Private Celebrations

• Baby spaghetti savarins with scallop carbonara
• Baby tagines of roast lamb with giant cous cous & candied sweet potato
• Chargrilled prawns wrapped in rice vermicelli & cucumber with a palm sugar & kaffir lime dipping sauce
• Duck & pink grapefruit salad on betel leaf
• Fresh oysters in a ginger & lemon grass jelly on a wonton crisp
• Mini macaroni cheese bakes with olive anti pasto
• Miniature lambshank pies
• Miniature tuna nicoise in baby potato skins
• Pan fried herb crumbed veal fillet with tonnato & zucchini ribbons
• Roast japanese pumpkin swaures with lime leaf chicken
• Zucchini flowers with goat's cheese & sage

Canapes
• Cherry tomato & bocconcini tartlets with bush basil pesto
• Potato souffles with duck foie gras
  Entrees
• Chinese duck in an open herb lasagne with mizuna, marinated vegetables & a plum sauce dressing
• Lime & vodka cured salmon stacks with crisp root vegetable lattice
  Mains
• Chargrilled lamb fillet on a sweetcorn & sweet potato rosti with mint pea puree
• Gremolata crumbed ocean trout on summer lobster risotto with salmon pearl buree blanc
  Desserts
• Creme brulee layered in biscuit tower with espresso sabayon
• Louis xv tort with paradise granache praline crunch & gold leaf