EDFD MENUS Dining Menu Our seated dining menus offer a choice of three dining styles to accommodate the needs of your event and guests. Canapés can also be added to your menu selection. Chef s Menu A chance to show off! This menu offers a delicious and creative dining experience with an emphasis on style, flavour (of course) and a nod to current food trends. Our chef s menu will bring a sophisticated edge to your event. Bistro Menu For more relaxed occasions, where the emphasis is on good wine and conversation as much as good food, our bistro menu provides simple and delicious menu options. Presentation and flavour are still paramount! Shared Table Menu An informal, relaxed & interactive way to eat. This menu consists of beautifully presented platters of food designed specifically for guests to share with three price points available. DINING MENU SS2017-18 1
CANAPÉS To circulate prior to seated dining Cold canapés Rare ocean trout tataki, nori, betel leaf, pickled diakon, wasabi & ginger mayo (gf) Prosciutto, honeydew & gin jelly, balsamic pearls (gf) Duck liver parfait, pimms & cucumber jelly, beetroot grissini Spring pea minted mash, Persian feta, beetroot cracker, crunchy peas, snow pea tendrils (gf) Spanner crab, fennel & celery rémoulade, charcoal bun Scallop ceviche & blue corn tostada, Amarillo chilli, finger lime, chorizo crumb (gf) Steak & Chips, hazelnut crust, truffle mayo, brioche Hot canapés Smoked paprika braised pork belly, pressed apple salsa, crackle, squid ink tapioca chip (gf) Corn empanadas, green chilli mojo & red pepper marmalade (v) Chicken & kaffir lime crispy betel leaf, hot mint, nam jim (gf) Chermoula braised lamb & pine nut, brick pastry pipe, feta, beetroot caviar Brocollini, water chestnut & soya bean steamed shell, black vinegar, fried chilli & garlic chips (v) Juniper cured octopus, hash brown, malted crème fraiche & crispy capers (gf) St Helen s oyster, pisco sour, crispy dried lime (gf) Smoked duck fillet, whipped butter, burnt cucumber, hazelnut praline (gf) DINING MENU SS2017-18 1
CHEF S MENU Our premium dining experience Artisan bread rolls, baguette & gluten free bread with local butter or bottles of extra virgin olive oil & balsamic. Sea salt flakes & cracked pepper. Entrées please select one Smoked duck breast salad, caramelised apple, raspberry smash, bourbon vanilla glaze, mustard leaf, hazelnut praline (gf) Paprika cured kingfish, preserved lemon, almond crème, sweet pepper dressing & crispy kale (gf) Heirloom tomato salad, Bloody Mary goats cheese tomatoes, basil, tomato water, dried tomato & olive oil lavosh (v) Wagyu bresaola, pickled watermelon rind, peppered strawberries, balsamic pearls, sweet & sour roasted almonds (gf) Confit ocean trout, sesame & poppy seed crumb, roasted onion, watercress & bagel crisp Grilled watermelon salad; roasted baby beetroot, sheep s feta, scorched onions, pickled radish & basil oil (v) (gf) Our grazing board is also available instead of a plated entrée Grazing boards served on our timber boards for guests to share Pea, ricotta & mint dip, baby radishes & Dutch carrots (v) (gf) Goats cheese, zucchini, asparagus terrine (v) (gf) Porchetta, apricot & almond stuffing, spiced pineapple jam (gf) Chunky cauliflower, fennel & cucumber piccalilli (v) (gf) Main courses please select one Herb crusted eye fillet, onion soubise, edamame, salsa verde, jus (gf) Roasted king salmon, carrot velvet, king brown mushrooms, scorched onions, mustard leaf, salsa verde (gf) Slow cooked lamb shoulder, babaganoush, golden beets, green chilli & walnut, ras el hanout cracker (gf) Feta brined corn-fed chicken, feta & parsley puree, burnt cucumber, broad bean, mint, pomegranate pearls & molasses (gf) Tamarind, lemongrass & sticky soy beef short rib, sweet potato puree, black garlic, kimchi beans (gf) Slow cooked pork belly, crispy crackling, apple, almond & fennel salad, star anise, chilli & pineapple jam (gf) Vine leaf wrapped barramundi, cauliflower puree, turmeric cauliflower crumb, green olive, raisins, fried capers & crispy basil (gf) Side dishes please select two Stone fruit, green bean & asparagus salad, pickled red onion, roasted hazelnuts, raspberry vinegar dressing (v) (gf) White cabbage slaw & summer tomato, basil & sourdough, black olives, ricotta salata & vincotto dressing (v) Roasted pumpkin, charred corn, puy lentil, dill, parsley & sheep s milk yoghurt (v) (gf) Shaved cauliflower salad, pine nuts, tea soaked raisins, turmeric yoghurt dressing, fried parsley (v) (gf) Cucumber, radicchio, watercress & witlof salad almond flakes, chives & roasted lemon (v) (gf) Applewood smoked ocean trout, yuzu pickled fennel (gf) Sourdough baguette & rosemary semolina crackers DINING MENU SS2017-18 2
BISTRO MENU A more relaxed approach Artisan bread rolls, baguette & gluten free bread with local butter or bottles of extra virgin olive oil & balsamic. Sea salt flakes & cracked pepper. Entrées please select one Applewood smoked ocean trout, yuzu pickled fennel, orange segments, black olive, fat rocket (gf) Wagyu bresaola, poached stone fruit, watercress, glazed pecan & horseradish crème salad (gf) Goats cheese, zucchini & asparagus terrine, baby beetroot salad, mâche (v) (gf) Our grazing board is also available instead of a plated entrée Grazing boards served on our timber boards for guests to share Pea, ricotta & mint dip, baby radishes & Dutch carrots (gf) Main courses please select one Grilled eye fillet, scorched baby gem & asparagus, sauce gribiche, crispy pancetta, jus (gf) Smoky paprika & garlic roasted chicken ballotine, sweet potato, parsnip, baby corn, cherry tomato, basil & jus (gf) Pan fried market fish, roasted fennel purée, sorrel, green olive, pistachio & parsley oil (gf) Pan fried pumpkin gnocchi romano, feta, pine nut tarator, raisin, parsley, brocolini pesto (v) (gf) Side dishes please select two Shaved cauliflower salad, pine nuts, tea soaked raisins, turmeric yoghurt dressing, fried parsley (v) (gf) Cucumber, radicchio, watercress & witlof salad almond flakes, chives & roasted lemon (gf) (v) Chunky cauliflower, fennel & cucumber piccalilli (v) (gf) Porchetta, apricot & almond stuffing, spiced pineapple jam (gf) DINING MENU SS2017-18 3
SHARED MENUS Informal, relaxed & interactive SHARED MENU ONE Artisan bread rolls, baguette & gluten free bread House made grissini, parmesan & fennel seed Bottles of extra virgin olive oil & balsamic Sea salt flakes, cracked pepper Black garlic skordalia (v) (gf) Main dishes please select two Smoky paprika & garlic roasted chicken, sweet potato, parsnip, baby corn, cherry tomato & basil (gf) Tamarind, lemongrass & sticky soy beef short rib, sweet potato puree, sesame, hot mint & fried garlic (gf) Soft yellow polenta, crispy miso kale, grilled asparagus, edamame, crème fraîche, chives & chervil (v) (gf) Side dishes Cucumber, radicchio, watercress & witlof salad almond flakes, chives & roasted lemon (gf) (v) DINING MENU SS2017-18 4
SHARED MENUS (continued) SHARED MENU TWO Artisan bread rolls, baguette & gluten free bread House made grissini, parmesan & fennel seed Bottles of extra virgin olive oil & balsamic Sea salt flakes, cracked pepper Black garlic skordalia (v) (gf) Grazing boards Pea, ricotta & mint dip, baby radishes & Dutch carrots (v) (gf) Chunky cauliflower, fennel & cucumber piccalilli (v) (gf) Applewood smoked ocean trout, yuzu pickled fennel (gf) Sourdough baguette & rosemary semolina crackers Main dishes please select two Pan seared barramundi, cauliflower puree, turmeric cauliflower crumb, green olive, raisins, fried capers & crispy basil (gf) Slow cooked lamb shoulder, babaganoush, golden beets, green chilli & walnut, ras el hanout cracker (gf) Feta brined corn-fed chicken, feta & parsley puree, broad bean, mint, pomegranate pearls & molasses (gf) Slow cooked pork belly, crispy crackling, star anise, chilli & pineapple jam (gf) Pan fried pumpkin gnocchi romano, feta, pine nut tarator, raisin, parsley, brocolini pesto (v) (gf) Side dishes please select two Shaved cauliflower salad, pine nuts, tea soaked raisins, turmeric yoghurt dressing, fried parsley (v) (gf) Cucumber, radicchio, watercress & witlof salad almond flakes, chives & roasted lemon (gf) (v) DINING MENU SS2017-18 5
SHARED MENUS (continued) SHARED MENU THREE Artisan bread rolls, baguette & gluten free bread House made grissini, parmesan & fennel seed Bottles of extra virgin olive oil & balsamic Sea salt flakes, cracked pepper Black garlic skordalia (v) (gf) Grazing boards Pea, ricotta & mint dip, baby radishes & Dutch carrots (v) (gf) Goats cheese, zucchini, asparagus terrine (v) (gf) Porchetta, apricot & almond stuffing, spiced pineapple jam (gf) Chunky cauliflower, fennel & cucumber piccalilli (v) (gf) Applewood smoked ocean trout, yuzu pickled fennel (gf) Sourdough baguette & rosemary semolina crackers Main dishes please select two Herb crusted eye fillet, onion soubise, edamame, salsa verde, jus (gf) Roasted king salmon, carrot velvet, king brown mushrooms, scorched onions, mustard leaf, salsa verde (gf) Slow cooked lamb shoulder, babaganoush, golden beets, green chilli & walnut, ras el hanout cracker (gf) Feta brined corn-fed chicken, feta & parsley puree, burnt cucumber, broad bean, mint, pomegranate pearls & molasses (gf) Tamarind, lemongrass & sticky soy beef short rib, sweet potato puree, black garlic, kimchi beans (gf) Slow cooked pork belly, crispy crackling, apple, almond & fennel salad, star anise, chilli & pineapple jam (gf) Vine leaf wrapped barramundi, cauliflower puree, turmeric cauliflower crumb, green olive, raisins, fried capers & crispy basil (gf) Pan fried pumpkin gnocchi romano, feta, pine nut tarator, raisin, parsley, brocolini pesto (v) (gf) Side dishes please select two Stone fruit, green bean & asparagus salad, pickled red onion, roasted hazelnuts, raspberry vinegar dressing (v) (gf) Summer tomato & white cabbage slaw, basil & sourdough, black olives, ricotta salata & vincotto dressing (v) Roasted pumpkin, charred corn, puy lentil, dill, parsley & sheep s milk yoghurt (v) (gf) Shaved cauliflower salad, pine nuts, tea soaked raisins, turmeric yoghurt dressing, fried parsley (v) (gf) Cucumber, radicchio, watercress & witlof salad almond flakes, chives & roasted lemon (v) (gf) DINING MENU SS2017-18 6
DESSERT MENU End your party on a sweet note Plated dessert Sweet canapés please select three Dessert table Please select one to be served as a single plated dessert EDFD mess: Mango, passionfruit crème, kaffir lime meringue, coconut jelly (gf) Orange & chocolate grissini, hazelnut praline mousse, popping candy White chocolate cheesecake, raspberry marshmallow, dulche de leche Black forest éclair cherry butter cream, sour cherries, dark chocolate Tea & Coffee French press coffee, assorted herbal & traditional teas Chocolate fudge brownie, crème fraiche & matcha (gf) Butter caramel, maple syrup & chocolate ice cream pop, salted caramel popcorn (gf) EDFD mess: Mango, passionfruit crème, kaffir lime meringue, coconut jelly (gf) Orange & chocolate grissini, hazelnut praline, popping candy White chocolate cheesecake, raspberry marshmallow, dulche de leche tart Black forest éclair cherry butter cream, sour cherries, dark chocolate Please select four items to be served on a decadent table with berries & thick cream. When the cheese option is selected please select two sweet options. Valrohna chocolate & almond cake Calvados glazed apple tart tatin, clotted cream Spiced hungarian plum & hazelnut cake Cinnamon sugar dusted doughnuts Seville orange & almond cake, bitter orange glaze Lemon curd tart Poached vanilla pear & custard tart Roasted pecan & caramel custard tart Chocolate fudge, crème fraiche & honeycomb (gf) A selection of three cheeses, dried fruits, sticky paste, crackers & crusty bread. DINING MENU SS2017-18 7
THE DETAILS Extra Information All our pricing is inclusive of GST. Delivery fee A $55.00 delivery charge is charged to all inner Melbourne addresses. For deliveries outside inner Melbourne an additional fee will be negotiated. Minimums Minimum numbers 20 people $ 1,000.00 is our minimum food order plus delivery. Additional charges for chefs & bistro menus $9.50 per person for a main course or entree served alternately - minimum 50 guests $5.00 per person for an additional side dish Dietary requirements (gf) gluten free items (v) vegetarian items (p) pescatarian items Dietary requirements We are happy to provide for vegetarian, coeliac and other dietary requirements with a minimum of seven working days notice. Please note that we are unable to guarantee that menu items will be 100% free of all traces of nuts, dairy, gluten or other products. Staff Staff are charged from $46.00 per hour, chefs & supervisors are $60.00 per hour. All staff are required to be paid for a minimum of 4 hours. Ordering We require a minimum of seven working days notice for final numbers. This will form the basis of our billing. We also understand that that there are last minute changes and special requests. Our staff will endeavour to accommodate these. Equipment Serving platters and cocktail napkins are included in free of charge. If you require additional equipment please let us know and we will arrange a quote for you. EDFD have a large range of items to hire and also work with fantastic hire companies. Menu valid until 30 September 2017 DINING MENU SS2017-18 8