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Pre Dinner Canapès

½ hour cocktail function - Two hot and two cold canapés from our chefs’ selection

Entrèe

Tasting Plate: 42* salmon citrus cream with Yarra Valley salmon roe, honey bug salad with wakami jelly wasabi pearls and truffle scallop ceviche with saffron Kipfler salad

And

Tasting Plate: Red duck breast with plum gel and pickled cucumber, cider chicken sous vide with apple paste and sumac soil and quail buff adobo with paw paw salad and saffron aioli

Main Course

Baked fillet of barramundi with creamed leeks, colcannon potato, crisp prosciutto and lemon caper butter sauce

And

Aged beef fillet with porcini crust, caramelized onion mash, charred asparagus and wasabi jus

Dessert

Lychee panna cotta with spiced chilli pineapple, raspberry and beet texture, banana soil and pistachio stick

And

White and dark chocolate solos with morrello jelly, pull apart sponge, caramel marshmallow and vanilla bean anglaise

 

Freshly brewed tea, coffee and after-dinner chocolates

Stay