MUSTARD Seasonal Menus Lunch Spring-Summer 2015/2016

Transcription

1 MUSTARD Seasonal Menus Lunch

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. chef s selection for all menus with less than 20 guests. all prices in the menu include gst. prices are per person unless specified otherwise. menu is effective until 29 th February Page 1

3 Daily Monday 39 celery, apple, walnuts, poached chicken, chives, citrus cream dressing (v, gf, nf) gourmet mesculin leaves, baby cherry tomato and tarragon vinaigrette (v, gf, nf) baked sweet potato, shallots, chives, figs, turkey bacon, tarragon mayonnaise (gf, nf) Spiced lamb rissoles, puy lentils and roast courgettes, sumac and pomegranate dressing Roast tasmanian salmon, garden pea, roast pumpkin and chimichurri pesto (gf, nf) steamed chats with parsley butter (v, gf, nf) strawberry crème fraiche with crumbled shortbread (nf) Daily Tuesday 39 mesclun leaves, garlic croutons, blush tomato, white balsamic dressing (nf) gourmet potato and free range egg, cornichons, green apple and mustard cream dressing (gf) pomegranate roast beef, cous- cous, tomato, cucumber, preserved lemon, mint and parsley (gf, nf) pumpkin agnolotti, roast broccoli, feta and pepitas (v) chermoula marinated barramundi, cherry tomato, mascarpone chive polenta (gf) mahogany creek chicken, olive oil mash, smoked speck, button mushroom, baby shallots and red wine sauce mango pannacotta, pandan sticky rice, coconut cream (gf, nf) Page 2

4 Daily Wednesday 39 roast sweet potato and pear, spiced chickpea, mint, fetta,cranberry dressing (v) blush tomato, shallot, cucumber, radish, mesclun, and sumac vinaigrette summer beets, arugula, grapefruit, orange chimichurri, crushed hazelnuts (v, gf) cocoa and coffee rubbed beef, baked crème fraiche chat potatoes, orange, mint and almond salsa (gf) escalope of snapper, parsley, kidney bean, vine tomato, lime and garlic crème fraiche (gf, nf) eggplant, corinader and capsicum moussaka (v) fresh seasonal fruit, saffron honey and vanilla yoghurt (gf, nf) selection of fine australian cheese, peppered apricots, muscatels and crisp wafers Daily Thursday 39 kachumber, onion, tomato and cucumber, mint and coriander raita cos lettuce, fennel and shredded carrot, mixed sprout, gold sultana, verjuice dressing (v,gf,nf) thai beef salad, eggplant and bell peppers, crisp vermicelli noodles, tamarind dressing (nf) indian style chicken sixty five cumin roasted cauliflower (gf) tumeric snapper, courgette, okra, shallots and korma sauce (gf) aloo chat, saag and onion bhaji steamed jasmine rice (v,gf) poppadums, mango chutney, raita chocolate delice, cherry, peppermint ganache (nf) Page 3

5 Daily Friday 39 tasmanian salmon, white slaw, bean shoots, mint and nuoc mam cham (v, gf) spinanch, rocket, roast pear, almonds, crumbled lobethal blue cheese (v) dukkah spiced quinoa, celery, pumpkin, apricot, coriander vinaigrette (v) mahogany creek chicken, aubergine and fig tagine, lemon cous cous (nf,gf) roast gold band snapper, green beans, shallots, new season potatoes, chorizo, chimmchuri pesto capsicum, mushroom, coriander and saffron paella (v) fresh and stewed seasonal fruits, honey and vanilla yoghurt (nf,gf) Daily Saturday 39 sweet potato gado gado salad, satay dressing (v, gf) sambal green bean and bok choy, caramelised tofu, toasted sesame (v, gf, nf) soy glazed northcliffe beef, rice noodle, snow peas, ginger and spring onion sauce mahogany creek chicken stir fry with capsicum and black bean sauce fragrant jasmine rice huon salmon, adobo seasoning, mushroom, spinach, palm sugar and chilli jam sweet potato and eggplant green curry (v, gf, nf) star anise pineapple and almond syllabub (gf, nf) beverage Page 4

6 Daily Sunday 39 white bean, roma tomatoes, prosciutto, radicchio, mount zero olives, white balsamic dressing (v) orecchiette pasta, asparagus, radishes, shallot, hens egg, basil pesto (gf) cos lettuce, shaved fennel, pistachio tabbouli, compressed watermelon, citrus olive oil (v, gf) baked cook point barramundi, zucchini piperade, tapenade (gf, nf) seasoned roast chicken, garlic quinoa, grilled vegetables,salsa verde (gf, nf) falafel, roasted eggplant, spinach and minted yoghurt (v) fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf, nf) Page 5

7 Working Lunch 35 please select one item baby spinach, shaved chicken, sun dried cranberries and toasted almonds green bean, roma tomato, red onion, charred peppers, boiled hens eggs, and flaked tuna rocket salad, parmesan, pear and sour dough crouton pene pasta salad, olives, basil cream dressing, and anchovy pangrattato traditional sandwiches, rolls, wraps and baps please select three items honey ham, cheddar and branston pickle baguette mexican spiced roasted vegetables, kidney bean and jalapeno tortilla wrap smoked tasmanian salmon, horseradish cream cheese and cucumber bagel smoked wagyu beef, mizuna, shallot and chive sour cream baguette free range egg, curried mayonnaise,iceberg wrap (v) sweet paprika spiced mahogany creek chicken, tomato and guacamole panini free range egg and tuna, caper, parsley salad dressing (v) smoked turkey, cranberry and spinach baguette flaked tasmanian salmon, spinach, lemon aioli sandwich mahogany creek chicken, corn relish, cheddar and iceberg sandwich rare roast beef, dijon mustard, red onion and cos sandwich tiramisu trifle, baked ricotta cheesecake, berry ripple crème and pavlova shooter, mini banoffie pie, chocolate brownie fresh cut seasonal fruit platter fruit juice and iced water Page 6

8 Plated Menu two course entrée and main course 57.5 two course main course and dessert 53.5 three course entrée, main course and dessert 67.5 entrée please select one item from the farm sumac mahogany creek chicken pistachio and raisin tabbouli, lemon yoghurt, eggplant relish, pomegranate molasses marinated margaret river wagyu pear and daikon salad, wafu onion dressing, sesame crusted quail egg, cos heart red cooked pork belly pressed glass noodle and hens egg, ginger, coriander and mandarin salad, hoisin jam and crackling dust from the sea zaatar spiced spencer gulf prawns chickpea and lemon puree, quinoa & celery root salad, smoked tomato dressing smoked huon salmon cucumber and mint gel, evoo and toasted horseradish crumble, poached indian ocean prawns seared ocean wild tuna tapenade, avocado, heirloom tomato, boiled hens egg, preserved lemon oil from the field spiced butternut pumpkin confit cherry tomatoes, beetroot jelly, cannellini bean and radish salad grilled asparagus cos leaves, goats cheese panna cotta, truffle sauce gribiche Page 7

9 Plated Menu continued main course please select one item from the farm roast mahogany creek duckling leg thyme confit potato, pear, brocolini & hazelnuts, red currant and cherry jus slow roast pork loin prune and apple farce, potato, onion and sage flan, roast pumpkin, french peas, apple cider jus roast chicken breast royal blue mash, watercress and spinach puree, heirloom baby spring vegetables, jus gras pot roast gippsland beef flank beef cheek croquette, sweet potato gratin, seasonal green vegetable, porcini reduction from the sea cous cous and lemon crusted tasmanian salmon onion fritter,green beans, pancetta crisp, sauce vierge cook point barramundi crab brandade, sugar snaps and shaved fennel, spiced mango dressing from the field mushroom and basil risotto cake pea puree, seasonal baby vegetables and vine tomato salsa warm mediterranean vegetable tart confit baby roma, herb poached potato, kalamata dust yarra valley goats cheese tortellini cauliflower puree, beetroot gel and spring vegetables additional salads and vegetables served to the table mesclin leaves, cucumber, tomatoes and balsamic dressing 7 green beans, chat potato, mount zero olives, boiled hens egg, cream dressing 7 selection of candied roast root vegetables with caraway honey 7 gratinated broccoli and cauliflower 7 Page 8

10 Plated Menu continued dessert please select one item carrot and cinnamon cake cream cheese icing, confit carrot and black raisin coulis hazelnut and chocolate praline bergamot and crème fraiche mousse eton mess strawberry, mascarpone cream and chocolate meringue poached rhubarb and apple crumble whole food granola, cinnamon anglaise double chocolate jaconde roulade black cherry compote and coconut sago australian cheese selection dried fruits, pear jam and crispbread (shared platters) coffee and tea fix organic fair trade coffee and simplicitea tea selection Page 9

11 Buffet 75.5 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, winter root vegetables, 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 fix organic fair trade coffee, simplicitea tea selection and chocolates Page 10