Wedding Feast - canapes, mains, side dishes

Witlof with tarragon smoked chicken

Selection of fish spoons with seaweed salad and wasabi pea ponzu & ceviche (fish of the day)

Vegetable pakoras with asian salsa and deep fried curry leaf

Bombay vegan curry panipuri topped with date tamarind, chutney, and fried curry leaf

Goats cheese and beetroot lavosh with beetroot gel and chervil

Seeded lavosh topped with rare beef and whisky marmalade

Seeded lavosh topped with burnt orange miso duck and walnut, pomegranate salsa

Prosciutto and fig lavosh with blue cheese and microradish

Coconut prawn skewers with Thai basil, kewpie, and chilli lime dressing (onsite heating required)

Beef, bacon, and mushroom skewers

Tamarind beef, eggplant, chili, and Thai basil skewers

Caprese skewers with cherry tomato, basil, and bocconcini

Pork, pineapple skewers with thai basil and chili

Moroccan lamb kofta with pistachio, pomegranate, mint salsa, and yoghurt (onsite heating required)

Prosciutto and rockmelon skewers

Pulled pork sliders with apple, fennel slaw and chipotle aioli

Pulled jackfruit sliders with apple, fennel slaw, and chipotle aioli

Thai chicken curry steamed buns with kewpie, kaffir lime, and chili

Hoisin ginger pork steamed buns with asian slaw and pickled ginger

Baby kiwi beef burgers with lettuce, cheese, pickle, and tomato jam (onsite oven required)

Whisky beef and onion marmalade slider

Smoked chicken potato rosti with green goddess (dill, capers, chervil) topping

Oyster mushroom potato rosti with bean puree, chervil and truffle powder

Roasted red pepper arancini (onsite heating required)

Cauliflower, beetroot and eggplant bite on homemade caraway rye

Roasted ginger miso orange chicken with a walnut pomegranate salsa

Mediterranean chicken with prunes, apricots, olives, and capers with fresh herbs

Slow cooked lamb shoulder with fig, pistachio, and pomegranate

Sticky ginger and star anise glazed pork belly with crispy kumara

Pumpkin, aubergine & red pepper jungle curry with coconut and lime (served with rice)

Fresh salmon with preserved lemon, burnt butter, nori, crispy capers, and dill

+ $5.00

Eggplant Schnitzel served on white bean puree w/ salsa verde & crispy fried capers (vegan/dairy free)

Braised Beef cheeks

Crunchie roasted agria potatoes with flaky salt and rosemary

Baby potato salad with dill, preserved lemon, aoili, crispy capers, and spiced almond dukkah

Broccoli and Zucchini salad with edamame, pearl barley, oyster mushrooms, and orange miso ginger dressing

Apple, fennel, and hazelnut salad with fresh greens and sherry vinaigrette

Puy lentil and beetroot salad with charred pumpkin, carmelized onion maple candied walnuts, pomegranate and radish sprouts

Green soba noodle salad with seasonal asparagus, beans, pickled ginger, wasabi pea, and mint

Roasted root vegetable salad with baby spinach, maple roasted peanuts, pumpkin seeds, and tamarind dressing

Mexican bean salad with corn, tomato, avocado, and smoked eggplant hummus

Mekong noodle salad with mung beans, ginger, coconut, fresh herbs, and chili lime sticky pork