Formal menus for wedding & events

Starters- $19/pers inc gst

  • White truffle infused aspergus with pea puree, poached egg & parmesan cheese
  • Crispy pork belly braised in master stock, with green apple puree, rocket and pine nuts
  • Chilled rockmelon, Serrano ham, rocket & ash goat cheese salad
  • Pan fried king prawns, garlic and herbs butter, flambed with cogniac on a green pea puree
  • Seared scallops and calamari on a dill risotto with pastis
  • Traditional seafood vol au vents with white wine and herbs sauce

Mains – $29/pers inc gst

  • Corn chicken breast fillet with creamy forestiere garnish and green beans
  • Crispy skinned atlantic salmon, dill butter sauce with, bacon & kale mash
  • Eye fillet with a balck trufle gratin dauphinois, grilled aspergus with port wine jus
  • Seared lamb rump caponata (red capsicum, squash onions, rosemary, balck olives), cabernet sauvignon wine jus (Extra $4)
  • Pan fried barramundi fillet with grilled brocolini on a French ratatouille and a Maltese sabayon
  • Pork belly braised in master stock, green vegetables risotto (snow peas, green peas, mint)

Deserts – $14/pers inc gst

  • Assorted cheese plate
  • Tartelet passionfruit patissiere and fresh raspberries
  • Fondant chocolat with coconut icecream
  • Traditional French tarte tatin, double cream

Menu by Head Chef
Julien Audibert

Smart Catering Sydney

Call us on 0478 071 142

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