Catering style: Tapas Menu, presented in Shared Table format
Catering Style: The Art Of Picnicking
Canape Item: Snapper ceviche/ cured paw paw, chilli and herbs
Canape Item: Crackling crusted quail pop w/ pickled red cabbage emulsion
Plated Item: Potato textures w/ peas, confit shallot, powdered lemon oil and goats curd. Top with shaved seasonal fresh truffle for a real treat
Plated Entree Item: 12hr lamb shoulder w/ blackened capsicum, spiced lentils, toasted almonds, preserved lemon
Substantial Cocktail Item: Lamb shank w/ barley risotto and balsamic beetroot
Shared Table Entree Item: Rabbit terrine w/ pickled pear slaw and fig chutney
Shared Table Item: Whole free range chicken w/ hazelnut truffle butter sauce, chicken jus, brown onion puree, leeks and thyme stuffing
Dessert: Edible garden w/ chocolate soil, micro herbs, seasonal berries
Corporate Lunch "By The Box" Delivery: Garlic prawn and guacamole sandwich w/ chilli sour cream
Corporate Lunch "By The Box" Delivery: Lightly curried pork steamed buns w/ papaya pickle, coriander and mint
Corporate Lunch "By The Box" Delivery: Roux Blond housemade savoury pastries, inc beef pies, lamb filo parcels, smoked eggplant and goat cheese puffs, pumpkin and fetta quiche, pork and sage sausage rolls.