Selection of Standard Cold Canapes

Tomato, olive & Basil Bruschette (Veg)

Smoked Salmon wrapped in Crepes with Cream Cheese & Asparagus

Cream Cheese Sundried Tomato Tartlets (Veg)

Tandoori Marinated Chicken Tenderloin on Croutons with Cucumber Raita

Corn Fritter topped with Smoked Salmon

Rare Beef or Lamb served on Croutons with Beetroot Chutney

Smoked Salmon on Croute with Cream Cheese

Prawn & Vermicelli Salad with Chilli & Lime sauce (GF)

Pork Belly & Roquette Salad with Thai dressing (GF)

Selection of Standard Hot Canapes

Ricotta & Leek Tarts (Veg)

Salt & Pepper Squid with Chilli Basil aioli (GF)

Prawn & Scallop triangles with Thai dipping sauce

Homemade Sausage & Spinach rolls served with Tomato sauce

Fishcakes with Sweet Chilli Sauce

Vegetarian Arancini balls with aioli

Chicken & Corn mini Quiches

Selection of Substantial Canapes

Homemade Assorted Pies

Satay Chicken, Lamb or Beef Skewers

Crumbed Fish cocktail & Tartare

Beef Stroganoff served over Paris Mash

Pistachio Crumbed Prawn Cutlet & Aioli

Entrees

Hickory smoked duck breast & pear salad, candied walnuts & jerez vinegar dressing

Buffalo mozzarella & sun ripened tomato salad, sourdough crisp, aged balsamic reduction

Gravelax of salmon, pickled radish, celeriac remoulade and dill creme fraiche

Warm asparagus & soft poached egg, freshly grated parmesan & truffle oil

Marinated lamb loin, smoked eggplant, tzatziki & roquette leaves Mains

Slow roasted garlic & rosemary studded lamb leg, mustard jus

Confit muscovy duck legs, braised red cabbage & citrus sauce

Mastor stock braised pork belly, apple & celeriac slaw

Roast beef rib eye, pparsnip, game chips & port wine jus

Crisp skinned salmon, barramundi or red snapper fillets with brown butter, lemon & capers

Homestyle Share Menu Sides

Roast Kipfler Potato, Rosemary & Garlic aioli

Baked Potato gratin, Potato, Garlic, Onion & Cream

Honey Roasted Pumpkin, Persian Fetta & Pinenuts

Green Beans with Tomato & Toasted Almonds

Panache of Steamed Seasonal Vegetables, parsley Butter

Brussel Sprouts with Fried Speck

Chardonnay Vinegar Dressed Radicchinio, Endive & Frisse Leaves

Caesar Salad, Romaine Lettuce, Anchovy, Parmesan & Poached Egg

Heirloom Tomato, Shallot & Vincotto Dressing

Chickpea, Broadbean, Baby Spinach, preserved Lemon Ricotta

Roquette, Pear & Parmesan with Jamon Crumbs Dessert

Old Fashioned steamed Sticky Date Pudding with Toffee sauce & Glace Ginger Ice Cream

Pavlova Roulade with Berry Compote, Passionfruit Curd & Double Cream

Creme Caramel with Fresh Strawberries & Cream

Chocolate Mousse, candied Orange slices & Macadamia Praline

Loxley’s Apple & Pear Crumble with Maple Granola & Cinnamon Ice Cream

Entrees

Three Tomato Salad- Greek Feta, Olive Tapenade, Sweet Basil

Onion & Goats Cheese Tart- Asparagus, Tomato & New Season Olive oil

Gravelax Salmon- Local Hawkesbury Prawns, Celeriac Remoulade, Crisp Sourdough

Seared Scallop- Green Bean, Witlof, Pancetta Salad, Crispy Shallots,

Pickled Ginger aioli

Slow Roast Pork Belly- Cauliflower, Raisins, Shaved Fennel & Radish Salad

Smoked Duck Salad- Mescalin Leaves, Crisp Pear, Candied Walnuts & Fig Vincoto

Air-dried Beef Bresela- Asparagus, Parmesan, Truffle Dressing, Celery Cress

Prawn and Avocado Tian, Salmon Caviar, Lime Crème Fraiche and Lavosh Cracker

Main Course

Seared Ocean Trout- Fennel Puree, Confit Fennel, Baby Posse Spinach, Sauce Vierge

Pan-fried Barramundi- Roast Kipfler, Potatoes, Buttered Green Beans

Herb-crusted Rack of Lamb- Potato Fondant, Confit Carrots, Ruby Chard & Herb Jus

Slow-cooked Organic Chicken- Cauliflower Puree, Mushroom Ragout, Braised Leeks

Red Wine Braised Beef Cheeks, Paris Mash & Parsnip Chips

Pork Cutlet, Caramalised Pears & Potato Rosti served with Calvados Jus

Beef Tenderloin- Potato & Onion Gratin, Speck, Roast Mushroom, Cafe

De Paris Butter, Red Wine Jus

Slow-cooked Beef OP Rib- Potato Puree, Red Wine Braised Shallots,

Celeriac chips & Port GlazeRump of Lamb-White Bean Cassoulet, Confit

Carrots, Balsamic Beetroot & Rosemary Jus

Pan-roasted Spatchcock- Garlic Mash Potato, Roasted Baby Carrots,

Red Wine Shallots & Mustard Jus

Roast Rump of Lamb- Sweet Potato Puree, Broccolini & Rosemary Jus

Chicken Breast- Potato & Onion Gratin, Savoy Cabbage with Caraway,

Balsamic Beetroot, Jus 

Hot

Vine-ripened tomato bruschetta on garlic crostini – V

Smoked duck, dried cherries, chives and red wine vinaigrette – GF

Balsamic glazed beetroot with goats cheese hazelnuts – V, GF

Filo pastry cup filled with avocado, shiso chiffonade and coriander – V

Smoked chicken, parmesan and bacon aioli with micro herbs – GF

Camembert cheese and pickled walnut on pumpernickel – V

Tuna tartar with kaffir lime and wasabi pea en croute

Smoked salmon blini with pickled cucumber and crème Fraiche

Thai beef salad, bean sprouts, peanuts, toasted rice and nampla dressing

Baby bocconcini and cherry tomato skewers – V, GF.

Cold

Seared scallop on pumpkin puree with noisette almonds – G.F

Brie and white onion arancini with cranberry dipping sauce – V, GF.

Spiced lamb kofta with minted yoghurt dipping sauce – V,GF.

Peking duck consommé with enoki mushrooms served in a demitasse – GF.

Sweet potato pine nut frittata with onion marmalade – V, GF.

Salt and pepper squid with chilli and lime aioli.

Satay beef and chicken skewers with peanut sauce – GF.

Crab cakes and nampla sauce.