Wedding Menu
Bramleigh Estate
Celebrate your wedding day in style with Bramleigh Estate’s innovative wedding menu expertly curated by our award-winning team of chefs.
Our executive chef Chandra Kumar transforms fresh, local produce into exceptional dining. From grazing tables and canapés to beautifully presented entrées, mains and desserts, your guests enjoy premium restaurant-quality food served to the table.
We believe great food creates lasting memories. Our dishes blend unique flavours, origins and techniques, using seasonal ingredients to craft abundant, flavour-packed menus that continue to evolve.
We cater to all dietary requirements, ensuring every guest feels cared for. With our attentive staff, your family and friends can simply relax, eat, drink and celebrate the night away.
Starters
ENTREE
Shichimi Togarashi Calamari (NF/Slightly Spicy) Asian slaw – Pickled bamboo – Sweet mango & lime dressing – Creamed molasses
Gin and Lime Cured Tiger Prawns (NF/DF/GF) Mango tomatillo salsa – Chilli coconut balm – Savoury crispies
Tempura Scallops (NF) Squid ink & black garlic cream – Yuzu vinaigrette seaweed salad – Ancho chilli jam
Maple & Hickory Baked Huon Salmon (GF/NF) Local beets – Garden beans – Wasabi sour cream – Green tomato relish
Smoked Duck Breast (GF/NF) Goats curd mousse – Kale & roast capsicum salad – Balsamic beet chutney
Crispy Pork Belly (GF/NF) Celeriac & fresh garden greens remoulade – Hoisin mascarpone cream – Calvados goji berries
Lamb Noisette (NF) Sage butter – Orzo pasta – Mini Roma tomatoes – Garden peas
Asian Style Rare Beef Salad (GF/DF/NF) Tatsoi horiatiki salad – Bean shoots – Yuja tea balm – Coriander chilli dressing
Pumpkin Gnocchi (NF) Bacon – Anchovies – Garlic – Medley of tomatoes – Kalamata olives – Capers
Pumpkin and Thyme Arancini (Vegan/V/GF) Smoked tomato Napoli – Sauteed edamame – Black garlic pesto
Our
MAINS
Crumbed Barramundi (NF) Chilli garlic crab mash – Oyster glaze – Lemon dill cream
Lemon Thyme Marinated Chicken (GF/DF/NF) Seared oyster mushroom – Pickled sweet potato puree – Pinot noir jus
Chicken Ballotine (GF/DF/NF) Potato fondant – Roasted capsicum puree – Steamed broccolini
Ginger & Orange Confit Duck (GF/DF/NF) Cranberry crushed russet potatoes – Asparagus spears – Marsala pan gravy
Sichuan Pepper Pork Striploin (DF/NF) Lime braised tri-quinoa – Steamed broccolini – Wild berry jus
Marsala Braised Lamb Shank (GF/DF/NF) Idaho potato & celeriac mash – Roast beet puree – Rosemary jus
Slow Cooked Rump of Lamb (DF/NF) Sumac dill sweet potato – Glazed beans – Pickled mushrooms – Red wine jus
Grain Fed Beef Tenderloin (DF/NF) Pink pepper crust – Thyme pumpkin hummus – Caramelised artichoke – Madeira glaze
Charred Beef Cheek (GF/DF/NF) Creamy polenta – Steamed Dutch carrots – Gremolata
Mushroom Risotto (GF/NF/V) Sauteed peas – Truffle essence – Wild forest mushrooms
* Mains served with two shared sides dishes, one hot and one cold
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.
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