View Hamptons Wedding Menu

Maple and Hickory Baked Huon Salmon
Local beets – Garden beans – Wasabi sour cream – Green tomato relish (GF/NF)
 

Gin and Lime Cured Tiger Prawns
Mango tomatillo salsa – Chilli coconut balm – Savoury crispies
(NF/DF/GF)

Shichimi Togarashi Calamari
Asian slaw – Pickled bamboo – Sweet mango and lime dressing – Creamed molasses  (NF/Slightly Spicy) 

Smoked Duck Breast
Goats curd mousse – Kale and roast capsicum salad – Balsamic beet chutney (GF/NF)

Lamb Noisette
Sage butter – Orzo pasta – Mini Roma tomatoes – Garden peas
(NF)  

Asian Style Rare Beef Salad
Tatsoi horiatiki salad – Bean shoots – Yuja tea balm – Coriander chilli dressing (GF/DF/NF) 

Pumpkin and Thyme Arancini
Smoked tomato Napoli – Sauteed edamame – Black garlic pesto  (Vegan/V/GF)  

Crumbed Barramundi
Chilli garlic crab mash – Oyster glaze – Lemon dill cream (NF) 

Lemon Thyme Marinated Chicken
Seared oyster mushroom – Pickled sweet potato puree – Pinot noir jus (GF/DF/NF) 

Ginger and Orange Confit Duck
Cranberry crushed russet potatoes – Asparagus spears – Marsala pan gravy (GF/DF/NF) 

Sichuan Pepper Pork Striploin
Lime braised tri-quinoa – Steamed broccolini – Wild berry jus (DF/NF)

Slow Cooked Rump of Lamb
Sumac dill sweet potato – Glazed beans – Pickled mushrooms – Red wine jus (DF/NF) 

Grain Fed Beef Tenderloin
Pink pepper crust – Thyme pumpkin hummus – Caramelised artichoke – Madeira glaze (DF/NF) 

Mushroom Risotto
Sauteed peas – Truffle essence – Wild forest mushrooms  (GF/NF/V)

Braised Pork Scotch Roast
Roasted root vegetables – Confit garlic – Fried sage – Pink Murray River salt flakes (GF/NF) 

Slow Roasted Lamb Shoulder
Mint tzatziki – Confit garlic – Fried rosemary – Maldon sea salt flakes (GF/NF) 

COLD SIDES

Greek Horiatiki salad
Tomato – Cucumber – Capsicum – Kalamata olives – Feta – Pickled radish (GF/NF/V)

Asian Slaw
Garden greens – Japanese mayo – Korean pepper (GF/DF/NF/V)

Poached Pear and Granny Smith Apple
Mesclun leaves – Blue cheese cream (GF/NF/V)

Crisp Garden Greens
Mizuna, tatsoi, green and red oakleaves – Cucumber – Carrot – Red onion – Ponzu vinaigrette (GF/DF/NF/V)

Herbed Lemon Pearl Couscous
Roasted veggies – Cucumber – Tomato (DF/NF/V)

Cos Caesar Salad
Bacon – Anchovies – Garlic – Parmigiano Reggiano – Seeded croutons   (GF/NF)

HOT SIDES

Steamed Butter and Green Beans
Rocket pesto – Garlic crisps (GF/DF/NF/V)

Roast Baby Chat Potatoes
Pink Murray River salt – Fried marjoram (GF/DF/NF/V)

Feta Parsley Mash
Truffle oil – Sumac spice (GF/NF/V)

Lemon and Manuka Honey Roasted Japanese Pumpkins
Olive crumbs – Roasted cumin (GF/DF/NF/V)

Cumin Charred Cauliflower
Lemon myrtle – Pumpkin seed streusel (GF/NF/V)

Orange and Ginger Glazed Carrots
Crispy kale – Wattle seed  (GF/DF/NF/V)

Black Forest Dome
Macerated berries – Passionfruit glaze – Manuka honey flakes (NF) 

Valencia Orange and Almond Cake
Mascarpone vanilla cream – Fresh berries – Green lime dust (GF) 

Chocolate Tart
Berry compote – White balsamic crisps – Stone fruit coulis (NF)

White Chocolate and Mango Mousse
Wild berry glaze – Chocolate soil – Lemongrass powder (NF) 

Sticky Date Pudding
Ceylon vanilla ice cream – Rhubarb compote – Lemon myrtle and banana soil (NF)

Black Sesame Green Tea Mousse
Macerated boysenberry and apple – Davidson plum and chocolate crumb – Milk tea glaze (NF)