Alternate Drop Catering Menu
3 Course
Entrée, Main & Dessert
2 Course
Entrée & Main
2 Course
Main & Dessert
Starters
Select two
Pumpkin ravioli with nut brown butter, sage, almond & parmesan (V)
Seared scallops with avocado, celeriac & romesco sauce (GF)
Pumpkin arancini with basil mayonnaise & leaf salad (V)
Fried duck shanks with fennel, grape and herb salad w cherry hoisin sauce (GF)
Ricotta & hazelnut gnocchi with roast pumpkin & sage (V)
Salmon ceviche in soy, yuzu and kewpie marinade, rice paper and nori cracker, yuzu avocado mousse, chilli crisp and furikake (GF)
Mains
Select two
Braised beef cheek chilli & thyme roasted pumpkin, muhammara, sautéed spinach, charred broccolini, chimmi cherry and red wine jus (GF)
Sous vide chicken supreme with corn puree, beetroot paste, red wine jus & a charred corn, roasted beetroot, watercress and cranberry salad (GF)
Cajun spiced oven baked barramundi with kipfler potatoes, almond buttered greens & olive capsicum tapenade (GF)
Crispy pork belly with carrot puree, creamy mash, apple radish salad & jus (GFO)
Roast lamb rump with cauliflower puree, mixed field mushrooms, potato galette & jus
Tender Braised Lamb Shank with chickpea and red lentil tagine with warm spices, walnuts, dates, eggplant kasundi and a curry leaf yoghurt raita (GF)
Beef short-rib in tawny port, red wine and orange braise, garlic butter pomme puree, poached Dutch carrots, Swiss brown mushrooms and charred onion pearls (GF)
Dessert
Select two
Rich chocolate pudding with biscuit crumb & vanilla bean ice cream (GFO, V)
Vanilla panna cotta with poached seasonal fruits (GF, V)
Sticky date pudding with butterscotch sauce & vanilla Bean ice cream (V)
Lemon cheesecake with berry compote (GFO)
