger, garlic pickled cucumber Salmon and spring onion sushi Rice puff, soy kewpie, shiso Seasoned tuna Ash lavosh, tuna mayonnaise, capers, basil Herbed fetta Shaved asparagus, barberries, olive, caper tile Five spice roasted duck breast Soy shiitake velvet, wonton crisp, spring onion, coriander Wagyu Bonito and sesame rice cake, wasabi dressing, enoki, watercress Tom yum roll Sweet chilli hoisin sauce Crushed truffled peas Daikon, nori silver salt Filo tartlet Whipped goat s cheese, smoked tomato, baby basil WARM CANAPES Chilli prawn Cumin and lemon potato cake, coriander aioli, sumac salt Seared scallop Pea and macadamia skordalia, harissa, sea salt flax shard Smoked barramundi Lemon myrtle aioli, yam chip, sea vegetable Lamb Lemon and oregano pie, whipped fetta, pickled onion, mint salad White polenta cake Lamb loin, truffle mayonnaise, asparagus and parsley salad Smoked paprika and potato croquette Spicy gazpacho Steak and fat chip Potato chip, seared beef, tarragon mayonnaise Zucchini chip Sour cherry jam, coriander salt Chicken and coriander dumpling Black vinegar and soy dressing Cheddar, cauliflower and choux bun Golden syrup, bush spices, summer herbs
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5 SHARING IS... In keeping with Melbourne s fondness for informal dining, select your menu for a variety of dishes to be shared amongst your guests down the centre of the table. Shared Entrée - Option 1 4 Shared Plates 1 Banquet Entree A surcharge of $10.00 per person will apply (in lieu of a plated Entrée) Shared Main - Option 1 3 Shared Plates 2 Banquet Mains A surcharge of $18.00 per person will apply (in lieu of a Main Course) Shared Entrée - Option 2 4 Shared Plates 2 Banquet Entree A surcharge of $20.00 per person will apply (in lieu of a plated Entrée) Shared Main - Option 2 3 Shared Plates 3 Banquet Mains A surcharge of $26.00 per person will apply (in lieu of a Main Course) *All options include a selection of freshly baked breads; confit garlic bread, ciabatta and sciachatta *All options include a selection of freshly baked breads; confit garlic bread, ciabatta and sciachatta
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7 SHARED PLATES Stracciatella, young basil, pickled chilli, green tomato, ash salt, tapenade Cumin roasted cauliflower, tahini yoghurt, barberries, coriander Polenta chips, parsley and green olive mayonnaise Roasted asparagus, capers and almond burnt butter, shaved radish Potato and manchego croquettes, sauce romesco Roasted peach, charred radicchio, parsley and almond salad Artichokes, chilli pecorino, baby spinach salad, shallot dressing, toasted pine nuts Roast potatoes, fetta, oregano, black olives Many tomatoes and basil salad, marinated buffalo mozzarella, ash grissini Whipped ricotta, crushed peas and broad beans, green chilli, mint, black garlic Tomato and cumin braised beans and okra, salted cheese, herbs Polenta stuffed zucchini flowers, black olive dressing, basil snow, many basils Grilled broccolini, asparagus, burnt miso and orange dressing, tatsoi, sesame Green beans, shaved mushrooms, cider crème fraiche, salted hazelnut Split pea hummus, roasted mushroom, okra, green beans, matbucha Roasted heirloom carrots, harissa and lemon dressing, parsley, coriander Sweet potato and thyme tart, crumbed fetta, zhoug, barberries Iceberg, young spinach, dill and radish, salad cream Rocket, baby cos, charred tomato, red wine vinegar dressing Italian cabbage salad, parmesan, chilli, pea, mint, lemon vinaigrette Green beans, shaved mushrooms, cider crème fraiche, tarragon Chat potatoes, smoked paprika and chilli salt Oven roasted heirloom carrot, truffle butter, parmesan, chives Cumin roasted cauliflower, tahini yoghurt, barberries and coriander Oven baked sweet potatoes and pumpkin, wasabi sesame dressing, edamame, spring onion Polenta chips, parsley and green olive mayonnaise
8 FISH Entree Braised octopus, chorizo, potato and pickled garlic salad Prawn and lobster buttermilk slider, tarragon Swedish sauce Gin and wattle seed cured salmon, lemon gel, horseradish yoghurt, pickled cucumber, sea succulent Seasoned tuna, miso mayonnaise, crushed edamame, shiso, wasabi sesame seeds Pomegranate, green chilli and mint snapper carpaccio, falafel crisps Main Turmeric baked barramundi, cauliflower, pickled zucchini, cashew coriander salsa Hot smoked salmon, young artichoke, pea puree, lemon and basil dressing Pan fried snapper, seasonal vegetable a la grecque, fennel puree, fennel tips ($3 surcharge) MEAT Entree Mountain pepper cured kangaroo, smoked curd, Davidson plum salt, caramelised carrot Peking duck, hoisin, spring onions, lychees, rice cake Braised pork, tom yum, paddy herb salad, toasted coconut Seared beef wagyu, pickled Asian mushrooms, goma shabu dressing Black kingfish, lemon cucumber, lemon myrtle, macadamia cream, seaweed Main Grilled chicken breast, miso pumpkin velvet, grilled oyster mushroom, edamame and tatsoi Seared duck breast and confit duck leg, bok choy, orange and coriander jus, spring onions Lamb arayes, pickled shallots, broad beans, peas, dill 12-hour braised lamb shoulder, fava bean puree, radishes, lemon, olive and caper dressing SHARED PLATES
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10 CANAPES Pink grapefruit waffle tart, lime meringue Passionfruit lamington Wattle seed dark chocolate truffle Yuzu and coconut profiterole Mini cheese cake with salted caramel and raspberry Salted cashew banoffee pie HANDHELD Donut Chocolate and hazelnut Lime brulee tart Pomegranate gel, crispy plum Chocolate brownie, gold leaf Flourless citrus and white chocolate cake Building block; aero chocolate, black currant Blood orange éclair Freeze dried mandarin Puff pastry tart Peach and cream BOWL DISHES Chocolate panna cotta Chocolate soil, passionfruit curd, passionfruit crisp Pandan pot de crème Kaffir lime marshmallow, mango, cashew brittle Ice cream pop; choc and mint, cranberry heart Vanilla Mille feuille Blueberry, apricot Caramel and coconut naked cake Silver candy and violets Peanut slice Peanut butter ice cream, caramel chocolate, peanut snow, salted caramel praline Pomegranate macerated berries, Halva ice cream, cinnamon sesame tuile Passionfruit and basil bar Lychee and coconut sand Frangipane tart Strawberry gum peach, crunch, elderflower crème fraiche DESSERT need we say more?
11 THE MAKERS TABLE food&desire s cheese table hosts an exclusive variety of artisan cheeses from TwoTall Chef, accompanied with the perfect assortment of fruit and nuts. ENCORE yea! $22.00 per person Selection of three exclusive Australian artisan cheeses selected by Two Tall Chef: hard, washed rind, white mould and blue Accompanied with: Rosemary caramelised pecan, smoked almonds Caraway carrot jam Sour cherry chutney Clusters of fresh red grapes White wine poached pears Preserved figs Homemade lavosh sails, fruit bread, Yarra Valley crackers, sourdough
12 COCOA HIT AIRY LITTLE TREATS Saving the best for last, our popular chocolate bar. $12.00 surcharge in lieu of plated dessert or $32.00 per person. Add fresh berries $8.00. Minimum of 100 guests. Chocolate shards; dark chocolate and berries, white dried rose petals and pistachio,dark raspberry and silver candy, milk hazelnut and dried cherries, milk candied violet, white chocolate, raspberry and walnut Orange jaffa truffle Chocolate and black berry tart Chocolate ganache, gold leaf White chocolate, coconut, fresh raspberry Chocolate waffle tartlet, buttered popcorn Caramel and coconut naked cake, silver candy, violets Chocolate almond halva Chocolate and hazelnut donut Our in-house pastry team work up a treat when creating these delicious little cakes. They also highly recommend the fresh berries for that added juicy-freshness! $12.00 surcharge in lieu of plated dessert or $32.00 per person. Add fresh berries $8.00. Minimum of 100 guests. Caramel and coconut naked cake, silver candy, violets Flourless chocolate cake, ganache, raspberries Strawberry and burnt butter genoise cake Vanilla pavlova, cream, passionfruit, mango, pineapple, passionfruit crisp Lemon and rose cremeux filo tart, peach, pistachio Blood orange éclair, freeze dried mandarin Yuzu lamington Mini cheesecake, salted caramel, raspberry
13 SS 17/18 SS 17/18 MENU SHARED MENU
14 WHITE LN 17 Dukes Walk South Wharf Aughtie Drive Albert Park Lake Dukes Walk South Wharf Pier Road St Kilda Swanston Street Melbourne Flinders Lane Melbourne 3000 info@foodanddesire.com.au
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GHOST MENUS Ghost in house chefs- Ceciel Cruikshank / Georgie Reddy CANAPE OPTIONS (select 7) $79 per person (up to 40 guests) MEAT CANAPÉS: Beef eye fillet & creamy mash triangles with caramelized onions
More informationMenu. 2 Course Menu $ Course Menu $ Course Chefs Vegetarian Tasting Menu $ 95 With Paired Wines $ 155
Menu 2 Course Menu $ 75 3 Course Menu $ 95 5 Course Chefs Vegetarian Tasting Menu $ 95 With Paired Wines $ 155 5 Course Chefs Tasting Menu $ 120 - With paired wines $ 180 (Minimum 2 Hours) 7 Course Chefs
More informationICC SYDNEY MENU COLLECTION 2018 COCKTAIL PARTIES
ICC SYDNEY MENU COLLECTION 2018 COCKTAIL PARTIES MENU COLLECTION 2018 CONTENTS CANAPÉ PARTY P 3 4 INTERACTIVE COOKING STATIONS P 5 SUPPER CLUB P 6 No Saturday surcharge. After midnight surcharge $6.50
More informationWelcome to Emeralds Restaurant
Welcome to Emeralds Restaurant Our talented multi-national kitchen team is proud to offer local and Australian produce, inspired by International cooking techniques. This menu is based on fresh and local
More informationS E T D I N N E R M E N U
SET DINNER MENU set menu dinner IDR 675,000 ++ ITALIAN Farm House Salad Fresh mozzarella, goat cheese, garden vegetables, San Daniel ham, green leaves, basil, virgin olive oil, balsamic reduction & tapenade
More informationEach guest receives a taste of all of the dishes listed below
Kingfish Crudo with Pomelo, Fennel and Mint Shallot Salad Beetroot Carpaccio with Buffalo Blue Cheese and Tarragon Vinaigrette Crumbed Veal Saltimbocca with Prosciutto, Sage, Crispy Capers and Fresh Lemon
More informationCANAPÉ & PLATTER MENU
SERVED COLD MIN. ORDER 24 PER ITEM Mini Caprese Bocconcini, basil and cherry tomatoes on a mini pipette with extra virgin olive oil and aged balsamic Rosemary Flank Steak Served on corn bread with pasilla
More informationYarranabbe Cruising Canapés
Yarranabbe Cruising Canapés Select 10 Items We suggest 5 cold, 5 hot Minimum 25 People Petit Fours included $49 p.p. + $260 for onboard chef for 3-4 hour charter Surcharges apply on longer charters. 15%
More informationFriday 4 November, Victoria Park
LADIES LUNCH Friday 4 November, Victoria Park Spanish chorizo and goat cheese puffs with black garlic emulsion Pumpkin and chive arancini balls with truffled tomato (DF, GF, V) Remoulade of crab, salmon
More informationHORS D OEUVRES THE CELEBRATION MENU
HORS D OEUVRES Classic Bruschetta Crostini, Tomato Basil Tomato Bisque -or- Butternut Squash Shooter Spiced Pear, Sweet Onion, Goat Cheese Tartlet Beef Empanadas, Roasted Red Pepper Aioli Winter Squash,
More informationClinical Education Centre and Marion Davis Library Catering Menus 2017
Clinical Education Centre and Marion Davis Library Catering Menus 2017 Here are some menu options, should anyone like more options please do not hesitate to contact the CEC Manager. Costs are based on
More informationBREAKFAST. Breakfast is available between 6am & 11am. Continental Breakfast $22
BREAKFAST Breakfast is available between 6am & 11am Continental Breakfast $22 Cereal: select from cornflakes, natural muesli, special K, weetbix, bircher muesli, sultana bran served with your choice of
More informationMENU WEEK 1 DELIVERED MEALS PROJECT PAGE 4
MENU WEEK 1 MONDAY 26 TH SEPTEMBER FRIDAY 30 th SEPTEMBER MONDAY 24 th OCTOBER FRIDAY 28 TH OCTOBER MONDAY 21 st NOVEMBER FRIDAY 25 TH NOVEMBER MONDAY 19 TH DECEMBER FRIDAY 23 RD DECEMBER! MONDAY MEAT:
More informationCanapés $2.50. Mushroom duxelle tartlets with chives and feta - V. Herb blini with a pea & cumin puree and roast pepper salsa - V
Canapés $2.50 Mushroom duxelle tartlets with chives and feta - V Herb blini with a pea & cumin puree and roast pepper salsa - V Potato, pumpkin & spinach rosti with basil crème fraiche GF, V Vegetable
More informationzushi surry hills only lunch menu
zushi surry hills only lunch menu AVAILABLE MONDAY TO SUNDAY 11:30AM-3PM ONLY edamame green soy beans, salt (chilli optional) 7 wakame kale salad seaweed, kale, sesame vinegar ^ 7 cucumber salad pickled
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
More informationBUFFET MENU 2018 MENU LIST
BUFFET MENU 2018 MENU LIST PROTEINS PAN ROASTED CHICKEN BREAST WITH LEMON & HERBS Hummus, Tzatziki, FD Hot Sauce GENERAL TAO CHICKEN BREAST Mango Apple Relish, Pickled Chilies, Cilantro, Mint JERK CHICKEN
More informationCOCKTAIL MENU. Packages. Sundowner Menu (2-hour service) per head. *Add drinks for only an additional $21 per head! Cold. Menu A - 30 per head
COCKTAIL MENU Packages Sundowner Menu (2-hour service) 18.50 per head *Add drinks for only an additional $21 per head! Cold Hot Poached master stock chicken medallion, cucumber, crispy shallots (g d) Chive
More informationCATERING PACKAGES - BREAKFAST, MORNING TEA, AFTERNOON TEA
CATERING PACKAGES - BREAKFAST, MORNING TEA, AFTERNOON TEA Breakfast Feature $15.00 per person (min. 6) Sweet muffin Tropical fruit skewer Grandma s mixed scones with jam and cream Danish (apple, berry
More informationPlated Menu. Includes Artisanal Breads Served with Flavored Oils Artisanal, Coffee & Tea Service. Soups
Small Gatherings & Dinner Parties Plated Menu Includes Artisanal Breads Served with Flavored Oils Artisanal, Coffee & Tea Service Soups Roasted Cauliflower & Turnip Bisque, Chestnut Crumble Butternut Squash
More informationBeau Monde International Doncaster Road Doncaster East VIC 3109 T E
Christmas Packages Beau Monde International offers fine Australian Cuisine and a beautiful selection of wine. Indulge you and your guests with a fine array of seasonal dishes created and prepared by our
More informationKOOYONG FUNCTIONS & EVENTS MENU
W E D D INGS KOOYONG L AW N T E N N I S C L U B FUNCTIONS & EVENTS MENU WEDDING PACKAGES COCKTAIL RECEPTION When you book a wedding at Kooyong, we will incorporate all your requirements to create an exceptional
More informationC O N F E R E N C E & E V E N T P A C K A G E S D O V E T O N A V E N U E, D O V E T O N V I C
EVENT PACKAGES C O N F E R E N C E & E V E N T P A C K A G E S 2 0 1 8 5-7 D O V E T O N A V E N U E, D O V E T O N V I C 3 1 7 7 P 03 9771 6000 E functions_aturadandenong@evt.com aturahotels.com DAY DELEGATE
More informationWELCOME. Throughout winter, spring, summer and autumn you will see our menus change to reflect seasonally available produce.
WELCOME Throughout winter, spring, summer and autumn you will see our menus change to reflect seasonally available produce. We love to use quality ingredients sourced locally, ethically and sustainably
More informationFUNCTION CENTRE THE MENU
Appetisers A selection of 8 hot and cold appetisers with pre-dinner drinks Entrée Options Starters at the table Antipasto platters $5.00pp Meze platters $5.00pp Second Entrees Platter of Salt and Pepper
More informationCANAPÉS. (minimum 30 guests) COLD
CANAPÉS (minimum 30 guests) COLD Vegetarian rice paper rolls V, LG, DF Freshly shucked oysters, lemon, tabasco LG, DF Steak tartare, sourdough Beetroot cured kingfish, smoked yoghurt LG Prosciutto, buffalo
More informationColds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton
Colds Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton Vietnamese Duck Cold Rolls With Soy Dipping Sauce Rare Roast Beef Florettes Crowned
More informationTwo Course Dinner. Three Course Dinner. PER PERSON Choose either one entrée and one main, or one main and one dessert.
P L AT E D Two Course Dinner Choose either one entrée and one main, or one main and one dessert. Three Course Dinner Choose one entrée, one main and one dessert. Ingredients in some dishes may be substituted
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