To enjoy the true splendour of your Wedding we would suggest this catering package we have found that is adds great flexibility and a chance for you and your guests to relax and enjoy your wedding day.

On arrival

Your guest will indulge a choice of four canapé selections. We would suggest guest would enjoy this for 30 to 45 minutes.

Entrée and Main Course

Served alternately you may choose any two dishes.

Freshly Baked Bread Rolls

Dessert

Choose from a tasting platter or any one of our individual desserts.

After Dinner

Enjoy fine Segafredo Coffee and Tea Selection
With accompanying Biscotti and Chocolate Truffles

Cellarman’s Beverage Selection

Jantz Non Vintage Sparkling
Tempus Two Semillon Sauvignon Blanc NSW
Evans & Tate Chardonnay WA
Redman Coonawarra SA
Hahn Premium and Light
Orange Juice and Soft Drinks

Total Package Per Guest Includes

Reception for 5 hours for a minimum of 100 guests
All Table and Kitchen Equipment
Fine Damask White Linen
All Staffing Charges

Wedding Lunch And Dinner Package

Menu A

Two course meal Main course & Dessert
Coffee, Tea and Petit Fours

Menu B

Three course meal
Entrée, Main Course & Dessert
Coffee, Tea and Petit Fours

Any guests that are vegetarian or have special dietary requirements can be catered for separately

Additional Item
Canapés selection on arrival for half and hour - $6.50 per person
Alternate served courses - $4.00 per person
Australian Cheese Selection - $7.50 per person

Inclusions
Based on a 5 hour function
Dining and kitchen equipment
Linen – White damask tablecloths and napkins
Complete setup and cleanup
All service staff costs
Inclusive of GST

Banquet Menu

Entrée

  • Goats cheese frittata with rocket & semi dried roma tomato salad
  • Steamed asparagus topped with a mango hollandaise
  • Pan seared scallops with a leek salad and an Asian dressing
  • Moroccan Lamb tagine with spiced cous cous
  • Beef Carpaccio with a lime aioli with crustini
  • BBQ warm lamb served with a Middle Eastern spiced salad
  • Grilled Scampi served with a garlic lime and shallot glaze
  • Oven dried roma tomato & roasted kumera risotto with olives Parmesan & wilted rocket
  • Tartlet of mixed seafood with creamed leek & herb dressing
  • Hot smoked salmon fillet served on creamed leek & lime hollandaise
  • Pan seared scallops with potato has wafers, wilted baby spinach & a seafood bisque
  • Spinach & bocconcini lasagne with bolognaise sauce
  • Wild mushroom tortellini with Asian greens & coriander dressing
  • Marinated bug tails with warm salad vegetables and verjuice dressing
  • King prawn salad with crisp julienne vegetables with a coconut & tamarind dressing
  • Goats cheese tortellini with sun dried tomato emulsion, zucchini shavings & parsley sauce
  • King prawn salad with a spicy mango dressing

Main

  • Veal Steak with a ricotta and sun dried tomatoes with garlic mash
  • Olive crusted veal medallions with eggplant & haloumi cake with fine peperonato
  • Roasted chicken fillet topped with a mango hollandaise
  • Portuguese flavour chicken breast with warm onion & potato salad
  • Chicken supreme w almond potatoes, rich tomato & green vegetable sauce
  • Corn fed chicken breast filled with snow pea mousse served on red pepper cannelloni with tomato coulis
  • Asian steamed breast of chicken served with fragrant rice and mixed Asian greens
  • Roasted duck on a spinach crepe with a pear jus
  • Suckling Pork Cutlet on roasted vegetable malaise
  • Roasted pork cutlets with baked apples, potato gallette & peppercorn jus
  • Caramelised Pork Cutlet with apple & cabbage salad served on roasted chat potatoes
  • Roasted spatchcock with pear jus & potato gallette
  • Spiced Lamb rump on a sweet potato & sweet corn rosti with a minted pea puree
  • Rack of lamb served with a herb crust topped with a pan jus
  • Lamb noisettes filled with mint & snow pea mousse & crushed chat potatoes
  • Beef fillet served on skadolia with a field mushroom jus
  • Roasted beef fillet w glazed onion & mushroom jus & roast vegetable mélange
  • Beef fillet with sweet potato rosti & roast tomato salsa
  • Barramundi fillets with skadolia toped with lemon butter sauce
  • Herb crusted blue eye cod fillets with buttered dutch carrots & dill glaze
  • Blue eyed cod fillets with steamed greens & tartare sauce

Dessert

  • Berry crème Brule with almond biscotti
  • Pear and coffee cream Brule with almond biscotti
  • Baked ricotta cake served with winter fruit compote
  • Raspberry panna cotta with a strawberry salad
  • Raspberry & blueberry custard filled tart
  • Bread and Butter Pudding with vanilla bean cream
  • Citrus Lemon Tart with cream analgise
  • Coconut bavorois w berry coulis
  • Steamed butterscotch pudding with vanilla ice cream
  • Vanilla sponge pudding with mixed berry compote
  • Warm chocolate brownie with honey marscapone & cashew praline
  • Belgium chocolate slice served with a cream analgise
  • Tiramisu

Standard inclusions in all menus

Tradition soft bread rolls
Coffee and tea served with mint chocolates

Extras

Australian Cheese selection with mixed crackers
Seasonal fresh fruit platter
Assorted petit fours

Click here to view a printable version of this menu (PDF)