NOOSA

CATERING

1 HOUR POST CEREMONY / PRE DINNER CANAPÉS – Please Select four Canapés from Noosa Caterings Executive Canapé Selections

Warm Artisan Ciabatta Rolls with Balsamic and Olive Oil to be served as guests are seated. Sea Salt & Cracked Pepper will be placed on tables prior to guests being seated.

ENTRÉE: Please Select 1 Entrée Option to be served as “Share Platters” down the centre of the dining tables

• Seafood Trio Platters
  

Oyster Natural w/ Shallot and Cabernet Sauvignon Vinaigrette, Mooloolaba Prawn Salad of Asian Slaw and Herb Salad, Poached Crab, Apple and Chervil Salad w/ Apple Cider and Shallot Dressing

• Charcutterie Platters
  

Assorted Local Cured Meats, Pate, Crisp Bread, Walnut Bread, Cornichons, Caper Berries, Marinated Vegetables, Hot Olives & House Made Chutney/Jam

MAIN COURSE

PLEASE SELECT 3 MEAT DISHES (To be served as 'Shared Platters' down the centre of the dining tables OR Silver Service)

• Pan seared North Queensland Wild Caught Barramundi
  
• Master Stock Braised Pork Belly, Oven Roasted w/ Chilli Caramel and Bok Choy
  
• Char Grilled Eye Fillet, Wilted Rocket, Red Wine Jus and Red Onion Jam
  
• Atlantic Salmon with Bush Tomato Aioli Steamed in Paperbark Baskets
  
• Spiced Lamb Rump, Barbecued and Oven Roasted
  
• Lamb Cutlets stuffed with Ricotta and Pesto and Wrapped in Prosciutto
  
• Slow cooked Hinterland Duckling with Lychees and Coriander with Mild Massaman Sauce
  
• Wild Mushroom Filled Chicken Breast Roulade with Wild Mushroom Jus
  
• Lemon & Thyme Roasted Chicken
  

PLEASE SELECT 3 VEGETABLE DISHES (To be served as 'Share Platters' down the centre of the tables)

• Warm Crushed Kipfler Potatoes
  
• Duck Fat and Herb Roasted Potatoes
• Ginger Spiced Sweet Potato Puree
  
• Potato and Leek Baked Gratin with Water Chestnut Crumble
• Asparagus with Lemon Zest and Vincotto
  
• Roasted Broccoli, Light Citrus Olive Oil, Grated Parmesan
• Fresh Hinterland Lettuce Leaves with Cabernet Sauvignon Vinaigrette
  
• Steamed Broccolini, Green Beans and Snow Peas with Caper Butter
  
• Roasted Mediterranean Vegetables with Salsa Verde
  
• Green Bean, Roast Pumpkin & Persian Fetta Salad over Israeli Couscous with         Dukkah Dust
  
• Noosa Red Tomatoes & Baby Rocket with Persian Feta & Fig Vincotto Glaze

TRIO OF DESSERT PLATE – Choose three from the selection to be served as a mosaic of small taste sensations on share platters down the centre of dining tables OR on individually plated for each guest

• Baked Citrus Custard Tart w/ Candied Orange
  
• Rich Callebaut Chocolate Tart
  
• White Chocolate and Vanilla Bean Crème Brulee
  
• Coconut and Lemon Grass Panna Cotta w/ Lemon Grass Syrup and Candied Chilli
  
• Baklava w/ San Greer Poached Fruit and Double Cream
  
• Miniature Lemon Meringue Pie
  
• Rich Kaluha Chocolate Mousse w/ Fresh Raspberries
  
• Petite Baked Mango Cheesecake with Macadamia Nut Praline
  
• Mini Pavlova Roulade with Berry Compote and Fresh Berries
  
• Mixed Berry Cheesecake with Wild Berry and Mint Salsa