Gate Opening

~Arrival canapé~
Egg & bacon pie, bush tomato chutney N
Creamed ricotta, basil, roast tomato bruschetta, olive soil N, V
White wine poached chicken breast, egg mayonnaise, mixed herb, ribbon sandwiches N
Lamb croquette, sumac yoghurt, kale powder N
Vietnamese pork Banh Mi roll, slaw, pâté, Sriracha mayo N


~Served to your table~
Wagyu beef bresaola, onion soubise, baby beets, bronze fennel, cider jelly

Main Course

~Served from the buffet~
Gippsland lamb noisette, Brussels sprouts, crispy kale, celeriac bark, quince jus D, G, N
Seared barramundi, charred romaine, lemon crust N
Chipotle roasted chicken, glass noodles, plum and tarragon D, N
Pea and mint ravioli, citrus butter, goats cheese, snow pea tendrils N, V

~Served to your table~
Raw chard salad, dried cranberries, pepitas, balsamic vinegar D, G, N, V
Roasted kipfler potato salad, tarragon mayonnaise, fried capers D, G, N, V
Mill & bakery assorted rolls with butter


~Served to your table~
Jaffa verrine, chocolate, orange, cookie crumble G, N
Calamansi and lime tartlet, black sesame Strawberry cheesecake donut, strawberry sugar N

Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, rosemary apricots, quince paste N, V

The Afternoon “Soak”

~Soak canapé~
Crumbed Southern Ocean rockling, beer battered chips, lemon smashed peas N
Pork & kimchi steamed dumplings, black vinegar, chilli, spring onion N
Mushroom and gruyere pizza, herbed truffle oil V, N
Sticky fried chicken, lemon verbena and orange caramel, crispy noodle D, N
Assorted mini magnums

Dietary Friendly Codes:  V Vegetarian Friendly  G Gluten Free Friendly  N Nut Free Friendly  F Fructose Free Friendly
*Menu is subject to change without notice depending on the availability of the product from the caterer*