Menus

Canapé/Nibbles/Cocktail style

A newish menu styling way to relax and enjoy great food over a few courses. Guests will get to mingle and drink and sample all the courses of a degustation menu. Once you have selected a minimum of 4, quote will be given on canapé selections. Normal degustation menus we advise to choose a minimum of 4.

 

Hot & Cold Selection

Thai warm beef salad, salad greens, balsamic aioli Sage pikelet, gorgonzola & honey roasted pears BBQ pulled pork soft tacos. Asian slaw, dressing

Smoked Chicken and fetta tartlet, caramelised onion & thyme Chicken Caesar tart, cos, crisp bacon, parmesan spiked mayo Bruschetta , Roma tomato, onion & basil, balsamic (vg) (v)

Indian lamb, crisp vegetables, noodles, szechuan soy

Potato & chive hash, smoked salmon, chervil, crème fraiche (gf) Satay chicken skewers, baby greens, Thai infused sauce

Salt & Pepper squid, lemon aioli

Angus beef sliders, roquette, caramelized onion, Swiss cheese, bush chutney

Basil & parmesan croquettes, saffron aioli (v) Traditional Spaghetti Bolognaise shot cups

Chinese chicken noodle box, noodles, bok-choy, chilli soy dressing Lamb, sumac & pine nut kofta, citrus yoghurt & mint (gf)

Prawn twister, coriander, wasabi soy mayo

Crispy fried chicken, panko crust & chipotle spiked mayo

Cider roasted pork belly pizza, caramelised onions & BBQ sauce

Spiced pumpkin, goat’s cheese pizza, sweet capsicum salsa (v)

Pork belly bao, pickled carrot, cucumber, mint, coriander & sriracha mayo

 

Canapé Desserts

Chocolate fondant cake, raspberry vanilla cream Tiramisu espresso cups, double cream

Petite pavlova, lime curd, fruit (gf)

Eaten mess meringue smash with rasp coulis

Rose and pistachio panna cotta tartlets, earl grey syrup

Twelve acre wood honey, vanilla bean panna cotta, chocolate honeycomb crumble Anvers white chocolate tart, shortbread, lemon anglaise

Citrus tartlets; white chocolate shards Petite pavlova, lime curd, fruit (gf)

Raspberry spiked chocolate brownies

Fresh berries (strawberries, raspberries, blueberries) Panna cotta tartlets with doble Cream

Shared platter style menus

Shared platters are a great way to get your friends and family interacting on your wedding day. With a more relaxed, home family style service, it’s the perfect alternative to the more traditional and formal wedding reception.

 

Entrée Selections

Chickpea shawarma dip

Chilli prawns brochette (gf) Cumin spiced lamb kofta (gf)

Pickled vegetables, dill fennel dressing (gf)(vg) Croquettes with pea, feta & charred leeks (v) Moriarty stuffed mushrooms (vg)(gf)

Curried lamb spring rolls

Tandoori chicken with yoghurt

Aranci risotto balls with bush relish

Thai warm beef salad with balsamic aiol

Smoked chicken and brie tartlets with hollandaise

Mini angus beef sliders with rocket, Swiss cheese and relish Pulled pork tacos with slaw, salsa and sour cream

Smoked salmon roulade with cream cheese, fennel, capers and strawberry vinaigrette dressing

 

Main course selections

Chargrilled beef fillet, chats potato & pepper berry sauce

Pork loin, sage crust, caramelised fennel onion & balsamic jus Salmon fillets, thyme, roquette, citrus butter dressing

Slow braised lamb shoulder, smashed minted peas and jus

Chicken breast, Moroccan crust, sweet potato and mint yoghurt

Pork belly, five spice crust, sticky soy deglaze, rice noddles coriander, crispy garlic

Accompaniments: Pigeon hole bakery buttered baguettes and specialty breads

 

Side selections

Rosemary & garlic chat potatoes (v) (vg)

Roasted pumpkin, feta, spinach salad w/ dressing

Greens, balsamic vinaigrette, cucumber, Spanish onion, tomato & torn herbs (gf)(v)(vg) Cos leaves, radish, mint, with citrus dressing (gf)(v)(vg)

Broccolini, seasonal greens, chickpea sesame dressing (v)(vg) Crispy potato salad, lime chilli aioli (v) (gf)

Greek salad, roquette, balsamic dressing

Roquette, parmesan & pine nut salad (v) (gf)

Chocolate fondant cake, raspberry vanilla cream Tiramisu espresso cups, double cream

Petite pavlova, lime curd, fruit (gf)

Rose and pistachio panna cotta tartlets, earl grey syrup

Twelve acre wood honey, vanilla bean panna cotta, chocolate honeycomb crumble Anvers white chocolate tart, shortbread, lemon anglaise

Eaten mess meringue smash with rasp coulis

Anvers white chocolate tart, shortbread, lemon anglaise Citrus tartlets; white chocolate shards

Petite pavlova, lime curd, fruit (gf)

Raspberry spiked chocolate brownies

Fresh berries (strawberries, raspberries, blueberries) Panna cotta tartlets with doble Cream

(gf) gluten free (v) vegetarian (vg) vegan option

Gourmet BBQ & Buffet Carvery style menu options

Barbecue/buffet wedding catering is a tasty, relaxed and affordable way to cater for larger scale weddings where the food becomes the showcase. Guests will mingle and share either a grazing board or one of five figs special hot and cold canapé platters prior to the main event. Buffet/Carvery table served to your guests as they come up and choose from the table selection (Bridal party will have their meals served to the table).

 

Canapé’s – Chefs selection canapés on arrival, 5 pieces hot with some cold items. Also available grazing board with everything you can think of on it or Grazing board.

Main Buffet

(Select three hot dishes to serve)

Asian style sticky pork shoulder (G) Marinated chicken breasts

Char-grilled vegetable medley (G,V)

BBQ Tasmanian salmon, lemon hollandaise sauce

Roasted pumpkin and ricotta ravioli, feta, sage and roquette sauce Thai green chicken curry (G)

Salmon fillet wedges with hollandaise sauce

Morse’s Meats Latrobe thick Gourmet sausages (G)

Herb and lemon crumbed chicken pieces with chipotle mayonnaise Tender porterhouse beef, dukkha spices and jus (G)

Slow braised Moroccan lamb, yoghurt dressing

Vegetarian paella, roasted capsicum, green peas, parsley and roasted garlic (G)

 

Accompaniments: Pigeon hole bakery buttered baguettes and specialty breads

 

Choice of three side options

(Salad Selection)

Classic garden salad (G, V)

Five Figs roasted potato salad, figs, minted aioli

Roquette, roast butter nut pumpkin, toasted pine nuts & parmesan salad (G,V) Asian style coleslaw with wasabi soy mayonnaise (G,V)

Slow roasted pumpkin, sweet potato & Turkish bread salad, mint yoghurt (V) Roasted red capsicum & sundried pasta salad (V)

Spicy coleslaw with citrus dressing Greek salad

Pesto penne pasta salad

Heirloom tomato salad with crunchy focaccia croutons

Choice of two side options

(Vegetables)

Garlic & rosemary roasted chat potatoes (G,V) Seeded mustard green beans (G,V)

Roast sweet potato and pumpkin(V) Heirloom roast vegetables (G,V)

Chargrilled corn with lime (G,V) Steamed vegetable medley

Cauliflower and broccoli au gratin Roasted garlic potato mash

Smashed butternut pumpkin Stir-fry vegetable medley

Desserts

(Choice of three dessert options-Buffet service)

Salted caramel cheesecake

Petite Pavlovas, berry compote

Citrus tartlets; white chocolate shards

Tiramisu shooters, double cream and malteasers White chocolate truffle tarts, berry coulis

Twelve acre wood honey, vanilla bean panna cotta, chocolate honeycomb crumble Bitter sweet chocolate mousse tartlets

Earl grey tea infused sticky date and fig pudding with butter scotch sauce Anvers chocolate molten lava cakes

Honeycomb crunch cheese cake

(gf) gluten free (v) vegetarian (vg) vegan option

Traditional seated set menu:

 

Canapés (hot and cold) or Grazing board on arrival while bridal party having photos

Hot savoury selection or coconut prawns, vegetable samosas, mini won tons and vegetable spring rolls w/ dipping sauces

 

Entrée (select 2 or 3)

 

Asian fusion warm beef wonton salad stack w/ baby greens, crispy wontons and balsamic aioli dressing.

Slow cooked, pulled pork shoulder soft tacos w/ habanero mango slaw and fresh tomato avocado salsa & sour cream.

Tasmanian hot smoked salmon encased and rolled with Philly cheese, Spanish onion, capsicum and Capers w/ strawberry balsamic vinaigrette.

Vietnamese marinated Quail, Char-grilled and served w/ crispy julienne vegetables and noodles Spicy Dukkah prawns w/ chilli salsa and yoghurt dressing.

Mushroom caps breaded and filled w/ Philly cheese, Spanish onion, peppers, roasted garlic and parma-ham drizzled with lemon aioli.

Sticky pork belly with walnut maple dressing on a Chinese slaw stack.

Tasmanian hot smoked salmon encased and rolled with Philly cheese, Spanish onion, capsicum and Capers w/ strawberry balsamic vinaigrette.

Vietnamese marinated Quail, Char-grilled and served w/ crispy julienne vegetables and noodles. Marinated Fig, Glazed Shallot and Prosciutto Salad w. Parmesan Crisps

Hot Smoked Salmon Salad w. a Roasted Eschallot and Chilli Dressing Pan Fried Gnocchi w. Rocket Pesto, Pancetta and Pine Nuts

Char grilled Chicken Mediterranean Salad w. a Roasted Garlic and Basil Dressing Twice Cooked Master Stock Pork Belly w. Apple Slaw and Chilli Caramel

 

Mains (select 2 or 3)

 

Tasmanian Prime scotch fillet infused w/ pepper berry & olive oil.

Atlantic salmon fillet, lightly grilled, finished resting on a summer salad of cucumber, orange, spinach and lemon, finished with a drizzle of fresh hollandaise sauce

Sumac crusted chicken breast, slow roasted w/ lemon myrtle cous cous and saffron sauce

Beef Tenderloin steak w/ Mediterranean char-grilled eggplant, zucchini, capsicum and pumpkin w/ roasted garlic jus-li.

Beef Wellington Eye fillet seared and wrapped in crusty puff pastry with caramelized onion, bacon and button mushrooms w/ a rich jus-li sauce.

Tasmanian Atlantic Salomon fillet lightly grilled, resting on a summer salad of cucumber, orange, spinach and lemon w/ baby caper hollandaise.

Chicken Roulade filled w/ spinach, char-grilled capsicum and pistachio butter filling and capsicum coulis

Ricotta Stuffed Chicken Breast w. Garlic Roasted Chat Potatoes, Blanched Beans and a Warm Basil Dressing Lemongrass and Kaffir Lime Salmon w. Coconut Rice and Sugar Snap Peas

Garlic and Thyme Roasted Lamb Rack w. Pumpkin Puree, Roasted Chat Potatoes and Broccolini

Slow Cooked Fennel and Rosemary Pork Belly, Roasted Potatoes, Pears, Pancetta and Sage w. Buttery Spinach and Beans

 

 

Dessert (Select 2 or 3)

 

Anvers chocolate molten lava cakes w/ a mocha espresso shot and raspberry ice-cream.

Individual Pavlova infused with vanilla bean w/ mango puree, white chocolate chards and anglaise sauce.

Twelve acre wood honey and vanilla bean panna cotta w/ chocolate honeycomb crumble.

Earl grey tea infused fig and date pudding with sticky butter scotch caramel Anvers white chocolate tart in a chocolate shortbread case w/ lemon anglaise Spice Apple Pavlova w. Salted Caramel Sauce

Vanilla Bean Pannacotta w. Strawberry Soup and Fresh Berries

Twice Cooked Chocolate Brownie w. House made Vanilla Bean Ice Cream and Raspberry Coulis Classic Lemon and Lime Tart w. Double Cream and Raspberries

Sticky Date Pudding w. Vanilla Bean Ice Cream and Salted Butterscotch Sauce Macadamia Meringue w. Mascarpone Cream and Tropical Fruits