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Brik pastry and whipped feta cigar, roasted baby tomatoes, peas and basil oil
Smoked ocean trout mousse, cucumber salad, pickled ginger sorbet and tobiko
Salad of tuna, crisp fennel & enoki mushrooms with citrus infused olive oil
Forgotten vegetable salad with chèvre, brik wafer and balsamic reduction
Seared sea scallops with sweet corn puree and truffle oil
Fattoush (classic Lebanese salad) with dukkah crusted wafers
Twice baked goat's cheese soufflé with mixed greens and balsamic reduction
Grilled king prawns with Thai herbs, fried onion and ruby grapefruit
Grilled green and white asparagus with yuzu dressing and microcress
Dukkah crusted lamb rib eye with baba ganouj, pomegranate jus and spinach
Fillet of beef and wild mushroom ragout with french beans and Paris mash
Corn fed chicken with bok choy, wild mushrooms and tarragon jus
Roast duck breast, cumquats and celeriac purée with Grand Marnier glaze
Atlantic salmon with spiced avocado and burnt orange vinaigrette
Roast lamb rack with potato galette, caramelised eschallots and wilted spinach
Corn fed chicken, sage & garlic wrapped in prosciutto with parmesan potatoes
Kingfish with chilli tomato compote, saffron and zucchini ribbons
Confit duck with slow roasted quince, parsnip puree and red wine jus
Cardamon pannacotta with blood orange and walnut praline
Lemon curd tart with citrus zest syrup and double cream
Chocolate mousse with hazelnut ganache, chocolate ice cream and strawberry salad
Eton mess: crumbled meringue, cream Chantilly and Queensland strawberries
Red wine poached pear with mascarpone and pistachio crumbs
Orange and almond cake with cardamom crème anglaise
Cheese plate served with blood plum paste, marinated Persian figs and lavash:
Jindi triple cream, Tarago washed rind, Wineglass cheddar, Shadows of Blue
For any enquiries or a quote please call:
JENNIE DELISLE: (02) 9417 3878
email: food@silverspoon.net.au
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