Engagement party

Chilled canapés

South Australian Oysters with Chardonnay Dressing and Ocean Trout Roe

Open Char Sui Duck on 5 Spice Pikelets with Julienned Asian Salad

Pear and Plum Compote

Mini Prawn Cocktails – served in small glasses with forks

Warm canapés

Poached Asparagus tossed in Orange Butter – drizzled with Sticky Balsamic

Mini Tartlets of Pear, Brie and Caramelised Onion – Quince Paste

Spinach and Ricotta Gnocci with Italian Tomato Sugo

Goujons of Fresh Snapper in Basil in Panko Crumbs – Citrus Aioli

Sechuyan Glazed Fillet Medallions with Red Onion Jam and Flatbread

Roasted Atlantic Salmon Trout marinated in dill served with a Palm Sugar, Seeded Mustard and Tarragon Glaze

Fork Supper

Persian Cous Cous with Charred Lamb Fillets and Cucumber Raita

Dessert

Espresso Pannacotta and Aged Balsamic Strawberries with berry coulis