ENTREES

Sweet Chili and soy Prawns with salad maché and Thai basil

Smoked Quail and Quail egg salad with Rosemary and Redcurrants

Confit of Duck topped with peppered Foie gras served on toasted Brioche with a caramelized Orange salad

Smoked Tuna and Caper salad with Wasabi dressing

Smoked Salmon salad with Lime dressing and Ginger infused flying fish roe

Crispy aromatic Duck wrapped in parcels of spring roll pastry with a Plum hoi sin sauce

Lobster, Prawns and Mushrooms set in a saffron Bouillabaisse terrine served with Capsicum coulis

Asparagus spears wrapped in Parma ham with shavings of Parmesan and sweet mustard dressing

Smoked salmon ‘’Balloon’’ filled with Salmon mousse, crème fraiche, chives and dill

MAIN COURSE

Fillet of Hapuka baked with Olive and chili tapenard served on sliced roasted Rosemary Potatoes

Barramundi fillet infused with Ginger and soy sauce, wrapped in Banana leaves and steamed with Asian greens

Lightly smoked Salmon fillet, roasted with red Capsicum, zucchini flowers and Mediterranean Herb’s

Grain fed Beef fillet roasted in a herb and Mustard crust, presented on a grilled field Mushrooms filled with roasted Pumpkin puree

Blue eye Cod fillet brushed with Pesto, baked and served on a bed of warm Potato salad with char grilled capsicum

Rack of Lamb served on rosti potato with oven dried Tomatoes and a red wine Rosemary and Thyme jus

Tandori Salmon fillet served on a bed of Potato puree with baby Leeks, and Minted Cucumber salad

Medallions of grain fed Beef fillet glazed with Horseradish Béarnaise presented on a bed of sweet Potato puree with a Red wine jus

Cajun spiced Barramundi fillet served on a bed of Saffron and chive Potato puree

Corn fed Chicken fillet marinated in Tea, Lemon and Thyme served on a bed of Cous Cous with Hummus, Taboule and minted Yogurt

DESSERT

Lime and Mascapone Meringue Roulade with Raspberry Coulis

Poached Pears glazed with a Mint Sabayon

Caramelized Apple Tart with Cinnamon Cream

Champagne and Passionfruit Sabayon of Seasonal Berries

Strawberry and Vanilla Crème Brulee

Chocolate Crème Brulee

Mango Crème Brulee

Canapés By Funkychef

download canapés menu

Mini Pumpkin, Fetta Cheese & Basil Pies

Tempura King Prawn with Soy and Coriander Dip

Goats Cheese and Herb Tartlets topped with ''Funkychef '' Chilli Jam, Chives and Olives

Beef Samosa with Mixed Bean Salsa

Honey & Soy Marinated Baby Chicken Drumsticks

Sushi & Sashimi Selection

Roasted Pumpkin and Pine Nut Tartlets

Mini Herb Scones topped with Smoked Salmon, Sour Cream, Chives & Dill

OYSTERS:

Marinated in Vodka Lime Juice and Chilli

Bloody Mary Shooter Glass

Kilpatrick Style

Natural with Lemon & Mill Pepper

Mini Cocktail Pies (Chicken & Pumpkin, Beef)

Mini Vegetable Frittata

Vietnamese Rice Paper Rolls with Lime & Soy Dip

Lightly Parmesan Crumbed & Pan-Fried Quail with Preserved Lemon & Ginger Pickle

Aromatic Tandoori Lamb Cutlet with a Mint and Yoghurt Dip

Cajun Spiced Chicken Skewers