Professional Documents
Culture Documents
Cocktail 6 PDF
Cocktail 6 PDF
Dessert
Strawberry and pistachio tartlet
Almond Rocher
Assorted cookies
Cold cocktail
Seared tuna tataki, sprouts, miso and wasabi dressing
Melon with mustard crabmeat salad
Rock oysters with lemon, red wine vinegar and spicy cocktail dip
Smoked duck breast, date chutney, olive crostini
Smoked lamb loin on puy lentils and aged balsamic
Nigiri and maki sushi with soy, wasabi and pickled ginger
Snack
Prawn crackers with chunky tomato sambal
Corn chips with spicy guacamole
Mixed nuts
Hot cocktail
Lobster bisque with truffle dumpling
Crispy prawn spring roll, Vietnamese chili sauce
Selection of dim sum, soy and chili
Grilled chicken with lemon leaves
Mushroom and cheese vol au vent
Seared scallop, scallion and ginger dressing
Dessert
Pistachio and chocolate profiteroles
Tiramisu praline
Macaroons
Walnut fudge brownie
Assorted cookies
Tasmanian smoked salmon, horseradish, sour cream, red onion, Five each eight bone lamb rack
capers and lemon
Warm smoked salmon, sour cream, red onion and dill dip,
boiled kipfler potato Australian cheese
Two sides of warm smoked and two sides of cold smoked salmon Australian brie, wash rind, cheddar and goat cheese
Dim Sum
Assorted steamed dim sum with soy, black vinegar, chili
Chef attended stations. Food stations are only available as part of a buffet or cocktail menu and Chef attended stations. Food stations are only available as part of a buffet or cocktail menu and
within the time constrains of the buffet within the time constrains of the buffet
Berry compote, candied nuts and tuilles Roast peach and maple crumble
Crepes flambé
Chef attended stations. Food stations are only available as part of a buffet or cocktail menu and Chef attended stations. Food stations are only available as part of a buffet or cocktail menu and
within the time constrains of the buffet within the time constrains of the buffet