MUSTARD Seasonal Menus Dinner Spring-Summer 2015/2016

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Timothy Elliott
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1 MUSTARD Seasonal Menus Dinner Spring-Summer 2015/2016

2 A Unique Philosophy For the Good Life MUSTARD does more than just serve food, stage events, and offer the best possible produce. our philosophy runs much deeper. favouring local suppliers, we re always aiming to reduce our carbon footprint by supporting home grown, environmentally sustainable produce. it s a food philosophy that we feel very strongly about. it goes to the heart of the MUSTARD philosophy creating happiness through good food, good wine, good friends in a way that does no harm. this approach means we are constantly researching suppliers who produce food of exceptional quality using humane methods. we use free-range quality poultry and free-range smallgoods wherever possible, and we never use cage-reared eggs. our first choice in seafood is australian, farmed or wild. our philosophy also extends to the sourcing of specialty local dry goods such as nuts, grains, and vinegars, as well as local mineral water, 100% australian orange juice and a fair trade coffee blend. this approach has helped us to create exciting seasonal menus that revolve around fresh local produce when it s at its best. so whatever time of year your event is being held, you ll be guaranteed an outstanding meal. our chefs combine this ethical approach with their great passion and extensive experience. they draw inspiration from food trends from around the world and bring this to all of their dishes. good food with an ethical approach, not only creates a great event, it s a key ingredient in the good life. Menu Key (v) vegetarian (may contain egg, dairy products and/or honey) (vg) vegan (contains no animal products) (gf) gluten-free product* (nf) nut-free product* *although this dish is prepared with gluten or nut-free products, we cannot guarantee it is 100% gluten or nut-free as the dish is prepared in kitchens that also use gluten products and nuts. Special Requests if any of your guests have particular dietary requirements, please advise us as soon as possible prior to your event. Note due to the seasonal nature of this menu, some items may not always be available. while we will endeavour to provide your desired selection, we may need to make substitutions from time to time. minimum numbers of 40 guests apply for all plated dinner menus. minimum numbers of 80 guests apply for all buffet dinner menus. all prices in the menu include gst. prices are per person unless specified otherwise. menu is effective until 29 th February Page 1

3 Entrée please select one item additional alternating course 5 additional choice option: 50% of course price from the sea sashimi of huon salmon 31 pickled radishes, edame, mint and enoki salad, lemon emulsion seared big eye tuna 32.5 heirloom tomato, green beans, kalamata olive tapenade, fremantle anchovies poached indian ocean prawns 29.5 kassler pangrattato, cannellini bean and chive salad, smoked yoghurt dressing hiramasa kingfish 30.5 compressed honeydew and watermelon, squid ink pearls, nori seaweed jelly, lime crème fraiche from the farm saffron free range chicken 29 swan valley feta and vine tomato terrine, cashew pesto, garlic melba sour dough lime marinated mahogany creek chicken breast 29.3 charred corn, avocado mousse, pico de gallo and chipotle mayo marinated margaret river wagyu beef 29 thai style salad, daikon and spicy pineapple and ponzu dressing five spiced mahogany creek duck 33.5 peppered breast, pink grapefruit, endive, candied pistachio, red wine and orange gel chefs seasonal entree tasting plate 35.5 created to compliment your event from the field buffalo mozzarella and creamed avocado 27.5 sun ripened tomato, pesto, green olive and roquette panna cotta, kalamata olive and polenta crumbs (v) curry spiced sweet potatoes 27.5 coriander and lime quinoa salad, soft boiled hens egg, baby spinach and cumin scented green beans (v) Page 2

4 Mains please select one item additional alternating course 5 additional choice option: 50% of course price from the sea gold band snapper 41.5 spencer gulf prawn, crushed new potato, asparagus, baby beets and creamed corn roasted norwest barramundi 43.5 shark bay crab beignet, kipfler gratin, green beans and bouillabaisse dressing (gf) tasmanian salmon 40.5 scallop and goats cheese tart, green pea and capsicum sofrito (gf) from the farm pan fried mahogany creek chicken 40.5 apricot and parsley stuffing, french mash, spring vegetables, light mustard seed jus roast chicken breast and confit thigh 40.5 paris mash potato, savoy cabbage and apple roulade, heirloom baby carrots, pancetta dust and natural chicken jus roast duckling breast 41.5 mini confit leg parmentier, spring vegetables, merlot cherry infused jus (gf, nf) roast linley valley pork loin 37.5 crisp baked cheek, macaire potatoes, vanilla apple puree, sage jus (nf) amelia park lamb rack, braised shoulder 44.5 toasted quinoa, buttered fondant potato, caramelized garlic, pea puree, olive infused jus ras el hanout spiced amelia park lamb loin 44.5 braised scotch fillet, warm hommos, lemon scented dates, rose infused jus and rosemary seared black angus scotch fillet 42.5 vine tomato, zucchini and eggplant parmagiana, granno and pesto potato (gf) cape naturaliste beef tenderloin, slow roast short rib 44.5 goats cheese glazed asparagus, creamed cauliflower and beetroot infused jus from the field mushroom and basil risotto cake 37.5 pea puree, seasonal baby vegetables and vine tomato salsa warm mediterranean vegetable tart 37.5 confit baby roma tomato, herb poached potato, kalamata olive dust yarra valley goats cheese tortellini 37.5 cauliflower puree, beetroot gel and spring vegetables Page 3

5 Mains cont. side dishes broccolini, cauliflower and lemon scented evoo 6 steamed seasonal vegetables and parsley butter 6 seasonal leaves and garden vegetable salad, balsamic dressing $ kipfler potatoes roasted in duck fat and smoked paprika salt $ Dessert please select one item additional alternating course 5 additional choice option: 50% of course price raspberry and toasted sesame mousse freeze dried raspberry, compote and white chocolate soil vanilla yoghurt mousse cinnamon sponge, orange jelly, bitter chocolate crumble bitter chocolate ganache honey comb shards, freeze dried fruit, apricot mascarpone limoncello torte red berry coulis, lime and white chocolate pavlova black forrest cake cherry and kirsch ragout, black cherry curd, white chocolate mousse eton mess strawberry, mint, mascarpone cream and vanilla meringue, dark chocolate and lavender jubes mini desserts shared to the table ot passed around please select three items sundried cranberry and apricot tart eton mess, strawberry, vanilla meringue and mascapone hazelnut panna cotta, malted milk soil and banana jam salted caramel and bitter chocolate tart double chocolate crème pot, passionfruit gel coconut and sago, passion fruit gel and dark chocolate mini banoffee pie terra cotta tiramisu, chocolate soil and basil traditional lemon meringue pie Page 4

6 Cheese gourmet cheese plate margaret river camembert, capel club cheddar, tarago river - shadows of blue, crisp ciabatta and fruit compote yarra valley white savourine 18.5 warm walnut scone, celery salad, vanilla and apple puree cheese platters 11.5 shared platters of fine australian cheese, crisp savoury biscuits and dried fruit to finish coffee and tea fix organic fair trade coffee, simplicitea selection and chocolates Page 5

7 Standard Buffet 73.5 entree mezze platter to share smoked cured beef, honey baked ham, smoked tasmanian salmon, pesto mahogany creek chicken, giardiere of heir loom vegetables marinated brookdale feta, olives, rosemary charred flatbread, hummus, evoo and dukkah salads three seasonal market garden salads from locally grown produce (v) hot dishes mahogany creek chicken korma, poppadums and mango chutney (gf,nf) king threadfin fillet, leek and spinach, lemon emulsion (gf) daube of beef cheek, spring vegetables, juniper and cabernet sauce pinenut and raisin pilaf rice (v) seasonal garden vegetables and fini evoo (v,gf,nf) preserved lemon spiced cous cous roasted gourmet potato and rosemary (v,gf,nf) dessert pear and caramel tart, toasted pecans (v,gf) lemon meringue shooter dark chocolate sacher slice, honeycomb crunch (gf) fresh and stewed seasonal fruit, honey and vanilla yoghurt australian cheese selection, crisp breads and savoury biscuits to finish fix organic fair trade coffee, simplicitea tea selection, and chocolates perth Page 6

8 Premium Buffet 87 entree mezze platter to share smoked cured beef, honey baked ham, smoked tasmanian salmon, pesto mahogany creek chicken, giardiere of heir loom vegetables marinated brookdale feta, olives, rosemary charred flatbread, hummus, evoo and dukkah cold selections poached port lincoln prawns, radish, fennel and pomelo salad (gf,nf) rocket, pesto, blush tomato and rigatoni (gf,nf) green beans, pea tendrils and crumbled kytren goats cheese salads three seasonal market garden salads from locally grown produce (v) carvery slow roasted marinated black angus beef rib, yorkshire pudding and red wine jus (gf,nf) hot dishes balsamic roasted pork cheek, roasted ratatouille and basil jus steam baked exmouth snapper fillet, mussel cassoulet, dill, riesling cream sauce vegetable moussaka and toasted almonds (gf) lemon, mustard and thyme roasted mahogany creek chicken (gf,nf) panache of baby vegetables (v,gf,nf) sea salt royal blue potatoes (v,gf,nf) dessert selection of macarons (gf) hazelnut and chocolate mousse, popping candy and honeycomb (gf) lemon and lime curd tart salted caramel and bitter chocolate tarts eton mess, strawberry, vanilla meringue and mascapone australian cheese selection, crisp breads and savoury biscuits to finish fix organic fair trade coffee, simplicitea tea selection and chocolates Page 7

9 Deluxe Buffet 94.5 entree individual plate please select one item citrus cured tasmanian salmon, crab rotolo,fennel remoulade,horseradish fraiche poached indian ocean prawns kassler pangrattato, cannellini bean and chive salad, smoked yoghurt dressing brookdale feta stuffed chicken breast, red capsicum gel, spinach hummus, mizuna, cucumber and mint salsa marinated margaret river wagyu beef thai style salad, pickled daikon and chillied pineapple and ponzu dressing buffalo mozzarella, roma tomato a la greek, green olive tapenade and red pepper panna cotta, aged parmesan crumb (v) cold selections poached port lincoln prawns, radish, fennel and pomelo salad (gf,nf) green beans, pea tendrils and crumbled kytren goats cheese sumac roast black angus beef, cos, swiss chard salad and mint labne (gf,nf) woodside goats cheese, beetroot crudité and orange cardamom dressing (v) salads three seasonal market garden salads from locally grown produce (v) carvery roast linley valley pork leg, apple sauce and crackling (gf) hot dishes norwest ocean barramundi and salsa verde (gf) lamb navarin, glazed baby carrot and turnip, garden thyme pumpkin ravioli, spinach and camembert fondue, roast pepitas florets of cauliflower and broccoli gratin (v,gf,nf) pilaf rice (v,gf,nf) roasted gourmet potatoes, sea salt (v,gf,nf) dessert dark and white chocolate mousse honey comb crunch (gf) lemon curd and marshmello tart strawberry eton mess (gf) terracotta black forest pots, chocolate soil sliced fresh seasonal fruit australian cheese selection, crisp breads and savoury biscuits to finish fix organic fair trade coffee, simplicitea tea selection and chocolates Page 8

SEASONAL MENU PLATED DINNER MENU

SEASONAL MENU PLATED DINNER MENU MUSTARD PHILOSOPHY By keeping up-to-date with the latest in food trends, MUSTARD sets the benchmark for responsible catering using quality foods grown and produced locally.