20
Jun

A very hot day in the Byron Bay hinterland did not hinder Beth and Mark, a couple in their 60s to enjoy their warm and friendly wedding / family gathering by Wedding Catering Byron Bay.  We served a 3 course meal using the bountiful produce from around Byron Bay, the ocean, the paddock and the garden.  The menu is below.


MENU


Canape:
Salmon and chive fritters

Tartlet with smoked chicken & mango, peanut coriander

Veg tempura served with soy basil or lime aioli

Entree:

Warm prawn salad served with spring vegetables

Stir fried calamari with chilli salad


Mains:
Braised barramundi and ratatouille

Wine beef with soft polenta and blue cheese


Dessert:
Mixed berry tart served with vanilla ice cream

Byron Bay Catering

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