For evening receptions you need to choose one soup, two main courses and two desserts from the following menus.

Luncheons require you to choose two main courses and two desserts.

FIRST COURSE

Soup … served with a ciabatta dinner roll

Thai red curry soup with Asian vegetables and Thai basil

Italian tomato and basil soup with fried haloumi cheese

Cream of chicken and sweetcorn with spring onions

Cream of cauliflower soup with walnut oil

Cream of mushroom

Parsnip soup with caramelized onions

Celeriac soup with candid bacon and rocket pesto

Lobster bisque with shrimps and parsley *

Pumpkin with cumin seed, sour cream and chives

Cream of potato soup with spicy chorizo sausage

Potato and leek soup with parmesan croutons

Slow-braised beef and chickpea soup

Pea and ham soup with shaved parmesan cheese

Sweet potato with Moroccan spiced butter

Smoked salmon verloute with black caviar *

*  Additional $2 per adult

As an alternative to Soup for $3 extra per person

One of the following Entrée Platters can be served to the centre of each table – with a ciabatta dinner roll as well

MAIN COURSE … including seasonal vegetables

Chicken Wyuna – A juicy chicken breast with lemon myrtle filling, lightly crusted with Macadamia nuts and served with Plum sauce

Lemon and parmesan crusted chicken fillet with a mixed salad and aioli 

Melt in the mouth pork belly with apple gravy and beetroot salad

Tender roast lamb filled with a Tuscan mix served with a rosemary gravy

Chicken Wellington with a leek & mushroom filling, complemented with a chardonnay sauce

Moroccan lamb and sausage stew with sultana and coconut rice pilaf

Pan-fried market fresh fish with a chunky Greek salad and lime butter

Scotch fillet steak served with a mushroom or green peppercorn sauce

Roasted lamb rack filled with spinach & pinenuts, finished with a plum & ginger sauce

Traditional roast lamb with a mushroom risotto

Traditional roast pork with caramelized apples and baby carrots

Tender eye fillet wrapped in bacon and complemented with mushroom sauce *

Crispy skinned Atlantic salmon with wilted greens and a lemon and black caviar cream  *

*  Additional $2 per adult

DESSERT … followed by your wedding cake with tea / coffee & chocolates

Chocolate Panacotta with glazed cherries

Sour Cherrie & almond tart with raspberry cream

French apple flan with cinnamon semi-fredo

Cold set Souffle with Grand Marnier

Individual pavlova with fresh fruit & cream

Flourless fig pudding with orange syrup and candied lime ice cream

Sticky date pudding with butterscotch sauce and vanilla ice cream

Chocolate cheesecake with white chocolate shavings & double cream

Butterscotch cheesecake with caramel cream

Bread & butter pudding with crème anglaise

Raspberry cheesecake with dark chocolate shavings and double cream

White & dark chocolate layered mousse in a chocolate cup

Lime and chocolate tart with raspberry coulis and Turkish delight

Trio of desserts (same for everyone) * – A selection of three of the following items chosen by the Bride & Groom:  Sticky date pudding, Raspberry cheesecake, Chocolate mousse, Petite sweet danish pastries, Passionfruit tart & Honeycomb semifreddo

*  Additional $2 per adult