FORMAL LUNCH & DINNER MENU

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FORMAL LUNCH & DINNER MENU

ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled stone fruits, ox heart tomato & purslane (GF, V) Cured ocean trout w green apple, fried capers, cornichons, crème fraiche & parsley oil Hand picked QLD spanner crab w macadamia purée, puffed grains & native sea vegetables (GF, DF) Middle Eastern eggplant caviar w crisp potato chips, sumac & radish (V, GF) Poached prawns w pickled cherries, lardo, fried parsley, lemon vinaigrette & chive cress (GF, DF) Pork belly w blood plum, pork crackle, apple, coriander & ginger wine dressing (GF, DF) Roasted quail w lentils, coconut yoghurt, pomegranate & golden raisins (GF, DF) Middle eastern lamb tartare w potato chips, smoked eggplant, sumac & radish (GF, DF) Roasted scallops w summer gazpacho, asparagus, peas & garlic chips (DF) Wagyu bresaola w truffled potato foam, pickled baby mushrooms & nasturtium (GF, DF) Snapper ceviche w lime & tequila, coriander sago, young coconut & finger lime (GF, DF) Hiramasa kingfish crudo w blood orange, pickled daikon, nori powder & puffed tapioca (GF, DF) Baby heirloom tomatoes w tomato consommé, black olive sponge, feta & basil (V, GF) Yellow fin tuna w Spanish Jamon, watermelon & dashi (GF, DF) Fresh asparagus w soft poached egg, crispy chicken skin, corn purée & fried polenta Hot smoked salmon w cucumber, tzatziki foam, crisp potato & trout caviar South Australian prawns w green mango & papaya, young coconut, snake beans & coriander (GF, DF) info@

MAIN COURSE Roasted lamb rump w white bean & young garlic puree, peas, broad beans & tarragon vinaigrette Slow braised lamb w miso eggplant, snow pea, yuzu slaw & puffed barley Roasted saddle of lamb w baby globe artichokes, crushed kipflers, peas, spring onions & lamb jus Roasted free range chicken w fricassee of chickpea, corn & chorizo, romesco & green olive jus Grilled free range chicken w sweet potato gratin, new season asparagus, confit garlic & thyme jus Roasted chicken ballotine w white almond purée, fennel & purple carrot, blood orange vinaigrette Chargrilled beef rump w truffled potato mille-feuille, spinach, bone marrow & red wine jus Grass fed beef fillet w fried polenta, broccoli pesto & chargrilled broccolini Grilled beef sirloin w zucchini puree, fondant potato, black garlic & shaved heirloom beetroot Cone Bay barramundi w grilled corn & freekah risotto, chargrilled baby leeks & salsa verde Confit duck w heirloom carrot & mustard remoulade, smoked beetroot purée & fried kale (GF, DF) Roasted duck breast w flat rice noodles, baby bok choy & house made XO sauce (DF) Olive crusted blue eye trevalla w marinated baby tomatoes, parsley purée & crisp potato Chargrilled swordfish w French beans, confit potatoes, tomato fondue & salsa verde (GF, DF) Roasted salmon w smoked almond & quinoa pilaf, black garlic aioli & zucchini flowers (GF, DF) Fried eggplant parmigiana w roasted tomato sauce, baked burrata & fresh basil (V) Saganaki of zucchini, eggplant & haloumi, sautéed kale & broccoli pesto (V, GF) info@

DESSERTS Summer strawberry trifle w fresh strawberry jelly, vanilla sponge, crème anglaise & candied pistachios Soft-centered Valrhona chocolate & praline parfait w honeycomb & white chocolate aero Fresh cherry & almond frangipane tart w macerated cherries & vanilla mascarpone White chocolate & passionfruit pave w mango & fresh coconut Turkish trifle w house made Turkish delight, peanut praline, chocolate sponge & rosewater jelly Fresh mint panna cotta w macerated strawberries, shortbread crumble & strawberry gel Fresh coconut bavarois w compressed watermelon, coconut cake & pickled pineapple (GF, DF) Rum baba w kaffir lime syrup, poached pineapple, kaffir lime cream & mint granita Valrhona chocolate delice w raspberry curd, cacao tuille & fresh raspberries Honey labne cheesecake w almond crunch, fresh peaches, lemon verbena & Sauternes Coconut & lime tapioca pudding w fresh mango, lychee, dragon fruit & young coconut (GF, DF) Classic raspberry mille feuille w vanilla crème patissiere & raspberry dust Hazelnut crème brulee w espresso coffee marshmallow & hazelnut soil Australian & imported cheese selection w quince paste, black grapes, muscatels & crisp lavosh All menus to be followed by a selection of handmade petit fours info@

PRICING 2 Course Menu including sourdough & handmade petit four - $60 per person + GST 3 Course Menu including sourdough & handmade petit four - $75 per person + GST Please note alternate courses are only available for 20 guests or more For alternate courses we charge an additional $5 + GST per person per course Please note: Prices are exclusive of GST and minimum charges apply info@thecaterer.com.au

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