Gold Wedding Menu

“But First, We Eat”


Gold Menu $75 per guest


Menu pricing includes canapes for guests upon arrival.

Please select two dishes from each course.
All meals are alternate drop.
Special dietary requirements catered for upon request.



Moroccan spiced lamb kofta on roasted carrot hommus, crispy baby cos chiffonade & tzatziki

Seared scallops on roasted pumpkin, baby beetroot & herbed cheese topped with frisee & sticky beetroot balsamic

Battered local tiger prawns with petite asian salad, enoki mushrooms, crispy vermicelli & lime & chilli glaze

Chimmichurri beef skewers with coconut & kaffir lime rice, fried shallots & bok choy

Seared Tasmanian salmon with snow pea tendrils, cherry tomatoes, mint and pickled red onion with orange wasabi mayonnaise

Lightly spiced chicken tenderloins with mesclun, avocado puree, smoked red pepper coulis & toasted pine nuts




Dukkha crusted lamb rump on creamy mash with pepperanata, labneh, micro salad & rosemary jus

Crispy skin pork belly infused with cinnamon & star anise on roasted root vegetables, cider braised apple puree, sticky jus & beetroot balsamic

250gm Prime Sirlion steak with thyme & eschalot tart, asparagus wrapped proscuito, crumbled blue vein & cabernet sauvignon jus

Roast five spice Chicken Breast with sweet potato puree, braised Chinese mushroom ragout & sesame fried asparagus

Asian infused confit duck leg with broccolini, potato galette and roasted cherry tomatoes with an orange coriander glaze

Crispy skin snapper and local prawns on saffron mash with zucchini pappardelle, tomato beurre- blanc and curry oil





Chocolate and jaffa cheesecake with chocolate & pistachio crumbs, Timboon salted caramel ice-cream & strawberries

Vanilla bean panna-cotta with tropical fruits, green ginger syrup & macadamia nut shortbread

Bittersweet chocolate tart with berry sorbet, raspberry coulis & white chocolate shards

Warm chocolate brownies with Baileys ice cream, hazelnut praline & Frangelico anglaise

Warm apple, cinnamon & raspberry clafoutis
With red wine poached pear, sticky syrup & double cream