Canapés
Blue swimmer crab salad with cucumber,
avocado and lime with crisp fried shallot, served
in a Chinese soup spoon |
| Asparagus, mushroom and parmesan
tartlets |
| Smoked duck wraps with sweet plum
sauce and green mango |
Buffet
Sydney Rock oysters with squeezed limes
and cracked black pepper |
| Freshly peeled king prawns with
wasabi mayonnaise |
| Caramelized ocean trout fillets
marinated in honey, soy, harissa, ginger with coriander
and spring onion |
| Roast loin of veal with oregano
and preserved lemon |
| Free range stuffed spring chicken
breast with spinach, ricotta and a roast tomato,
olive and basil dressing |
| Steamed zucchini flowers stuffed
with eggplant, artichokes and pinenuts |
| Chickpea, Persian feta, sweet
potato, lime and wild rocket salad |
| Char-grilled chat potatoes with
pancetta, sage and lemon |
| Baby Asian leaves with grape tomatoes
and toasted sunflower and sesame seeds |
| Country grain and white dinner
rolls |
Dessert
Individual seasonal tropical fruit and
English custard tarts |
| Assorted sweet canapés
– Belgian chocolate brownie, White chocolate
and raspberry shortbread tartlets, Belgian chocolate
éclairs, Strawberry and almond frangipan
tarts |
