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Menus:
Formal
Entrees
- Terrine of smoked salmon, fresh goats cheese, and asparagus on
a salsa Verde
- Char siu BBQ pork in a buttery short crust pastry with a fresh coriander
and chilli dressing
- Pekin duck breast tossed through house made gnocchi with a light
red curry coconut cream
- Ajays Italian style antipasto selection including seasonal specialties
with cured meats and grissini
- Sweet potato, dried olive and leek tartlet served with a leafy seasonal
salad and classic vinaigrette
- Eggplant falafel on an avocado tabbouleah salad with a lemon and
roasted garlic babganoush
Mains
- Grilled scallops and large prawns served over a lemon and parsley risotto
drizzled with a balsamic syrup
- Poached Atlantic salmon filled with braised green onions served in a
mussel broth with baby vegetables
- Free range chicken breast wrapped with proscuitto and sage served on
a sage jus with poached leeks
- Vegetarian Options
- Toasted walnut crepe filled with blue cheese, roasted pears, rocket
and roasted pumpkin seated on a Mediterranean dressing
- Warm tofu and roasted vegetable stack between crisp pastry layers on
a soy vinaigrette (vegan)
- Three cheese tortellini tossed through a light parsley sauce with crunchy
green vegetables
- Croquette of Feta and fine herbs on a risotto with red peppers, capers
and zuchini
- Potato gnocchi tossed through a green vegetable curry coconut cream
- Chicken braised with red wine, bacon and mushrooms served with a puff
pastry crust and a side salad
- Wok seared chicken fillets with sesame and soy served on stir fried
Asian vegetables with a toasted sesame dressing
- Chargrilled lamb loin marinated Greek style in lemon,
garlic and olive oil served with rosemary roasted chat potatoes, red
wine braised shallots,
sautéed spinach and lamb jus
- Roasted Mustard coated porterhouse of beef with crisp roast potatoes
and pumpkin, green beans and a natural full flavoured beef jus
- Peppered fillet tenderloin of beef served on a wild rice risotto cake
of mushrooms and cheddar with seasonal vegetables
Desserts
- Individual glasses of whisky fruit jelly with whipped vanilla cream
- Segmented seasonal
fruit & Australian Farmhouse cheese & cracker platter
- Individual classic tiramisu dusted with chocolate and drenched in Marsala
- Mini lemon lime curd tartlets topped with fluffy Italian meringue on
a light vanilla sauce
- Raspberry
crème
brullee with a timbale of strawberry ice cream & almond wafers
- Sticky date pudding
with rich caramel butterscotch sauce & double cream
- Flourless white
chocolate cake with a rich chocolate sauce & double chocolate ice
cream
- White chocolate and raspberry cheesecake with raspberry swirl ice cream
and coulis
- Passionfruit and white chocolate mousse served with a passionfruit tart
and home made vanilla ice cream
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