Spring / Summer

Similar documents
SEASONAL MENU TABLE MENU 2017

MAIN COURSE DESSERT ENTRÉE SIDES

Dixon Park Surf Venue Menu Options

Spring & Summer Seasonal Menu

FORMAL LUNCH & DINNER MENU

SIT DOWN STYLE MENU. This package is available for functions up to 122 guests.

MENU. cocktail. Our cocktail menu has been designed with seasonal produce and freshness in mind, bringing colour and variety to every bite.

KOOYONG FUNCTIONS & EVENTS MENU

FOOD STATIONS EACH STATION $20 per guest CAVIAR STATION To be priced per enquiry Minimum 50 Guests, available with Canapé & Buffet Packages

SPORTING CLUB MENU AUTUMN WINTER 2017

DINNER MENU. Atlantic Group [v] Menu Philosophy

Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF)

Make taste the highlight of the agenda PEPPERS MANOR HOUSE BANQUET KIT

To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian

Canapés Selection 8.00 per person for 4

EST wine and dine

EST wine and dine

SEASONAL MENUS AUTUMN/WINTER SEASONAL DINNER MENU 2018 SEASONAL MENU. Seasonal Dinner Menu Autumn/Winter

360 dining cuisine is modern australian with a refined local influence

A Unique Philosophy For the Good Life

AMUSE BOUCHE. local lobster, cocktail sauce, celery, sumac ENTRÉE. pan fried potato gnocchi, cauliflower, almond, tea-soaked raisins

Entrée. Main. All prices are ex GST

April Cold Canapés

Spring / Summer South Australia

CANAPE MENUS. CANAPE MENU 1 $75 per person Suitable for a 3 hour event Select: 6 gold items, 2 platinum items, 1 substantial item

LUNCH & DINNER SET MENUS

Spring / Summer Melbourne Cricket Ground

ENTRÉES. Coffin Bay Pacific Oysters Natural Italian Kilpatrick Lime & Tabasco

Normanby Hotel. Menu

Canapes $4.20 each From the sea Mini pies & empanadas Sliders

F r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df

EPICURE Seasonal Dinner Menu Autumn/Winter 2017

Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus

SEASONAL MENU TABLE MENU

ENTRÉE MAIN DESSERTS extra $15 per person

Tasmanian Leatherwood Honey Garlic & Herb Butter 9. Szechuan & Bonito Peppered Petit Garden Chilli & Lime Aioli (gf) 28

Colds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton

Welcome to Wollongong s Premier Seafood Restaurant

MENU WEEK 1 DELIVERED MEALS PROJECT PAGE 4

SEASONAL MENU HIGH TEA MENU

Two Course Dinner. Three Course Dinner. PER PERSON Choose either one entrée and one main, or one main and one dessert.

HOT CHOICES SIDES HOT & COLD BUFFET CHOICE OF 2 COLD & 2 HOT BUFFET ITEMS 3 SALADS & 2 SIDES ALL INCL BREAD BASKET W/ BUTTER

Private Dining Exclusive Hire

Freshly Shucked Oysters (GF) Served natural or Kilpatrick (each) 3.5. South Australian King Prawns * Chili, garlic, olive oil 18

Spring / Summer South Australia

canapé menu...is catering t dish.ae p.o. box dubai u.a.e

CANAPES CANAPES. Cold Canapés. Minimum order 10 pcs per item V = Vegetarian / SC = Substantial Canape / CR = Chef Required on site.

Seafood Chowder chef s suggestion $ 27 Fish and Shellfish Lightly Poached in a Creamy Fish and Vegetable Soup with Garlic Sourdough

Welcome to Emeralds Restaurant

SEASONAL MENU Autumn/Winter 2018

duration items 2 hours select three cold, three hot & two dessert canapes 30

EVENTS & FUNCTIONS. P: E: W:

Uppingham School. Hospitality Menu

S A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad

Our menus have be specifically designed to be balanced meals while giving you as much freedom of choice as possible.

OUR FOOD & BEVERAGE STORY

STARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam

SOVEREIGN DINING MENU AVAILABLE

SEASONAL MENU CHRISTMAS MENU

WestWaters award winning a la carte Bistro offers full table service for food & beverages. Our Executive Chef and his team work with the freshest

MUSTARD Seasonal Menus Festive 2013

canapé / bowl & fork menu

Owner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington

MORNING AND AFTERNOON TEA AUTUMN/WINTER 2017

BANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld)

COLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste

ORGANIC SOUR DOUGH LOAF

Torched Maffra brie cheese, strawberry balsamic, mixed seed crackers, rosemary fetta 16 V GF

BUSINESS LUNCH MENU 2017

Welcome to the Bayview Waters Function Centre

Welcome to Wollongong s Premier Seafood Restaurant

Table 426 Function Options Summer- Autumn. Table&426& 426$Princes$Hwy$Corrimal$4$42$831$964$4$table426.com.au$

Plated Sit Down Menu

Raw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia.

COCKTAIL MENU Winter 2017

FUNCTION CENTRE THE MENU

Windsor RSL Function Menus

Nayla Wu Catering. Fish & Seafood. Fish

Cocktail Party Menu. 2 Hour Cocktail Party 6 canapés OR 4 canapés and 1 slider of your choice

SEASONAL MENU AUTUMN / WINTER 2018 MORNING / AFTERNOON TEA / HIGH TEA

G R O U P M E N U S. All group menus can be viewed below. Additional sharing cheese course - 6 pp

TO SHARE SANDWICHES PIZZA SMALL ON THE SIDE LARGE TREATS XX - EATERY - XX

TRADING HOURS: SUNDAY TO MONDAY 8AM TO 10PM & SATURDAY - 8AM TO 11PM SUNDAY & PUBLIC HOLIDAYS THERE IS A 10% SURCHARGE

Hot Starters. Deep Fried Shrimp Tempura. 5/6pcs of Tempura jumbo shrimp served with a spicy mayo & Eel dipping sauce.

VEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL

Buffet Menu COLD PLATTER SELECTION

Grilled King Prawns with tamarind and chilli served on a crisp Vietnamese salad drizzled with a mango, pineapple and melon salsa (gf)

- STONES STARTERS - GARLIC PIZZA BREAD TOPPED WITH CONFIT GARLIC, MIXED HERBS AND MOZZARELLA CHEESE (V)

CRUDI. OSTRICHE 5 each Our oysters are sourced from the best oyster farmers in Australia, shucked to order, served with eschallot vinegar and lemon

ICC SYDNEY MENU COLLECTION 2018 COCKTAIL PARTIES

We look forward to hosting your celebration up the staircase.

House Menu Breakfast - Full Canapés - Cold Canapés - Hot Canapés - Dessert

2018 FUNCTION PACKAGES

VBASE EVENT CATERING FROM THE GARDEN. Cauliflower, parmesan, gruyere and watercress arancini with wild onion aioli V GF FROM THE COAST

For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.

DEGUSTATION MENU. Minimum two guests. $105pp I $155pp with wine pairings

Tia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B

THREE COURSE MENUS. All our menus offer 'restaurant quality' plated dishes by our award-winning chefs.

canapé menu 2015/16...is catering t f dish.ae p.o. box dubai u.a.e

BREAKFAST. Breakfast is available between 6am & 11am. Continental Breakfast $22

Transcription:

Spring / Summer 2018-2019

DINNER MENU Canapés, entrée, alternating main, dessert, tea, coffee & Kennedy & Wilson chocolates 122 Alternating entrée or dessert, per course 5 ENTREE Please select one FROM THE SEA ZINC plate Chorizo, stuffed calamari, lemon & oregano baby octopus, torched king prawn, salsa verde & grissini King fish & snapper tataki Ginger & black bean dressing, cucumber oil, crispy shiso & tapioca cracker Scallop sashimi Pickled rhubarb, fried ginger, wasabi soy dressing, baby coriander Poached lobster & ricotta cannelloni Tomato concasse, frisee baby herb salad, edible flowers FROM THE FARM Tempura fried quail Sticky honey soy dressing, Asian herb salad & cashews Chicken & ham hock terrine Pistachio & buttered leeks, baby figs, parsley, endive & radish salad Za atar crusted chicken ballontine Smoked eggplant puree, date leather, pomegranate & baby herbs Braised lamb neck Salted almond puree, crunchy macadamia crumble, dried truss tomato, crisp mint & sumac dressing Beef carpaccio Pine nuts, fried capers, cornichons, parmesan, parsley & lemon dressing, house made grissini FROM THE FIELD Porcini & wild mushroom tortellini Hazelnut dressing, dried enoki mushrooms

MAINS Please select one FROM THE SEA Red harissa baby barramundi Giant cous cous, sautéed silverbeet, roasted tomato & saffron sauce ZINC bouillabaisse Roasted baby snapper, mussels, vongole & prawns, samphire & rouille Slow roasted salmon tarator Pickled radish, cucumber & lambs tongue lettuce salad & yoghurt sauce FROM THE FARM Szechuan spiced half roast duck Blackened baby leeks, pickled rhubarb, honey dressing & mizuna leaves (gluten friendly) Roasted spring lamb saddle Veal & anchovy stuffing, crushed baby peas, char grilled witlof, watercress & jus Slow roasted western plains beef fillet Beetroot hummus, confit potato, baby spring vegetables, tomato jam with a green peppercorn sauce (gluten friendly) Char grilled eye fillet of beef French mash, sautéed garlic endive, buttered baby leeks, Dutch carrots & rich beef jus Roasted loin of pork Braised cabbage parcel, caramelised pear, witlof & light chicken jus Balsamic roasted lamb shoulder Confit truss tomato, chilli pangrattato, fregola & herb dressing Herb roasted baby chicken Artichoke puree, pomegranate, radish, sorrel & dukkah (gluten friendly) Char grilled chicken breast Roasted almond pesto, butter poached Persian potatoes, sugar snap peas & herb oil (gluten friendly) FROM THE FIELD Confit king brown mushroom Rainbow chard, lentil salad, chickpea shoots & broad beans (v) (gluten friendly) Mild yellow eggplant & snake bean curry Fried tofu, steamed coconut rice, hot & sour salad (v) (gluten friendly) SALAD Baby cos, frisee & radicchio leaves, cucumber, orange & avocado, apple balsamic dressing (v) (gluten friendly) BREAD Freshly baked sourdough loaf served with Australian cultured butter & Murray River salt

DESSERT & CHEESE Please select one ZINC cheese platter Crumbled Gippsland blue cheese, honey spiced baby figs, salted white chocolate soil, pistachio & brioche Pistachio, ginger & raspberry semifreddo Pistachio & almond crumble, raspberry syrup & edible flowers (gluten friendly) Spiced panna cotta Lemongrass & lime tapioca, finger limes, pandan granita & kaffir lime meringue shards (gluten friendly) Summer pudding Spiced fruits, macadamia praline & raspberry sorbet (gluten friendly) Triple chocolate cake, poached rhubarb Dark chocolate caramel, wild strawberry ice cream, baby basil (gluten friendly) Il diplomatico Italian style frozen tiramisu, chocolate & coffee mousse, madeira cake, caramelised pears & coffee crumble, mascarpone Lemon milk cake Caramelised white chocolate soil, passionfruit sorbet, lemon balm Summer Gaytime cake Malted white chocolate mousse, crushed peanuts, dark chocolate sauce Mini desserts - shared at the table or handed around Please select three items Salted caramel truffle, dipped in white chocolate & caramelised white chocolate soil (gluten friendly) Pistachio double decker sandwich, rolled in pistachio praline (gluten friendly) Lemon curd tart, Italian meringue & coconut crumble Vanilla panna cotta, spiced pineapple, lychee granita & toasted coconut (gluten friendly) ZINC cannoli, filled with whipped ricotta, orange, dark chocolate & pistachio Decadent dark chocolate mousse, candied ginger, chocolate pearls & dark chocolate soil TO FINISH Espresso coffee & a selection of Temple teas with Kennedy & Wilson chocolates

PRODUCE NOTES MEAT & POULTRY KUROBUTA PORK Byron bay Berkshire pork is raised in the pristine Northern Rivers region of NSW, on a diet of grains, with supplements such as sweet potato, molasses & nuts. FREE-RANGE CHICKEN is our preference at epicure. We source the best local free range chicken which both supports local producers & means the chickens are reared in the most humane way possible, living as nature intended. SALUMI BY LA MACELLE RIA smallgoods & cured meats are produced in Australia with black Berkshire pigs using traditional spices & curing techniques. Pure Berkshire pigs from the Byron Bay region of NSW are fed a varied diet consisting of sweet potato, molasses & nuts. These factors combine to produce pigs with superior marbling & fat coverage, ideal to produce smallgoods. RIVERINA ANGUS BEEF is a multi-award winning beef program, produced in the Riverina region of southern NSW, one of Australia s most productive food bowls. This region is well renowned for its fertile soils, abundant water & temperate climate, making it the ideal location for beef production. Australian black angus cattle are h& selected from accredited farms, where special attention is placed on the art of selective breeding utilising finely tuned genetics. These cattle are then grain fed on a specially formulated high protein grain ration for over 120 days, to ensure superior marbling & consistent eating quality FISH & SEAFOOD SPENCER GULF & west coast prawn fisheries pride themselves on being at the forefront of fisheries management in Australia & have set a benchmark in achieving an ecologically sustainable industry, adopted as a model not only in Australian state & national fisheries, but internationally as well. YARRA VALLEY SALMON CAVIAR is highest quality salmon roe produced in Australia. The farmed fish are gently milked in the most humane way before being released back into the water. We use only AUSTRALIAN SEAFOOD on our menus, ordered in fresh daily from the Sydney fish market. Australian fisheries are administered according to the principles of ecologically sustainable development (ESD) & Australia is a world leader in sustainable fisheries management both wild caught & aquaculture systems. AQUACULTURE refers to raising fish, prawns, oysters, & other marine or freshwater foods under controlled conditions in water, either in ponds on shore or contained in net cages located in bays or in the open ocean.