Dinner Party Menu
(4-20 Guests)
Entrees
Pancetta Wrapped Exmouth Scallops on a Green Pea Puree with Chive and Lemon Buerre Blanc
Grilled Australian Tiger Prawns on an Avocado, Lime and Coriander Salsa with Balsamic Reduction
Roasted Tomato, Caramelised Onion and Soignon Goats Cheese Tart with Strawberry Salsa and Rocket (V)
Chicken Saltimbocca with Vine Ripened Tomatoes, Yarra Valley Persian Fetta and Apple Balsamic
Crispy Plum Pork Belly with Honey Cashews, Fresh Coriander and Thai Basil with a Nam Jim Dressing
Mains
Fillet of Harvey Beef with Cucumber and Watercress Salad, Kipfler Potatoes and a Spiced Shiraz Glaze
Fresh Pink Snapper on a Cherry Tomato Fondue with Wilted Spinach and a Saffron and Lemon Buerre Blanc
Amelia Park Lamb Rump with Confit Root Vegetables, Leek Puree, Tarragon Pistou and Cabernet Jus
Ferron Carnaroli Risotto with Wild Mushrooms, Soft Green Herbs, Creme Fraiche and White Truffle Oil (V)
Grilled Barramundi on a Ginger and Honey Mash with Braised Fennel, Baby Herbs and a Lemon Buerre Blanc
Desserts
Rhubarb and Cardamom Creme Brulee with Pistachio Biscotti and Persian Fairy Floss
Apple and Caramel Pudding with Vanilla and Elderflower Ice Cream and a Mini Toffee Apple
Individual Pavlova with Passionfruit Curd, Fresh Strawerries and King Island Double Cream
Limoncello Pannacotta, Saffron Poached Baby Pear, Lemon Macaroon and Lemon Curd Ice Cream Sandwich
Buche d’Affinois, Maffra Cheddar and Old Telegraph Road Blue with Quince Paste and Muscatels
