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Formal Dining Menu

FORMAL DINING MENU

 

Opentable  food is our passion and with our wedding reception catering services you can experience our passion for food through taste and presentation.

Your guests will be treated to a three (or more) course sumptuous meal with each course carefully designed to complement the next and all served in a timely manner by our professional waiting staff.

Feel free to mix and match with our other canapés and fork food making great additions to any wedding reception menu.

 

CANAPÉ

  • Salmon and chive fritters
  • Seared tuna with lime leaf and peanuts
  • Yellow fin tuna served with sesame chilli dressing served on asian spoons
  • Tartlet with smoked chicken & mango, peanut and coriander
  • Lamb cigars filo pastry filled w/minced lamb and pine nut served with yoghurt sauce
  • Veg tempura served with soy basil or lime aioli
  • Tartlets filled with spicy Moroccan carrot salad
  • Bocconcini and tomato in vine leaves
  • Baby eggplant and miso
  • Peas pakora served with coconut mint chutney

 


FIRST COURSE – ENTRÉE

  • Warm prawn salad served with spring vegetables
  • Stir fried calamari with chilli salad
  • Rocket, chicken & pine nut tabouli
  • Warm chickpea, snow peas, crumbed haloumi served with spicy miso dressing
  • Stuffed mushroom with herbed ricotta
  • Malfatti: baby spinach and ricotta fingers served on a roasted red pepper coulis
  • Home made spinach gnocchi
  • Grilled fennel salad served with goat cheese
  • Pasta with rocket and blue cheese
  • Baby spinach and mixed greens with braised octopus
  • Variety of bread [sourdough olive and thyme, panini, jabetta]

 

SECOND COURSE – MAIN

  • Harissa fried fish and warmed coriander potato
  • Braised barramundi and ratatouille
  • Sumac and Za’atar marinated snapper served with chickpea
  • coriander salsa and grilled potatoes
  • Salmon baked in salsa verde
  • Seared salmon served on a bed of caponata
  • Roast organic chicken with caramelized shallots and garlic
  • Chicken in orange and basil sauce
  • Roast organic chicken served with zucchini, potatoes and mustard sauce
  • Wine beef with soft polenta and blue cheese
  • Seared beef with white bean puree, truss cherry tomatoes and pistou
  • Spiced rubbed flank steak with chimichurri sauce, water cress and potato salad
  • Lamb rack with preserved lemon gremolata crust
  • Lamb shanks in five spice, tamarind and ginger served with steamed lemongrass rice
  • Lamb cutlet with snowpea salad on pearl couscous with cherry tomato + pomegranate
  • Lamb tagine in ginger saffron lemon served on a bed of couscous and pistachio

 

SECOND COURSE MAIN- VEG OPTIONS

  • Zucchini and gruyere cheese tart with tomato and mint salad
  • Herb crepes with pumpkin and goat cheese served with garden salad
  • Potato and Leek Terrine served with sprouts and avocado salad
  • Polenta  and Mushroom Terrine served with herbs and lemon salad
  • Chiang mai fried tofu and shiitake mushroom curry with snake beans and pineapple
  • Fennel, pumpkin , aubergine tagine served with cardamom couscous
  • Roasted pumpkin and herb pesto pie  basil and walnut salad
  • Lemon and Saffron risotto with courgettes and pesto
  • Japanese style risotto with kumara tempura served with Asian green salad in miso and poppyseeds

 

THIRD COURSE – DESSERT

  • Chocolate torte in frangelico served with pistachio ice cream
  • Chocolate and hazelnut torte served with cream
  • Sexy dangerous chocolate and almond cake with cognac
  • Ginger scented chocolate mousse served with mango and passion fruit
  • Mixed berry tart served with vanilla ice cream
  • Peach and almond layered cake
  • Glazed prune tart
  • Lime Tart served with coconut ice cream
  • Mini raspberry cheese cake
  • Cream pudding in heaven with berries in syrup
  • Ricotta wrapped in kataifi pastry in flower water syrup
  • Filo almond walnut cigars served with honey orange blossom syrup

 

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