Shared Feast/Buffet

Canapés

• Chinese chicken tartlets, shiitake, ginger, crispy wonton
• Aperol and orange cured ocean trout, citrus dill crème fraiche, savory scone
• Caramelised red onion and goats cheese galette V

Starters

• Poached chicken, piquillo peppers, salsa verde, snow pea tendrils lg
• Smoked ocean trout, spiced coconut cream, shiso, yarra valley caviar df lg
• Jamon Serrano, Sopressa, tomato confit, cornichons
• Spiced beetroot falafel, smoked eggplant cream, pickles, pita crisp df v

Mains

• BBQ chicken, Chimi Churri, charred asparagus
• Seared Salmon, roast capsicum, beans, olives, tarragon cream

Choose one:

• Tunisian shoulder of lamb, glossy pomegranate pearls, lemon labne, Zucchini and feta tabouli
• Victorian leg of lamb w/ roast garlic, mint & sherry vinegar glaze GF DF
• Duo of mustard and herb smeared 12hr Victorian Brisket, black label bbq, sauce and House pickles
• David Chans Momofuku hanger steak Siam, Spring onion relish, green gem
• Free range pork belly, green mango noodles and chilli caramel

Sides

• Baby beetroot shaved fennel, rocket and orange salad
• Ancient Grain Salad with roast Pumpkin
• Spice roasted Heirloom baby carrots v gf
• Crispy chats, rosemary and roast garlic v df gf

Dessert

• Pistachio and almond cream tartlet, sour cherry confit
• hocolate brownie slice, Nutella ganache, salted caramel popcorn v
• Macadamia shortbread, lemon cheesecake mousse, strawberry jelly v