Wedding Menu

SHARED FEASTING MAINS

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

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

Roasted Beef (GF/NF) Roasted vegetables – Confit Garlic – Fried thyme – Maldon sea salt flakes

* Shared platters served with one hot side and one cold side – only available on round tables

HOT SIDES

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

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

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

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

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

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

COLD SIDES

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

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

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

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

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

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

DESSERT

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

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

Lemon Tart (NF) Dehydrated blood orange – Dark chocolate peta crispies – Midori cream

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

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

Soft Centred Chocolate Fondant (NF) Elderflower mousse – Brandied mango balm – Raspberry powder

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

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

Chef’s Choice of Three Mini Roaming Desserts May include items such as Lemon Meringue Tartlet – Coconut Raspberry Pastry – Salted Caramel Tartlet

GF – Gluten Free     DF – Dairy Free     NF – Nut Free     V – Vegetarian

All dishes are seasonal and may be subject to change.