Weddings
Whether it's table service, buffet style, breakfast or a cocktail party you are planning for your wedding day, let Savouries With a Twist take the stress away by discussing your menu options and designing a menu to suit your requirements
ENTRÉE SELECTIONS:
Scallops with a saffron sauce
Sydney rock oysters with a lime & lemon grass dressing
Smoked salmon moulds filled with avocado salsa & finished with prawns
Champagne chicken vol-au-vents
VEGETARIAN ENTREE:
Goats cheese, caramelised pear & walnut tarts on a bed of wild rocket
Spinach & ricotta ravioli with a spicy tomato concasse on a bed of rocket served with shaved parmesan
Wild mushroom & walnut soup
MAIN COURSE:
Loin of lamb with a macadamia crust, roasted fennel & a rosemary jus served on a roasted garlic potato mash
Fillet of beef on a potato rosti served with a cabernet jus & seasonal vegetables
Seared salmon fillet on sweet potato mash finished with a maple syrup glaze
Madeira glazed chicken with spinach & ricotta
Verjuice roasted turkey breast with a lemon & pistachio stuffing
Duck breast with a red wine vinegar & walnut dressing served with glazed carrots & chervil sprigs
VEGETARIAN MAIN COURSE:
Pumpkin & sweet potato stack with a toasted pine nut dressing on a mescalin salad
Baked roasted vegetable strudel on a fresh tomato coulis
Spiced roasted medley of vegetables with gar
lic, pine nut & thyme couscous
DESSERT: served with filter coffee & tea
Pears baked in a French style served with homemade vanilla bean gelato
Lemon curd tart with King Island Cream & strawberry coulis
Fig, hazelnut & chocolate fudge cake s/w double cream & raspberry coulis
Steamed macadamia & banana puddings served with crème anglaise
Mini pavlovas filled with crème chantilly, seasonal fruit & passionfruit caramel
GOURMET CHEESE & FRUIT PLATTER:
Served with assorted crackers
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BUFFET
CANAPES:
Zucchini & Haloumi fritters VEG
Baked ricotta with roasted capsicum & basil filling GF/VEG
Gourmet sausage rolls
Marco Polo prawn dumplings tossed in an oriental dressing GF
BUFFET:
Cider glazed baby ham with ginger & cardamom
Chicken & pistachio terrines
Fillet of beef served with a cabernet jus
Vegetarian lasagne with fresh ricotta & spinach
Selection of bread rolls
ACCOMPANIMENTS:
Stir fry seasonal vegetables with black sesame seeds
Warm waxy potato & crispy prosciutto salad
Rocket, sweet pear, walnut & parmesan salad
DESSERT: served with filter coffee & tea
Lemon curd tartlets
Crème brulee spoons
Steamed macadamia & banana puddings served with crème anglaise
Lemon meringue tartlets
GOURMET CHEESE & FRUIT PLATTER:
Served with assorted crackers
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WEDDING BREAKFAST
On arrival of guests and throughout the morning
Freshly brewed coffee & a selection of traditional & herbal teas
BUFFET
French eggs en cocotte served in small soufflé moulds
Hearth Fire Bakery sour dough croissants filled with smoked salmon & dill cream cheese
Selection of Hearth Fire Bakery organic breads including sour dough & olive served with marmalade, jams & condiments
Gluten free bread
Black sticky rice with poached fruit
Seasonal fruit platters with yoghurt
Freshly squeezed juices
On arrival of bride & groom
Selection of Hearth Fire Bakery organic sour dough Danish pastries
Mini quiches including:
Roasted pumpkin & Camembert
baby spinach & feta
Ham & potato frittata
Platter of meats including:
chicken & pistachio terrine
black forest ham
salamis
Tartlets including:
rich chocolate served with fresh berries
lemon meringue
COLD CANAPES:
Rare fillet of beef on toasted bruschetta with beetroot marmalade
Zucchini & Haloumi fritters
Mini tartlets with creamy avocado & tomato salsa
Baked ricotta with roasted capsicum and basil filling
HOT CANAPES:
Crunchy Thai chicken and peanut cakes
Baby sang choy boa with pork & water chestnuts
Forest mushroom & mascarpone tarts
Chicken tikka kebabs with homemade masala sauce
Marco Polo prawn dumplings tossed in an oriental dressing
DESSERT: served with filter coffee & tea
Crème brulee spoons
Lemon meringue tartlets
White chocolate & raspberry cup cakes
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