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Choice of 3
- Dolmades with roasted pine nuts and currants
- Lamb and rosemary pie
- Fresh tropical fruit sticks
- Satay chicken skewers
- Cocktail lamb skewers
- Mixed sushi and dipping sauces
- Wonton wrapped prawns
- Tasmanian smoked salmon and mango salsa in wonton crisps
- Feta, rocket and olive paste on toasted turkish fingers
- Caramelized onion and goat's cheese tartlet
- Lamb kofta and minted raita
- Moroccan filo rolls
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Choice of 2 - Alternate
Drop
- Seafood and mediterranean antipasto platter
- Saganaki prawn hot pots
- Rocket, toasted pine nut, fig and shaved parmesan salad with
balsamic glaze
- Caesar plate
- Mixed sushi plate
- Salt and pepper squid with cucumber, mint and red pepper relish
- Mushroom risotto and parmesan shards
- Couscous crusted cutlets with date chutney
- Blue swimmer crab noodle salad with coconut dressing
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- Tasmanian salmon fillet on tomato and prawn infused risotto
- Roast beef with sauteed mushroom bouquet and pepper berry
mash
- Braised baby veal shank on roasted garlic mash, snow peas
and rich jus
- Chicken filled with spinach, mushrooms topped with an onion,
tomato and oregano sauce in olive pulenentae
- Lamb roulade with haloumi, spinach and sundried tomato finished
with a shiraz glaze
- Crispy skinned snapper on kumara and pumpkin rosti accompanied
with a parcel of seasonal vegetables
- Mini golden pumpkin with roasted vegetable and chickpeas,
couscous and capsicum relish
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Wedding
cake or wedding cupcakes
- Canape style cocktail lemon citrus tarts,
apple and blueberry crumble, double chocolate mousse terrine
- Mini profiteroles, chocolate dipped
strawberries, truffles
- Mango parfait on a coconut crisp with
raspberry glaze
- Bambini gelato cones
- Stuffed pear wrapped in filo and finished
with a vanilla anglaise
- Chocolate pyramid filled with Bailey's
parfait and finished in Irania fairyfloss
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