Australian-themed menu Wattle Day Dinner 1st September 2010
Cost: $60 per person for canapés, entrees, main meal & dessert &
a welcome drink (beer, sparking, red or white wine, or orange juice)
and tea or coffee to finish.
Canapes
Zucchini fritters with lemon Aspen mayonnaise
Spinach and Tilba cheese triangles
Wallaby sausage and roasted capsicum toast
Barramundi goujons with Illawarra plum dipping sauce
Emu, aubergine and sundried tomato pancakes
QLD prawn and mango salad spoons
Freshly baked Damper and butter
Entrees
Silver served
King Island Brie and bush tomato tartlet
Alpine pepper and bush spiced squid
Asparagus spears wrapped in Tasmanian smoked salmon
Kangaroo and riberry meatballs
Mains
Banquet-size plates to share between 4 people
Yakajirri Marinated chicken breast
On cous cous, baby spinach and wild mushroom salad
Lemon Myrtle and basil Sirloin
On oven roasted baby potatoes and kumara, finished with a bush tomato dressing
Garden salad
Dessert
Banquet-size plates to share between 4 people
Petite rosella jelly and Vanilla bean pannacotta
Macadamia and wattle seed baklava with desert lime syrup
Bowen mango and dark chocolate truffles
Tea and Coffee
Vegetarian and gluten-free options are below:
| Entrees Silver served King Island Brie and bush tomato tartlet Alpine pepper and bush spiced squid Asparagus spears wrapped in Tasmanian smoked salmon Kangaroo and riberry meatballs Mains Banquet style Yakajirri Marinated chicken breast On cous cous, baby spinach and wild mushroom salad Lemon Myrtle and basil Sirloin On oven roasted baby potatoes and kumara, finished with a bush tomato dressing Garden salad Dessert Banquet style Petite rosella jelly and Vanilla bean pannacotta Macadamia and wattle seed baklava with desert lime syrup Bowen mango and dark chocolate truffles Tea and Coffee |
Gluten free/Vegetarian Gluten free version of the same entrees Vegetarians ASSIETTE OF ENTREES King Island brie and bush tomato tartlet Alpine pepper roasted mushrooms Zucchini fritters with lemon myrtle Yoghurt Australian Haloumi cheese topped with grilled asparagus Gluten free versions of the same mains Vegetarians Aubergine stuffed Lemon myrtle braised vegetables, with a cous cous baby spinach and wild mushroom salad Gluten free Dessert Petite rosella jelly and Vanilla bean pannacotta Macadamia and wattle seed creape with desert lime syrup Bowen mango and dark chocolate truffles Tea and Coffee |
