Sample menu

Fresh crab, green mango, fresh coconut salad
Fresh crab, such as spanner [crab] green mango, fresh coconut salad. Shredded kaffir lime leaves, lime juice, mirin, fish sauce and rice vinegar dressing.
Tart with almond pastry, fresh strawberries glazed with a home made red currant jelly.
Tart with almond pastry, fresh strawberries glazed with a home made red currant jelly.

Sit Down Dinner

  • Number of Guests: 18
  • Special Requirements: 1 vegetarian — chicken prepared for her

Pre-dinner Savouries

  • Duck rolls. Shredded Peking duck, snow pea shoots, hoisin sauce, wrapped in super fine rice paper, served in sushi sized pieces. [Cold]
  • Thai Chicken Puddings. Small muffin shapes, with minced chicken, lemon grass, Kaffir lime leaves, coconut milk, curry paste and fish sauce. Oven baked and served warm. [Warm]
  • Calamari rolls. Served with a chilli sauce. [Hot]

Entrée

Crab salad. Crab, coconut and green mango salad

Main Course

  • Tenderloin of beef with baby turnips, marinated mushrooms & a beetroot dressing.
  • Baked potatoes
  • Honey snaps/snow peas
  • Maggie's bread. Butter OR olive oil on table [to serve with bread]

Sweets

  • Baked ricotta citron/lemon cake. Served hot with a vanilla sauce
  • Macaroons selection to serve with coffee.

Cheese platter

  • Yarra Valley Black Savourie A semi matured ashed goats cheese
  • Trinity Cellars—Jersey Brie made from pure full cream Jersey cow’s milk—Sth Australia.
  • Pyengana Clothbound cheddar from Tasmania. The name Pyengana comes form the Aboriginal language,meaning, ‘meeting place of rivers.’
  • Pont L”Eveque a washed rind made from the small Normandy cow’s milk
  • La Roche a blue mould
  • Falwaser biscuits,guava paste and muscatels

For your personalised Catering Service bookings, queries or quotations, please contact Maggie.

« back to menu