Eclipse

CHOICE OF 3 CANAPÉS TO START 
Grilled Rare yellowfin tuna with shaved fennel, orange, aioli (GF)
Chicken, egg & mayo remoulade on potato rosti topped with dill 
Baked forest mushroom tartlet with truffle oil (V)
Tempura prawn with sweet chilli and soy dipping sauce
Peking duck pancake with cucumber and hoisin sauce
Mushroom and mozzarella arancini with roasted tomato salsa
Heirloom tomato bruschetta tartlet with caramalised balsamic
Smoked salmon roulade with cream cheese and chive
Mediterranean lamb kebab with tzatziki 
Freshly shucked Sydney rock oysters with a pomegranate vinaigrette 
 
CHOICE OF TWO MAIN COURSES (SERVED ALTERNATELY)
Wild mushroom ravioli with braised pearl onions, mozzarella & cold pressed olive oil 
Petaluma ocean trout fillet with crispy skin, pancetta, king Edward mushroomsbroccolini and baby carrots (GF) 
Pan-Seared Pink Lady snapper fillet with fennel, parsnip chips, pickled beetroot & soft herbs (GF) 
Slow roasted Amelia Park free range lamb rack with potato fondant, madeira reduction, light jus & butter poached beans 
Oakleigh Ranch eye fillet with twice cooked potato gratin, madeira jus, maple mustard & confit duck fat eschallot (GF, DF)

SIDES
Each table will be served with a mixed salad and fresh baked Laurent patisserie mini baguettes
 
DESSERT
Option 1: Gelatissimo bambino cones (served on dry ice)
Assorted flavours : After Dinner Mint, Salted Caramel, Apple Crumble, Bacio, Choc-Dipped Strawberry, Espresso 

Option 2: Fruit tarts 
Sweet tart shell is lined with chocolate then filled with patisserie cream before being topped with a selection of exotic fruits
 
Cheese and fruit platters


 

MEAT
Slow cooked lamb shoulder, crushed minted peas, served in a crisp miniature Yorkshire pudding
Fragrant Mediterranean lamb backstrap kebab with minted tzatziki
Beef Wellington with roast tomato relish
BBQ duck tartlets with Spanish onion marmalade 
Honey soy chicken tenderloin kebab with black sesame seed
Lamb kofta with hummus and pomegranate 
Tandoori chicken with green chilli & lime yogurt (GF)
Chargrilled meatballs with smoky glaze
Ripped Serrano ham with parsnip cream & red onion jam on sourdough
Rare roast beef served with balsamic beetroot relish & horseradish cream
Tandoori & natural yoghurt chicken on potato rosti topped with caramelised onion
Classic Peking duck pancake, hoisin sauce, cucumber & spring onion


SEAFOOD
Pan fried scallops on wasabi pea puree with crispy pancetta
Crispy tempura tiger prawn with chilli & soy dipping sauce
Flame grilled teriyaki salmon brochette with mango and coriander dressing (GF)
Prawn and chive gyoza
Mixed sushi and nigiri 
Crispy prawn twists from fresh chilli and soy
Salmon gravlax tartlet with avocado, tomato salsa & lime  
Crab pancake with shredded surimi, cream cheese & shallots
Freshly shucked rock oysters served on rock salt with pomegranate vinaigrette (GF)


VEGETARIAN
Empanada Sweet potato and manchego
Mixed mushroom & herb ragu with sourdough
Pan fried goat cheese and roast pear on toasted sourdough
Pakora of Cauliflower, eggplant, zucchini, fresh spinach and onion
Gooey brie tartlet with caramelised onion
Zucchini flower with tomato relish
Bruschetta Tomato, feta and basil 
Roast pumpkin tartlet with goats curd and Spanish onion 
Mushroom and mozzarella arancini with and herb dipping sauce
Chargrilled capsicum tartlet with goats cheese
Chilled watermelon with haloumi & balsamic reduction (GF)
Roasted beetroot  tartlet with persian feta & orange
Moroccan spiced cauliflower salad with quinoa & honey yogurt
Vietnamese rice paper rolls with fresh chilli and soy (GF)


DESSERT
Gelatissimo Bambino Cones
Dessert Pops – Chocolate, Cranberry Crunch or Passionfruit, Coconut and White Chocolate
Chocolate Éclair filled with Chantilly
Tartlets - Fresh fruit and custard  and lemon meringue
Hot Churros with chocolate dipping sauce


BANH MI - VIETNAMESE FRENCH BAGUETTE (1 PER SERVE)
Smokey pulled pork with Asian slaw
Shredded beef with sauerkraut, melted gruyere, cornichons
Falafel with fresh hummus, mint & coriander (V)
Chipotle chicken, sweet corn & coriander salsa
Garlic king prawns with salsa rojo & shaved fennel


SLIDERS ON FRESHLY BAKED BRIOCHE ROLLS (1 PER SERVE)
Prime beef slider with aged cheddar cheese, tomato relish and pickle
Pulled pork with salsa fresca, green tabasco and coriander salad
Spiced lamb fillet with tomato & eggplant kasoundi and minted yogurt
Chargrilled haloumi with onion marmalade, spiced tomato & jalapeno salsa


DELUXE SUBSTANTIAL 
HOT (1 PER SERVE)
Saffron & fennel risotto with crispy pancetta, lemon & celery cress (GF)
Southern Indian style vegetable curry with basmati rice (V)
Classic beer battered flathead fillets with chips and tartare
Chu Chee Curry – red curry with kaffir lime and coconut cream (prawn or chicken)

COLD (1 PER SERVE)
Thai salad - rice noodles, coriander, mint, Asian greens, zesty lime dressing, fried shallots (beef or chicken)
King prawns, limoncello dressing, orange & fennel salad (GF)
Roasted asparagus, quinoa, grilled haloumi, preserved lemon & mint (V, GF)
Ocean trout with Israeli couscous, pickled cucumbers & pomegranate dressing 
BBQ duck salad, lemongrass and ginger dressing (GF)

 

CANAPÉS ON ARRIVAL
Mixed sushi and nigiri with wasabi and soy
Zucchini flower with tomato relish
Rare roast beef served with balsamic beetroot relish & horseradish cream

BUFFET
Lamb noisette with minted yogurt (GF)
Corn fed chicken breast with creamy lemon and chive sauce (GF)
Crispy skin Cone Bay barramundi fillets with fresh chilli, lime and coriander (GF)
Queensland tiger prawns with aioli and lemon (GF)

ACCOMPANIMENTS
Roasted chat potatoes with sea salt, rosemary & garlic & extra virgin olive oil (V, DF, GF)
Steamed baby beans with lemon, chilli & garlic (GF)
Rocket, pear & parmesan salad with white balsamic vinaigrette (V, GF)
Baby spinach, feta and semi dried tomato salad with pine nuts, citrus dressing (V,GF)
Glass noodle salad with carrot, coriander, mint, sesame, lime & chilli dressing (V, DF, GF)
Fresh baked Laurent patisserie mini baguettes

DESSERT CANAPÉS
Tartlets
Mixed fruit & custard and lemon meringue 

OPTIONAL UPGRADE
Smoked salmon with dill and baby capers
Sydney rock oysters (freshly shucked)

 

Hendricks Gin, Belvedere Vodka, Woodford Reserve Bourbon, Johnny Walker Black Label, Jack Daniels, Canadian Club, Southern Comfort, Captain Morgan Spiced Rum, Bundaberg Rum, Tequila

 

Gordons Gin, Smirnoff Vodka, Jim Beam, Red Label Scotch, Captain Morgan Spiced Rum, Bundaberg Rum

 

WHITE WINE:  Yarra Valley Villages Chardonnay, La Boheme Pinot Gris

RED WINE:  Yarra Valley Villages Pinot Noir, Villages Heathcote Shiraz

SPARKLING WINE:  La Boheme Cuvee Blanc

ROSE: La Boheme Act Two Dry Rose

BEER:  Peroni, Birra Moretti, Corona, Sommersby Apple Cider, Boags Light, Great Northern, VB, Furphy, XXXX Gold, Cascade Premium Light

SOFT DRINKS:  Coca-Cola, Coke Zero, Solo, lemonade, orange juice, sparkling mineral water, dry ginger ale, tonic water (all bottled) 

TEA & COFFEE


 

WHITE WINE:  De Bortoli Lorimer Semillion Sauvignon Blanc, Chardonnay

RED WINE:  Deen Vat 8 Shiraz, Cab Sauv

SPARKLING WINE:  Lorimer Chardonnay Pinot Noir

ROSE: Rose Rose (King Valley, VIC)

BEER:  Great Northern, VB, Furphy, XXXX Gold, Cascade Premium Light

SOFT DRINKS:  Coca-Cola, Coke Zero,, Solo, lemonade, orange juice, sparkling mineral water, dry ginger ale (all bottled),

TEA & COFFEE

 

WHITE WINE:  Tulloch Julia Semillon, Tulloch EM Limited Release Chardonnay

RED WINE: Lusatia Park Pinot Noir, Tulloch Limited Release 88 Cab Sauv

SPARKLING WINE: Este Vintage 2008 Chardonnay Pinot Noir
Beer: Stone & Wood, Peroni, Birra Moretti, Corona, Sommersby Cider, Boags Light, Great Northern, VB, Furphy, XXXX Gold, Cascade Premium Light

ROSE: Miraval Cotes de Provence

SOFT DRINKS: Coca-Cola, Coke Zero, Solo, lemonade, orange juice, sparkling mineral water, dry ginger ale, tonic water (all bottled)

TEA & COFFEE