MUSTARD Seasonal Menus Lunch Autumn-Winter 2017

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. minimum numbers of 10 guests apply for all daily and working lunch menus in conference centre. minimum numbers of 40 guests apply for all daily and working lunch menus in Rothschild s room. minimum numbers of 40 guests apply for all lunch box and plated lunch menus. 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 1 st September 2017 Page 1

3 Daily Monday 39 cos leaves, garlic croutons, anchovy aioli, boiled hens egg (nf,gf,v) grilled asparagus, truffle, penne pasta, parmesan mayo (nf,gf,v) cherry tomato, pickled cipolla viola, boconccini picolini (nf,gf,v) chicken Veneto, vine tomato, mushroom and balsamic vinegar (nf,gf,df) salmon siciliana, sweet raisans, capers and green olives (gf,nf,df) roasted capsicum, zucchini and eggplant (v,gf,nf,df) basil risotto, roasted beetroot and sunflower seeds (gf,nf,df,v) espresso panna cotta, chocolate soil fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf,nf) Daily Tuesday 39 endive, apple, puy lentil and lemon vinaigrette (gf, nf, df) green beans, cherry tomatoes, shaved red onion, free range egg, red wine vinaigrette (gf) quinoa, green pea, mint and smoked lardons (gf,df, nf) peppered pork steak, fennel fricassee (gf, nf) baked cook point barramundi, sugar snap, kidney bean, lime and tomato(gf, df nf) rosemary and garlic roasted chats (gf, nf) pumpkin ravioli, broccoli and pepitas lemon meringue pie fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf, nf) Page 2

4 Daily Wednesday 39 grilled chorizo, baby spinach, asparagus and cumin dressing (gf,nf) seasonal leaves, garden herbs, smoked paprika dressing vinaigrette (gf,nf) vine ripe tomatoes, kalamata olives, red onion, sourdough croutons (gf,nf) mexican chilli chicken, black beans and lime (gf,nf,df) braised rice, garlic and spring onions (gf,nf,df) steamed salmon with tomato salsa, five bean ollada (gf,nf) calabacitas and corn chips, charred corn salsa, sour cream (v,gf,nf) fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf,nf) selection of fine australian cheese, peppered apricots, cranberries and crisp wafers Daily Thursday 39 chick pea, mint, chilli and mango (gf,nf,df,v) kachumba salad with baby spinach (v,gf,nf,df) carrot, cumin, cabbage and sultanas (gf,nf,df,v) butter chicken, crushed poppadum and fried curry leaf (gf,nf) amritsari style barramundi, ajwain seed, coconut and coriander (v,gf,df,nf) braised basmati rice, mushroom and mint leaf (v,gf,df,nf) palak, aloo bainjan, (eggplant, spinach and potato) (v,gf,df,nf) mango sago panacotta, white chocolate soil (gf,nf) fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf,nf) Page 3

5 Daily Friday 39 churrassco chorizo, quinoa and mushroom (gf,nf, df) lima bean, red onion and mint, tahini dressing (gf,nf) baby cos leaves, vine ripe tomato, cucumber, kalamata olives, manchego, cilantro oil (gf,nf) grilled lamb cutlets, charred corn, chilli and lime (gf,nf,df) roast salmon, chimichurri (gf,nf,df) pastel de papas (Peruvian potato casserole) (v,gf,nf) five bean and vegetable burritos, spiced tomato salsa (v,df,nf) fresh and stewed seasonal fruits, honey and vanilla yoghurt (nf,gf) selection of fine australian cheese, peppered apricots, cranberries and crisp wafers Daily Saturday 39 wombok, beansprout, straw mushroom, peanut butter dressing (gf,df,v) glass noodles, spring onion wakame, black sesame, nam jim dressing (gf,nf,v,df) fried capsicum, spiced egg, sesame and lime dressing (gf,nf) fried chicken, capsicum, heidou douche sauce (gf,nf,df) fragrant jasmine rice, fried shallots (gf,nf) ginger chilli barramundi, asian greens, oyster sauce (gf,nf,df) fried broccoli, mushroom, water chestnuts and Szechuan pepper (v,gf,nf,df) coconut and lime mousse fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf,nf) Page 4

6 Daily Sunday 39 farik grain, roast pumpkin, parsley and garlic dressing (df,v,nf) chat potato, spring onion, pickled mushroom and smoked yoghurt (gf,nf,v) seasonal garden leaves, compressed watermelon, brook dale feta, xeres vinaigrette (gf,nf) rosemary stuffed braised lamb, cranberry pearl cous cous (nf,df) classic fish pie, salmon, barramundi, fennel cream, dill mash (gf,nf) roasted autumn vegetables (v,gf,nf) baked macaroni cheese, cauliflower and truffle (v) fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf,nf) selection of fine australian cheese, peppered apricots, cranberries and crisp wafers Page 5

7 Working Lunch 35 seasonal market salads please select one salad quinoa, five bean and spiced pumpkin, chipotle mayonnaise green bean, roma tomato, red onion, charred peppers, boiled hens eggs, and flaked tuna sunblushed tomato, cucumber, feta, basil, kalamata and freekah baby cos, spring onion, anchovy aioli, pine and lemon pangrattato traditional sandwiches, rolls, wraps and baps please select three items parma ham, smoked havarti, pesto and tomato baguette smoked ham, bush tomato chutney and salad sandwich peppered pastrami, mizuna, shallot and chive sour cream baguette mexican spiced roasted vegetables, kidney bean and avocado tortilla wrap (v) (PI) grilled mediterranean vegetables and kalamata tapenade sandwich poached salmon, pea shoots, lemon and cucumber baguette (PI) free range egg, curried mayonnaise, coriander leaf, iceberg wrap (v) cajun mahogany creek chicken and white bean, tomato and guacamole wrap tuna, caper, baby spinach and parsley dressing wrap (v) (PI) smoked turkey, mustard pickle, red onion and spinach baguette flaked tasmanian salmon, cream cheese and chive sandwich mahogany creek chicken, corn relish, cheddar and iceberg sandwich rare roast beef, horseradish, vine tomato and cos sandwich selection of terra cotta tiramisu, baked ricotta cheesecake, berry ripple crème and pavlova shooter, mini banoffie pie, passion fruit and white chocolate tart fresh cut seasonal fruit platter add a hot soup and bread roll choose one $9.80 per head pumpkin soup mushroom and tarragon soup cream of chicken and sweetcorn soup tomato and basil soup 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 butter poached lilydale free range chicken charred artichokes, mushroom custard and morello jam marinated south west beef aged parmesan, mizuna, basil custard, kalamata and pinenut crumble shaved serrano ham creamed avocado, basil shoots, mustard fruits and mozzarella piccolina from the sea smoked huon salmon lemon quinoa, horseradish mousse, dill and caper salad poached indian ocean prawns parmesan crumb, cannellini bean and chive salad, smoked yoghurt dressing seared fremantle swordfish heirloom vegetable salad, Kalamata, fremantle anchovies from the field spiced butternut pumpkin confit cherry tomatoes, beetroot jelly, cannellini bean and radish salad grilled asparagus goats curd and grapefruit, roast mushroom, truffle gel Page 7

9 Plated Menu continued main course please select one item from the farm grilled south west beef sirloin steak asparagus, saute mushrooms, bearnaise roast chicken breast mild chorizo, kidney bean and lime zest, crème fraiche, garlic and evoo emulsion braised beef cheek roast pumpkin, semi dried tomato and rocket pesto braised lamb scotch fillet dauphinoise potatoes, roasted ratatouille, black olive jus char grilled peppered pork steak braised onion, spiced apple, grain mustard mash, paprika crackle from the sea seared tasmanian salmon beetroot risotto, heirloom vegetables and truffle chantilly point samson rankin cod crab brandade, braised 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 parmesan and basil polenta cake carrot and coriander mash, spring vegetables, red capsicum coulis additional salads and vegetables served to the table seasonal leaves and garden vegetable salad, balsamic dressing 4.0 ancient grains, roasted pumpkin, toasted nigella seed, garlic dressing 4.0 baked gourmet potatoes with sour cream and chives 4.5 roasted root vegetables with parsley evoo 4.5 broccolini, cauliflower and lemon scented evoo 4.5 Page 8

10 Plated Menu continued dessert please select one item honey cake caramel and honey layered cake, marinated oranges, hazelnut crunch macadamia nut and date tart vanilla bean cream and salted caramel sauce baked pineapple cheesecake minted cream, tapioca crisp, chocolate soil rhubarb and custard poached rhubarb, crème anglaise, vanilla meringue, rhubarb jam australian cheese selection dried fruits, pear jam and crispbread (shared platters) Page 9

11 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 butter chicken, poppadums and mango chutney (gf,nf) cook point barramundi, leek and spinach, lemon emulsion (gf) braised beef cheek, seasonal root vegetables, cabernet sauce braised basmati rice, coriander (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