Formal Wedding Menu                                              

Entrée                                                                                     

Gourmet Pizza
Smoked salmon, market fish, beetroot relish, French brie, tomato sugo, caramelized leek, tarragon               

Thai mussamon market fish cakes, grilled king prawns, Rocket, mango & coriander salsa (GF)

Charred Kangaroo sirloin, Beetroot, sautéed spinach & Persian feta Risotto, Basil oil.

Smoked Chinese Peking Duck, Pickled summer stone fruit, baby sprout salad, Marinade dressing

Lemon Verbena & pepper fried Calamari, Caper dill Mayonnaise, Pine nut, shaved apple pear rocket salad.

Poached free range Chicken, Orecchiette pasta, Zucchini flowers, French goats cheese,
Toasted pinenut & estate basil cream.

Hand made Snapper ravioli, sautéed Broccolini, Toasted almond cream sauce

Mains

Gippsland Rare Venison Wellington, Sautéed Baby corn &Fennel salad, charred Apple
Blackberry Cumberland jus.

Roast Duck breast, Confit leg Pate, Potato gratin slice, Olive parsley salad,
Fungi Porcini jus. 

Char grilled Eye fillet, Potato & spring Pea fondants, Caramelized onion & beetroot relish   

Pan roasted Port Phillip Snapper, soft herb crust, Sautéed scallops,
Leek fondants, mussel bouillabaisse ragout

Roast Baby Lamb Rump, with Marjoram Potato & Baby Leek gratin, Sautéed snow peas,
Red currant pepper berry jus.   

Banana battered Garfish fillets, Salad Nicoise
[Baby cos, soft quail eggs, French beans, olive potato fondants, Cherry toms.]

Veraison Organic Vegetable kitchen garden & goats cheese Risotto.